Zucchini can be a little bland. In this recipe it goes from bland to grand. The dish would be wonderful for a brunch, lunch, or dinner served with a green salad. It comes from TASTE OF HOME.
ZUCCHINI-PARMESAN BAKE
3 eggs
1/2 c. canola oil
3 c. shredded zucchini (about 1 pound)
1 c. reduced-fat biscuit/baking mix
1/2 c. shredded Parmesan cheese
Preheat oven to 375. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
Transfer mixture to a greased 10 inch ovenproof skillet. Bake 25-30 minutes or until golden brown.
Monday, March 31, 2014
Sunday, March 30, 2014
SEAFOOD SUNDAY
Here's a quick and easy recipe for baked fish that comes from COOKING WITH PAULA DEEN. If you can't find tilapia or you prefer another fish, then snapper, flounder, cod or grouper may be substituted.
ALMOND-LEMON BAKED TILAPIA
6 (6oz.) tilapia fillets
3 tbsp. Dijon mustard
1 c. sliced almonds, finely chopped
2 tbsp. lemon zest
2 tbsp. finely chopped fresh parsley
2 tbsp. extra-virgin olive oil
2 tsp. salt
2 tsp. ground black pepper
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil, sprayed with a nonstick cooking spray.
Place fish in a single layer on prepared pan. Brush fish with mustard.
In a small bowl, combine almonds and all remaining ingredients. Spread about 1 tbsp. almond mixture over each fillet, pressing gently to adhere.
Bake for 9-11 minutes or until fish flakes easily with a fork. Serve immediately.
ALMOND-LEMON BAKED TILAPIA
6 (6oz.) tilapia fillets
3 tbsp. Dijon mustard
1 c. sliced almonds, finely chopped
2 tbsp. lemon zest
2 tbsp. finely chopped fresh parsley
2 tbsp. extra-virgin olive oil
2 tsp. salt
2 tsp. ground black pepper
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil, sprayed with a nonstick cooking spray.
Place fish in a single layer on prepared pan. Brush fish with mustard.
In a small bowl, combine almonds and all remaining ingredients. Spread about 1 tbsp. almond mixture over each fillet, pressing gently to adhere.
Bake for 9-11 minutes or until fish flakes easily with a fork. Serve immediately.
Saturday, March 29, 2014
SOUPER SATURDAY
The ingredients in today's soup recipe are humble, but they come together to create a soup that is better than the sum of it's parts. I found it in the January issue of SOUTHERN LIVING.
CABBAGE, WHITE BEAN, AND POTATO SOUP
Saute a large yellow onion, chopped, and 3 garlic cloves, minced, in 2 tbsp. hot olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Add 1 lb. fingerling potatoes, cut into 1/2 inch thick slices; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper.
Stir in 1/2 medium size head cabbage, thinly sliced; 6 cups organic chicken broth; and 1 can cannellini beans, drained and rinsed, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.
CABBAGE, WHITE BEAN, AND POTATO SOUP
Saute a large yellow onion, chopped, and 3 garlic cloves, minced, in 2 tbsp. hot olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Add 1 lb. fingerling potatoes, cut into 1/2 inch thick slices; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper.
Stir in 1/2 medium size head cabbage, thinly sliced; 6 cups organic chicken broth; and 1 can cannellini beans, drained and rinsed, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.
Friday, March 28, 2014
FAMILY FAVORITE FRIDAY
Today I'm posting two tasty sides that are sure to be a family favorite. Potatoes are always popular in almost any form but broccoli, not so much. However this recipe might just be yummy enough to please even the pickiest non-broccoli eater.
ROASTED RANCH POTATOES
1(3lb.) bag red potatoes, quartered
2 tbsp. olive oil
2 tsp. garlic salt
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. dried dill
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil.
In a large bowl, toss together potatoes and remaining ingredients until combined. Arrange potatoes in a single layer on a prepared pan.
Bake for 30 minutes or until golden brown and crisp.
*** If you are running low on spices you can use a 1 ounce packet of ranch dressing mix in place of the herbs for the potatoes.
GARLICKY BROCCOLI
1 tbsp. olive oil
1 head broccoli, cut into florets
1 tbsp. bottled minced garlic
1/2 tsp. crushed red pepper
1/4 c. water
2 tbsp. soy sauce
In a large skillet. heat oil over medium-high heat. Add broccoli, garlic, and crushed red pepper; cook, stirring constantly, for 2 minutes. Add 1/4 c. water and soy sauce; cover and cook for 3 minutes or until crisp-tender.
ROASTED RANCH POTATOES
1(3lb.) bag red potatoes, quartered
2 tbsp. olive oil
2 tsp. garlic salt
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. dried dill
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil.
In a large bowl, toss together potatoes and remaining ingredients until combined. Arrange potatoes in a single layer on a prepared pan.
Bake for 30 minutes or until golden brown and crisp.
*** If you are running low on spices you can use a 1 ounce packet of ranch dressing mix in place of the herbs for the potatoes.
GARLICKY BROCCOLI
1 tbsp. olive oil
1 head broccoli, cut into florets
1 tbsp. bottled minced garlic
1/2 tsp. crushed red pepper
1/4 c. water
2 tbsp. soy sauce
In a large skillet. heat oil over medium-high heat. Add broccoli, garlic, and crushed red pepper; cook, stirring constantly, for 2 minutes. Add 1/4 c. water and soy sauce; cover and cook for 3 minutes or until crisp-tender.
THIRSTY THURSDAY
When I saw this recipe in the March/April issue of COOKING WITH PAULA DEEN I thought it sounded very "Springy" and would make a great drink for a garden party. The article was about a "painting party" that Paula hosted for a few friends.It made me think of my friend Sherry who is always hosting friends for a neighborhood get-together or a school function and really likes unusual themes, decorations,and foods.
PINK PALMER
10 c. hot water
8 bags hibiscus tea (TAZO PASSION TEA)
1 1/2 c. sugar
1 c. fresh lemon juice
4 c. cold water
In a large heatproof pitcher, combine 10 c. hot water and tea bags and let stand for 6 minutes.
Remove tea bags. Add sugar and lemon juice, stirring until sugar is dissolved. Add 4 c. cold water. Refrigerate until ready to serve. Garnish with lemon, if desired.
PINK PALMER
10 c. hot water
8 bags hibiscus tea (TAZO PASSION TEA)
1 1/2 c. sugar
1 c. fresh lemon juice
4 c. cold water
In a large heatproof pitcher, combine 10 c. hot water and tea bags and let stand for 6 minutes.
Remove tea bags. Add sugar and lemon juice, stirring until sugar is dissolved. Add 4 c. cold water. Refrigerate until ready to serve. Garnish with lemon, if desired.
CROCKPOT WEDNESDAY
Chicken is always a hit at our house and quick and easy makes it even better! This recipe comes from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION.
CHICKEN IN A HURRY
2 1/2-3 lbs drumsticks
1/2 c. ketchup
1/4 c. water
1/4 c. brown sugar, packed
1 packet onion soup mix
Arrange chicken in the slow-cooker. Combine remaining ingredients and then pour over the chicken. Cover and cook on LOW for 7-8 hours.
CHICKEN IN A HURRY
2 1/2-3 lbs drumsticks
1/2 c. ketchup
1/4 c. water
1/4 c. brown sugar, packed
1 packet onion soup mix
Arrange chicken in the slow-cooker. Combine remaining ingredients and then pour over the chicken. Cover and cook on LOW for 7-8 hours.
TASTY TUESDAY
Muffins are always a tasty way to start the day or a quick snack for on the go. Today's recipe comes from the current issue of COOKING WITH PAULA DEEN. According to the recipe these muffins are actually more flavorful the next day.
MORNING GLORY MUFFINS
3 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. vegetable oil
3 large eggs
1 (8oz.) can crushed pineapple, drained
1 c. finely grated carrot
1 c. finely grated Granny Smith apple
1 c. chopped pecans
1 c. golden raisins
Preheat oven to 350. Spray 24 muffin cups with nonstick cooking spray.
In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring until just combined.
Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.
MORNING GLORY MUFFINS
3 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. vegetable oil
3 large eggs
1 (8oz.) can crushed pineapple, drained
1 c. finely grated carrot
1 c. finely grated Granny Smith apple
1 c. chopped pecans
1 c. golden raisins
Preheat oven to 350. Spray 24 muffin cups with nonstick cooking spray.
In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring until just combined.
Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.
Monday, March 24, 2014
MEATLESS MONDAY
Here's a simple sauce and pasta that,when served with a salad and crusty bread, will make a great meal. It comes from the current issue of TASTE OF HOME.
12 garlic cloves, peeled
3 tbsp. olive oil
3 cups uncooked bow tie pasta (penne works too)
1/2 c. (4oz.) cream cheese, softened
1/2 tsp. salt
Preheat oven to 450. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1 inch baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
PASTA WITH ROASTED GARLIC & TOMATOES
1 1/2 lb. cherry tomatoes12 garlic cloves, peeled
3 tbsp. olive oil
3 cups uncooked bow tie pasta (penne works too)
1/2 c. (4oz.) cream cheese, softened
1/2 tsp. salt
Preheat oven to 450. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1 inch baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Sunday, March 23, 2014
SEAFOOD SUNDAY
Tilapia is one of my favorite fish to prepare. It is mild yet it holds it's own with strong flavors. This recipe from the current issue of COOKING LIGHT is very simple and delicious and elegant enough for a dinner party.
TILAPIA WITH LEMON-GARLIC SAUCE
4 (10oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. quick-mixing flour (such as Wondra)
2 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 tbsp. minced garlic
1/3 c. dry white wine
1/3 c. unsalted chicken stock
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tbsp. butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tbsp. butter, parsley, and lemon juice. Serve fish with sauce.
TILAPIA WITH LEMON-GARLIC SAUCE
4 (10oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. quick-mixing flour (such as Wondra)
2 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 tbsp. minced garlic
1/3 c. dry white wine
1/3 c. unsalted chicken stock
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tbsp. butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tbsp. butter, parsley, and lemon juice. Serve fish with sauce.
SOUPER SATURDAY
I found this recipe in the current issue of FOOD NETWORK MAGAZINE. It is so hearty and full of yummy ingredients that it would stand alone as a meal.
CHICKEN RICE SOUP
4 cups low sodium chicken broth
3 stalks celery, cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4 lb. skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 c. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 c. frozen peas
1/3 c. heavy cream
1/2 c. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 c.carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium-low and add the chicken, 3/4 tsp. salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 c. carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice, thin with water if needed. Season with salt and pepper.
CHICKEN RICE SOUP
4 cups low sodium chicken broth
3 stalks celery, cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4 lb. skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 c. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 c. frozen peas
1/3 c. heavy cream
1/2 c. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 c.carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium-low and add the chicken, 3/4 tsp. salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 c. carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice, thin with water if needed. Season with salt and pepper.
Friday, March 21, 2014
FRIDAY'S FAMILY FAVORITE
Boneless pork chops are my "go to" meat. They never fail to be tender and can be prepared any number of ways. Today's recipe is Paula Deen's and I can't wait to try it.
FRENCH ONION PORK CHOPS
4 boneless pork chops
2 pkg. french onion soup mix
1/2 c. breadcrumbs
2 eggs
Preheat oven to 400.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.
FRENCH ONION PORK CHOPS
4 boneless pork chops
2 pkg. french onion soup mix
1/2 c. breadcrumbs
2 eggs
Preheat oven to 400.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.
THIRSTY THURSDAY
I'm always on the look out for a new smoothie. This recipe sounds promising!
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet you could use Splenda)
1/2 tsp.vanilla extract
6 ice cubes
IN A BLENDER, PLACE THE FIRST SIX INGREDIENTS; COVER AND PROCESS UNTIL SMOOTH. POUR INTO CHILLED GLASSES; SERVE IMMEDIATELY.
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet you could use Splenda)
1/2 tsp.vanilla extract
6 ice cubes
IN A BLENDER, PLACE THE FIRST SIX INGREDIENTS; COVER AND PROCESS UNTIL SMOOTH. POUR INTO CHILLED GLASSES; SERVE IMMEDIATELY.
Wednesday, March 19, 2014
CROCKPOT WEDNESDAY
Today's recipe is from COOKING LIGHT and is an inexpensive dish to make. The long, slow cooking time really brings out the flavor in the sausage. It can also be cooked on low for 8 hours.
RED BEANS AND RICE
3 c. water
1 c. dried kidney beans
1 c. chopped onions
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp. dried thyme
1 tsp. paprika
3/4 tsp. ground red pepper
1/2 tsp. freshly ground black pepper
1/2 (14 oz.) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
1/2 tsp. salt (I will omit)
3 c. hot cooked long-grain rice
1/4 c. chopped green onions
Combine 1st 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice, sprinkle servings evenly with green onions.
RED BEANS AND RICE
3 c. water
1 c. dried kidney beans
1 c. chopped onions
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp. dried thyme
1 tsp. paprika
3/4 tsp. ground red pepper
1/2 tsp. freshly ground black pepper
1/2 (14 oz.) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
1/2 tsp. salt (I will omit)
3 c. hot cooked long-grain rice
1/4 c. chopped green onions
Combine 1st 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice, sprinkle servings evenly with green onions.
Tuesday, March 4, 2014
TUESDAY'S TREAT
This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.
LEMON-LIME POUND CAKE
Ingredients
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 cup lemon-lime soft drink (such as 7UP)
- Shortening
- Lemon-Lime Glaze
- Candied Lemons (optional)
- Garnish: lime rind twists
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with a
heavy-duty electric stand mixer until creamy. Gradually add sugar; beat
at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1
at a time, beating just until blended after each addition. Stir in lemon
zest and extracts.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
LEMON-LIME GLAZE
Ingredients:
- 2 cups powdered sugar
- 2 teaspoons lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice (optional)
Preparation
- Whisk together powdered sugar, lemon zest, 1 1/2 Tbsp. fresh lemon juice, and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.)
Monday, March 3, 2014
MEATLESS MONDAY
Today's recipe comes from COOKING WITH PAULA DEEN. It would work for a potluck offering or make a great family dinner with leftovers that should be delicious reheated.
SCALLOPED VEGETABLE CASSEROLE
6 c. broccoli florets
6 c. cauliflower florets
2 c. sliced carrots
1/2 c. butter
1 c. chopped onion
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 c. milk
1 c. sour cream
1 (8oz.) package shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 c. crushed round buttery crackers (Ritz)
In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350. Spray a 3 qt. baking dish with non-stick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.
SCALLOPED VEGETABLE CASSEROLE
6 c. broccoli florets
6 c. cauliflower florets
2 c. sliced carrots
1/2 c. butter
1 c. chopped onion
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 c. milk
1 c. sour cream
1 (8oz.) package shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 c. crushed round buttery crackers (Ritz)
In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350. Spray a 3 qt. baking dish with non-stick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.
Sunday, March 2, 2014
SEAFOOD SUNDAY
I'm always up for a good salmon dinner and I have a number of recipes that include a glaze. Today's recipe caught my eye because of the strawberry jam in the glaze. It sounds interesting and I can't wait to try it.
STRAWBERRY TERIYAKI GLAZED SALMON
1/4 c. seedless strawberry jam
2 tbsp. reduced-sodium soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
4 salmon fillets (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1 inch baking pan. Broil 4-6 inches from the heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tbsp. jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.
STRAWBERRY TERIYAKI GLAZED SALMON
1/4 c. seedless strawberry jam
2 tbsp. reduced-sodium soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
4 salmon fillets (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1 inch baking pan. Broil 4-6 inches from the heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tbsp. jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.
Saturday, March 1, 2014
SOUPER SATURDAY
Today's recipe is an unofficial state dish for Louisiana and since Mardi Gras is right around the corner I thought it would be a good one to share. It comes from TASTE OF HOME.
SEAFOOD GUMBO
1 c. all-purpose flour
1 c. canola oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt (I omit)
2 tsp. oregano
1 tsp. ground black pepper
6 c. small shrimp. rinsed and drained, or seafood of your choice
1 c. minced fresh parsley
2 tbsp. Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, aout 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoninh.
YIELD ABOUT 6 CUPS
SEAFOOD GUMBO
1 c. all-purpose flour
1 c. canola oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt (I omit)
2 tsp. oregano
1 tsp. ground black pepper
6 c. small shrimp. rinsed and drained, or seafood of your choice
1 c. minced fresh parsley
2 tbsp. Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, aout 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoninh.
YIELD ABOUT 6 CUPS
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