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Sunday, July 31, 2011

Crispy Taco Shells











Surprisingly easy and far better-tasting than store-bought taco shells.

Servings: 6 servings, 2 taco shells each
Prep: 10 mins
Total: 35 mins

Ingredients
12 6-inch corn tortillas
Canola oil cooking spray
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided

Directions
1. Preheat oven to 375 degrees F .

2. Wrap 4 tortillas in a barely damp cloth or paper towel and micro-
wave on High until steamed, about 30 seconds. (Alternatively, wrap
in foil and heat in the preheated oven until steaming, 5 to 7 minutes.)
Coat both sides with cooking spray; sprinkle a little chili powder and
salt on one side.

3. Drape each tortilla over a panel on a baked-taco rack and bake until
crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)

4. Remove the shells from the rack and repeat Steps 2 and 3 with the
remaining 8 tortillas.

Tips:
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper
towel and microwave on High until steamed, about 30 seconds. Lay
the tortillas on a clean work surface and coat both sides with cooking
spray. Then carefully drape each tortilla over two bars of the oven rack.
Bake at 375 degrees F until crispy, 7 to 10 minutes.

MAKE AHEAD TIP: Store in an airtight container for up to 2 days.
Reheat at 375 degrees F for 1 to 2 minutes before serving.
Equipment: Baked-taco rack

Nutrition Facts
Calories 114, Total Fat 2 g, Sodium 124 mg, Carbohydrate 23 g,
Fiber 3 g, Protein 3 g, Potassium 103 mg. Exchanges: Starch 1.5.

Percent Daily Values are based on a 2,000 calorie diet

Mini Tacos











From Pace Salsa & Picante

These little taco-flavored treats in wonton crusts make mouthwatering,
 family-favorite appetizers.

Servings: 24
Prep: 20 mins
Total: 25 mins

Ingredients
24 wonton wrappers
1 lb. lean ground beef
1 pkg. (1.25 ounces) taco seasoning mix
2 tbsp. Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
4 oz. shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted ripe olive (optional)

Directions
1. Heat the oven to 425 degrees F. Press the wonton wrappers into
24 (1 1/2-inch) mini muffin-pan cups.

2. Cook the beef in a 10-inch skillet over medium-high heat until it's
well browned, stirring often to break up the meat. Pour off any fat.
Stir in the taco seasoning mix and picante sauce.

3. Spoon the beef mixture into the wonton cups. Top with the salsa
and cheese.

4. Bake for 5 minutes or until the wontons are golden brown and
the cheese is melted.

5. Garnish with sour cream and olives, if desired. Serve immediately
with additional salsa

Blueberry Breakfast Bars

Recipe By : Betsy Burtis

Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 3/4 Cups sugar
1 Cup butter
4 egg
1 Teaspoon vanilla
3 Cups flour
1 1/2 Teaspoons baking powder
21 Ounces blueberry pie filling
1 1/4 Cups powdered sugar
1 Tablespoon margarine -- melted
2 Tablespoons lemon juice

Cream sugar and butter, add eggs and vanilla. Beat well. Add flour and
baking powder. Stir until blended. Spread half of the mixture onto an
ungreased 15x10 pan. Carefully top with pie filling. Drop remaining dough
on top by teaspoonfuls. Bake at 350 for 45 minutes or until golden brown.
Do not underbake.

Combine powdered sugar, melted margarine and lemon juice and
drizzle over warm bars.

From
http://www.recipesource.com/

Blueberry Crisp

1 pt. blueberries

4 tsp. sugar
4 tsp. tapioca
Few drops bitters (optional)

TOPPING:
1/2 c. Bisquick
2/3 c. quick-cook oats
1 tsp. nutmeg
1/2 c. brown sugar
1 tsp. cinnamon
2 tbsp. butter or margarine

Wash and pick over blueberries. Divide among four 6 ounce custard cups.
Sprinkle each with 1 teaspoon tapioca, 1 teaspoon sugar and bitters.
Prepare toping. Spoon topping over each and press gently.
Microwave on high 2 minutes, turn, cook 2 minutes more. If bubbling,
remove. If not, microwave 30 seconds more. WATCH. Remove carefully,
cool, and refrigerate. (Thickens as it cools.) May substitute 3 cups
sliced peaches or apples for berries and sprinkle with lemon juice
instead of bitters. Microwave until fork tender. Serves 4.

Blueberry French Toast from Wilderness Lodge

8 oz loaf French bread

1 cup fresh blueberries
2 cup milk
3 large eggs
1/4 cup sugar
1/4 tsp vanilla extract
1/4 cup sugar
1/4 tsp cinnamon
2 tblsp butter or margarine

Cut bread diagonally into eight 1 1/2” thick slices. Cut a 2” long slit
1” deep in top of each slice to form a pocket. Divide blueberries into
8 portions; fill pockets with berries.

Whisk together milk, eggs, 1/4 cup sugar & vanilla. Combine 1/4 cup
sugar and cinnamon in cup. Set both aside.

Soak bread slices in egg mixture 30 seconds to 1 minute.

Melt butter in pan & cook over medium heat until golden 4 to 5
minutes, turn once. Do 4 slices at a time. Transfer to platter, cover
& keep warm. Wipe skillet. Repeat process with another table-
spoon butter and remaining bread.

Serve sprinkled with cinnamon-sugar & maple syrup.

Saturday, July 30, 2011

Next Best Thing to Lulu's Pina Colada










Jimmy Buffett's sister, Lulu, owns a very popular restaurant in Gulf Shores,
Alabama. Lulu's serves the ABSOLUTE best Pina Colada in the world
there! Here is the next best thing to one of hers! If you can't find the
frozen mixer, 1/2 can coconut cream and enough pineapple juice to
create a simulated 'can's worth' will work.


Prep Time: 10 Min
Ready In: 10 Min
servings 4

Ingredients
1 (10 ounce) can frozen pina colada mix
1 cup crushed pineapple in juice, undrained
1 cup vanilla ice cream
1 (750 milliliter) bottle mango flavored rum
8 cubes ice
1/4 cup whipping cream
4 cherries with stems

Directions
1. Combine the pina colada mix, pineapple with juice, vanilla ice cream,
rum, and ice in a blender. Blend until slushy.

2. Pour the whipping cream into a bowl, and beat until soft peaks form.
Stir into the pina colada mixture to blend evenly; pour into four glasses.
Top each drink with a cherry.

Roasted Vidalia Onions










Prep Time: 5 Min
Cook Time: 15 Min
Ready In: 20 Min
Servings 2

Ingredients
2 Vidalia onions
2 tablespoons butter
2 cubes beef bouillon
2 dashes salt
2 dashes pepper
2 dashes ground paprika

Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. Peel and core onions, then slice halfway through. Place onions on
sections of aluminum foil large enough to wrap them completely. Place
a bouillon cube in the center of each onion; place pat of butter on top.
Season with salt, pepper, and paprika. Wrap the onions in foil.

3. Roast in preheated oven for 15 minutes.

Blueberry Lemon Crepes

CREPES:

1 egg
6 tablespoons milk
1/2 cup biscuit/baking mix

FILLING:
1 package (3 ounces) cream cheese, softened
1-1/2 cups half-and-half cream
1 tablespoon lemon juice
1 package (3.4 ounces) instant lemon pudding mix

TOPPING:
1 cup blueberry pie filling

Directions
In a large bowl, combine the milk, eggs and butter; add biscuit/baking
mix to milk mixture and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2
tablespoons batter into the center of skillet. Lift and tilt pan to coat
bottom evenly. Cook until top appears dry; turn and cook 15-20
seconds longer. Remove to a wire rack.

Repeat with remaining batter, greasing skillet as needed. When cool,
stack crepes with waxed paper or paper towels in between. (Crepes
may be made in advance and refrigerated, tightly covered, until needed.)

For filling,in a large bowl, beat the cheese, cream, lemon juice and
pudding mix until well-blended. Refrigerate at least 30 minutes.

Spoon about 2 tablespoons of pudding mixture onto each crepe; roll
up. Top with remaining pudding mixture; garnish with blueberry pie
filling. Yield: 6 servings.

Taste Of Home Country Cooking 1996

Blueberry Peach Trifle

1 can (14 ounces) sweetened condensed milk

1-1/2 cups cold water
2 teaspoons grated lemon peel
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

Directions
In a large bowl, combine the condensed milk, water and lemon peel.
Whisk in pudding mix. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass
serving bowl; top with half of cake cubes, all the peaches, half of
remaining pudding mixture, remaining cake cubes and blueberries.
Spread remaining pudding mixture to within 1 in. of edge of bowl.
Chill for at least 4 hours. Yield: 20 servings.

Taste Of Home Country Cooking 1996

Blueberry Sauce

1/4 cup sugar

1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
Vanilla ice cream

Directions
In a small saucepan, combine the sugar, cornstarch and salt. Gradually
whisk in water until smooth. Add the blueberries, lemon juice and peel;
bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes
longer or until thickened, stirring occasionally (some berries will remain
whole). Serve warm or chilled over ice cream. Yield: 3/4 cup.

Friday, July 29, 2011

Alabama Fire Crackers










Turn saltine crackers into a gourmet party snack. This recipe is cheap,
delicious and requires no cooking! These are really great with chili.


Prep Time: 15 Min
Ready In: 8 Hrs 15 Min
Servings 30

Ingredients
1 2/3 cups vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package multigrain saltine crackers

Directions
1. Place the vegetable oil, garlic powder, onion powder, black pepper,
ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic
zipper bag. Seal the bag and smoosh with your hands to thoroughly
combine the oil and spices. Place the crackers into the bag, seal, and
turn the bag over to cover the crackers with the spice mix. Let the bag
sit for about 1 hour, then turn again. Repeat several more times until
the crackers are well-coated with spice mix, and allow the bag to sit
overnight. Remove crackers and serve.

Dave's Low Country Boil










Famous in the Low Country of Georgia and South Carolina. This boil
is done best on an outdoor cooker. It has sausage, shrimp, crab,
potatoes and corn for an all-in-one pot all-you-can-eat buffet!


Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Servings 15

Ingredients
Old Bay Seasoning TM to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
newspapers
beer

Directions
1. Heat a large pot of water over an outdoor cooker, or medium-
high heat indoors. Add Old Bay Seasoning to taste, and bring to
a boil. Add potatoes, and sausage, and cook for about 10 minutes.
Add the corn and crab; cook for another 5 minutes, then add the
shrimp when everything else is almost done, and cook for another
3 or 4 minutes.

2. Drain off the water, and pour the contents out onto a picnic table
covered with newspaper. Grab a paper plate and a beer and enjoy!

Blueberry Almond Crunch

1 1/4 C. all purpose flour

1 C. quick rolled oats
3/4 C. brown sugar
1/4 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/4 t. cinnamon
1/3 C. butter
1/4 C. chopped walnuts
1 (21 oz) can blueberry pie filling
1/2 t. almond extract

In medium bowl, combine flour, oats, brown sugar, soda, baking powder,
salt and cinnamon. Cut in butter with pastry blender until mixture is
crumbly. Stir in chopped walnuts. Press 1/2 of mixture in 8x8" glass
dish. Stir almond extract into blueberry filling. Pour filling over crumb
mixture; spread to edges. Sprinkle with remaining crumb mixture.
Microwave on high 70% power for 9 minutes. Rotate dish quarter
turn every 3 minutes. Conventional Method: Bake at 350 for 30
minutes. Serve warm or cold.

Blueberry Cheesecake Pie

1 (21 oz.) can blueberry pie filing, divided

1 teaspoon grated lemon peel
1 (9-inch deep dish or 10-inch) unbaked pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract

Instructions
HEAT oven to 425°F. Chill all but 1 cup blueberry pie filling. Combine
1 cup blueberry pie filling with 1/2 teaspoon lemon peel, if desired;
pour into pie crust.

BAKE 15 minutes.

BEAT cream cheese until fluffy in large bowl. Gradually beat in
sweetened condensed milk, eggs, lemon juice, vanilla and remaining
1/2 teaspoon lemon peel (if desired). Pour over partially baked pie.

REDUCE oven temperature to 350°F. Bake an additional 25 minutes
or until set. Cool. Chill. Serve with remaining chilled blueberry filling.

Blueberry/Kiwi Flan

CRUST:

1/2 cup sugar
1/2 cup confectioners' sugar
1/2 cup butter
1/2 cup canola oil
1 egg
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon Spice Island® Pure Vanilla Extract

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 teaspoon Spice Island® Pure Vanilla Extract

FRUIT LAYER:
3 cups fresh blueberries
2 medium kiwifruit, peeled and thinly sliced

CITRUS GLAZE:
1/2 cup water
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch

Directions
In a large bowl, combine the crust ingredients together until blended.
Divide dough in half; press onto the bottom and up the sides of greased
two 12-in. pizza pans or tart pans with removable bottoms.

Bake at 350° for 10-12 minutes or until crust is golden brown. Cool.
Carefully remove one crust to round platter. Freeze the other crust
for later use. May be frozen for up to 3 months.

In a large bowl, cream together cheese filling ingredients; spread on
crust. Spread blueberries and kiwi on top of cheese layer in decorative
pattern. Refrigerate.

For glaze, in a small saucepan, combining all the glaze ingredients;
bring to a boil. Cook and stir for 1 minute or until thickened; cool.
Spread over fruit layer; refrigerate until serving time.
Yield: 16-20 servings.

Thursday, July 28, 2011

Cookie Shot












Lime, Tequila, and a little more Tequila

Yield about 2 dozen

Inspired by sharing the taste of tequila with friends, Cookie Shot brings
a smile to the idea of celebration

Ingredients
Step 1:
¾ cup unsalted butter
1/3 cup powdered sugar

Step 2:
2 cups all-purpose flour
2 Tablespoons corn starch

Step 3:
¼ cup tequila
1 Tablespoon lime zest
1 Tablespoon lime juice

Step 4:
1 cup powdered sugar
1 teaspoon lime zest
3 Tablespoons tequila
24-30 small, thin, peeled lime slices

Baking Instructions
Step 1:
Cream butter and sugar.

Step 2:
Stir together and mix into above.

Step 3:
Fold into above.

Step 4:
Form dough into a 2″ log wrapped in parchment paper or waxed paper.
Freeze for 30 minutes or refrigerate for 2 hours.
Slice 1/8″ thin.

Bake at 350° for 15 minutes, or until bottoms are golden.
Let sit for a couple of minutes and transfer to a cooling rack.
Whisk powdered sugar, lime zest, and tequila to a light glaze consistency.
Brush Cookies and top with small, thin lime sections.

Note from Kelly-If you want to distribute this cookie recipe, please
note that it is a GrownUp Cookie and its website address. I bake
when I’m not at work teaching and am happy to share. I ask, in
return, that you recognize and recommend this site or its recipes.

Frank's Spicy Alabama Onion Beer Chili










Spicy beef, onion, and beer chili recipe I picked up while in Alabama.
Many people have asked me for the recipe so I'm posting it here.
Enjoy! Adjust the amount of jalapenos and other spicy things to
suit your taste.


Prep Time:
20 Min
Cook Time:
2 Hrs
Ready In:
2 Days 2 Hrs 20 Min

Ingredients
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)
Directions
1. Crumble the ground chuck into a skillet over medium heat. Cook,
stirring occasionally until evenly browned. Drain grease. Transfer the
beef to a large soup pot. Add onions, diced tomatoes, tomato sauce,
beer and chili beans. Season with Worcestershire sauce, hot pepper
sauce, chili powder, jalapenos, and red pepper flakes, if using.

2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat,
and let cool, then refrigerate for two days. It gets much better with time.
Heat and serve.

Blueberry Buttermilk Coffee Cake

Servings: 16

1 tbsp baking powder
1 cup buttermilk
2 large eggs
3/4 tsp ground nutmeg
2 cups all purpose flour
1-1/2 cups sugar
1/2 cup unsalted butter, 8 Tbsp chilled and cut into pieces, 1 Tbsp melted
1-1/2 tsp ground cinnamon
2 tsp vanilla extract
1-1/2 tsp orange peel, grated
1-1/2 cups blueberries
1/3 cup chopped pecans

Preheat oven to 350°F. Butter and flour a 9x9 in. baking pan. Make
topping by combining 1/2 cup sugar, pecans, 1 Tbsp melted butter,
cinnamon and 1/2 tsp nutmeg in a bowl. Set aside. Whisk buttermilk
and next 3 ingredients in a bowl and set aside. Combine flour, baking
powder, remaining sugar and nutmeg in a food processor or bowl.
Add 1/2 cup chilled butter and process until mixture resembles coarse
meal. Add buttermilk mixture and process until just blended. Fold in
berries and transfer to prepared pan. Sprinkle topping over. Bake
about 1 hour 5 minutes, or until tester comes out clean when inserted
into center. Cool cake completely in pan on rack.

Blueberry Morning Cookies

3 cups all-purpose flour

1 tbl. baking powder
3/4 tsp. salt
3/4 butter
1-1/2 cups sugar
2 large eggs
1/3 cup milk
1-1/4 cups fresh blueberries
3 tbl. chopped pecans
2 tsp. grated lemon rind

Preheat oven to 375.

In a small bowl whisk together the flour, baking powder and salt; set aside.

In a large mixing bowl, using an electric mixer at medium speed, cream
the butter and sugar until light and fluffy. Add eggs and blend well. Add
flour mixture alternately with milk, beginning and ending with flour mixture
until just blended. Gently fold in blueberries, pecans and lemon rind until
blended.

Drop by heaping tablespoonfuls about 2-inches apart onto greased
baking sheets.

Bake for 10 to 12 minutes or until lightly browned.

Carrabba's Italian Grill Bread Dip Mix

1 tablespoon crushed red pepper

1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Grind together

To use, put 1 tablespoon of mixture in a small bowl. Pour extra
virgin olive oil over and mix together. Dip warm sourdough
French bread into the mixture.

Wednesday, July 27, 2011

Barbecue Chicken and Cheddar Quesadillas











Barbecue sauce and green chili peppers add zing to this Mexican skillet
sandwich recipe. Serve with sour cream and salsa for dipping.


Servings: Makes 6 cups.
Prep: 20 mins
Total: 24 mins

Ingredients
2 cups Shredded Chicken Master Recipe (see recipe below)
1/2 cup bottled barbecue sauce
1 4-oz. can diced green chili peppers, drained
Nonstick cooking spray
4 8-inch flour tortillas
1 cup shredded extra-sharp cheddar cheese
          or Mexican-blend cheese (4 ounces)
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onion (2)

Directions
1. In a medium saucepan, cook shredded chicken, barbecue sauce,
and diced green chiles over medium heat until heated through.

2. Coat one side of each tortilla with cooking spray. Place tortillas,
sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4
cup of the cheese over half of each tortilla. Top evenly with shredded
chicken mixture. Fold tortillas in half, pressing gently.

3. Heat a large nonstick skillet over medium heat. Cook quesadillas,
two at a time, in hot skillet over medium heat for 4 to 6 minutes or
until light brown, turning once. Remove quesadillas from skillet;
place on a baking sheet. Keep warm in a 300 degree F oven. Repeat
with remaining quesadillas. To serve, cut each quesadilla into three
wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

Shredded Chicken Master Recipe
Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow
cooker. For bouquet garni, cut an 8-inch square from a double thickness
of 100 percent cotton cheesecloth. Place 4 thyme sprigs, 4 parsley stems,
2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black
peppercorns in the center of the cheesecloth. Bring up corners of the
cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet
garni to slow cooker. Pour 1, 32-ounce box chicken broth over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3-1/2 to 4 hours. Remove bouquet garni and discard. Using
a slotted spoon, transfer chicken to a large bowl. When chicken is cool
enough to handle, remove meat from bones. Using two forks, shred
meat. Add enough of the cooking juices to moisten meat. Strain and
reserve cooking juices to use for chicken stock. Place 2-cup portions
of chicken and chicken stock in separate airtight containers and
refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts
Calories 415, Total Fat 18 g, Saturated Fat 9 g, Monounsaturated
Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 115 mg,
Sodium 1224 mg, Carbohydrate 33 g, Total Sugar 11 g, Fiber 2 g,
Protein 30 g. Daily Values: Vitamin C 15%, Calcium 31%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet

Beef and Olive Empanaditas











Perfect for a party, these tiny stuffed appetizers can be prepared in
advance and baked whenever the host is free.


Servings: Makes 36 empanaditas.
Prep:1 hr
Total:1 hr 15 mins

Ingredients
6 ounces lean ground beef
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup chopped pimiento-stuffed green olives
1/4 cup tomato sauce
2 tablespoons golden raisins
1 recipe Empanadita Pastry
1 egg
1 tablespoon water

Directions
1. For filling, in a large skillet, cook beef, onion, and garlic until beef is
brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for
1 minute. Stir in olives, tomato sauce, and raisins. Set aside.

2. Place 1 rounded teaspoon of the filling in the center of each dough
round. Moisten edge with water; fold in half, sealing edge with tines
of a fork. Prick dough several times. Place on ungreased baking sheet.

3. Stir together the egg and water; brush onto empanaditas. Bake in a
425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups
all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in
3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk
and 1 beaten egg; stir until mixed. Turn dough out onto a lightly floured
surface; knead for 10 to 12 strokes. Divide dough in half. Roll one
portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-
roll scraps and cut enough additional rounds to make 18 total. Repeat
with the remaining dough portion.

5. Make-Ahead: Prepare as directed except do not bake. Place
empanaditas in a single layer on a baking sheet; freeze until firm. Transfer
to a freezer container. Seal, label, and freeze for up to 2 months. To
serve, line a baking sheet with foil; coat with nonstick cooking spray.
Place frozen empanaditas on prepared baking sheet. Bake, uncovered,
in a 350F oven about 30 minutes or until golden.

Nutrition Facts
Calories 91, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 15 mg,
Sodium 73 mg, Carbohydrate 8 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet

Barely jerked BBQ pork

Don't be put off by this lengthy ingredient list. You probably have

most of these dry spices in your cupboard and it takes little time
to coat the tenderloins.

164 calories
435 mg sodium

Preparation time 10 minutes
Grilling Time 18 minutes
Marinating Time 1 hour
Makes 4 to 6 servings

2 large garlic cloves or 1 ½ tsp (7 mL) bottled chopped garlic
1 jalapeño or 1 tsp (5 mL) minced pickled jalapeño
1 green onion
2 tbsp (30 mL) coarsely chopped fresh coriander
1 tbsp (15 mL) freshly squeezed lime juice
1 tbsp (15 mL) paprika
2 tsp (10 mL) each brown sugar, ground ginger and cinnamon
1 tsp (2 mL) each salt and ground black pepper
¼ tsp (1 mL) each ground coriander, allspice and nutmeg
2 pork tenderloins, each about ¾ lb (375 g)

1. Slice garlic cloves in half. Core and seed jalapeño, then
coarsely chop. Slice onion. Place in a food processor. Add
coriander, lime juice, paprika, sugar and seasonings. Pulse until a
paste forms, scraping down sides as necessary. Rub evenly over pork.
Place on a plate. Cover with a bowl so coating won't be disturbed.
Refrigerate at least 1 hour, preferably overnight.

2. Lightly oil grill and heat barbecue to medium. Tuck skinny end of
tenderloins underneath meat. Grill with lid closed, turning meat
occasionally, until springy when pressed and an instant-read
thermometer inserted into thickest part of pork reads 155F (70C),
18 to 20 minutes. Remove from grill. Let stand 5 minutes before
slicing. Great over Chilled Coconut Rice (also in the Recipe File)
and grilled tomato-and-pineapple skewers. Leftovers will keep well,
covered and refrigerated, up to 2 days.

Cheesecake Pops

3 (8 oz) pkg. cream cheese softened

1 C. sugar
1 C. sour cream
1 t. vanilla extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4 " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T. shortening

Toppings: grated coconut, grated chocolate, assorted sprinkles
and chopped nuts

Line the bottom of a 9" springform pan with parchment paper; coat
paper and sides of pan with cooking spray. In a large bowl beat
cream cheese and sugar until smooth. Beat in sour cream and vanilla
until blended. Add eggs, beat on low speed just until combined.
Pour into prepared pan.

Place pan on a baking sheet. Bake at 350 for 45-50 minutes or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around the edge of pan to loose; cool 1 hour longer.
Cover and freeze overnight.

Remove from the freezer and let stand 30 minutes. Place cracker
crumbs in a shallow bowl. Working quickly, scoop out 1" balls of
cheesecake; rolls each in cracker crumbs and insert a lollipop stick.
Place on waxed paper lined baking sheets. Freeze for 1 hour or until firm.

In a microwave melt vanilla chips and shortening at 70% power; stir
until smooth. Place toppings in shallow bowls. Dip cheesecake pops
in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place
on waxed paper, let stand until set. Store in the refrigerator.

CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil

2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over
moderately high heat until golden on all sides, about 15 minutes.
Add vegetables and turn to glaze. Drain excess fat. Pour white
wine worcestershire sauce over all. Cook 15 minutes more, basting
occasionally, until chicken and vegetables are tender. Stir in yogurt
or cream and warm through. Serves 4.

Tuesday, July 26, 2011

Bisquick® Churros











Bisquick® mix, three other ingredients and about 30 minutes are all it
takes to make a cinnamon- and sugar-sprinkled classic Mexican pastry.


Servings: 30 churros
Prep: 35 mins
Total: 35 mins

Ingredients
Vegetable oil
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 cups Original Bisquick® mix
1 cup hot water

Directions
1. In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat
until thermometer inserted in oil reads 375 degrees F.

2. In small bowl, mix 3 tablespoons of the sugar and the cinnamon;
set aside. In medium bowl, stir Bisquick mix, hot water and remaining
1 tablespoon sugar with spatula until dough forms.

3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch
strips of dough into hot oil. If necessary, cut dough with knife or
scissors between each churro. Cook 2 to 3 minutes, turning frequently,
until golden brown. Carefully remove from oil; drain on paper towels.

4. Immediately sprinkle churros generously with sugar-cinnamon
mixture. Serve warm.

Tip:
High Altitude (3500-6500 ft): Heat oil to 350 degrees F.

Nutrition Facts
Calories 150 (Calories from Fat 110); Total Fat 12g (Saturated
Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total
Carbohydrate 10g (Dietary Fiber 0g, Sugars 2g); Protein 1g.
Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%;
Iron 2%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0
Vegetable; 2 1/2 Fat. Carbohydrate Choices: 1/2.

Percent Daily Values are based on a 2,000 calorie diet

Black Bean and Vegetable Tacos











From Pace Salsa & Picante

Soft tortillas are filled with a colorful combination of sauteed carrot,
black beans and corn enhanced with chili powder and Pace® Picante Sauce.

Servings: 6
Prep: 10 mins
Total: 25 mins

Ingredients
Vegetable cooking spray
1 medium carrot, shredded (about 1/2 cup)
1 tsp. chili powder
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1 1/2 cups frozen whole kernel corn
6 flour tortillas (8-inch), warmed
2 oz. shredded reduced fat Cheddar cheese (about 1/2 cup)
1 cup shredded lettuce
1/4 cup light sour cream

Directions
1. Spray a 10-inch skillet with the cooking spray and heat over
medium heat for 1 minute. Add the carrot and chili powder and
cook until the carrot is tender, stirring often.

2. Stir the picante sauce, beans and corn in the skillet and heat to a
boil. Reduce the heat to low and cook for 5 minutes or until the corn
is tender.

3. Spoon 1/2 cup bean mixture down the center of each tortilla.
Top with the cheese, lettuce and sour cream. Fold the tortillas
around the filling.

Elvis Style Fried Pickles

8 dill pickles sliced

1/2 cup flour
1/4 cup beer
1 1/4 tablespoons paprika
1 1/4 tablespoons cayenne
1 1/2 tablespoons black pepper
1/2 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco sauce

Combine flour, beer, paprika, cayenne pepper, black pepper, salt,
garlic salt and Tabasco. Dip the pickle slices into the batter and
quickly fry in grease until the pickles float to top, about 4

minutes.

Honey Apple Glazed Chicken

1/3 cup apple jelly
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. cinnamon
1/2 tsp. salt
4 boneless skinless chicken breasts halves

In small bowl, combine all ingredients except chicken and stir.
Heat BBQ grill
OR Use a "George Foreman"Type Indoor Grill.
When ready to cook, oil grill rack. Brush chicken with jelly mixture
and place on grill over medium heat. Cook 15-20 minutes, turning
occasionally and brushing frequently with jelly mixture, until chicken
is no longer pink and juices runclear.
Discard any remaining jelly mixture. Serves 4

Orange Marmalade Coffeecake

This is a wonderful heritage recipe, delicious and attractive. We baked
it in a nine-inch glass base springform pan which made it easy to display
and slice. We sliced and served right on the base. If you use another
pan, watch the cooking time. Cooking times always vary with different pans.


. 1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 tablespoon orange zest
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

For the topping
3 tablespoons melted butter
1 cup shredded coconut
3/4 cup orange marmalade
1 tablespoon granulated sugar

Directions
Preheat the oven to 350 degrees. Grease a ten-inch springform pan.
. Cream the butter and sugar together. Add the egg and the orange zest.
. Whisk the flour, baking powder and salt together in another bowl.

. Add about one-third of the flour mixture to the creamed mixture,
then about one-half of the milk. Repeat with the flour, then milk, then
flour to complete the mixing. Stir until just combined.

. Spread the batter in the prepared pan. With a pastry brush, spread
melted butter on the top of the batter.

. For the topping, mix the coconut and marmalade together. Drop
the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle
the tablespoon of sugar over the topping.

. Bake 25 to 30 minutes or until done. Let it cool for five minutes.
With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.

Monday, July 25, 2011

Blackened Chicken Mini Tacos











Turn these appetizer tacos into main-dish tacos by substituting 12 regular
size taco shells for the mini shells.


Servings: Makes 24.
Prep: 15 mins
Total: 35 mins

Ingredients
2 ripe medium tomatoes, peeled and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
1/8 teaspoon salt
Dash sugar
4 medium skinless, boneless chicken breast halves (about 1 pound)
4 teaspoons ground black pepper
4 teaspoons paprika
3/4 teaspoon dry mustard
1/4 teaspoon salt
24 mini taco shells or scoop-shaped tortilla chips
Finely shredded spinach or lettuce
Shredded cheddar or Monterey Jack cheese
Dairy sour cream or guacamole
3/4 teaspoon ground red pepper

Directions
1. For Pico de Gallo: Combine tomatoes, red onion; cilantro; 1/8 tea-
spoon salt, and the sugar. Mix well. Cover; chill for several hours or
overnight.

2. Cut chicken breast halves into 3/4-inch-wide strips. Combine black
pepper, paprika, dry mustard, red pepper, and 1/4 teaspoon salt in a
plastic bag. Add chicken to the bag, shaking to coat. Arrange coated
chicken in a single layer in a shallow baking pan. Bake, uncovered, in
a 350 degrees F oven for 15 to 20 minutes or until chicken is tender
and no longer pink. Using two forks, pull chicken apart into pieces.

3. To crisp taco shells, arrange on a baking sheet and bake 5 to 7
minutes or until warm and crisp. Serve chicken in taco shells. Top
tacos with Pico de Gallo, spinach or lettuce, cheddar or Monterey
Jack Cheese, and sour cream and/or guacamole. Makes 24.

Tip
If desired, omit the Pico de Gallo and substitute bottled chunky salsa.

Make-Ahead Tip
: Up to 24 hours ahead, prepare the Pico de Gallo; cover and chill.

Nutrition Facts
Calories 60, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 13 mg,
Sodium 77 mg, Carbohydrate 4 g, Protein 5 g.
Daily Values: Vitamin A 5%, Vitamin C 5%, Calcium 2%, Iron 3%.

Percent Daily Values are based on a 2,000 calorie diet

Chocolate-Hazelnut Baklava











From Food & Wine

The baklava is fabulous even with a basic honey syrup; no need for
cocoa nibs and cinnamon.

Servings: Makes 24 pieces
Prep: 1 hr 15 mins
Total: 2 hrs 15 mins

Ingredients
1 pound hazelnuts
12 ounces bittersweet chocolate, coarsely chopped
2-2/3 cups sugar
1-1/2 tablespoons cinnamon
1 pound phyllo dough
2 sticks unsalted butter, melted
2 cups water
1-1/2 cups honey

Directions
1. Preheat the oven to 350 degrees. Spread the nuts on a baking
sheet and bake for 12 minutes, until the skins are blistered; let cool.
Leave the oven on. Transfer the nuts to a kitchen towel and rub off
the skins, then transfer to a food processor and pulse until coarsely
chopped.

2. Add the chocolate, 2/3 cup of the sugar and the cinnamon to the
food processor and pulse until the chocolate and nuts are finely
chopped and the same size.

3. Unwrap the phyllo and cover with a sheet of plastic wrap.
Generously butter a 9-by-13-inch metal baking pan. Butter and stack
8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle
about 2 cups of the filling over the phyllo. Butter and stack 2 more
phyllo sheets; fold them in half crosswise and place over the filling.
Sprinkle on another 2 cups of the filling. Top with 2 more buttered,
folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets,
fold them in half and place over the filling. Fold in the overhanging phyllo
on top and brush generously with butter. Using a ruler and a sharp knife,
cut the baklava (through the top and bottom) into 3-inch squares (there
will be a bit left on one long side). Cut each square in half to make triangles.

4. Bake the baklava for 25 minutes, then lower the oven temperature
to 300 degrees and bake for 50 minutes longer, until golden.

5. In a saucepan, bring the water, honey and the remaining 2 cups of
sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately
ladle the hot syrup over the hot baklava and let stand until completely
cool, at least 4 hours and preferably overnight.

Potato Rolls

2 cups cubed peeled baking potato

4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups bread flour, divided
3 tablespoons butter, melted
1 1/2 teaspoons salt
1 large egg
Cooking spray
2 tablespoons bread flour

Place potato in a medium saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 15 minutes or until tender. Drain in a colander over
a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork.

Cool reserved cooking liquid to 105F to 115F. Stir in 1 teaspoon sugar
and yeast. Let stand 5 minutes.

Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a
knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups
flour, butter, salt, and egg in a large bowl, stirring until well
blended.

Turn dough out onto a floured surface. Knead until smooth and elastic
(about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to
prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85F), free from drafts, 45
minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down;
cover and let rest 10 minutes.

Divide dough in half; divide each half into 12 equal portions. Working
with 1 portion at a time (cover remaining dough to keep from drying),
shape portion into a 2-inch-long oval on a floured surface. Roll up
tightly, starting with a long edge, pressing firmly to eliminate air
pockets; pinch seam and ends to seal. Place roll, seam side down, on a
baking sheet coated with cooking spray.

Repeat procedure with remaining dough portions, placing 12 rolls on each
of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat.
Cover rolls and let rise 45 minutes or until doubled in size.

Preheat oven to 350F.

Sake Bomb Recipe

courtesy Guy Fieri

Show: Guys Big Bite
Episode: Poker Night

5/8 ounces Kirin beer
1 1/4 ounces filtered sake

Fill a Collins glass with the beer.
Pour the sake into a shot glass. Place 2 chopsticks on top of the
glass and balance the shot glass on the chopsticks.
While doing the "sake chant" the guest beats on table until shot
glass falls into the beer glass.

Smoky Brown Sugar Bacon

This bacon takes a little while to prepare, but it's more than worth it.
The aroma alone gets our highest rating.

Prep: 12 min.; Cook: 20 min. Per batch

Yield: 24 slices
3 cups firmly packed light brown sugar
24 slices applewood smoked bacon (we tested with Nueske's)*

Spread brown sugar onto a large plate; dredge half of bacon in sugar,
pressing to be sure plenty of sugar sticks to both sides of bacon. Place
bacon in a single layer on a large baking rack on an aluminum foil-lined
rimmed baking sheet. Bake at 425° for 18 to 20 minutes or until crisp.
Remove bacon from rack to a serving platter or parchment paper to
cool. Repeat with remaining bacon and brown sugar.

*We used 1 1/2 (1-lb.) packages Nueske's applewood smoked
bacon to yield the 24 slices; otherwise, any thick-cut bacon, smoked
or not, would also work fine in this recipe.

Oxmoor House, MAY 2008

Sunday, July 24, 2011

Beer-Braised Turkey Tacos











Skinless turkey thighs and drumsticks are packed with flavor; they're
also low in fat and high in protein and essential minerals like selenium.


Servings: Makes 12 tacos
Prep: 1 hr 10 mins
Total: 1 hr 40 mins

Ingredients
2 tablespoons extra-virgin olive oil
2 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
Salt and freshly ground pepper
4 large garlic cloves, thinly sliced
1 medium white onion, cut into 1-inch dice,
      plus minced white onion, for serving
1 large oregano sprig
1 large jalapeno, stemmed, seeded and sliced crosswise 1/4 inch thick
1 medium tomato, coarsely chopped
1 ancho chile, stemmed, seeded and coarsely chopped or torn
1 2-inch cinnamon stick
1 12-ounce bottle Mexican dark beer, such as Modelo Negro
1 cup water
12 corn tortillas
2 tablespoons toasted sesame seeds and cilantro sprigs, for serving

Directions
1. In a large enameled cast-iron casserole, heat 1 tablespoon of the
olive oil. Season the turkey with salt and pepper and cook over
moderately high heat until richly browned all over, about 8 minutes.
Transfer the turkey to a plate.

2. Add the remaining 1 tablespoon of oil to the casserole along with
the garlic, diced onion, oregano and jalapeno and cook over moderate
heat, stirring, until the onion is softened, about 8 minutes. Add the
tomato, ancho and cinnamon stick and cook, stirring, until the tomato
releases its juices.

3. Return the turkey to the casserole, add the beer and water and
bring to a boil. Cover and simmer over low heat, turning once, until
the turkey thighs are tender, about 1 hour. Transfer the turkey to a
plate and let cool. Discard the oregano sprig and cinnamon stick
and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.

4. Preheat the oven to 350 degrees . Wrap the tortillas in foil and
bake for about 8 minutes, until softened and heated through.
Remove the turkey meat and shred it. Transfer the sauce to a food
processor and puree. Return the sauce to the pot and stir in the
shredded turkey. Season with salt and pepper. Spoon the turkey
onto the tortillas. Top with minced onion, sesame seeds and cilantro
sprigs and serve.

Make Ahead
The shredded braised turkey can be refrigerated in the sauce for
up to 2 days. Reheat gently.

California Chicken Salad Tacos











From Pace Salsa and Picante

Fresh Western flavors of Pace® Picante Sauce, lime juice and chili
powder season strips of chicken to fold inside a tortilla with crisp
lettuce, shredded cheese and chopped tomato.

Servings: 12
Prep: 20 mins
Total: 20 mins

Ingredients
3/4 cup Pace® Picante Sauce
2 tbsp. lime juice
1/2 tsp. chili powder
2 cups cooked chicken strips
3 cups shredded lettuce
12 flour tortillas (8-inch), warmed
1 medium tomato, chopped (about 1 cup)
4 oz. shredded Cheddar cheese (about 1 cup)

Directions
1. Stir the picante sauce, lime juice and chili powder in a large bowl.
Add the chicken and lettuce and toss to coat.

2. Spoon about 1/2 cup chicken mixture down the center of each
tortilla. Top with the tomato, cheese and additional picante sauce.
Fold the tortillas around the filling.

Baked Sweet Potato Fries

4 large sweet potatoes

1/4 cup good olive oil
Salt to taste

Preheat oven to 400. Peal and clean sweet
potatoes and then cut them into French-fry
size strips. Toss them with olive oil. Spray
a baking sheet with cooking oil. Arrange
sliced potatoes on the baking sheets. Bake
for 30 to 40 minutes, turning potatoes over
about halfway through the time. You can
bake them until soft or until they brown,
depending on how you like them. When
done, sprinkle with salt and serve warm.

Grilled Tilapia With Pineapple Salsa

2 C. cubed fresh pineapple

2 green onions chopped
1/4 C. finely chopped green pepper
1/4 C. minced fresh cilantro
4 t. plus 2 T. lime juice, divided
1/8 t. plus 1/4 t. salt divided
dash cayenne pepper
1 T. canola oil
8 tilapia fillets (4 oz each)
1/8 t. pepper

In a small bowl combine the pineapple, onions, green pepper, cilantro,
4 t. lime juice, 1/8 t. salt and cayenne. Chill until serving.

Combine oil and remaining lime juice; brush over fillets. Sprinkle
with pepper and remaining salt.

Coat grill rack with cooking spray before starting the grill. Grill
fish covered over medium heat for 3-4 minutes on each side or
until fish flakes easily with a fork. Serve with salsa.

Oatmeal Coconut Crisps

2 cups butter, softened

2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(optional: mini chocolate chips)

Cream together butter and sugars until light. Stir in vanilla, then add
eggs, one at a time, beating after each addition. Sift together the flour,
salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut.
The dough will be stiff. Drop by tablespoon about 2 inches apart on
well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes.
Cool on rack. Yields 14 dozen.

Saturday, July 23, 2011

Cheese and Bean Quesadillas











It's fiesta time, not siesta time, with these easy, tasty tortillas filled with

cheese and refried beans.
Servings: Makes 4 servings.
Total: 20 mins

Ingredients
1/4 cup refried beans
4 6- to 8-inch flour tortillas
2/3 cup shredded colby-and-Monterey Jack cheese
Salsa (optional)

Directions
1. Use a table knife to spread half of the refried beans on 1 tortilla.

2. Place bean-topped tortilla in a medium skillet or griddle with the
bean side up. Put skillet on a burner. Turn the burner to medium
heat. Sprinkle half of the cheese over tortilla. Top with 1 plain tortilla.

3. Cook over medium heat about 3 minutes or until cheese begins to
melt. Use a pancake turner to turn quesadilla over. Cook 2 minutes
more. Use pancake turner to remove quesadilla from skillet. Repeat
with remaining tortillas, refried beans, and cheese. Turn off burner.
Remove skillet from burner. Use pancake turner to remove quesadilla
from skillet.

4. Use scissors to cut each quesadilla into 4 triangles. Serve with salsa,
if you like. Makes 4 servings.

Nutrition Facts
Calories 138, Total Fat 7 g, Saturated Fat 4 g,
Cholesterol 17 mg, Sodium 239 mg,
Carbohydrate 11 g, Fiber 1 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet

Chile-Lime Tortilla Chips











These tortilla chips are baked, not fried, and a squeeze of lime and a
sprinkle of chili powder add flavor without tons of calories. Plus with
5 grams less fat per serving than a packaged version, they deliver all
the crunch without the guilt.


Servings: 6 servings, 8 chips each
Prep: 30 mins
Total: 30 mins

Ingredients
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

Directions
1. Position oven racks in the middle and lower third of oven; preheat
to 375 degrees F.

2. Coat both sides of each tortilla with cooking spray and cut into
quarters. Place tortilla wedges in an even layer on 2 large baking
sheets. Combine lime juice and chili powder in a small bowl. Brush
the mixture on each tortilla wedge and sprinkle with salt.

3. Bake the tortillas, switching the baking sheets halfway through, until
golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tip:
MAKE AHEAD TIP: Store in an airtight container for 1 to 2 days.

Nutrition Facts
Calories 142, Total Fat 2 g, Sodium 169 mg, Carbohydrate 29 g,
Fiber 2 g, Protein 2 g, Potassium 10 mg. Exchanges: Starch 2.

Percent Daily Values are based on a 2,000 calorie diet

Chilled Melon Soup

3/4 C. orange juice

1 (8 oz) C. plain yogurt
1 medium cantaloupe, peeled, seeded and cubed
1 T. honey
1/4 t. salt
1/4 t. ground nutmeg
1/8 t. cayenne pepper
6 mint sprigs

Place the orange juice, yogurt and cantaloupe in a blender; cover
and process until pureed. Add the honey, salt, nutmeg and cayenne;
cover and process until smooth. Refrigerate for at least 1 hour
before serving. Garnish with mint sprigs.

Mexican Meatballs

1 lb. ground beef

1 egg
1/4 cup dry bread crumbs
1/2 tsp. garlic salt
2 Tbs. Durkee RedHot Cayenne Pepper Sauce
2 Tbs. Worcestershire sauce
1 Tbs. butter
1 Tbs. cornstarch
1/2 cup water
2 Tbs. ketchup

Combine ground beef, egg, bread crumbs, garlic salt, 1-1/2 tsp. RedHot
and 1 Tbs. Worcestershire sauce. Mix thoroughly and shape into 1-inch
meatballs. Bake at 375 for 15 minutes. In saucepan, melt butter;
blend in cornstarch. Add water, ketchup, 1-1/2 Tbs. RedHot and 1 Tbs.
Worcestershire sauce. Simmer until thickened. Add meatballs and heat
through. Makes about 30 meatballs.

-Durkee RedHot Sauce (magazine insert)

Tomato Basil Tartlets

Recipe courtesy Giada De Laurentiis

Serves: 4 to 6 servings

Ingredients
1 (10 by 9-inch) sheet frozen puff pastry, thawed
1/3 cup olive tapenade
1 cup (2 1/2 ounces) shredded fontina cheese
8 cherry tomatoes, quartered
6 basil leaves, chopped
Fleur de sel or other large flake sea salt

Directions
Special equipment: a 2 1/4-inch round cookie cutter

Place an oven rack in the center of the oven and preheat to 400
degrees F. Line a baking sheet with parchment paper.

Place the pastry on a lightly floured work surface. Using the tines of a
fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter,
cut out 16 rounds of pastry. Place the pastry rounds on the prepared
baking sheet. Lay a piece of parchment paper on top of the pastry
rounds. Place another baking sheet directly on top of the parchment
paper to keep the pastry even while baking. Bake for 10 to 12
minutes until golden. Remove the top baking sheet and the top piece
of parchment paper.

Spread 1 teaspoon of tapenade on each pastry round. Place about 1
tablespoon of cheese on top. Arrange 2 pieces of tomato on the
cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove
from the oven and sprinkle the chopped basil on top.

Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

Friday, July 22, 2011

Chili-Sour Cream Dip













There's a triple dose of heat in this spicy appetizer. The hot stuff includes
green chiles, chili powder, and hot sauce.

Servings: Makes 3-3/4 cups

Ingredients
1 16-oz. carton dairy sour cream
2 7-oz. cans diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 tsp. mild or hot chili powder
2 tsp. finely shredded lime peel
1/2 tsp. salt
Bottled hot pepper sauce to taste
Assorted vegetable dippers

Directions
1. In large bowl combine sour cream, chilies, cilantro, salsa, garlic,
chili powder, lime peel, salt and bottled hot pepper sauce. Cover
and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Nutrition Facts
Calories 73, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated
Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 13 mg, Sodium 193 mg,
Carbohydrate 3 g, Total Sugar 0 g, Fiber 0 g, Protein 2 g.
Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 8%, Iron 1%.

Percent Daily Values are based on a 2,000 calorie diet

Chorizo and Shrimp en Croute











From: Pace Salsa & Picante


How about a little Gulf Coast flavor in a puff pastry shell? These
shells, filled with a spicy sausage and shrimp mix, are special
enough for company, but easy enough for everyday.

Servings: 6
Prep: 35 mins
Total: 55 mins

Ingredients
1/2 lb. fresh chorizo sausage or hot Italian sausage, casing removed
1 lb. fresh large shrimp, peeled and deveined
1 1/2 cups Pace® Picante Sauce
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared
according to package directions
1/3 cup crumbled feta cheese or queso blanco cheese

Directions
1. Cook the chorizo in a 12-inch skillet over medium-high heat until
well browned, stirring often to break up meat. Pour off any fat.

2. Stir the shrimp in the skillet and cook for 5 minutes or until the
shrimp are cooked through. Stir the picante sauce in the skillet.
Reduce the heat to low. Cook and stir for 5 minutes or until the
mixture is hot and bubbling.

3. Spoon the shrimp mixture into the pastry shells.
Sprinkle with the cheese.

Bacon Cheese Potatoes

4 large baking potatoes peeled & sliced

1 onion chopped
1/2 C. celery
1/2 C. green pepper
6 slices bacon cooked & crumbled
2/3 C. butter or margarine
1 C. shredded Cheddar cheese

Place potato slices on large piece of aluminum foil. Cover with onion,
celery &green pepper. Season with salt, pepper &butter. Sprinkle
with bacon &cover with cheese. Seal tightly. Bake at 350 for 1 hour.

Baked Apple Upside Down French Toast

Description

This french toast recipe is fantastic because it tastes like a combination
of a simple french toast recipe and the best apple pie recipe. Make this
french toast recipe using french bread today.

Serves: 8

Ingredients
3 pound Granny Smith apples, peeled quartered and thinly sliced
6 tablespoon butter
3/4 cup granulated sugar
1 teaspoon cinnamon
8 slices French bread, sliced 3/4 inch thick
7 eggs
1/2 teaspoon vanilla
1/4 teaspoon nutmeg, freshly grated
1 cup milk
1/2 cup heavy cream

Instructions
Melt butter in large sauté pan and add sliced apples. Top apples with
sugar and cinnamon and stir to incorporate. Sauté over medium heat
until apples are limp and translucent, about 10 minutes, stirring so
they don’t scorch.

Pour apples into 9 x 13” glass oven proof baking dish. Top with sliced
French bread. Fill any spaces with small pieces of sliced bread so that
entire surface is covered.

Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture
over the bread evenly so that all pieces absorb the liquid. Cover
with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400 degrees F.
Bake French toast for

25 minutes or until bread is golden and custard is set.

Invert carefully onto a sheet pan and cut into squares to serve,
apple side up. You may add the syrup of your choice and a
dollop of crème fraiche

Southern Fruit Tea

Flavors of pineapple, orange and lemon make this tea irresistable.
It's a great drink recipe for an outdoor summer party.


- Tea bags for 2 gallons tea
- 1 1/2 quarts boiling water
- 2 cups granulated sugar
- 1 (48 ounce) can pineapple juice
- 1 (12 ounce) can frozen orange juice
- 1 (12 ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags
(be careful when pouring boiling water in glass pitchers) Add sugar,
stirring to dissolve. Let tea bags steep in sugar water several hours
or overnight. discard tea bags. Pour tea into a large bowl. Add
juices, stirring well. Pour equal amounts into two one-gallon jugs.
Add water to each to fill jug. Refrigerate. Shake well before serving.

Makes 2 gallons.

Thursday, July 21, 2011

Chunky Guacamole











Freshly chopped avocado and diced ripe tomatoes make for an
incredibly delicious and gorgeously green guacamole. Warm up
some tortilla chips and dig in!


Ingredients
8 Haas ripe avocados
6 tablespoons squeezed lemon juice
1 minced jalapeno pepper
1 cup small-diced red onions
3 large minced garlic cloves
2 teaspoons kosher salt
2 teaspoons black pepper
4 medium seeded and small-diced tomatoes

Directions
1. Cut the avocados in half, remove the pits, and scoop the flesh
out of their shells into a large bowl.

2. Add the lemon juice, jalapeno pepper, onion, garlic, salt and
pepper and toss well.

3. Using a sharp knife, slice through the avocados in the bowl until
they are finely diced. Add the tomatoes.

4. Mix well and salt and pepper to taste.

Crab Quesadillas











These quesadillas have an irresistibly creamy filling. They also make
great appetizers. Make it a meal: Serve with your favorite salsa on
top and a cup of black bean soup topped with chopped avocado.


Servings: 4 servings
Prep: 30 mins
Total: 30 mins

Ingredients
1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos, (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided

Directions
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro,
jalapenos (if using), orange zest and juice in a medium bowl. Gently
stir in crab. Lay tortillas out on a work surface. Spread one-fourth
of the filling on half of each tortilla. Fold tortillas in half, pressing
gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Place 2 quesadillas in the pan and cook, turning once, until golden on
both sides, 3 to 4 minutes total. Transfer to a cutting board and tent
with foil to keep warm. Repeat with the remaining 1 teaspoon oil
and quesadillas. Cut each quesadilla into 4 wedges.

Nutrition Facts
Calories 303, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated
Fat 3 g, Cholesterol 83 mg, Sodium 625 mg, Carbohydrate 26 g,
Fiber 3 g, Protein 24 g, Potassium 117 mg. Daily Values: Vitamin
A 30%, Vitamin C 60%, Calcium 20%, Iron 25%.
Exchanges: Starch 1.5, Vegetable 1, Lean Meat 2.5.

Percent Daily Values are based on a 2,000 calorie diet

Apple Knockers

1 (3") sticks cinnamon, broken into pieces

2 ts Whole cloves
1 c Sugar
1/2 ts Ground nutmeg
2 qt Apple cider
2 c Orange juice
1/2 c Lemon juice

Place cinnamon sticks and cloves in a large tea ball, or tie in a
cheesecloth bag. Set aside.
Combine sugar and nutmeg in a large Dutch oven, stirring well. Gradually
add apple cider, orange juice, and lemon juice, stirring well. Add tea
ball. Bring mixture to a boil; reduce heat, and simmer 15 mins. Remove
tea ball; discard spices. Serve beverage warm. Yield: 2 1/2 qts.

BAKED SHRIMP PARMESAN EMPANADAS

This hand-held snack is perfect for parties.

Ingredients
1 cup chopped onion
2 cloves garlic, finely chopped
1 Tbsp. olive oil
1 lb. uncooked medium shrimp, peeled, deveined, and coarsely chopped
1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
1 package (8 oz.) mozzarella cheese, cut into 1/2-inch cubes
2 packages (12 to 14 oz. ea.) frozen empanada discos, thawed
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley

Directions
In 12-inch nonstick skillet, heat olive oil over medium-high heat and
cook onion, stirring occasionally, 3 minutes. Add garlic and cook 1
minute. Stir in 1 cup Sauce and cook, stirring occasionally, 2 minutes
or until thickened. Add shrimp and cook, stirring occasionally, 2
minutes or until shrimp turn pink. Stir in parsley. Cool, then stir in mozzarella.

Lightly roll empanada discos to 5 inches. Into centers of discos, evenly
spoon shrimp mixture. Brush edges of discos with water, then fold
discos in half over filling, crimping edges to seal.

On two cookie sheets, arrange empanadas. Brush tops with egg, then
evenly sprinkle with Parmesan cheese. Bake 20 minutes or until golden.
Serve empanadas with remaining Sauce, heated.

Preheat oven to 425°.

Preparation time: 30 Minutes
Cook time: 20 Minutes
Yield: 20 empanadas

Nutrition Information per serving
Calories 230, Calories From Fat 70, Total Fat 8g, Trans Fat 0g,
Cholesterol 60mg, Sodium 310mg, Dietary Fiber 1g, Sugars 3g,
Protein 12g, Vitamin A 6%, Vitamin C 4%, Calcium 10%, Iron 10%

TIP: Make this appetizer ahead-of-time to help ease that pre-
party time crunch.

Tequila Shrimp

2 lbs large shrimp, shelled and deveined

1/2 cup oil
1 teaspoon salt
1/4 cup tequila
1/4 teaspoon cayenne pepper
4-6 garlic cloves, minced
1/2 cup chili sauce

Shell and devein shrimp; chill. Combine remaining ingredients and
refrigerate 1-2 hours. Place shrimp on skewers. Grill 2/3 minutes
per side.

Wednesday, July 20, 2011

Big Bowl Antipasto












Nothing satisfies your hungry gang like a big antipasto. It's an Italian
style green salad made hearty with meats and cheese, in this case,
salami, turkey and provolone. Mix it up and mangia! (That means
"Eat!" in Italian.


Serves: 8

Ingredients
1 large head iceberg lettuce, coarsely chopped
1 (1/2-inch) slice (about 1/2 pound) deli turkey breast, cut into cubes
2 (1/2-inch) slices (about 1/2 pound total) deli hard salami, cut into cubes
1 (1/2-inch) slice (about 1/2 pound) provolone cheese, cut into cubes
1 (6-ounce) can pitted black olives, drained
1 (7-ounce) jar roasted peppers, drained and cut into 1/2-inch strips
1 pint cherry tomatoes
1 (8-ounce) bottle Italian dressing

Instructions
In a large bowl, combine all ingredients except the dressing; mix well.
Add dressing and toss until well coated. Serve immediately.

Zesty Pita Cheese Dip










Chorizo sausage gives this crock-pot dip a different flavor
--sure to be a hit at your next party.


Ingredients
•3 lb Mexican Velveeta, cubed
•1 8 oz pkg cream cheese, cubed
•1 small can green chilies
•1 pkg taco seasoning
•1 lb hamburger, browned and drained
•1/2 lb chorizo, finely chopped, browned and drained
•1 small can chopped tomatoes with juice
•1 small onion, chopped
•1 clove garlic, chopped
•1 handful cilantro, chopped
•1 cup garlic pita chips, crushed

Method
In a crock-pot, melt cheeses and add chilies. Meanwhile brown
hamburger and chorizo and add to melted cheese. Add rest of
ingredients to cheese and meat mixture, except chips. Add chips
about 1/2 hour before serving. Serve with crackers, veggies or chips.

Notes:
This recipe is a great one to take to a potluck or to have at the patio
or pool party.
Number of Servings: 16-18

do little chocolate macaroons

i got this recipe from an old bake off cookbook. they are really good & chewy.

3/4C self rising flour
1 lg pkg chocolate instant pudding
3C coconut
1 can sweetened condensed milk
1t almond ext

mix all. it will be tough. pinch off pieces & roll into balls. put on
cookie cheet 2" apart. bake at 325 for 11 minutes

this can be made w/butterscotch or lemon pudding. in this case
use vanilla instead of almond ext

KIELBASA-BEAN SLOW COOKER SOUP

58 oz fat-free chicken broth -- four 14.5 oz cans

6 oz dry pinto beans (about 1 cup)
6 oz dry split peas (about 1 cup)
16 oz low-fat sausage -- smoked, or reduced-fat kielbasa, cut
in half lengthwise and then sliced
4 medium carrot(s) -- chopped
3 medium celery -- stalks, chopped
1 large onion(s) -- chopped
1 tsp thyme
14 1/2 oz canned diced tomatoes -- undrained

Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker
(crockpot). Cover and cook on low-heat setting at least 6 hours
or until beans are tender.

Stir in tomatoes; cover and cook on high-heat setting until heated through,
about 15 minutes more. Yields about 1 heaping cup per serving.


Serves 8
POINTS per serving 5
WeightWatchers. com

Marinated Cheese

1/2 cup olive oil

1/2 cup white wine vinegar
3 tablespoon chopped fresh parsley
3 tablespoon minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic minced
1 (2 ounce) jar diced pimento, drained
1 (8 ounce) block sharp cheddar cheese (8 oz), chilled
1 (8 ounce) pkg cream cheese, chilled

Combine first 10 ingredients in a jar or dish with a lid; cover tightly,
and shake vigorously. Set mixture aside.

Cut block of cheddar cheese in half lengthwise. Cut crosswise into
1/4- inch-thick slices. Set aside. Repeat with cream cheese. Arrange
slices alternately in a shallow baking dish, standing slices on edges.
Pour marinade over cheese slices. Cover and marinade for at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating pattern,
reserving marinade. Spoon marinade over cheese slices.

Serve with assorted crackers.

Tuesday, July 19, 2011

Tamarind Margarita



















These margaritas are sure to pack a great flavor that will please anyone.
Serve these with any Mexican spread and it will all come together nicely.


Ingredients
•3 tablespoons kosher salt
•1 teaspoon chili powder
•1 teaspoon finely grated lime zest
•1 cup ice
•4 ounces tequila
•3 ounces tamarind nectar
•1 ounce triple sec

Method
For the salt mixture, combine the salt, chili powder, and lime zest in a
bowl. Moisten the rims of two chilled margarita glasses and dip into
the salt mixture to coat all around the rims. For the margarita, place
the ice, tequila, tamarind nectar, and triple sec in a blender and blend
until smooth. Pour into chilled, garnished glasses.

Number of Servings: 2

Winter Chicken Stew with Cornbread Dumplings















This comforting and flavorful chicken stew is topped with fluffy corn-
bread dumplings for a satisfying winter meal.


Ingredients
•2 tablespoons olive oil
•8 medium chicken thighs
•8 small Yukon gold potatoes, well scrubbed
•1-1/2 cups baby carrots
•1 cup frozen lima or butter beans
•1 envelope dry onion soup mix
•1 cup chicken broth
•1 (10-ounce) can green enchilada sauce
•1 (8-ounce) package cornbread mix
•1 egg
•1/3 cup milk
•4 tablespoons chopped chives

Method
Heat the olive oil in a Dutch oven over medium heat. Add chicken
thighs, and sauté until golden brown on all sides, about 8 minutes.
Add potatoes, carrots, beans, onion soup mix, broth, and enchilada
sauce. Cover; turn heat to medium low. Simmer for 40 minutes, or
until chicken is nearly tender. Stir together the cornbread mix, egg,
milk, and chives. Drop mix by tablespoons on top of the chicken and
vegetables. Cover pot, and cook for 15 minutes, or until dumplings
are fluffy and cooked through. Spoon dumplings into bowls, and
spoon the chicken and vegetables over them. Makes 4 servings.

Notes:
This recipe is easy, because most of the cooking time it can be
bubbling away on the stove unattended. It can also be made in a
crock pot per manufacturer's instructions. The enchilada sauce gives
the stew a warm, subtle, spiciness that is pefect for a cold winter evening.

Number of Servings: 4

Bacon Cheese Fries

Recipe courtesy Adam Gertler

Show: The Next Food Network Star
Episode: You . . . In a Jar
Yield: 4 appetizer servings

3 russet potatoes
5 cups vegetable oil, for frying
6 ounces thick cut applewood smoked bacon
3 tablespoons butter
2 tablespoons minced onion
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1 tablespoon garlic chili sauce (recommended: Sriracha)
1 tablespoon Dijon mustard
3 cups heavy cream
1 cup Parmigiano-Reggiano
2 cups sharp white Cheddar
1/4 cup chopped chives, for garnish

1. Cut potatoes lengthwise in 1/4-inch squares. Soak cut potatoes in
water for 1 hour to remove starch. Heat oil to 325 degrees F and
blanch potatoes for 5 minutes until very soft but not brown. Remove
from oil. Drain on paper towels.

2. In a medium saute pan over medium heat, cook bacon until just
crisp, taking care not to overcook. Drain on paper towels.

3. In a 2 quart saucepan, melt butter over medium heat. Add onion and
cook about 2 minutes. Add garlic and flour, whisk until smooth. Cook
2 minutes more. Add chili sauce and mustard, and slowly whisk in
heavy cream. When mixture begins to simmer, add cheeses and remove
from heat. Taste sauce for seasoning. If sauce is too thick, thin
with more cream. If too thin, thicken with a little more cheese.

4. Increase oil temperature to 375 degrees F. Fry potatoes a second
time until crisp and golden brown. Remove from oil and drain again,
season with salt immediately. On a large plate, arrange fries in the
center, drizzle with sauce, top with crumbled bacon and chives. Serve
immediately.

MARINATED CHICKEN BREASTS

4 boneless skinless chicken breasts

½ cup soy sauce
1 cup oil
2 Tbsp Worcestershire sauce
1 can cherry 7 up

Combine soy sauce, oil, Worcestershire sauce, and soda. Put chicken in
Ziploc bag. Add marinade. Marinade 24 hours. Cook on grill until done.

Recipe source: A thru Z Crafts & Recipes yahoo group,
submitted by McSledwidow

PEG’S NOTE:
I broiled the chicken breasts instead of putting them on the grill.
I broiled them for about 6-7 minutes per side.

Mexican Bean Soup Mix In A Jar

3/4 c. each dried pinto and red kidney beans
Flavor Packet:
2 T. dried onion flakes
2 T. dried parsley flakes
1 T. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
6 chicken bouillon cubes
1/2 c. uncooked white rice
1 c. small-cut pasta

Put beans in a 1 qt. jar with lid. Put flavor packet ingredients in a
sandwich-size plastic bag. Seal bag with tie or ribbon. Do the same
with the rice and pasta. Place in jar with beans.

Type or print neatly the Cooking Directions on a small card, punch a
hole in the corner, and attach with a ribbon to the jar.

Mexican Bean Soup
Rinse and pick over beans. Put into a 4-5 qt. heavy pot with 4 c.
water. Bring to a boil, cover and remove from heat. Let sit 1 hr.

Drain beans and return to pot. Add 8 c. water and contents of flavor
packet. Bring to a boil, reduce heat, cover and simmer 1 hr., or
until beans are firm-tender (time will vary depending on age of
beans). Stir in rice and bring to a simmer. Cover and simmer 15 mins.

Uncover, stir in pasta and 1/2 c. water. Simmer 10 mins., or until
pasta is tender.

Monday, July 18, 2011

Ground Turkey Tacos with Asparagus Salsa















Ground turkey with a spicy asparagus salsa, feta cheese and creamy
Greek yogurt--healthy and delicious.


Ingredients
•1 bunch asparagus, trimmed
•1/2 red onion, diced
•Large handful chopped Spanish olives
•Large handful chopped cilantro
•1/2 cup diced mango
•1/2 avocado, diced
•Juice of 1/2 lemon
•Kosher salt to taste
•Black pepper to taste
•4 tsp olive oil, divided
•1 tbsp fresh ginger, finely sliced and diced
•3 cloves garlic, diced
•1 jalapeno, seeded and diced
•1 1/3 lbs ground lean turkey
•Pinch ground cayenne pepper
•4 tbsp light and fat free less sodium chicken broth
•Flour or corn tortilla shells, hard or soft
•Optional:
•Crumbled feta cheese
•Fat free Greek yogurt

Method
Bring a pot of salted water to a boil. Drop in the asparagus and boil for
four minutes. Drain and transfer to a bowl of ice water. Drain and chop
into one inch pieces. Place the pieces into a medium bowl. To this bowl,
add the onion, olives, cilantro, mango, avocado, lemon juice, salt and
pepper. Mix and let stand. In a pan, on medium heat, pour 2 tsp of
olive oil. Add ginger, garlic and jalapeno. Stir around until lightly
browned. Add ground turkey. Using a spatula, mix and fold all of the
ingredients together. Add salt, pepper and cayenne. Add 1-2 more
tsp of olive oil, if needed. When the turkey begins to brown a little,
add chicken broth. Cook until the broth is absorbed and the turkey
is cooked through. Meanwhile put tortillas in the oven to warm.
Remove tortillas, and add ground turkey, then add the asparagus
salsa. To finish, add yogurt (instead of sour cream) and feta cheese.

Notes:
I find fat free Greek yogurt to be healthier than sour cream, and it
actually taste better. The leftovers can be used as a salad on their
own, or on top of rice.

Shiitake-Spinach Soba Noodle Soup












Earthy shiitakes and hearty soba noodles make for a nourishing soup,
from Power Foods.


Soba noodles can be made of buckwheat or buckwheat and wheat.
If you can find the noodles that are buckwheat (a fruit seed related to
rhubarb), they’re gluten-free.

2 tbsp (30 mL) vegetable oil
12 oz (375 g) shiitake mushrooms, stems discarded, caps thinly sliced
4 green onions, trimmed, thinly sliced
1 large clove garlic, minced
1 tbsp (15 mL) minced, peeled ginger
4 cups (1L) vegetable stock
3 cups (750 mL) water
4 oz (115 g) dried soba noodles (preferably 100 per cent buckwheat)
8 cups (2L) baby spinach or bite-size trimmed spinach
           (about 6 oz/170 g)
Juice of 2 limes
1 tbsp (15 mL) tamari or soy sauce

In large saucepan, heat oil over medium. Add mushrooms, onions,
garlic and ginger. Cook, stirring, 6 minutes. Add broth and water.
Raise heat to high; bring to boil. Add soba. Cook 5 minutes. Stir
in spinach; cook 1 minute. Add lime juice and tamari or soy.

Makes 4 servings.

Chocolate Covered Banana Pie

Makes 1 (9 x 13-inch) pie.

3 cups crushed vanilla wafers
1/2 cup chopped pecans
2/3 cup butter, melted
2 cups semisweet chocolate chips
4 cups milk, divided
4 1/2 cups miniature marshmallows, divided
2 (3.5 ounce) boxes instant vanilla pudding mix
1 cup frozen whipped topping, thawed
2 large bananas, sliced
1 (1.5 ounce) bar milk chocolate candy

Combine crushed cookie crumbs, pecans, and butter or margarine.
Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C)
for 5 minutes. Cool.

Combine chocolate chips, 1 cup milk and 2 cups marshmallows in
a saucepan. Stir over low heat until melted. Pour over cooled crust.
Chill for 1 hour.

Arrange banana slices over chilled chocolate layer. Prepare pudding
mix as directed on box except use only the remaining 3 cups of milk.
Fold in nondairy whipped topping and remaining marshmallows.
Pour pudding mixture over bananas. Grate chocolate bar over the
top. Chill for 2 to 3 hours before serving.

Coconut Colada

1 1/4 ounces Captain Morgan Parrot Bay™ Coconut

1 ounce milk
5 ounces pineapple juice
1 spear pineapple

Process
Add Captain Morgan Parrot Bay™ Coconut, milk, and pineapple
juice in a blender.

Blend 10-15 seconds and pour into a specialty glass.

Garnish with pineapple spear.

Zesty Wings

20 trimmed and separated wings

1 cup bottled Italian dressing
2 tablespoons melted unsalted butter
1/4 cup hot sauce
1/2 cup barbecue sauce
1 tablespoon dark chile powder
1/2 teaspoon cayenne pepper

Preheat the oven to 350.

In a large bowl, combine the wings with the Italian dressing.
Marinate in the refrigerator for 6 hours. Drain, discarding the
excess marinade.

In a large mixing bowl, combine the melted butter, hot sauce,
barbecue sauce, chile powder, and cayenne. Mix well. Add the wings,
coating them thoroughly.

Transfer the wings with tongs to a buttered 2 inch deep baking dish
and bake for 25-30 minutes, turning occasionally, until glazed and
cooked through. To achieve more crispness, carefully drain the
excess liquid from the pan and place the wings under the broiler
for 5 minutes.

Transfer to a platter, and serve with blue cheese dip and celery
sticks.

Sunday, July 17, 2011

Herbed Cheese Mini Peppers


















From: Heart-Healthy Living

A flavorful cheese filling is spooned into miniature sweet peppers
to make this colorful appetizer.

Servings: 20 appetizers
Total: 25 mins

Ingredients
10 red, yellow, and/or orange miniature sweet peppers
        (6 to 8 ounces total)
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 to 2 tablespoons chopped fresh oregano, rosemary, tarragon,
       or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary,
       tarragon, or thyme, crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon milk
Milk (optional)
Fresh oregano leaves (optional)

Directions
1. Halve each sweet pepper lengthwise. Remove the seeds; set
peppers aside.

2. In a small bowl, stir together cream cheese, the chopped or dried
herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk,
if needed to reach piping consistency.

3. Pipe or spoon cream cheese mixture into pepper halves. Sprinkle
cream cheese mixture with lemon peel. If desired, garnish with
oregano leaves.

Make-Ahead Directions
Prepare as directed. Cover and chill for up to 4 hours.