Difficulty: *
3 1/2 cups uncooked bow-tie pasta (9 oz.)
2 cups fresh snow pea pods (12 oz.)
2 large red bell peppers, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1/2 cup choppped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 oz)
1 cup creamy Parmesan dressing
2 tablespoons milk
1. Cook and drain pasta as directed on package. Add snow peas for last minute of cooking. Rinse with cold water and drain.
2. In a very large (4-qt) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with a wire whisk. Add dressing mixture, past and pea pods to bell pepper mixture; toss to coat.
Tips: Can substitute creamy Italian dressing if you can't find Parmesan or prefer another flavor. Any medium-sized pasta shape can be subsituted for the bow-tie.
Lemon Parsley Chicken
Difficulty: **
Ingredients:
1 garlic clove, minced or pressed
1 lemon
3 tablespoons all-purpose flour
3 boneless chicken breasts, sliced into 2-inch strips
3 tablespoons EVOO (extra virgin olive oil)
1 piece (about 1 inch) fresh ginger
1 1/2 cups chicken broth
1 teaspoon sugar
2 teaspoons Dijon-style mustard
2 tablesppons chopped fresh parsley
salt and black pepper
1. Peel and mince garlic. Grate the rind and squeeze the lemon. Reserve the juice. Combine flour, lemon rind, and garlic and place in a plastic freezer bag. Cut chicken into 2-inch pieces. Put in bag and shake in flour mixture. Remove excess. Reserve remaining flour mixture.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally until golden, about 10 minutes.
3. Peel and grate ginger. Whisk together reserved flour mixture, broth, and sugar. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes.
4. Blend the mustard and the reserved lemon juice. Add to skillet, stirring until heated through and combined. Add parsley. Salt and pepper to taste. Serve.
Tips: Served with buttered egg noodles and steamed green beans. You can replace the chicken with lean pork or turkey cutlets.
Ingredients:
1 garlic clove, minced or pressed
1 lemon
3 tablespoons all-purpose flour
3 boneless chicken breasts, sliced into 2-inch strips
3 tablespoons EVOO (extra virgin olive oil)
1 piece (about 1 inch) fresh ginger
1 1/2 cups chicken broth
1 teaspoon sugar
2 teaspoons Dijon-style mustard
2 tablesppons chopped fresh parsley
salt and black pepper
1. Peel and mince garlic. Grate the rind and squeeze the lemon. Reserve the juice. Combine flour, lemon rind, and garlic and place in a plastic freezer bag. Cut chicken into 2-inch pieces. Put in bag and shake in flour mixture. Remove excess. Reserve remaining flour mixture.
2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally until golden, about 10 minutes.
3. Peel and grate ginger. Whisk together reserved flour mixture, broth, and sugar. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes.
4. Blend the mustard and the reserved lemon juice. Add to skillet, stirring until heated through and combined. Add parsley. Salt and pepper to taste. Serve.
Tips: Served with buttered egg noodles and steamed green beans. You can replace the chicken with lean pork or turkey cutlets.
Salmon Steaks with Lime Cilantro Butter
Difficulty: **
Ingredients:
MARINADE
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil
1 lb. salmon steaks or fillets, 1 inch thick
BUTTER
1/2 cup butter or margarine, melted
2 teaspoons fersh lime juice
1 tablespoons chopped fresh cilantro leaves
In a small bowl, combine all marinade ingredients. Place fish in a shallow non-metal container or plastic bag Pour marinade over fish, turning to coat both sides. Cover and refrigerate 30 minutes to 1 hour. In small bowl, combine all butter ingredients and set aside.
Broil or BBQ fish 4 to 6 inches from heat for 10 to 15 minutes or until fish flakes easily with fork. Turn once.
Serve with lime cilantro butter.
Ingredients:
MARINADE
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil
1 lb. salmon steaks or fillets, 1 inch thick
BUTTER
1/2 cup butter or margarine, melted
2 teaspoons fersh lime juice
1 tablespoons chopped fresh cilantro leaves
In a small bowl, combine all marinade ingredients. Place fish in a shallow non-metal container or plastic bag Pour marinade over fish, turning to coat both sides. Cover and refrigerate 30 minutes to 1 hour. In small bowl, combine all butter ingredients and set aside.
Broil or BBQ fish 4 to 6 inches from heat for 10 to 15 minutes or until fish flakes easily with fork. Turn once.
Serve with lime cilantro butter.
Margarita Shrimp Kabobs
Difficulty: **
Ingredients:
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped or minced
2 tablespoons tequila (if desired)
1/4 teaspoon salt
1 lb. uncooked deveined peeled large shrimp (about 24) - thawed if frozen, tail shells removed
1 medium zucchini, cut into 1/2 inch slices
1 large red bell pepper, cut into 1/2 inch slices
1 tablespoon olive or vegetable oil
1. Heat charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt. Add shrimp. Seal bag, squeezing out the air; turn to coat shrimp. Let stand for 10 minutes to marinate. Drain shrimp; discard marinade.
2. Select 8 metal skewers. Alternately threat shrimp, zucchini and bell peppers, leaving 1/4 inh between each piece. Brush with oil.
3. Brush grill rack with oil or spray with cooking spray. Place kabobs on medium-high heat. Cook 5-6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.
Tips: Don't slice the zucchini to thickly or it won't cook through. Serve with rice and a salad.
Ingredients:
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped or minced
2 tablespoons tequila (if desired)
1/4 teaspoon salt
1 lb. uncooked deveined peeled large shrimp (about 24) - thawed if frozen, tail shells removed
1 medium zucchini, cut into 1/2 inch slices
1 large red bell pepper, cut into 1/2 inch slices
1 tablespoon olive or vegetable oil
1. Heat charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt. Add shrimp. Seal bag, squeezing out the air; turn to coat shrimp. Let stand for 10 minutes to marinate. Drain shrimp; discard marinade.
2. Select 8 metal skewers. Alternately threat shrimp, zucchini and bell peppers, leaving 1/4 inh between each piece. Brush with oil.
3. Brush grill rack with oil or spray with cooking spray. Place kabobs on medium-high heat. Cook 5-6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.
Tips: Don't slice the zucchini to thickly or it won't cook through. Serve with rice and a salad.
Burger Combos - Mexican, Greek, Italian, American
Difficulty: *
Ingredients:
2 lbs. of lean ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Colby & Monterey Jack Cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons southwestern seasoning mix or taco seasoning
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup jalapeno peppers, sliced (optional)
8 hamburger buns
Mix hamburger with finely chopped onions, worcestershire sauce, salt, and black pepper. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate until ready to grill.
Mexican Spread: Mix mayo, sour cream and seasoning mix. Refrigerate until serving.
Toppers: Slice tomatoes, avocado, and jalapenos.
When ready to grill, cook directly over medium coals, 11-13 minutes or until center is no longer pink. About 1 minute before burgers are done, place cheese slices on top. Place burgers on hamburger buns. Serve with the spread and the toppers.
American Burgers: Use American Cheese, use 1/4 cup barbecue sauce in sandwich spread, and top with lettuce, tomatoes, dill pickles, onions or onion rings, relish.
Italian Burgers: Top burgers with mozzarella or provolone cheese, use Italian seasoning in the spread. Top with tomatoes, green bell peppers, mushrooms, pitted olives, relish.
Greek Burgers: Substite pita pockets for hamburger buns, omit the cheese slices, use lemon pepper seasoning in the spread, top with crumbled feta cheese, spinach leaves, tomatoes, red onion, cucumber slices, and olives.
Ingredients:
2 lbs. of lean ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Colby & Monterey Jack Cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons southwestern seasoning mix or taco seasoning
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup jalapeno peppers, sliced (optional)
8 hamburger buns
Mix hamburger with finely chopped onions, worcestershire sauce, salt, and black pepper. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate until ready to grill.
Mexican Spread: Mix mayo, sour cream and seasoning mix. Refrigerate until serving.
Toppers: Slice tomatoes, avocado, and jalapenos.
When ready to grill, cook directly over medium coals, 11-13 minutes or until center is no longer pink. About 1 minute before burgers are done, place cheese slices on top. Place burgers on hamburger buns. Serve with the spread and the toppers.
American Burgers: Use American Cheese, use 1/4 cup barbecue sauce in sandwich spread, and top with lettuce, tomatoes, dill pickles, onions or onion rings, relish.
Italian Burgers: Top burgers with mozzarella or provolone cheese, use Italian seasoning in the spread. Top with tomatoes, green bell peppers, mushrooms, pitted olives, relish.
Greek Burgers: Substite pita pockets for hamburger buns, omit the cheese slices, use lemon pepper seasoning in the spread, top with crumbled feta cheese, spinach leaves, tomatoes, red onion, cucumber slices, and olives.
Sloppy Joe Pie
Difficulty: *
This is a "If You Think You Can't Cook" Recipe. Your kids or the kid in you will love it!
Ingredients:
1 package Pillsbury crescent rolls
1 lb hamburger
1 package sloppy joe seasoning
1 8 oz can of tomato sauce or paste/per the sloppy joe directions
1 - 8oz. package of shredded cheese, cheddar, colby - your taste
1. Use a 1 to 1 1/2 inch deep pie pan. Open the crescent rolls and press them together into a crust in the bottom of your pie pan. Tear off any long edges and roll under the edge to conform to the lip of the pan.
2. Fry the hamburger and follow the sloppy joe seasoning mix recipe on the back of the package. Pour into the pie pan.
3. Top with shredded cheese.
4. Bake at 375 degrees to 15-20 minutes until the crescent roll crust is brown and the cheese is melted.
Tips: Serve with a salad.
This is a "If You Think You Can't Cook" Recipe. Your kids or the kid in you will love it!
Ingredients:
1 package Pillsbury crescent rolls
1 lb hamburger
1 package sloppy joe seasoning
1 8 oz can of tomato sauce or paste/per the sloppy joe directions
1 - 8oz. package of shredded cheese, cheddar, colby - your taste
1. Use a 1 to 1 1/2 inch deep pie pan. Open the crescent rolls and press them together into a crust in the bottom of your pie pan. Tear off any long edges and roll under the edge to conform to the lip of the pan.
2. Fry the hamburger and follow the sloppy joe seasoning mix recipe on the back of the package. Pour into the pie pan.
3. Top with shredded cheese.
4. Bake at 375 degrees to 15-20 minutes until the crescent roll crust is brown and the cheese is melted.
Tips: Serve with a salad.
Philly Steak Wraps
Difficulty: **
Ingredients:
1 beef bouillon cube
1/2 cup water
3 garlic cloves, crushed or pressed
1/8 teaspoon black pepper
1 boneless beef steak (1 pound) cut into 1 inch strips
1 small green pepper, cut into 1/4 inch strips
1 small onion, cut into 1/4 slices
Vegetable oil or cooking spray
2 cups shredded mozzarella cheese
4 flour tortillas (9-10 inches)
1. Combine water, bouillon cube, garlic and pepper in a small bowl. Place marinade and steak in a sealable plastic food storage bag, turn to coat. Marinate in refrigerator for 1-3 hours, turning occasionally.
2. When ready to serve, cut bell pepper into 1/4 inch strips and onion in 1/4 inch slides. Remove steak from the marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard the marinade.
3. Heat skillet on medium-high. Place steak in pan; cook 6-8 minutes or until steak is medium rare. Remove steak and to a plate and cover with aluminum foil.
4. Return pan to heat; Add a small amount of vegetable oil to the pan or spray with cooking oil. Add bell pepper and onion. Cook for 5-7 minutes or until vegetables are crisp-tender. Remove vegetables from pan and place in a bowl.
5. Cut steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over the tortilla. Place one fourth of the steak and vegetables in center, roll up tightly. Repeat with remaining tortillas, steak and vegetables.
6. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps with cooking spray, cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to a cutting board and cut diagonally in half. Serve immediately.
Ingredients:
1 beef bouillon cube
1/2 cup water
3 garlic cloves, crushed or pressed
1/8 teaspoon black pepper
1 boneless beef steak (1 pound) cut into 1 inch strips
1 small green pepper, cut into 1/4 inch strips
1 small onion, cut into 1/4 slices
Vegetable oil or cooking spray
2 cups shredded mozzarella cheese
4 flour tortillas (9-10 inches)
1. Combine water, bouillon cube, garlic and pepper in a small bowl. Place marinade and steak in a sealable plastic food storage bag, turn to coat. Marinate in refrigerator for 1-3 hours, turning occasionally.
2. When ready to serve, cut bell pepper into 1/4 inch strips and onion in 1/4 inch slides. Remove steak from the marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard the marinade.
3. Heat skillet on medium-high. Place steak in pan; cook 6-8 minutes or until steak is medium rare. Remove steak and to a plate and cover with aluminum foil.
4. Return pan to heat; Add a small amount of vegetable oil to the pan or spray with cooking oil. Add bell pepper and onion. Cook for 5-7 minutes or until vegetables are crisp-tender. Remove vegetables from pan and place in a bowl.
5. Cut steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over the tortilla. Place one fourth of the steak and vegetables in center, roll up tightly. Repeat with remaining tortillas, steak and vegetables.
6. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps with cooking spray, cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to a cutting board and cut diagonally in half. Serve immediately.
Oven BBQed Pork Ribs
Difficulty: *
This recipe is for those of us who don't like to BBQ ribs on the grill. Simple recipe, easy prep, yummy.
Ingredients:
1 bottle of your favorite BBQ sauce OR check out our homemade BBQ recipes in the archive
1 slab of pork ribs
Line cooking pan with aluminum foil. Remove packaging and place pork ribs in the pan. Coat with BBQ sauce. Place in a 350 degree oven, middle rack of the oven, and cook approximately 2 hours or until meat is tender and ready to fall off the bone. Baste with BBQ sauce frequently to keep from burning. Cover with foil if the top gets too crusty.
This recipe is for those of us who don't like to BBQ ribs on the grill. Simple recipe, easy prep, yummy.
Ingredients:
1 bottle of your favorite BBQ sauce OR check out our homemade BBQ recipes in the archive
1 slab of pork ribs
Line cooking pan with aluminum foil. Remove packaging and place pork ribs in the pan. Coat with BBQ sauce. Place in a 350 degree oven, middle rack of the oven, and cook approximately 2 hours or until meat is tender and ready to fall off the bone. Baste with BBQ sauce frequently to keep from burning. Cover with foil if the top gets too crusty.
Glazed Pork Tenderloin with Herbed Red Potatoes
Difficulty: **
Ingredients:
1/3 cup steak sauce
2 tablespoons packed brown sugar
4 pork tendeloin steaks
8 small red potatoes, cut in half
2 tablespoons water
1 teaspoon fresh rosemary leaves, chopped (1/4 teaspoon dried)
1 teaspoon fresh thyme leaves, chopped (1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
In a shallow glass or plastic dish, mix steak sauce and brown sugar; reserve two tablespoons of the sauce. Add pork to remaining sauce; turn to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours - turning several times.
Heat gas or charcoal grill. In 2-quarter microwaveable casserole, place potatoes and water. Cover, microwave on high for 3 to 5 minutes until potatoes are tender.
Cut 18 x 12 inch sheet of heavy-duty foil. Place potatoes on center of foil sheet. Spray potatoes with cooking spray. In small bowl, mix remaining ingredients; sprinkle over potatoes. Fold two sides together and seal all edges. Allow space for heat circulation.
Place pork and foil packets of potatoes on grill over medium heat. Cover grill; Cook 7 minutes. Turn pork and foil packet; brush reserved sauce over the pork. Cook about 6-10 minutes longer.
To serve, cut large X across top of potatoes packet; carefully fold back foil to allow steam to escape. Serve potatoes with the pork.
Ingredients:
1/3 cup steak sauce
2 tablespoons packed brown sugar
4 pork tendeloin steaks
8 small red potatoes, cut in half
2 tablespoons water
1 teaspoon fresh rosemary leaves, chopped (1/4 teaspoon dried)
1 teaspoon fresh thyme leaves, chopped (1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
In a shallow glass or plastic dish, mix steak sauce and brown sugar; reserve two tablespoons of the sauce. Add pork to remaining sauce; turn to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours - turning several times.
Heat gas or charcoal grill. In 2-quarter microwaveable casserole, place potatoes and water. Cover, microwave on high for 3 to 5 minutes until potatoes are tender.
Cut 18 x 12 inch sheet of heavy-duty foil. Place potatoes on center of foil sheet. Spray potatoes with cooking spray. In small bowl, mix remaining ingredients; sprinkle over potatoes. Fold two sides together and seal all edges. Allow space for heat circulation.
Place pork and foil packets of potatoes on grill over medium heat. Cover grill; Cook 7 minutes. Turn pork and foil packet; brush reserved sauce over the pork. Cook about 6-10 minutes longer.
To serve, cut large X across top of potatoes packet; carefully fold back foil to allow steam to escape. Serve potatoes with the pork.
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