Grilled Spicy Sweet-Potato Packs

Grilled Spicy Sweet-Potato Packs

1 1/2 lb. sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

3/4 lb. red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges

1/3 C. olive oil

2 tsp. chopped fresh thyme

2 T. ketchup

2 tsp. chili powder

2 tsp. salt

1 tsp. fresh-ground pepper

1 lime, cut into 6 wedges

 

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper. Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes). Remove packages from grill. Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

 

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Glazed Sweet Potatoes

Glazed Sweet Potatoes

1 pound sweet potatoes, peeled cooking spray
1 T. cornstarch
3/4 C. orange juice
1 T. brown sugar
2 T. lemon juice

Preheat oven to 425 degrees. Cut sweet potatoes into 1/2 inch thick slices; place in a 1-quart casserole coated with cooking spray.  Combine cornstarch and next 3 ingredients in a bowl; stir well.  Pour over potatoes.  Cover; bake at 425 degrees for 45 minutes or until potatoes are tender

Potato Stuffed Green Peppers

Potato Stuffed Green Peppers

4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
Salt and pepper to taste
1 Tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside. Sauté onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.

Grill-Friendly Pizza Dough

Grill-Friendly Pizza Dough

1 packet instant yeast

1 lb. all-purpose flour, plus more for kneading and rolling out

1 T. sugar

1 T. kosher salt

1 C. hot water

2 T. olive oil, plus more to oil the dough

 

Grill-Friendly Pizza Dough

Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.  Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.  Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

 

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Honey Chicken

Honey Chicken

 

1 lb or 4 small chicken breasts

1/4 tsp. Curry powder

1 tsp. Cinnamon

½ C. diced onion

3 T. Oil

1/4 C. honey

½ C. chopped fresh parsley

1/4 tsp. Powdered ginger

1/4 tsp. Nutmeg

1 tsp. Salt

1 tsp. Pepper

1/4 tsp. Paprika

½ C. water

 

In a large mixing bowl, combine all of the ingredients. Toss well to coat the chicken evenly. Place the mixture in a slow cooker. Cover and cook on low for 4 hours.

 

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Honey Nut Chicken Sticks

Honey Nut Chicken Sticks

2 lb. chicken tenders
Salt and pepper
1 C.  All-purpose flour
3 eggs
A splash milk
2 C. honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 C.  Bread crumbs
1 T. sweet paprika
1 T. poultry seasoning
2 T. grill seasoning (recommended: Montreal Seasoning)
1/4 C.  Vegetable oil

Preheat oven to 400 degrees F.  Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

 Honey Nut Chicken Sticks

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Salmon-Spinach Party Dip

Salmon-Spinach Party Dip

1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed

1/4 tsp. grated Lemon peel

Assorted raw vegetables and crackers

 

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.

 

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Potatoes on the Grill

Potatoes on the Grill

8-10 red new potatoes

1 T. roasted garlic flavored oil

Seasoned salt

Onion powder

Paprika

Cayenne pepper

 

Wash and cut the potatoes into wedges, leaving the skin on or taking it off (personal preference). Dry the potatoes and put them in a large bowl. Coat with oil, sprinkle seasonings to taste and toss well. Let them sit for about 10-15 min.  Make a cookie sheet out of heavy aluminum foil and spread the potatoes on this, laying them on their sides. Place on a low to medium-low preheated BBQ grill and close the lid for about 10 minutes. Turn them and cook about 10 more minutes or until fork tender. If you don’t have a grill, you can do this in an oven at 375 degrees F. Enjoy!

 

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Best Roasted Carrots with Cumin Seed and Tahini Sauce

Best Roasted Carrots with Cumin Seed and Tahini Sauce

Best Roasted Carrots with Cumin Seed and Tahini Sauce

 

1 1/2 lbs carrots, scrubbed, trimmed ( thin carrots work best here)

 

1 T. olive oil

1 T. maple syrup

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. cumin seeds (or use ground)

1 tsp. coriander seeds (or use ground)

 

1/4 C. thick tahini paste (stir it first)

3-4 T. of water, more as needed

1 T. maple syrup

1/4 tsp. salt, more to taste

1/4 tsp. pepper, more to taste

Garnish: Dukkah, Pistachios, Aleppo chili flakes, Parsley

 

Preheat oven to 425F. Cut carrots so they are roughly equal in width- leaving thinner one’s whole.  Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well. Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.  While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter. When the carrots are tender, pile them up over the sauce. Sprinkle with Dukkah, pistachios, and fresh parsley.

Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

New Orleans-Style Rice & Beans

New Orleans-Style Rice & Beans

1 1/3 C. long-grain white rice

1 T. olive oil

1 large onion, chopped

1 medium celery stalk, sliced

3 garlic cloves, finely chopped

1 can (15 to 19 oz. s) red kidney beans

1 can (15 to 19 oz. s) light kidney beans

1 C. diced ham, optional

1/2 tsp. dried thyme

1/4 tsp. ground black pepper

 

Cook rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, celery, and garlic, and cook 7 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in beans with their liquid, ham if using, thyme, and pepper. Heat to boiling over medium-high heat. Reduce heat to low and simmer 10 minutes or until mixture thickens slightly. To serve, spoon rice into deep platter and spoon bean mixture over the top.

 

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Roasted Garlic

Roasted Garlic

8 fresh garlic bulbs

2 to 4 tsp. olive oil

4 rosemary sprigs, or oregano sprigs

Remove outer layers of skin from garlic, leaving cloves and head intact.  Place all heads on double thickness of foil; top with olive oil and herbs.  Fold up and seal.  Bake in 375 degree F.  oven for about 1 hour.  Serve one whole head per person.  Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note:  If you prefer you may trim tops off garlic heads to expose tops of garlic cloves.  This makes cloves easier to scoop out.  Then bake as instructed.  Cooking time may be slightly reduced.

Roasted Garlic

 

Smoked Salmon Spread

Smoked Salmon Spread

12oz. Light Cream Cheese

1/2 C. Sour Cream

1 tsp. Liquid Smoke

1 tsp. Lemon Juice

11/2 tsp. Worcestershire Sauce

1/8 tsp. Salt

1/8 tsp. Pepper

15 1/2 oz. Can Red Salmon, drained

2 tsp. Celery, chopped

2 tsp. Green Onion, chopped

 

Allow cream cheese to reach room temperature.  Remove skin from salmon.  Blend first seven ingredients in blender.  Remove from blender and stir in salmon, celery and onion.  This is a delicious spread on raw vegetables or crackers.

 

French Toast

French Toast

2 eggs

1/2 C. Milk
1 tsp. Vanilla
3 T. All purpose flour

1/8 tsp. Salt
3 tsp. Butter
6 slices thick sliced French bread
1 T. Powdered sugar
On the side: Butter and pancake syrup.

Beat the eggs in a large shallow bowl. Add the milk, flour, and salt to the eggs. Beat the mixture with an electric mixer. Be sure all the flour is well combined. Heat a large skillet over medium heat. When the surface is hot, add about 1 tsp butter. Dip the bread one slice at a time into the batter, be sure to coat each side well. Drop the bread into the hot pan, as many as will fit comfortably at one time. Cook for 2-3 minutes per side or until surface is golden. Cut slices diagonally in two, arrange halves on plate, overlapping. Sprinkle with powdered sugar. Serve butter and syrup on the side.

 

Key West Grilled Salmon

Key West Grilled Salmon

1/3 C. lime juice (about 2 limes)

2 T. olive oil

1/2 tsp. salt

1/2 tsp. celery seeds

1/8 tsp. black pepper

Few drops hot pepper sauce

4 salmon steaks (1 1/2 lb. total), each 3/4-inch thick

1/4 C. chopped green onion

1 T. fresh lemon juice

1 T. water

1/4 tsp. honey

 

Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 C. lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce.  Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler.  Position the grill rack 6 inches from coals or broiler pan 3 inches from heat. Stir green onion, lemon juice, water and honey into reserved lime juice mixture. Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of lime juice mixture from marinade dish. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side. Serve salmon with green onion sauce.

 

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Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish and Lime

8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

 

Yield: 4 servings

Calories: 108

Fat: 7g

Fiber: 3g

 

Curry Chicken Triangles

Curry Chicken Triangles

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 tsp. milk

2 tsp. apricot preserves

1 C. finely chopped cooked chicken

1/2 C. shredded Cheddar cheese (2 oz)

1/4 C. chopped drained water chestnuts (from 8-oz can)

3 tsp. chopped green onions (3 medium)

2 tsp. curry powder

1 egg, beaten

2 tsp. chopped almonds

 Curry Chicken Triangles

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface; press each to form 12×9-inch rectangle. Cut each into 12 squares. In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder. Spoon about 1 tsp. chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds. Bake 10 to 15 minutes or until deep golden brown.

 

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Crock Pot Mulled Apple Cider

Crock Pot Mulled Apple Cider

1/2 C. light brown sugar

2 quarts apple cider

1 tsp. whole allspice

1 1/2 tsp. whole cloves

3 whole cinnamon sticks

2 large oranges, sliced

 

Put all ingredients in the slow cooker. Stir until the brown sugar is well dissolved. Cover cook on Low for 2 to 4 hours. Strain spices before serving.

 

 

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Russian Black Bread

Russian Black Bread

Russian Black Bread1 package yeast

1 T. white sugar

1 1/2 C. bread flour

1 1/2 C. medium rye flour

1/4 C. whole wheat flour

1/2 C. unprocessed bran

1 T. caraway seeds

1 tsp. salt

1 tsp. instant coffee powder

1/4 tsp. fennel seeds

 

Heat the following over low heat, stirring frequently until chocolate and butter melt.  Allow to cool to 105-115 F.

 

1 C. Plus 2 T. water

2 T. molasses

2 T. cider vinegar

2 T. butter

1/2 oz. unsweetened chocolate

Add ingredients to pan in manufacturer’s recommended order, and select start.

 

Scallop & Fried Rice

Scallop & Fried Rice

2-3 C. cooked, chilled Rice
3 T. Peanut Oil, divided
2 large Eggs, lightly beaten
1 lb. Bay Scallops
2 C. fresh Pineapple Chunks (1/2”)
1 T. peeled and minced fresh Ginger
2 cloves Garlic, minced
1 C. mixed Bell Pepper Strips (from frozen for simplicity)
1 C. chopped Green Onions
3 T. reduced sodium Soy Sauce
1 T. Rice Vinegar

Heat 1 T. oil in large nonstick skillet or wok over medium high heat. Add eggs and cook, stirring, until scrambled and set. Transfer to a medium bowl.

Heat 1 T. oil and add half of the scallops. Cook, stirring occasionally, until lightly brown, 3-4 minutes. Transfer to bowl, then repeat with remaining scallops. Heat remaining T. of oil in pan. Add pineapple and cook until it starts to brown, 3-4 minutes. Stir in ginger, garlic, pepper strips, and green onions and cook until peppers soften. Add rice and cook until hot, a few minutes. Return eggs and scallops to the pan, toss to combine and heat through, just a minute or two. Stir in soy sauce and vinegar; cook an additional 30 seconds and serve. If desired, stir in some toasted chopped cashews.

Grilled Corn Stuffed with Basil

Grilled Corn Stuffed with Basil

6 ears corn (do not remove husks)
1/4 C. butter
3 cloves garlic, chopped
3 bunches basil, coarsely chopped (about 1 C.)
1/2 tsp. ground cumin
1/2 tsp. black pepper
Pinch chile powder

Light coals or start grill. Peel back the husk of each ear of corn and remove the silk. Do not strip off the husks. In a food processor, process the butter, garlic, basil, cumin, pepper, and chile powder until mixed well. Spread some of this mixture on each ear of corn. Bring the husks up around the corn. Place the corn on the edge of the hottest part of the grill. Grill slowly for about 10 minutes. Be careful not to let the corn burn. Remove the husk and serve immediately.

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Shrimp Kabobs

Shrimp Kabobs

1 lb. uncooked and peeled shrimp tails on

1 large (35 1/2 oz) can pineapple chunks, undrained

1 (8 oz) bottle Italian dressing

1 (8 oz) can tomato sauce

2 table spoons brown sugar

1 tsp.  prepared mustard

1 medium size bell pepper cut into 1″ cubes/squares

Hot cooked rice (optional)

Drain pineapple, reserving the juice. Combine pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in shallow dish and mix well. Add shrimp, tossing gently to coat. Cool mixture with shrimp in refrigerator for 2 or more hours. Remove shrimp and set marinade aside. Alternate shrimp, pineapple chunks, and bell peppers on skewers. Grill over medium hot coals for 3 or 4 minutes per side until done. Apply liberal marinade during grilling. Serve over hot rice with marinade if desired.

 

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Southwestern Turkey Salsa Roll

Southwestern Turkey Salsa Roll

1/2 pound sliced, smoked turkey breast

1/2 C. shredded reduced-fat Monterey jack cheese

1 C. no-sugar added tomato salsa

 

Place turkey slices on a counter or plate and sprinkle each slice with cheese. Roll up slices and divide between 2 plates. Microwave each plate on high for 1 minute or until the cheese melts. If not using a microwave oven, place turkey rolls in a toaster oven or on a foil-lined tray under a broiler for 1 minute. Remove plates from microwave and spoon salsa over the top.

Southwestern Turkey Salsa Roll

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Spicy Bulgur Salad

Spicy Bulgur Salad

3/4 C. bulgur

3/4 C. boiling water

2 T. olive oil

Juice of 1 lime

1 small red onion, chopped

2 plum tomatoes, seeded and chopped

1 green bell pepper, seeded and chopped

1 C. fresh corn kernels or thawed frozen corn, boiled, cooled in cold water

1 jalapeno, seeded and finely chopped

1/4 C. chopped fresh cilantro or parsley

Salt and pepper

 

In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature

 

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Dijon Dressing

Dijon Dressing

1 egg

2 T. olive oil

2 T. white wine vinegar

1 T. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. white pepper

1/4 tsp. sugar

 

Break egg into a cup of hot tap water.  Allow to stand for about 2 minutes.  Strain and drain well.  Combine egg with remaining ingredients in a food processor.  Blend into a smooth puree.  Cover and chill for 2-48 hours.  Serve slightly chilled.

 

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Marinated Roasted Peppers, Olives and Cheese

Marinated Roasted Peppers, Olives and Cheese

 

6 large red or green bell peppers

1 C. whole Greek or pitted ripe olives

4 oz. mozzarella cheese, cut into cubes

1/4 C. olive or vegetable oil

1/4 C. lemon juice

2 T. chopped fresh parsley

1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves

1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves

1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves

1/2 tsp. salt

1/8 tsp. pepper

2 large garlic cloves, finely chopped

Set oven control to broil.   Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.   Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.   Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.    Store tightly covered in refrigerator up to 2 weeks.  Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.

Marinated Roasted Peppers, Olives and Cheese

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Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

Servings: 4

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Crock Pot Hot Cranberry Punch

Crock Pot Hot Cranberry Punch

 

4 C. unsweetened pineapple juice

4 C. cranberry juice

1/2 C. brown sugar (packed)

1 C. water

1 tsp. whole cloves

1 cinnamon stick tied in cheesecloth

1-2 C. Vodka (optional)

 

Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.

 

 

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Crepes

Crepes

1 1/2 C. Milkcrepes

1 C. Flour

2 Eggs

1 T. Oil

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6″ skillet.  Remove from heat. Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

 

Honey-Balsamic Turkey Cutlets

Honey-Balsamic Turkey Cutlets

Honey-Balsamic Turkey Cutlets1 pound thin turkey cutlets

1/4 tsp. coarsely ground black pepper

4 tsp. olive oil

3 medium shallots, thinly sliced

3 T. balsamic vinegar

1 T. honey

Chopped parsley (optional)

 

Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with pepper. In nonstick 12-inch skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm. Prepare sauce: In same skillet, heat 2 tsp. olive oil over medium heat until hot. Add the 3 medium shallots and 2 T. water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add 3 T. balsamic vinegar, 2 T. water, and 1 T. honey, and cook over medium heat for 2 minutes, uncovered, stirring. To serve, pour sauce over warm cutlets. Garnish with chopped parsley, if you like.

 

Notes:  This is delicious.  You can’t get around using the oil on the chicken … getting it browned and a little crispy made it 100% better than it would be if it were just sauté’d in stock.  However, I skip the oil in the sauce step.  Just use a little more water or chicken stock and get your shallots softened in that.  There should be enough oil and poultry bits in the bottom of the pan to give it a nice browned flavor anyway.  I chopped my shallots instead of slicing them, to make the sauce more smooth.  Then I put my warmed cutlets into the pan of sauce, turned it to coat, and served it that way, with the parsley on top.  There really wasn’t enough sauce to spoon over, and coating them made them just delicious. 

I’d recommend that you get the sauce pan cleaned up right away while it is still warm if possible.  I let it cool too long in the pan and the honey in it made clean up ugly.  I will definitely made this recipe again.  It was a hit with the hubby too (if he’d known there was VINEGAR in it, no way he’da tried it ;))

 

 

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Hazelnut Mashed Potatoes

Hazelnut Mashed Potatoes

1 lb. new potatoes, peeled and diced
5 cloves garlic
1/3 C. heavy cream
1 T. unsalted butter
salt and pepper to taste
1/4 C. toasted ground hazelnuts
1 tsp. chopped thyme

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Lemon-scented Quinoa Salad

Lemon-scented Quinoa Salad

quinoa_salad_recipe1 C. quinoa

2 C. water

1/2 tsp. fine grain sea salt

1 can garbanzo beans, or dried equivalent

1/2 C. cilantro, chopped

1/2 red onion, chopped

Tahini Dressing:

1 garlic clove, smashed and chopped

1/4 C. tahini

Zest of one lemon

Scant 1/4 C. fresh lemon juice

2 T. olive oil

2 T. hot water

Scant 1/2 tsp. fine grain sea salt

 

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

 

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Mediterranean Vegetable Sandwich with Basil and Feta Pesto

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

 

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

Hush Puppies

Hush Puppies

1 Beaten Egg

1/2 Buttermilk

1/4 C. Sliced Green Onion

1 C. Cornmeal

1/4 C. Flour

2 tsp. Sugar

3/4 tsp. Baking Powder

1/4 tsp. Baking Soda

Shortening / Oil for Deep Frying

Hush Puppies

In a bowl stir together egg, buttermilk, and onion.  In another bowl combine cornmeal, flour, sugar, baking soda, baking powder and 1/4 tsp. salt.    Add egg to cornmeal mixture.  Stir until just moistened.  Drop batter by tablespoonsfull into hot grease or oil.  Fry about 1 minute, or until golden, turning once.

Orange-Dijon Dump Chicken

Orange-Dijon Dump Chicken

 

1/3 C. orange marmalade

1/2 C. orange juice

2 Tbsp Dijon mustard

1 Tbsp white vinegar

1 large Vidalia onion, sliced into thin rings

4 – 6 pieces chicken (I use 4 boneless, skinless breasts)

 

Put first 4 ingredients into large freezer bag, and squish it around until they are mixed well. Add the onions and chicken breast and freeze. When you’re ready to cook, thaw in fridge and bake at 350 – 375 for about 35 – 45 minutes, until the chicken is cooked and the onions are caramelized.

 

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Spicy White Chicken Chili

Spicy White Chicken Chili

Spicy White Chicken Chili

3 (15-oz.) cans Great Northern beans, undrained

1 (16-oz.) jar salsa

1 (4-oz.) can green chilies

4 boneless, skinless chicken breast halves, cut in bit-size pieces

1 C. chicken broth

2 tsp. ground cumin

2 tsp. chili powder

1 (8-oz.) pkg. shredded Monterey Jack cheese

1 (8-oz.) pkg. Colby Cheddar cheese

 

Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker.  Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.

 

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Lobster Salad Napoleans

Lobster Salad Napoleans

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste. Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.  Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Creamed Swiss Chard

Creamed Swiss Chard

6 T. unsalted butter

1 medium onion, finely chopped

1 large garlic clove, finely chopped

3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 C. s), and leaves cut into 3/4-inch strips, then halved (18 C. s)

6 T. all-purpose flour

2 3/4 C. whole milk

1/4 tsp. freshly grated nutmeg

1 3/4 tsp. coarse salt

Freshly ground pepper

3/4 C. heavy cream

 

Melt 2 T. butter in a large sauté pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 T. water; cook, stirring occasionally, until very tender, about 15 minutes.  Transfer to a large bowl; cover. Add remaining chard leaves and 2 T. water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl. Melt remaining 4 T. butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

 

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Cheesy Baked Cream Eggs

Cheesy Baked Cream Eggs

Cheesy Baked Cream Eggs

 

1 T. butter

1/4 C. heavy cream

8 eggs

Kosher salt

Freshly ground black pepper

1 T. freshly grated Parmesan cheese

1 T. sliced scallion, green parts only

 

Preheat the oven to 3 75 degrees. Add the butter to a pie dish or an 8- or 9-inch, oven-safe skillet and set it on the middle rack in the oven. Once the butter has melted, swirl the pan to cover the bottom. Pour the cream into the pan, then crack the eggs and slide them into the pan, being careful not to break the yolks. Season with salt and pepper. Bake until the egg whites are set and the yolks are partially cooked, about 8 to 10 minutes. Sprinkle Parmesan cheese over the eggs and return the pan to the oven another 2 to 4 minutes, depending on how well you want your eggs cooked. Remove the pan from the oven, arrange the eggs on plates, and garnish with the sliced scallions.