Hot and Saucy Tortellini

Hot and Saucy Tortellini

 

8 ounces cheese tortellini

8 ounces bulk Italian Sausage or Ground Beef

16 ounces tomato and basil pasta sauce

16 ounces salsa

2 T. cilantro

 

Cook tortellini and drain. Cook sausage or ground beef. Add sauce, salsa, and 1 T. cilantro; simmer 5 minutes then add pasta. Sprinkle individual servings with remaining cilantro after serving.

Barbecued Beef Sandwiches

Barbecued Beef Sandwiches

3 pounds beef chuck

2 onions, chopped

1 (28 ounce) can diced tomatoes with juice

1/2 C. distilled white vinegar

1/2 C. water

3 T. sugar

1/3 (10 fluid ounce) bottle Worcestershire sauce

Salt and pepper to taste

 

Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

Baked Cavatelli

Baked Cavatelli

 

2-1/3 C. dried cavatelli or wagon wheel macaroni (7 ounces)

12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef

3/4 C. chopped onion

2 cloves garlic, minced

1 26-ounce jar pasta sauce

1 C. shredded mozzarella cheese (4 ounces)

1/4 tsp. black pepper

 

Cook pasta according to package directions. Drain; set aside. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain. In a large bowl stir together pasta sauce, 3/4 C. of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole. Bake, covered, in a 375 degree F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 C. mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

Fresh Asparagus Salad

Fresh Asparagus Salad

1 lbs fresh green asparagus, blanched

3 fresh whole avocado not too ripe cut in small dice

2 whole roma tomatoes cut in half and slow roasted

2 oz diced grapefruit

2 oz diced orange

1 diced red onion

6 oz micro green

Salt & pepper

flat bread

 

Dressing:

4 T. extra – virgin olive oil

2 T. fresh lemon juice

2 T. fresh blood orange juice

2 table spoon fresh tangerine juice

1 shallot minced

1 tsp. lemon zest

¼ tsp. sea salt

¼ tsp. white pepper

 

Place flat bread in the center of the plate. Fan out 5 asparagus on top of flat bread. Place 2 ounces of avocado citrus relish on the asparagus tail end. Place Roma tomato behind avocado relish. Top with micro green. Drizzle with dressing over the asparagus. For the dressing: Combine first 6 ingredients in a bowl, whisk until blended, stir in lemon zests add salt , pepper. For avocado citrus relish: Diced the avocado add the grapefruit, the orange, the lemon juice, the red onions, salt and pepper.

Ham and Beans with Spinach

Ham and Beans with Spinach

 

2 15oz. cans Great Northern Beans

1 T. EVOO

1 T. minced Garlic

2 C. cooked Smoked Ham, cut into bite-size strips

3 C. washed fresh Spinach

 

Drain beans; reserving liquid. In a large nonstick skillet, heat olive oil over medium heat. Add garlic and cook while stirring for 1 minute. Add beans and ham to skillet. Cook about 5 minutes, or until heated through, stirring occasionally. Stir spinach into bean mixture in skillet; cover and cook for 2-5 minutes more or until greens are wilted. If desired, thin mixture with some of the reserved bean liquid.

Pork Chops with Cranberry Balsamic Sauce

Pork Chops with Cranberry Balsamic Sauce

4 boneless pork chops, 1″ thick

lemon pepper seasoning

2 T. butter

2 cloves garlic, thinly sliced

1 3/4 C. Chicken Broth

1/4 C. balsamic vinegar

1/2 C. dried cranberries or 1/2 C. dried cherries

 

Season the pork chops with lemon pepper. Cook the pork chops in a nonstick 10-inch skillet over medium heat for 20 minutes or until they’re well browned on both sides and cooked through but slightly pink in center. Remove the chops and keep warm. Add 1 T. of the butter to the skillet. Add the garlic and cook until tender. Stir the broth, vinegar and cranberries into the skillet. Heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the chops with the sauce.

Polenta Stir Fry

Polenta Stir Fry

 

1/2 to 3/4 log of pre-made polenta (cut into 1/4 inch thick slices — and use how much you want to use)

1 large tomato

1 large zucchini

1 large red onion

Olive oil

Balsamic Vinegar

Raspberry jam

Honey (if you don’t eat honey, use a bit of your favorite sweetener)

Ground black pepper

 

Chop the onion, zucchini, and tomato into large chunks. Cut polenta into slices. Heat oil in a wok or large fry pan until hot. Throw in the rounds of polenta into the pan and carefully cook (they get soft — so flip them gently) until lightly browned on each side. In another, smaller pan, throw in the onion and zucchini. Cook until just soft, but not mushy. You want a slight bit of crispness. Once veggies are soft, turn off heat and throw in tomato. Mix together until warmed. Divide veggies onto two plates and top with equal rounds of polenta. Mix the balsamic vinegar, raspberry jam, and a bit of honey to taste to create a thin, sweet sauce. Drizzle sauce over each dish. Top with pepper to taste.

Curried Coconut Shrimp on Rice Stick Noodles

Curried Coconut Shrimp on Rice Stick Noodles

 

6 to 7 ounces thin rice stick noodles (vermicelli) or thin spaghetti

1 14-ounce can chicken broth

2 medium carrots, cut into julienne strips (about 1 C.)

2 green onions, bias-sliced into 1-1/4-inch pieces (1/4 C.)

2 T. minced fresh ginger

2 tsp. curry powder

1/4 tsp. crushed red pepper

12 ounces peeled and deveined small fresh or frozen shrimp

1 14-ounce can unsweetened coconut milk

2 T. coarsely snipped fresh cilantro, basil or flat-leaf parsley

2 T. toasted shaved coconut

 

Cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles into 4 soup bowls. Set aside. In a medium saucepan, bring broth to boiling. Add carrots, green onions, ginger, curry powder, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls over noodles. Top each serving with cilantro and coconut. Serve immediately.

Peppery Steak with Bordelaise Sauce

Peppery Steak with Bordelaise Sauce

1 ¼ C. Water

1 C. sliced fresh Mushrooms

½ C. finely chopped Onion

1 package Brown Gravy Mix

¼ C. dry Red Wine

4 Beef Ribeye, Top Loin or Tenderloin Steaks, cut ¾” thick, about 1 ½ lb.

2 tsp. Garlic-Pepper Seasoning

2 T. Olive Oil

 

For sauce bring water to boiling in medium saucepan. Add mushrooms and onion. Reduce heat and cook, covered, for 3 minutes. Stir in dry gravy mix and red wine. Cook, uncovered, about 3 minutes more or until thickened, stirring occasionally. Cover and keep warm. Meanwhile trim fat from steaks. Rub garlic-pepper seasoning into both sides of each steak. In large skillet, heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 8 – 11 minutes for medium rare to medium. Serve with sauce.

Turkey Sausage and Vegetables with Polenta

Turkey Sausage and Vegetables with Polenta

 

1 T. olive oil

1 1-pound tube refrigerated cooked polenta, cut into 12 slices and quartered

8 ounces light smoked turkey sausage (or Keilbasa), halved lengthwise and cut into 1/2-inch slices

2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces

1 medium onion, cut into bite-size pieces

1 C. sliced fresh mushrooms

1/2 C. purchased pasta sauce

 

In a 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet; keep warm. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through.

Coriander-Studded Tenderloin Steak

Coriander-Studded Tenderloin Steak

4 3- to 4-ounce beef tenderloin steaks, cut 1 inch thick

Salt

1 T. reduced-sodium soy sauce

1 T. olive oil

1 T. snipped fresh chives

2 cloves garlic, minced

1/2 tsp. coriander seeds or cumin seeds, crushed

1/2 tsp. celery seeds

1/2 tsp. coarsely ground black pepper

 

Trim fat from steaks. Sprinkle lightly with salt. In a small bowl combine soy sauce, oil, chives, garlic, coriander seeds or cumin seeds, celery seeds, and pepper. Brush the mixture onto both sides of each steak. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once halfway through broiling time. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 18 minutes for medium doneness [160 degree F].)

Curried Shrimp on Rice

Curried Shrimp on Rice

 

10oz. container refrigerated Alfredo Pasta Sauce

2-3 tsp. Curry Powder

12 oz. cleaned, cooked, medium shrimp, no tail

2 C. hot Cooked Rice

¼ C. slivered Almonds, toasted

 

In large saucepan combine alfredo sauce and curry powder. If necessary, stir in 1-2 T. water to make sauce desired consistency. Cook and stir over medium heat until just boiling. Add shrimp, Cook and stir for 2-3 minutes or until heated through. Serve shrimp mixture over rice; sprinkle with almonds.

Tenderloins with Rosemary and Port

Tenderloins with Rosemary and Port

4 beef Tenderloin steaks, cut 1” thick

1 T. Olive Oil

1 ½ tsp. snipped fresh Rosemary

1/3 C. Port Wine

1/3 C. Water

¼ C. Whipping Cream

 

Trim fat from steaks. Sprinkle both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 10 – 13 minutes for medium rare to medium. Remove from skillet, reserving drippings; cover to keep warm. For sauce add rosemary to drippings in skillet. Cook and stir for 1 minute to loosen any brown bits in skillet. Carefully stir port and water into skillet. Bring to boiling. Boil, uncovered, about 3 minutes or until mixture is reduced by half. Stir in whipping cream. Return to boiling; boil gently for 2-3 minutes or until slightly thickened. Spoon sauce over steak.

Individual Sicilian Meat Loaves

Individual Sicilian Meat Loaves

 

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

 

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well. Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan. Bake loaves about 20 minutes or until meat is done (160 degrees F).* Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly. Arrange meat loaves over hot cooked pasta. Spoon sauce over top. *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Beef Tenderloin with Blue Cheese and Walnuts

Beef Tenderloin with Blue Cheese and Walnuts

4 Beef Tenderloin Steaks, cut 1” thick

½ tsp. Garlic Salt

1/3 C. Sour Cream

3 T. crumbled Blue Cheese

3 T. chopped Walnuts, toasted

 

Trim fat from steaks. Sprinkle with garlic salt. Lightly coat unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 10 – 13 minutes for medium rare to medium. Transfer to dinner plates. Meanwhile in a small bowl, stir together sour cream and blue cheese. Spoon over steaks, and then sprinkle with walnuts. Serve with roasted acorn squash wedges.

Reuben Chowder

Reuben Chowder

 

3 C. milk

1 (10 3/4 ounce) can cream of celery soup

1/2-1 C. shredded swiss cheese (fat free if desired)

1 (16 ounce) can sauerkraut, drained and snipped into short strands

1 (14 ounce) package turkey Polish kielbasa or 12 ounces corned beef

 

In saucepan, mix milk, soup and cheese. Add sauerkraut, cover, and simmer for 15 minutes. Add turkey sausage or corned beef. Cook for 10 minutes or until hot. You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.

Roasted Pear & Vanilla Bean Frozen Yogurt

Roasted Pear & Vanilla Bean Frozen Yogurt

1/3 C. water

1/3 C. firmly packed dark brown sugar

2 T. unsalted butter, cut into small chunks

3 firm Bosc pears, peeled, halved, cored (about 1 pound)

1 vanilla bean

1 17.6oz (2 C.) Greek yogurt

Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Add the water into the dish and sprinkle sugar, butter and scraped vanilla bean on top of the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35-40 minutes. Let cool on a cooling rack. When the baking dish has cool down, cover with saran wrap and place in the fridge to chill for at least half an hour, or up to a day. Using a blender, process the roasted pears, with its juice and the yogurt until smooth. Transfer to the freezer bowl of your ice cream machine and freeze according to the manufacturer’s instructions.

Sausage and Polenta with Balsamic Vinaigrette

Sausage and Polenta with Balsamic Vinaigrette

1/2 of a 16-ounce tube refrigerated cooked polenta

1 T. olive oil

4 uncooked sweet Italian sausage links (about 1 pound total), each cut into 4 pieces

1/2 C. apple juice

1/4 C. balsamic vinegar

2 T. snipped dried tomatoes

1 8-ounce package mixed salad greens

1/4 C. pine nuts or slivered almonds, toasted (optional)

Preheat oven to 400 degrees F. Cut polenta into 1/4-inch slices, then cut each slice in half. Brush polenta with oil. Arrange in a single layer in a shallow baking pan. Bake about 15 minutes or until light brown, turning once. Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes, turning to brown evenly. Remove sausage from skillet. Drain off fat; wipe skillet with paper towels. Return sausage to skillet; add apple juice, balsamic vinegar, and dried tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until sausage is no longer pink (160 degrees F). To serve, divide salad greens among four dinner plates. Arrange polenta slices and sausage pieces next to greens. Drizzle balsamic mixture over greens, polenta, and sausage. If desired, sprinkle with nuts.

Lasagna Soup

Lasagna Soup

16 ounces hot Italian turkey sausage

2 C. diced onions

1 C. diced carrots

5 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

1/8 tsp. salt

1/8 tsp. pepper

4 C. chicken broth

14 1/2 ounce can fire roasted crushed tomatoes

10 ounces tomato sauce

1 C. dry Campanelle pasta

2 C. chopped fresh spinach

4 ounces diced provolone cheese

1 ounce fresh grated Parmesan cheese

1 T. plus 1 tsp. sliced fresh basil

 

In a Dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat. To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

 

Baked Polenta with Ground Turkey and Vegetables

Baked Polenta with Ground Turkey and Vegetables

 

Extra Virgin Olive Oil

2 pints grape tomatoes (with skin)

10-12 cloves garlic

1 small shallot (chopped)

1 lb. ground turkey breast

2 pints grape tomato

1 medium sized zucchini (chopped)

1 medium yellow squash (chopped)

1 green pepper

1 red pepper

1 T.p red pepper flakes

1 1/2 tsp thyme

Salt & Pepper

1 store bought log of polenta

1/2 C. Pecorino Romano cheese

2 C. low fat shredded mozzarella cheese

 

Place grape tomatoes and garlic (still in skins) on baking sheet. Drizzle with olive oil, salt and pepper. Place in 425 degree preheated oven and roast for 25-30 minutes. Once roasted, remove from oven. Carefully peel garlic out of skins and put in bowl. Using the back of a spoon, mash to a thick paste. Add tomatoes and blend using a potato masher. Add salt and pepper to taste. While tomatoes and garlic are roasting, pour enough olive oil to coat the bottom of a large skillet and put over medium heat. Add shallot and cook for two minutes. Once shallot is translucent; brown turkey. Once cooked, drain excess fat and set aside in large bowl. In same skillet add more olive oil and sauté squash, zucchini, peppers, and eggplant until tender. Mix in red pepper flakes, thyme, basil, salt and pepper to taste. Cut polenta log into 1/4 inch thick logs and place in single layer in large baking casserole that has been sprayed with cooking spray. Spread cooked ground turkey on top of polenta. Sprinkle Pecorino cheese over ground turkey then layer with vegetable mixture, tomato sauce and finally mozzarella cheese. Cover with foil and bake in 425 degree oven for 25-35 minutes or until cheese is bubbling, making sure to remove the foil for the final ten minutes of baking. Remove from oven and let sit for five to ten minutes before serving.

Brie Smoked Salmon Stackers

Brie Smoked Salmon Stackers

1 (12 ounce) package smoked salmon

1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)

1 French baguette

1 tsp. olive oil

1 tsp. fresh coarse ground black pepper

1 T. Grey Poupon Dijon Mustard

Slice french baguette in half inch slices an arrange of a cookie sheet. Drizzle baguette with olive oil. Scoop one dab of brie softened at room temperature onto each piece of bread. Cut salmon into equal portions and place on top of brie. Cook for 375 degrees for 8-10 minutes. Brush the salmon lightly with the grey poupon mustard. Sprinkle with pepper to taste.

Meat-Free Lasagna Soup

Meat-Free Lasagna Soup

1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

 

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.

Ravioli Skillet Lasagna

Ravioli Skillet Lasagna

 

2 C. purchased pasta sauce

1/3 C. water

1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli

1 egg, lightly beaten

1 15-ounce carton ricotta cheese

1/4 C. grated Romano or Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed and well drained

Grated Romano or Parmesan cheese

 

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Orange Ricotta Fritters

Orange Ricotta Fritters

1 large egg

3 T. granulated sugar

1/2 tsp. finely grated fresh orange zest

1/2 tsp. fresh orange juice

1/2 C. whole-milk ricotta

1/3 C. all-purpose flour

1/8 tsp. salt

1 C. olive oil

Confectioners’ sugar for dusting

 

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.

Greek Beef and Pasta Skillet

Greek Beef and Pasta Skillet

8 ounces dried rotini pasta

12 ounces boneless beef sirloin steak or top round steak

1 T. cooking oil

1 26-ounce jar ripe olive and mushroom pasta sauce, ripe olive and green olive pasta sauce, or marinara pasta sauce

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1/3 C. crumbled feta cheese

 

Cook pasta according to package directions; drain. Meanwhile, trim fat from meat. Thinly slice beef across the grain into bite-size strips. In a large skillet cook and stir beef in hot oil for 2 to 3 minutes or until desired doneness. Add pasta sauce, salt, and cinnamon. Cook and stir until sauce is bubbly. Add cooked pasta and spinach. Cook and stir until heated through. Sprinkle individual servings with feta cheese.

Korean Seafood Pancakes

Korean Seafood Pancakes

2 ½ C. Korean pancake mix

2 ½ C. water

1 ¼ level tsp sea salt

6 spring onions – cut into 2-cm long

2 small carrots – peeled and julienned

Chilies – optional

Prawns – random amount

Fresh scallops – random amount

Pinch of ajinomoto

 

Mix Korean pancake mix with water and sea salt into a batter. It’s OK if the batter appears lumpy. Shell prawns, devein and cut into small bits. Cut scallops into thin slices. Add in all ingredients to the batter. Mix well. Heat up a non-stick pan with small amount of oil, ladle some pancake batter into the hot pan, spread out the mixture evenly and cook each side for 2-3 minutes over low heat. When the pancake has set, and the edges have turned golden, flip it over and cook the second side. Repeat until the batter is used up. Tip: You can add in a lot more vegetables or other combination, in the pancakes if prefer.

Squirt-Of-Orange Pork Chops

Squirt-Of-Orange Pork Chops

 

1 large orange

4 boneless pork loin steaks, cut 1 inch thick

1/2 tsp. garlic pepper seasoning

1/4 tsp. salt

1/4 C. orange marmalade

2 tsp. fresh rosemary, chopped

 

Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 T. of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside. Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees. Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.

Pizza Turnovers

Pizza Turnovers

 

5ounces reduced-fat mild Italian bulk turkey sausage

1/2C. prepared pizza sauce

1package (10 ounces) refrigerated pizza dough

1/3C. shredded reduced-fat Italian cheese blend (10 ounces)

 

Preheat oven to 425°F. Cook and stir sausage in nonstick saucepan until browned. Drain fat. Add pizza sauce. Cook and stir until hot. Spray baking sheet with nonstick olive oil cooking spray. Unroll pizza dough onto baking sheet. Pat into 12X8-inch rectangle. Cut into 6 (4X4-inch) squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold over filling to opposite corner, making triangle. Press edges with tines of fork to seal. Bake 11 to 13 minutes or until golden brown. Serve.

Peppery Honey Chicken

Peppery Honey Chicken

1 whole chicken [1.3 – 1.5 kg]

1 T. light soya sauce

1/3 tsp. dark soya sauce

½ T. wine

Salt, ajinomoto, white pepper and black pepper to taste

Glaze mixture:

1T. honey

½ T. light soya sauce

Clean and dry the chicken and then cut the chicken along its back bone. Rub the chicken with all the seasonings except black pepper. Sprinkle black pepper into the cavity of the chicken and rub in evenly. Lined and greased a roasting pan, laid the chicken flat. Bake in a pre-heated oven for 45 minutes. Brush the glaze mixture on the chicken and baked for another ½ an hour till done.

Apple Cheddar Omelet

Apple Cheddar Omelet

 

4 eggs

2 T milk

1 T olive oil or butter

salt & pepper

1/2 C. grated cheddar cheese

2 T diced prosciutto

1 Granny Smith apple, julienned

 

Add butter or olive oil into a large cast iron pan and toss in the diced prosciutto, letting it get crispy. Meanwhile, whisk together the eggs, milk and salt and pepper in a small bowl. Slowly pour the egg mixture over the prosciutto and into the hot pan, tilting to spread the eggs evenly. Let eggs firm up a little, sloshing the mixture away from the sides and into the middle. Use your spatula to allow the remaining liquid to then flow into the undersides of the cooked eggs while still keeping the egg mixture even.  Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add grated cheese and then top with the julienned apples. Fold the omelette in half with your spatula. Cut in half and serve on a plate. Use any reserved matchstick apples as garnish.

Cauliflower Cheese Soup

Cauliflower Cheese Soup

3 medium potatoes, peeled and diced

2 large cauliflowers, one chopped, one cut into neat and uniform little florets

3 carrots, peeled and chopped

3 cloves of garlic, peeled and chopped

1 large onion, chopped

1 1/2 tsp. salt

6 C. water

3 C. grated cheddar cheese

2 C. milk (whole milk tastes best, but you can substitute low-fat)

2 tsp dill

1 tsp caraway seeds (so good and really important, don’t leave these out!)

Black pepper, to taste.

 

Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes). While the veggies are cooking, steam the reserved cauliflower florets until tender. Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.

Curried Chicken and Noodles

Curried Chicken and Noodles

 

1 T. butter

1 med. sliced onion

1/2 c. sliced mushrooms

1 can condensed cream of mushroom soup

1 tsp. curry

1/2 c. sour cream

2 1/2 c. cooked chicken, cut in chunks or slices

1/4 c. chopped parsley

Noodles

 

Prepare noodles as normal. Melt butter in skillet; saute onions and mushrooms. Stir in soup, curry and sour cream to make a sauce. Add chicken and parsley. Continue to simmer until heated through. Serve over noodles or pour sauce over noodles as a side dish to heated chicken.

Jellied Pineapple Slices

Jellied Pineapple Slices

15oz Pineapple Slices
1 packet lime-flavored j-ello

Boiling water

 

Drain syrup from pineapple and measure into saucepan. Add sufficient boiling water to make 1.5 C. liquid. Bring to boiling point, remove from stove and stir in jelly crystals until dissolved. Cool. Return pineapple slices to can pour cooled jelly into can around slices. Chill until firm. Run hot knife around sides of can and unmold onto serving plate. Serve sliced, with cream or ice cream.

Pineapple-Glazed Fish

Pineapple-Glazed Fish

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 tsp. cornstarch

1/4 tsp. ground ginger

2 T. honey

2 T. reduced-sodium soy sauce

1 T. lemon juice

4 (6 ounce) fillets orange roughy or haddock

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small bowl for serving. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once. Serve fish with pineapple and reserved glaze.

Garlic and Citrus Chicken

Garlic and Citrus Chicken

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

Salt and freshly ground black pepper

1 orange, quartered

1 lemon, quartered

1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

2 (14-ounce) cans reduced-sodium chicken broth

1/4 C. frozen orange juice concentrate, thawed

1/4 C. fresh lemon juice

2 T. olive oil

1 T. chopped fresh oregano leaves

Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

 

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 C., stirring often, about 3 minutes. Strain into a 2-C. glass measuring C. and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 C. chopped shallots

2 T. chopped garlic

2 T. kosher salt

2 T. sugar

1 T. ground cumin

1 tsp. pepper

6 chicken thighs (about 2 1/2 lb. total)

6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day . Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

East African Groundnut Soup

East African Groundnut Soup

3 C. chopped onions

3 celery stalks, diced

1 T. oil

2 bell peppers (any color), diced

1 dash cayenne (more for hotter)

2 T. curry powder

1 C. brown rice

1 28oz can diced tomatoes

6 C. water

1 tsp salt

1/2 C. natural peanut butter

1 T. sugar

Juice of one lime

 

Chopped cilantro, chopped scallions, and/or ground peanuts for toppings (optional). In a large pot, sauté the onions and celery ~10 minutes on medium heat. Add the bell peppers and sauté ~5 minutes more. Add the cayenne and curry powder. Add the rice, water, tomatoes and salt. Stir well. Cover the pot and bring to a boil, then reduce to a simmer and let cook ~40 minutes, until rice is tender. Whisk in the peanut butter, lime juice, and sugar. Add water if soup is too thick. Taste it, and add more salt or sugar as needed. Serve topped with chopped scallions, cilantro, ground peanuts, lime wedges, etc. This recipe makes approximately 12 servings.

Northwest Waldorf Salad

Northwest Waldorf Salad

3/4 C. finely chopped celery

1/2 C. chopped dried cherries

1/4 C. chopped hazelnuts, toasted

1/3 C. plain fat-free yogurt

3 T. reduced-fat sour cream

1 T. fresh lemon juice

1/4 tsp. salt

2 Bartlett pears (about 1 pound)

 

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

No Fail Pizza Hut Style Breadsticks

No Fail Pizza Hut Style Breadsticks

1 ½ C. hot water

2 T. sugar

½ tsp salt

½ C. non fat dry milk

1 T. yeast

~ 3 C. flour (I often use ½ whole wheat flour)

1/3 C. melted butter

 

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 C.) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!