Pasta salads are great for summer meals. I have made many pasta salads and have a number of different recipes with varied ingredients. Today's recipe is spicy and different. I definitely plan to add it to my collection.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES, AND BASIL
Kosher slat
12 oz. mostaccioli or penne pasta
1/2 c. mayonnaise
1/4 c. whole milk
1/4 c. white vinegar, plus more if needed
Freshly ground pepper
1 1/2 tsp. adobo sauce from a can of chipotles(or 1 minced chipotle)
1 10 oz. package grape tomatoes, halved lenghtwise
1/2 lb. smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
Make the dressing: Mix the mayo, milk, vinegar, 1/2 tsp. salt, pepper to taste and adobo sauce in a small bowl.
In a large bowl, combine the pasta, dressing, tomatoes, and gouda. Taste for seasoning, adding more salt and pepper, if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
Saturday, July 20, 2013
FAMILY FAVORITE FRIDAY
It's grilling time and I usually like to grill something other than burgers once in a while. Kebabs are quick to assemble and cook and are easy to eat. Today's recipe is from Rachael Ray.
BUTTERMILK CHICKEN KEBABS WITH CHOPPED SALAD
2/3 c. low-fat buttermilk
3 tbsp. EVOO
1 tbsp. chopped fresh thyme
Zest of 1 lemon, plus 3 tbsp. juice
Salt and pepper
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 head romaine, cut into 1 inch pieces
1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 c. red grapes, halved
Preheat a grill or grill pan to medium-high
In a small bowl, mix buttermilk, EVOO, thyme, lemon zest, and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13-15 minutes.
In a large bowl, toss together the romaine, cucumber, onion, and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
BUTTERMILK CHICKEN KEBABS WITH CHOPPED SALAD
2/3 c. low-fat buttermilk
3 tbsp. EVOO
1 tbsp. chopped fresh thyme
Zest of 1 lemon, plus 3 tbsp. juice
Salt and pepper
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 head romaine, cut into 1 inch pieces
1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 c. red grapes, halved
Preheat a grill or grill pan to medium-high
In a small bowl, mix buttermilk, EVOO, thyme, lemon zest, and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13-15 minutes.
In a large bowl, toss together the romaine, cucumber, onion, and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
Thursday, July 18, 2013
THIRSTY THURSDAY
Summertime is lemonade time. There are many easy ways to make lemonade-from frozen concentrate, from powder mixes, etc. I find that none of those compare to the taste of good old-fashioned lemonade made from scratch. Today's recipes are from the COOKING LIGHT COOKBOOK.
FRESH-SQUEEZED LEMONADE
3 c. fresh lemon juice (about 20 lemons)
2 1/4 c. sugar (you could also use Splenda)
12 c. chilled water
Lemon slices-optional
Combine juice and sugar in a 1 gallon container; stir until sugar dissolves. Stir in water. Serve over ice. Garnish with lemon slices, if desired.
GINGER-ZAPPED LEMONADE
Because of the fresh grated ginger, this refreshing beverage has a bit more bite then traditional lemonade.
6 c. water, divided
1 c. sugar
1/4 c. grated peeled fresh ginger
1 1/2 c. fresh lemon juice (about 8 lemons)
Combine 1 c. water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add sugar mixture and 5 cups water to the pitcher, and stir well. Refrigerate lemonade 2 hours or until chilled. Discard cheesecloth bag.
FRESH-SQUEEZED LEMONADE
3 c. fresh lemon juice (about 20 lemons)
2 1/4 c. sugar (you could also use Splenda)
12 c. chilled water
Lemon slices-optional
Combine juice and sugar in a 1 gallon container; stir until sugar dissolves. Stir in water. Serve over ice. Garnish with lemon slices, if desired.
GINGER-ZAPPED LEMONADE
Because of the fresh grated ginger, this refreshing beverage has a bit more bite then traditional lemonade.
6 c. water, divided
1 c. sugar
1/4 c. grated peeled fresh ginger
1 1/2 c. fresh lemon juice (about 8 lemons)
Combine 1 c. water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add sugar mixture and 5 cups water to the pitcher, and stir well. Refrigerate lemonade 2 hours or until chilled. Discard cheesecloth bag.
Wednesday, July 17, 2013
CROCKPOT WEDNESDAY
I love stuffed peppers and have a number of different recipes for them. Now would be a great time to use some of those green peppers that are fresh from the garden. This recipe is easy and foolproof.
PAULA DEEN'S CROCK POT STUFFED PEPPERS
6 large green peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
PAULA DEEN'S CROCK POT STUFFED PEPPERS
6 large green peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
Directions
In a large mixing bowl combine ground
beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese,
egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well.
Cut just the tops off of the green peppers and remove seeds and ribs
from inside. Stuff with ground beef mixture. Place stuffed peppers
stuffed side up in a slow cooker and pour stock and remaining tomatoes
over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.
Tuesday, July 16, 2013
TASTY TUESDAY
This past weekend we enjoyed lunch and an afternoon visit with friends.As usual, I made a couple of things I had not tried before. I always like to have choices when it comes to dessert. Both recipes are easy. One is a little sweeter than the other but the sweeter one is in individual portions. They both turned out great and could be prepared a day ahead. I raided my "desserts" file for both. The first is from a 2010 issue of SOUTHERN LIVING and the second from a 2001 issue of QUICK COOKING.
COCONUT CREAM TARTS
Whisk together 3/4 c. sugar, 1/3 c. all-purpose flour, 4 large eggs, and 2 cups milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 c. flaked, sweetened coconut and 1 tbsp. vanilla extract. Cover and chill 6-24 hours. Bake 1(8oz.) package frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream (I used fat-free Cool Whip); sprinkle with additional coconut.
CREAMY LEMONADE PIE
1 can evaporated milk (I used fat-free)
1 pkg. (3.4 oz.) instant lemon pudding mix (I used sugar free)
2 pkg. cream cheese (8 oz. each), softened (I used fat-free)
3/4 c. lemonade concentrate
1 graham cracker crust
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
COCONUT CREAM TARTS
Whisk together 3/4 c. sugar, 1/3 c. all-purpose flour, 4 large eggs, and 2 cups milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 c. flaked, sweetened coconut and 1 tbsp. vanilla extract. Cover and chill 6-24 hours. Bake 1(8oz.) package frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream (I used fat-free Cool Whip); sprinkle with additional coconut.
CREAMY LEMONADE PIE
1 can evaporated milk (I used fat-free)
1 pkg. (3.4 oz.) instant lemon pudding mix (I used sugar free)
2 pkg. cream cheese (8 oz. each), softened (I used fat-free)
3/4 c. lemonade concentrate
1 graham cracker crust
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
Monday, July 15, 2013
MEATLESS MONDAY
Tomatoes everywhere, so what's a cook to do? Fix some dishes featuring tomatoes of course. Today's recipes are from the Barefoot Contessa's cookbook HOW EASY IS THAT?.
TOMATOES ROASTED WITH PESTO
This is a very flavorful dish made with a garlicky pesto, so it needs something on the mild side as an accompaniment-maybe roasted fish.
2 to 2 1/2 lbs large red tomatoes*Choose firm, ripe tomatoes-heirloom tomatoes tend to fall apart.
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
1/2 tsp. freshly ground pepper
1/2 c. pesto, store bought or homemade
1/2 c. freshly grated Parmesan cheese
Preheat oven to 425.
Core the tomatoes and then slice them across(nt through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 1/2 tsp. salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with Parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
PESTO
1/4 c. walnuts
1/4 c. pine nuts
3 tbsp. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil
1 c. freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for 1 minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SCALLOPED TOMATOES * This dish can be prepared ahead and baked right before dinner.
5 tbsp. good olive oil, divided
2 c. (1/2 inch) diced bread from a round rustic bread, crusts removed
3 lbs. plum tomatoes, 1/2 inch-diced (14-16 tomatoes)
1 tbsp. minced garlic (3 cloves)
2 tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves, lightly packed
1 c. freshly grated Parmesan cheese
Preheat oven to 350.
Heat 3 tbsp. of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in basil.
Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
TOMATOES ROASTED WITH PESTO
This is a very flavorful dish made with a garlicky pesto, so it needs something on the mild side as an accompaniment-maybe roasted fish.
2 to 2 1/2 lbs large red tomatoes*Choose firm, ripe tomatoes-heirloom tomatoes tend to fall apart.
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
1/2 tsp. freshly ground pepper
1/2 c. pesto, store bought or homemade
1/2 c. freshly grated Parmesan cheese
Preheat oven to 425.
Core the tomatoes and then slice them across(nt through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 1/2 tsp. salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with Parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
PESTO
1/4 c. walnuts
1/4 c. pine nuts
3 tbsp. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil
1 c. freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for 1 minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SCALLOPED TOMATOES * This dish can be prepared ahead and baked right before dinner.
5 tbsp. good olive oil, divided
2 c. (1/2 inch) diced bread from a round rustic bread, crusts removed
3 lbs. plum tomatoes, 1/2 inch-diced (14-16 tomatoes)
1 tbsp. minced garlic (3 cloves)
2 tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves, lightly packed
1 c. freshly grated Parmesan cheese
Preheat oven to 350.
Heat 3 tbsp. of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in basil.
Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Sunday, July 14, 2013
SEAFOOD SUNDAY
It's grilling time; instead of the old traditional burgers and steaks try something new. This recipe is from the current issue of FOOD NETWORK MAGAZINE.
GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
1 1/2 lbs. small potatoes, halved
1 medium red onion, cut into wedges
3 tbsp. unsalted butter, cut into pieces
Kosher salt
1 12oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined(tails left on)
3/4 tsp. Old Bay seasoning
1/4 c. chopped fresh parsley
Preheat a grill to medium high. Stack 2 large sheets of heavy duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tbsp. butter and sprinkle with 1/2 tsp. salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20-25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tbsp. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6-8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
1 1/2 lbs. small potatoes, halved
1 medium red onion, cut into wedges
3 tbsp. unsalted butter, cut into pieces
Kosher salt
1 12oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined(tails left on)
3/4 tsp. Old Bay seasoning
1/4 c. chopped fresh parsley
Preheat a grill to medium high. Stack 2 large sheets of heavy duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tbsp. butter and sprinkle with 1/2 tsp. salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20-25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tbsp. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6-8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
SATURDAY'S SALAD
Today's salad could also double as salsa. I think it would be delicious alongside a burger or with tortilla chips.
ALL NATURAL SOUTHERN CAVIAR
3 ears roasted, white shoepeg corn or 1(11oz) can
1 12 oz. can black-eyed peas
1 12 oz. can black beans
1 large sweet onion
1 14oz. can diced tomatoes
1 4.5 oz. can green chilies
1 tsp. black pepper
1/2 tsp. salt
1 12 oz. bottle BRIANNA'S REAL FRENCH VINAIGRETTE (I would say any good vinaigrette would work.
DIRECTIONS:
Roast 3 ears of shoepeg corn, cool and remove kernels. If you do not have whole ears, 1 can of drained and rinsed white shoepeg corn will work.
Drain and rinse black eyed peas, black beans, diced tomatoes, and green chilies. Add to large bowl.
Add chopped sweet onion, salt and pepper to bowl.
Pour one bottle of dressing into bowl and gently mix with ingredients.
Let sit 30-45 minutes.
Serve at room temperature
ALL NATURAL SOUTHERN CAVIAR
3 ears roasted, white shoepeg corn or 1(11oz) can
1 12 oz. can black-eyed peas
1 12 oz. can black beans
1 large sweet onion
1 14oz. can diced tomatoes
1 4.5 oz. can green chilies
1 tsp. black pepper
1/2 tsp. salt
1 12 oz. bottle BRIANNA'S REAL FRENCH VINAIGRETTE (I would say any good vinaigrette would work.
DIRECTIONS:
Roast 3 ears of shoepeg corn, cool and remove kernels. If you do not have whole ears, 1 can of drained and rinsed white shoepeg corn will work.
Drain and rinse black eyed peas, black beans, diced tomatoes, and green chilies. Add to large bowl.
Add chopped sweet onion, salt and pepper to bowl.
Pour one bottle of dressing into bowl and gently mix with ingredients.
Let sit 30-45 minutes.
Serve at room temperature
Wednesday, July 10, 2013
CROCKPOT WEDNESDAY
Pasta is always a good choice when it comes to feeding the family. Today's recipe is from the Crockin' Girls and should be a life saver on those busy work days.
WHITE SPAGHETTI
5-6 boneless, skinless chicken breasts
1 block cream cheese
1 pkg. Italian seasoning
1 can cream of chicken soup
1 (16oz.) pkg. spaghetti noodles
DIRECTIONS:
Combine chicken, cream cheese, seasoning, and cream of chicken soup in the slow cooker. Cook on LOW for 6 hours. Before serving, cook spaghetti noodles according to package directions and add to chicken mixture.
WHITE SPAGHETTI
5-6 boneless, skinless chicken breasts
1 block cream cheese
1 pkg. Italian seasoning
1 can cream of chicken soup
1 (16oz.) pkg. spaghetti noodles
DIRECTIONS:
Combine chicken, cream cheese, seasoning, and cream of chicken soup in the slow cooker. Cook on LOW for 6 hours. Before serving, cook spaghetti noodles according to package directions and add to chicken mixture.
Tuesday, July 9, 2013
TASTY TUESDAY
Today's recipe came across my email from a site called JUST A PINCH. The author says that the title came from a very old recipe. The person, who was a seamstress, asked her friend Pearl for her "pattern" for Chess Cakes instead of asking for her recipe. I'm always looking for a little something sweet instead of a recipe that makes a giant dessert which always tempts one to eat too much. This makes 12 small pies.
PEARL WEDDLE'S PATTERN FOR CHESS CAKES
3 eggs
3 tbsp. whole milk
2 tbsp. flour
1 c. sugar
1 c. coconut, shredded
1 recipe pie dough
DIRECTIONS:
Preheat oven to 400. Use a cupcake pan, line each cup with pie dough.
Combine the remaining ingredients to make a batter. Then fill each mini pie with batter.
Finally, bake the chess cakes for 20 minutes.
* Use refrigerated pie dough for a quick easy crust.
PEARL WEDDLE'S PATTERN FOR CHESS CAKES
3 eggs
3 tbsp. whole milk
2 tbsp. flour
1 c. sugar
1 c. coconut, shredded
1 recipe pie dough
DIRECTIONS:
Preheat oven to 400. Use a cupcake pan, line each cup with pie dough.
Combine the remaining ingredients to make a batter. Then fill each mini pie with batter.
Finally, bake the chess cakes for 20 minutes.
* Use refrigerated pie dough for a quick easy crust.
Monday, July 8, 2013
MEATLESS MONDAY
Today's recipe takes advantage of all the fresh produce on the market right now. It would be a yummy snack or part of a cool lunch on a hot summer day. It would also make a colorful and healthy dish to take to a potluck picnic.
INSIDE-OUT VEGGIE DIP
2 large cucumbers
16 cherry tomatoes
1 pkg. (8oz.) cream cheese softened (I will use fat-free)
1/4 c. finely chopped sweet red pepper
2 tbsp. finely chopped celery
2 tbsp. finely chopped green onion
1 tbsp. finely chopped carrot
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. onion powder
DIRECTIONS:
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2 inch slices. Finely chop two slices; set aside. With a small spoon, scoop out some of the seeds from the remaining slices.
Cut a thin slice from the bottoms of the tomatoes to allow them to rest flat. Cut a thin slice from the tops of tomatoes; scoop out pulp, leaving a 1/4 inch shell. Invert onto paper towels to drain.
In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings, and chopped cucumber.
Fill tomatoes and cucumber slices with cream cheese mixture, about 1 tsp. in each. Refrigerate for at least 1 hour.
YIELD: 3 1/2 dozen
INSIDE-OUT VEGGIE DIP
2 large cucumbers
16 cherry tomatoes
1 pkg. (8oz.) cream cheese softened (I will use fat-free)
1/4 c. finely chopped sweet red pepper
2 tbsp. finely chopped celery
2 tbsp. finely chopped green onion
1 tbsp. finely chopped carrot
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. onion powder
DIRECTIONS:
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2 inch slices. Finely chop two slices; set aside. With a small spoon, scoop out some of the seeds from the remaining slices.
Cut a thin slice from the bottoms of the tomatoes to allow them to rest flat. Cut a thin slice from the tops of tomatoes; scoop out pulp, leaving a 1/4 inch shell. Invert onto paper towels to drain.
In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings, and chopped cucumber.
Fill tomatoes and cucumber slices with cream cheese mixture, about 1 tsp. in each. Refrigerate for at least 1 hour.
YIELD: 3 1/2 dozen
Sunday, July 7, 2013
SEAFOOD SUNDAY
Stir-fry is one of my favorite ways to cook shrimp. This recipe comes from the June issue of COOKING LIGHT. It would be delicious served with brown rice.
SHRIMP AND BROCCOLI STIR-FRY
1 lb. medium shrimp, peeled and deveined
1 tbsp. cornstarch
2 1/2 tbsp. canola oil, divided
1/4 c. (1 inch) diagonally cut green onions
3 garlic cloves
2 c. broccoli florets
1/4 c. lower-sodium soy sauce
2 tbsp. rice vinegar
1 tsp. honey
1/8 tsp. crushed red pepper
Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tbsp. oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes.
Remove shrimp from pan; place in a medium bowl. Add 1 1/2 tsp. oil to pan; swirl to coat. Add green onions, ginger and garlic to the pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add 1 tbsp. oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
SHRIMP AND BROCCOLI STIR-FRY
1 lb. medium shrimp, peeled and deveined
1 tbsp. cornstarch
2 1/2 tbsp. canola oil, divided
1/4 c. (1 inch) diagonally cut green onions
3 garlic cloves
2 c. broccoli florets
1/4 c. lower-sodium soy sauce
2 tbsp. rice vinegar
1 tsp. honey
1/8 tsp. crushed red pepper
Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tbsp. oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes.
Remove shrimp from pan; place in a medium bowl. Add 1 1/2 tsp. oil to pan; swirl to coat. Add green onions, ginger and garlic to the pan; stir-fry 45 seconds. Add onion mixture to shrimp.
Add 1 tbsp. oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
Saturday, July 6, 2013
SALAD SATURDAY
On my Saturday morning trek to the local farmers' market I noticed there were green beans everywhere. It would be a good time to make this salad using local produce.
BALSAMIC GREEN BEAN SALAD
2 lbs. fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 c. olive oil
3 tbsp. lemon juice
3 tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. ground pepper
1 large red onion, chopped
4 c. cherry tomatoes, halved
1 c. (4oz.) crumbled feta cheese
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.
YIELD: 16 servings
BALSAMIC GREEN BEAN SALAD
2 lbs. fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 c. olive oil
3 tbsp. lemon juice
3 tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. ground pepper
1 large red onion, chopped
4 c. cherry tomatoes, halved
1 c. (4oz.) crumbled feta cheese
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.
YIELD: 16 servings
Friday, July 5, 2013
FRIDAY'S FAMILY FAVORITE
Casseroles are usually an easy fix to feed a crowd. Today's recipe is one the kids will like since it includes the taste of tacos and nacho chips. It can also be a hearty appetizer by providing tortilla chips for dipping.
NACHO GRANDE CASSEROLE
2 lbs. ground beef
1 onion, chopped
2 (16oz.) cans spicy chili beans
16 oz. package frozen corn kernels, thawed
15 oz. can tomato sauce
1 1/4 pkg. taco seasoning mix
3 c. finely shredded Cheddar Jack cheese, divided
3 c. nacho-flavored tortilla chips, crushed and divided
Garnish: chopped tomatoes and green onions
Cook ground beef and onion in a dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.
Pour half the beef mixture into a lightly greased 13x9 baking pan. Top with 1 1/2 c. each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 c. cheese and chips. Bake uncovered, at 350 for 25-30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.
NACHO GRANDE CASSEROLE
2 lbs. ground beef
1 onion, chopped
2 (16oz.) cans spicy chili beans
16 oz. package frozen corn kernels, thawed
15 oz. can tomato sauce
1 1/4 pkg. taco seasoning mix
3 c. finely shredded Cheddar Jack cheese, divided
3 c. nacho-flavored tortilla chips, crushed and divided
Garnish: chopped tomatoes and green onions
Cook ground beef and onion in a dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.
Pour half the beef mixture into a lightly greased 13x9 baking pan. Top with 1 1/2 c. each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 c. cheese and chips. Bake uncovered, at 350 for 25-30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.
Thursday, July 4, 2013
THIRSTY THURSDAY
Today I share a couple of recipes that I have pinned on Pinterest.They are both very healthy choices for a cool 4th of July drink!
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1 can (8oz) unsweetened Dole crushed pineapple in 100% pineapple juice
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet Splenda would work)
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
6 ice cubes
DIRECTIONS:
In a blender, place first 6 ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
YIELD: 3
FRUIT SMOOTHIES
2 c. 2% milk
1 c. frozen unsweetened sliced peaches
1 c. frozen unsweetened strawberries
1/4 c. orange juice
2 tbsp. honey
DIRECTIONS:
In a blender combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.
YIELD: 4 servings
* If you have enough freezer space I like to keep a couple of frozen mugs in the freezer all summer long for a cold drink any time.
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1 can (8oz) unsweetened Dole crushed pineapple in 100% pineapple juice
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet Splenda would work)
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
6 ice cubes
DIRECTIONS:
In a blender, place first 6 ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
YIELD: 3
FRUIT SMOOTHIES
2 c. 2% milk
1 c. frozen unsweetened sliced peaches
1 c. frozen unsweetened strawberries
1/4 c. orange juice
2 tbsp. honey
DIRECTIONS:
In a blender combine all ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.
YIELD: 4 servings
* If you have enough freezer space I like to keep a couple of frozen mugs in the freezer all summer long for a cold drink any time.
Wednesday, July 3, 2013
CROCKPOT WEDNESDAY
Pork tenderloin is such a versatile cut of meat. It's sort of the "potato" of meats, adapting to a variety of ingredients and cooking styles. Today's recipe will melt in your mouth. The pork soaks up the yummy juices as it cooks. Make sure to serve the au jus on the side for a delicious addition.
AMAZING SLOW COOKER PORK TENDERLOIN
1(2lb.) pork tenderloin
1(1oz) envelope dry onion soup mix
1 c. water
3/4 c. red wine
3 tbsp. minced garlic
3 tbsp. soy sauce
freshly ground black pepper to taste
Place tenderloin in the slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the pork as possible. Sprinkle with pepper, cover, and cook on LOW for 4 hours. Serve with the cooking liquid on the side as au jus.
AMAZING SLOW COOKER PORK TENDERLOIN
1(2lb.) pork tenderloin
1(1oz) envelope dry onion soup mix
1 c. water
3/4 c. red wine
3 tbsp. minced garlic
3 tbsp. soy sauce
freshly ground black pepper to taste
Place tenderloin in the slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the pork as possible. Sprinkle with pepper, cover, and cook on LOW for 4 hours. Serve with the cooking liquid on the side as au jus.
Tuesday, July 2, 2013
TUESDAY'S TREAT
It's always nice to have a cool dessert on a hot summer day. Today's treat sounds both cool and tasty. It seems pretty simple to put together as well. The only thing that will take some time is the freezing. Hopefully you'll be able to wait until it is frozen!
RED VELVET-BLUEBERRY ICE CREAM PIE
4 store-bought red velvet cupcakes
1 1/2 pints vanilla ice cream
1 1/2 pints blueberry sorbet
2 c. cold heavy cream
2 tbsp. confectioners' sugar
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 c. of the crumbs into the bottom and up the sides of a 9 inch deep pie plate. Freeze 30 minutes.
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (return the pie to the freezer between the layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
RED VELVET-BLUEBERRY ICE CREAM PIE
4 store-bought red velvet cupcakes
1 1/2 pints vanilla ice cream
1 1/2 pints blueberry sorbet
2 c. cold heavy cream
2 tbsp. confectioners' sugar
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 c. of the crumbs into the bottom and up the sides of a 9 inch deep pie plate. Freeze 30 minutes.
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (return the pie to the freezer between the layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
MEATLESS MONDAY
Here's another recipe that includes fresh tomatoes and yellow squash. It comes from the current issue of FOOD NETWORK MAGAZINE.
SHAVED SQUASH AND TOMATO PASTA
kosher salt
12 oz. mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 lbs. assorted heirloom tomatoes chopped
freshly ground pepper
1/4 c. grated Parmesan cheese plus more for topping
4 oz. mozzarella(regular or smoked), roughly chopped
Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 c. of the cooking water, then drain.
Meanwhile, thinly slice the squash on the wide side of a box grater(or use a mandolin). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 tsp. salt, and pepper to taste.
Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, Parmesan cheese and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more Parmesan cheese.
SHAVED SQUASH AND TOMATO PASTA
kosher salt
12 oz. mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 lbs. assorted heirloom tomatoes chopped
freshly ground pepper
1/4 c. grated Parmesan cheese plus more for topping
4 oz. mozzarella(regular or smoked), roughly chopped
Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 c. of the cooking water, then drain.
Meanwhile, thinly slice the squash on the wide side of a box grater(or use a mandolin). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 tsp. salt, and pepper to taste.
Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, Parmesan cheese and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more Parmesan cheese.
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