Post by nybirder on Sept 30, 2016 15:25:36 GMT -5
Cooking for Two
2010 August Recipes
Garlic & Herb Toasted Rice
Quick Rice & Spinach Side
Pastry (For 2 6” Pies)
Corn Bread
Rhubarb Pie
Chicken Marinara
Broccoli-Cauliflower Cheese Soup
Hungarian Goulash
Creamy Tomato Fettuccine
It’s Greek to Me Pasta
Breakfast Burritos
Seasoned Fan Potatoes
Classic Shrimp Scampi
Vanilla Waffle Drops
Walnut Brownie Waffle Cookies
Waffle Cookies
Smothered Chicken
Quickie Pizzas
Beema's Seafood Paella
Cucumber Salad
Microwave Caramel Corn
Crispy Caramel Corn
Coffee Nut Sauce
Bite Size Pizzas
Breakfast in A Mug
Bubble & Squeak
Bubble & Squeak
Baked Bleu Tomatoes
Baked Stuffed Peppers
Crunchy Honey Mustard Chicken Fingers
Sizzling Chicken & Cheese
Zinger Fingers
Savory Add-A-Crunch
2nd Time Around Pot Roast and Veggies
Grilled Tuna Steaks
Spicy Chicken Tomato Pitas
Turkey Wraps with Maple Mustard Dressing
Pork Chops with Herb Pesto
Sesame Cilantro Chicken
Quick Marinade for Salmon
No Mayo Potato Salad
Breakfast Quiches to Go
Open-Faced Turkey Sandwich (Toaster Oven)
Slo-Cooker Sloppy Joes
Simple Summer Harvest Soup
Best Braised Beef
Smoky Grilled Shrimp for 2
Grilled Shrimp Lettuce Wraps
Jiffy Corn Muffins Mix Clone
Personal Pizzas
Baked Chicken And Tomatoes/2nd Time Chicken Bake
Creamy Scrambled Eggs
Pepper Jack Chicken
Mexican Oven Fried Chicken
Roasted Potatoes - Greek Style
Tandoori-Style Chicken for Two
Cumin Rice Pilaf
Golden Barbecue Sauce
Honey Muffins
Egg-Topped Stuffed Portobello Mushroom
Watermelon Barbecue Sauce
Frozen Sandwich Cookies
Golden Creamy Mac ’N Cheese
Garlic & Herb Toasted Rice
Beema
1 cup uncooked long-grain rice
2 tablespoons margarine
1 (10oz) can condensed chicken broth, heated
3/4 cup boiling water
4 green onions, chopped
1 teaspoon dried basil
1 teaspoon Mrs. Dash Garlic and Herb seasoning
1/4 cup toasted pine nuts (optional)
Place uncooked rice in an oven proof Dutch oven, cover with lid, and bake at 325° for 20 to 25 minutes or until rice is golden brown. Leave oven set at 325°, remove pot from the oven, add butter and stir until melted. Carefully stir in broth, boiling water, onions and seasonings. Cover. Bake an additional 30 minutes or until the water is absorbed and rice is tender.
Quick Rice & Spinach Side
Beema
1 (10 oz) package frozen chopped spinach
1 pouch Success white rice (I haven't tried the brown rice, but it should be okay, too)
1/2 cup grated Parmesan Cheese, mixed with a bit of garlic powder and black pepper
3 tablespoons butter
Put spinach in a microwave safe glass dish, covered but vented, no water added, and cook on high for 6 to 8 minutes, stirring 2 - 3 times. Drain well.
Cook rice according to package direction, 10 minutes in boiling water, drain.
Melt butter in a skillet, on low, add cooked spinach, sprinkle with cheese and stir. Add the drained rice and mix well with the spinach.
Note: For extra flavor, add chicken broth to rice cooking water. Additional flavorings may be added to cheese before adding to hot spinach. Play with this recipe to make it your own.
Pastry (for Two 6” pies)
kittyrose
1 1/4 cups all-purpose flour
2 tsp. brown sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup lard or shortening( I use shortening)
3 Tbsp. cold water
Measure first 4 ingredients into bowl. Cut in lard or shortening until crumbly.
Sprinkle with water. Stir with fork. Shape into a ball. If needed small amount of extra water may be added, about 1 tsp. at the time. cool for at less 30 minutes
Corn Bread
BobbiJoAZ
(Low in saturated fat)
1/2 cup + 2 Tbsp. flour
1/4 cup + 1 Tbsp. corn meal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar (less if making topping for tamale pie)
2 Tbs. egg substitute
1/2 cup low fat milk
2 Tbs. veg. oil (I use light olive oil)
Whisk the dry ingredients together. Beat the egg, milk and oil together. Stir the milk mixture into the flour mixture just long enough to wet flour. Dough will be lumpy. For corn muffins, fill 6 paper lined muffin tin cups 2/3 full. Bake at 400 degrees about 20 minutes.
Rhubarb Pie
Kittyrose
1 1/4 cups Rhubarb diced small
1/4 cup plus 1 Tbsp Sugar
1 1/2 Tbsp. flour
pinch of salt
dot with 3/4 tsp. butter
Mix flour, sugar and salt together then stir in the rhubarb and put in a pastry lined 6 inch pie plate. Dot with butter. Top with pastry
Bake in a 400 degree oven for 30 to 45 minutes
*It takes 40 minutes in my toaster oven
Chicken Marinara
Cooking for 2/Tasty
2 Servings
Prep: 15 min. Bake: 30 min.
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1 package (3 ounces) cream cheese, softened
1 envelope garlic-herb soup mix, divided
1/3 cup water
1 tablespoon olive oil
3 ounces uncooked angel hair pasta
1-1/2 cups marinara sauce or spaghetti sauce, warmed
1/4 to 1/2 cup shredded part-skim mozzarella cheese
Directions
Cut a pocket in each chicken breast half, leaving meat attached on one side. In a small bowl, beat cream cheese and 2 teaspoons soup mix until blended. Stuff into chicken pockets; secure with toothpicks. Place in an 8-in. square baking dish coated with cooking spray. Combine the water, oil and remaining soup mix; pour over chicken.
Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Cook pasta according to package directions; drain. Divide pasta between two small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted. Yield: 2 servings.
Broccoli-Cauliflower Cheese Soup
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup VELVEETA Pasteurized Prepared Cheese Product cubed
Directions
In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup (prepared with 1 tablespoon reduced-fat butter, fat-free milk and reduced-fat processed cheese) equals 208 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 956 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein.
Broccoli-Cauliflower Cheese Soup published in Cooking for 2 Winter 2005, p29
Hungarian Goulash Recipe
Cooking for 2/Tasty
2 Servings
Prep: 15 min. Cook: 1 hour
Ingredients
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef round steak, cut into 1-inch cubes
1/2 cup coarsely chopped onion
1 teaspoon butter
1 teaspoon canola oil
1/2 cup reduced-sodium beef broth
1 tablespoon tomato paste
1 garlic clove, minced
1 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon caraway seeds
1/8 teaspoon lemon juice
Hot cooked noodles, optional
Directions
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.
In a skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.
Serve over noodles if desired. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup goulash equals 310 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 333 mg sodium, 13 g carbohydrate, 2 g fiber, 41 g protein.Diabetic Exchanges: 5 very lean meat, 1 starch, 1 fat.
Hungarian Goulash published in Cooking for 2 Winter 2005, p33
Creamy Tomato Fettuccine
Cooking for 2/Tasty
2 Servings
Prep: 20 min. Cook: 40 min.
Ingredients
1/2 pound ripe plum tomatoes, peeled and chopped
3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces uncooked fettuccine
3/4 cup sliced fresh mushrooms
1/2 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 ounces cream cheese, cubed and softened
2 tablespoons grated Parmesan cheese
Directions
In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup sauce with 1 cup pasta (prepared with reduced-fat cream cheese) equals 360 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 420 mg sodium, 51 g carbohydrate, 5 g fiber, 14 g protein.
Creamy Tomato Fettuccine published in Cooking for 2 Winter 2005, p35
It’s Greek to me Pasta
Beema
1 heaping tablespoon dry-packed dried tomato
2 tablespoons olive oil
1 teaspoon chopped garlic (*)
1/2 cup vegetable broth
2 tablespoons butter
2 tablespoons crumbled feta cheese, divided
8 oz. penne, cooked according to package directions
1/2 cup baby spinach, stems removed
2 tablespoons diced black olives
1 tablespoon Greek seasoning
1 tablespoon pine nuts, optional
Put the sun-dried tomato in warm water to cover for about 30 minutes to soften. Retain the water.
Heat the olive oil in a skillet and sauté the garlic and sun dried tomatoes. Add the water the tomatos soaked in to some vegetable broth to equal 1/2 cup and add to the skillet along with the butter, 1 tablespoon of the feta cheese, the olives and Greek seasoning. Stir to blend.
Add the cooked pasta and the spinach to the skillet, stirring to blend all the ingredients. Once the spinach begins to wilt, add the remaining tablespoon feta and top with pine nuts, if using
Breakfast Burritos
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 20 min.
Ingredients
1/4 pound bulk pork sausage
1/2 cup cooked diced peeled potatoes
2 tablespoons chopped onion
4 teaspoons canned chopped green chilies
Dash pepper
2 eggs, lightly beaten
1/2 cup shredded Mexican cheese blend
2 flour tortillas (8 inches), warmed
Directions
Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set.
Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up. Yield: 2 servings.
Nutritional Analysis: One burrito (prepared with turkey sausage, egg substitute and reduced-fat cheese) equals 390 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 950 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein.
Seasoned Fan Potatoes
Cooking for 2/Tasty
Prep: 10 min. Bake: 1 hour
Ingredients
2 medium baking potatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoon butter, melted
2 tablespoons finely shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley
Directions
With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Fan potatoes slightly.
Place in an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning and salt. Drizzle with butter. Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned. Yield: 2 servings.
Nutritional Analysis: One potato (prepared with reduced-fat butter and reduced-fat cheese) equals 227 calories, 5 g fat (4 g saturated fat), 17 mg cholesterol, 731 mg sodium, 39 g carbohydrate, 4 g fiber, 8 g protein.
Seasoned Fan Potatoes published in Cooking for 2 Winter 2005, p39
Classic Shrimp Scampi
Beema
1 cup white wine
3 tablespoons minced garlic
1 pound medium shrimp, peeled and deveined
8 tablespoons (1 stick) unsalted butter cut into chunks
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
Heat a skillet and add the wine and garlic. Let the wine reduce by half. The garlic should be soft.
When the wine is reduced, add the shrimp and stir until they are almost pin all the way through. Lower the heat.
Start whisking in the butter a piece at a time until it is all incorporated and the sauce is emulsified. Season wtih salt and pepper and garnish with parsley.
(I have used chicken chunks with excellent results when I didn't have any shrimp.)
Vanilla Waffle Drops
Geema
Neat cookies made on Waffle Iron!! Yummy !!
Batter can be refrigerated overnight in covered Mix-N-Stir pitcher so you can serve fresh-baked cookies with morning coffee—
1/2 C butter or oleo
2/3 C granulated sugar
2 eggs
1 t vanilla
1 1/4 C all-purpose flour
1 t baking powder
1/2 t salt
1/2 C chopped nuts
Powdered sugar (optional)
Cream butter and sugar until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Blend in nuts. Drop a teaspoon at a time on preheated waffle iron; close and bake until done, about 1 1/2 minutes. Remove to rack to cool. Sift powdered sugar over cookies. Makes about 48. Store in medium Decorator Canister. ****Can be baked in oven, dropped on lightly greased cookie sheet. Bake at 350° until cookies are done, about 10 to 12 minutes. Remove to rack to cool.
Walnut Brownie Waffle Cookies
Geema
Neat cookies made on Waffle Iron!! Yummy!!
1/3 C shortening
1 (1 oz) sq unsweetened chocolate*
1/2 C granulated sugar
1 egg, lightly beaten
1/2 t vanilla
3/4 C sifted all-purpose flour
1/2 t baking powder
1/4 t salt
2 T milk
1 C finely chopped walnuts, divided
Melt shortening and chocolate together over low heat. Cool slightly. Add sugar, egg and vanilla, beat well. Resift flour with baking powder and salt. Add to chocolate mixture along with milk and 2/3 C walnuts. Stir until well mixed. Drop by rounded teaspoonful onto preheated waffle iron set at low heat. Sprinkle each cookie with few of the remaining walnuts. Bake 3-4 minutes or until cookies are done. Eat warm or cold. Yield: about 18 small cookies. Serve with milk or mulled cider.
*Can use 3-4 T cocoa with 1/2 to 1 T oleo in place of chocolate, also, add all the nuts and forget sprinkling some on top of cookie.
Waffle Cookies
Geema
1/2 C margarine
6 T unsweetened cocoa
3/4 C sugar
1 C flour
1 t vanilla
dash of salt
2 eggs
Melt margarine in saucepan. Add other ingredients. Blend together by hand. Drop by tablespoons on preheated waffle iron. Bake about 1 minute.
If desired, frost with a mixture of 3 tablespoons hot water, 2 heaping tablespoons cocoa, a dash of salt and enough powdered sugar for desired consistency.
Makes 2 dozen waffle cookies.
Smothered Chicken
NYBirder
1/2 tablespoon veg. oil
1/8 c. each finely chopped: onion, green pepper, & celery
1/2 lb. skinless bone-in chicken breasts or thighs
1/2 pkg. (2 tbsp.) McCormick Mushroom Gravy Mix
6 oz. (3/4 cup) evaporated milk
Heat oil over med.-high heat. Add onion, green peppers, and celery. Saute 2 minutes or until vegetables are crisp tender.
Add chicken and cook 6-7 minutes per side or until browned.
Combine mushroom gravy and milk. Stir in chicken mixture. Bring to a boil; cover and simmer 15 minutes.
Makes 2 servings
QUICKIE PIZZAS
Geema
Makes a good lunch or snack!
2 English muffins
4 slices cheese (preferably Mozzarella)
4 T catsup (or pizza sauce)
1 small Italian sliced sausage, chunks of cooked hamburger, pepperoni mini slices or bacon
Cut English muffins in half crosswise. Put a slice of cheese and a tablespoon of catsup (or sauce) on each piece. Put 3 or 4 slices of sausage, chunks of hamburger, pepperoni mini slices or bacon on top of the catsup (sauce). Place on cookie sheet and bake in 375°F oven for 10 minutes. Serves 2 to 4 people.
BEEMA'S SEAFOOD PAELLA
8 oz chicken tenders, cut into bite sized cubes*
8 oz jumbo shrimp, peeled and deveined*
8 oz jumbo sea scallops*
8 oz fresh white fish, cut into 1 inch cubes*
4 teaspoons Creole seasoning
2 tablespoons extra virgin olive oil
1 cup chicken broth
2 oz chorizo, diced*
6 mussels, debearded and scrubbed
1/4 cup green peas
1/4 cup sliced black olives
1/4 cup sliced green olives with pimentos
1 medium onion, cut in slivers
4 cups cooked yellow rice
1 lemon, cut into sixths or eighths*
Season the chicken, shrimp, scallops and fish separately with the Creole seasoning, using 1 teaspoon for each.
Heat the oil in a skillet large enough to hld all the ingredients. Start with the chicken, sautéing until partially cooked through, then add the scallop, the fish and the shrimp. Sauté for a few minutes until the seafood in nearly cooked through.
Add the chicken broth, chorizo, and mussels. Simmer until the mussels open, and discard any that do not open.
Last, add the green peas, olives, onion and yellow rice, stirring frequently to make sure all the ingredients are evenly mixed and heated through. Garnish with the lemon slices.
Cucumber Salad (or wilted cucumber/onions)
Geema
Mix together:
1 C cider vinegar
1 C sugar
2 to 4 T oil (when I use oil – it is Olive Oil)
Pour over thinly sliced cucumbers (I usually use my PC Lemon Zester/Scorer to take away some of the peel up and down the length of the cucumber before I slice them– I like to fancy them up to pamper myself – LOL) and thinly sliced onions (almost paper thin). Let set about 24 hours (at least overnight). I like to keep some made up when I have homegrown cukes. Great as an addition to almost any kind of a meal.
MICROWAVE CARAMEL CORN
Geema
8 C popped corn
1/2 C packed brown sugar
1/4 C margarine or butter
2 T light corn syrup
1/8 t baking soda
Place popped corn in 2 quart glass mix-n-pour bowl; set aside. Combine brown sugar, margarine and corn syrup in 4 cup measure. Microwave (high), uncovered, 75-90 seconds or until mixture boils, stirring once. Stir and continue to microwave (high) 1 1/2 minutes. Stir in soda. Immediately pour over popped corn, mix to distribute syrup evenly. Microwave (medium – 50%) 4-6 minutes or until lightly toasted, stirring several times. Turn onto cookie sheet to cool. Break apart as desired. Store in tightly covered container. Makes about 8 cups. Note: You can add up to 1 cup peanuts, coconut or chopped almonds (or other nuts) to popped corn before adding syrup.
CRISPY CARAMEL CORN
Geema
A sugary treat!! Very different!!!
Slowly cook 1 1/2 cups brown sugar, 2 tablespoons butter and 1/3 cup water in 2-qt. saucepan. Stir until mixture boils. Boil to soft ball stage (238°F.). Pour over 4+ quarts popped corn, stirring until every kernel is coated. This gets real sugary as it is stirred and cools. A great change from caramel corn!! Try it!!
COFFEE NUT SAUCE
Geema
Excellent served over plain cake!!
Blend:
3 T cornstarch
1 1/2 C water
1 T instant coffee powder (or crystals)
Add:
1 C light corn syrup
Cook until sauce thickens & boils. Remove from heat.
Add:
2 T butter
1 t vanilla
a little salt
1/2 C chopped nuts
Can use immediately OR let cool.
Breakfast In A Mug
Tasty
2 teaspoons butter
1 Tablespoon milk
2 eggs
salt and pepper to taste
2 Tablespoon shredded cheese
Place the butter in a 12-ounce microwave-safe mug. Microwave on high about 20 seconds until melted and sizzling.
Add the milk, eggs, salt and pepper, and whisk with a fork. Microwave on high about 30 second until it just begins to set. Give it a quick stir with a fork. Microwave for about 30 seconds until almost completely set but still moist (your microwave may cook faster or slower, so be sure to check the eggs occasionally while cooking). In our microwave I needed another 30 seconds.
Remove eggs from microwave and sprinkle with cheese. We had Sargento Bistro Pizza Cheese on hand. Let sit for one minute to let cheese melt. This is as puffy as any souffle when it's done!
Bubble & Squeak
Good Housekeeping/Tasty
Leftover mashed potatoes
Leftover cooked cabbage, chopped
Salt & Pepper
Butter
Mix the potatoes and cabbage together, with seasoning to taste. Heat some butter in a frying pan, put in the vegetable mixture, smooth it over and flatten with a pelette knife. Fry it until it is nicely browned underneath, then turn it over and brown the underside, allowing it to heat through thoroughly. Other cooked vegetables, such as carrot, celery and parsnip, may be added, also small cubes of cooked meat or poultry.
Bubble & Squeak
Mrs Beeton/Tasty
Thin slices of cold roast or boiled meat
Dripping
1 shredded onion
Cold mashed potatoes
Cold greens of any kind
Salt & pepper
Vinegar - optional
Heat some fat in a frying pan and put in the meat and fry quickly on both sides until lightly browned. Remove and keep hot. Fry the onion until browned, add the potatoes and greens which have been mixed together and well sesoned. Stir until thoroughly hot, add a little vinegar if liked, and turn on to a hot dish. Place the meat on top and serve.
Note: The name Bubble & Squeakis now often given to a dish of reheated vegetables without meat.
Cooking time - about 20 minutes
Baked Bleu Tomatoes
Beema
2 tomatoes, cut in half, horizonally
Vegetable cooking spray
1/4 teaspoon dried Italian seasoning
1 1/2 to 2 tablespoons creamy dressing
Garnish with fresh flat-leaf parsley
Place tomato halves in an 8" square glass baking dish. Coat tomato tops with cooking spray.
Bake tomato halves at 350° for 16 to 20 minutes.
Sprinkle with Italian seasoning, and top evenly with dressing
Broil 3 inch from the heat (with the door of an electic oven partially open) for 2 to 3 minutes or until tomatoes begin to brown. Garnish if desired. Serve on a bed of lettuce, with hot garlic toast for a delightful lunch.
Baked Stuffed Peppers
Beema
1/3 cup long-grain rice
2 large sweet red or green peppers
1 1/2 tablespoons butter or margarine
1/2 medium onion, chopped
1/4 cup finely diced celery
1/4 cup sunflower seeds
2 tablespoons minced parsley
1 egg, slightly beaten
1/4 teaspoon dried oregano
2 oz. chopped mild green chiles
1/3 cup shredded sharp Cheddar cheese
Cook rice as directed on package, set aside.
Cut the tops off the peppers, remove seeds and white membrane. Parboil for 5 minutes. Then arrange in lightly oiled loaf baking dish (*)
Melt butter in small skillet. Add onion, celery and sunflower seeds. Sauté until onion is tender.
Remove from heat. Stir into rice. Add parsley, egg, oregano, chiles, salt and pepper to taste. Fill the peppers with the mixture. Put about 1/3 cup water in the bottom of the dish.
Bake at 400° for about 10 minutes, sprinkle with the cheese, and then bake for another 10 or 15 minutes.
(*) If there is too much space between the peppers, keep them from toppling by putting a heat resistant glass or cup in between the two peppers in the baking dish, 3/4 filled with water.
(Option: instead of or in addition to the rice, precooked crumbled Italian sausage or ground beef can be added.)
Crunchy Honey Mustard Chicken Fingers
Tasty
Serves 4 hungry kids
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed.
Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then
roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done
Sizzling Chicken & Cheese
Beema
This is another copy cat recipe from America's Most Wanted Recipes, by Ron Douglas, and based on a meal served at T.G.I. Friday's. It contains Chihuahua cheese, a soft white Mexican cheese that melts nicely. There are five separate parts to the recipe: (1) the Marinade, (2) a Pepper and Onion Medley, (3), the chicken, (4) mashed potatoes, and (5) putting it all together.
Two 4 oz boneless, skinless chicken breasts
Marinade:
2 tablespoon chopped garlic
1/4 cup olive oil
1 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper and Onion Medley:
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow onion, cut into thin strips
1/4 cup olive oil
1 teaspoon chopped garlic
Salt and black pepper to taste
All the rest:
2 cups hot mashed potatoes
2 tablespoon olive oil
1/2 cup shredded Chihuahua cheese
2 slices American cheese
Garnish: 2 tablespoons chopped fresh parsley
Steps:
Trim any fat off the chicken, pound flat and then cut into several strips.
Combine the Marinade ingredients then pour into a secure zip-top bag, add the chicken to the bag, and refrigerate for three hours.
Sauté the peppers and onion in the olive oil for two minutes, then add the chopped garlic and continue to sauté for 2 to 3 more minutes. Season with salt and pepper to taste. Set aside and keep warm.
Remove chicken from marinade; discard marinade. Sauté the chicken on all sides in the olive oil over medium heat, until chicken is cooked through and is just beginning to brown. Set aside (separate from the medley) and keep warm.
Heat a cast iron skillet over medium heat until very hot, then remove from the burner. Immediately, place the mashed potatoes on the bottom of the skillet. Cover with the pepper and onion medley, then the cheese, Top the cheese with the chicken. Serve immediately directly from the skillet. Garnish, as desired.
Zinger Fingers
Beema
This recipe uses frozen breaded chicken tenders, so just remove the desired amount from the box, make the sauce, and you have restaurant quality boneless "wings" without the fuss.
The Incredible Sauce:
1/3 cup packed dark brown sugar
1/3 cup Worcestershire sauce
1 tablespoon honey
2 teaspoons Tabasco
2 teaspoons apple cider vinegar
In a small saucepan, combine all the ingredients and simmer until warmed through. Remove from the heat, and cover to hold warm.
Bake the chicken according to the directions on the box.
Spray a baking sheet with cooking spray. Toss the cooked chicken in The Incredible Sauce, then remove each piece to the prepared baking sheet.
Bake for 5 to 8 minutes - the sauce should thicken and become sticky. Remove the chicken from the oven and let sit for a minute or two to allow the sauce to firm up a bit.
The remaining sauce may be used for dipping.
Savory Add-a-crunch
This adds a flavorful toasty crunch wherever you use it. It is a creative and more nutritious substitute for croutons. Sprinkle over salads, soups, casseroles or vegetables.
NYBirder
2 cups dry quick or old fashioned oats
1/2 cup butter or margarine melted (or vegetable oil)
1/3 cup grated Parmesan cheese
1/2 cup wheat germ, unprocessed bran, or chopped nuts
1/4 teaspoon each: onion and garlic powder
Combine all ingredients and mix well. Spread and bake in an ungreased 15 1/2 X 10 1/2 inch pan in a 350ºF oven. 15 to 18 minutes or until light golden brown. Cool; store in tightly covered container in refrigerator for up to 3 months. Makes 3 cups.
VARIATION: Add 1 teaspoon oregano leaves and 1/2 teaspoon thyme leaves to mixture before baking.
MICROWAVE OVEN DIRECTIONS: Cook in ungreased 11 x 7 inch baking dish in microwave oven at HIGH 8 to 9 minutes or until light golden brown, stirring after every 3 minutes of cooking. Cool.
The Quaker Oats Wholegrain Cookbook, pg 12, September 1978
2nd time around Pot Roast & Veggies
Beema
A serving for two, combining left over pot roast, with newly roasted vegetables, herb gravy and mashed potatoes.
Vegetables:
1/2 cup chopped carrots
1/2 cup chopped turnip
1/2 cup chopped sweet potato
1 medium onion, chopped
Assorted chopped fresh herbs (thyme, rosemary, oregano, etc.)
Two to three tablespoons olive oil
Salt and pepper to taste
Herb Gravy:
1 clove garlic, chopped
1/4 cup chopped sallots
1/2 cup chopped fresh herbs (same as above)
2 tablespoons olive oil
1 cup beef broth, or au jus mix
Roast:
12 ounces fully cooked chuck roast, cut into 1 inch cubes, or thin strips
Mashed potatoes for serving
Roast the vegetables in a shallow baking pan with the fresh herbs and a little olive oil in a 375° oven until carmelized, stirring from time to time. Season with salt and pepper, and set aside.
To make the gravy, sauté the garlic, shallots and fresh herbs in a little olive oil. Add the beef broth and simmer for about 5 minutes; set aside.
Place the beef in a skillet with the roasted vegetables and herb gravy, and simmer just to heat through. Sere with hot mashed potatoes.
Grilled Tuna Steaks
Tasty
2 Servings
Prep: 10 min. + marinating Grill: 10 min.
Ingredients
1 tablespoon lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 tuna steaks (6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Yield: 2 servings.
Nutrition Facts: 1 tuna steak equals 218 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 211 mg sodium, 1 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
Grilled Tuna Steaks for Two published in Healthy Cooking August/September 2010
Spicy Chicken Tomato Pitas
Tasty
2 Servings Prep/Total Time: 30 min.
TOMATO RELISH:
2 medium tomatoes, seeded and chopped
1/4 cup chopped onion
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1-1/2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
CHICKEN PITAS:
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
3/4 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 boneless skinless chicken breast halves (4 ounces each)
4 whole wheat pita pocket halves
Directions
Combine the relish ingredients; chill until serving.
Combine the cumin, paprika, oregano, coriander, pepper flakes and salt; rub over both sides of chicken. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.
Slice chicken. Fill each pita half with chicken and tomato relish. Yield: 2 servings.
Nutrition Facts: 2 filled pita halves equals 362 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 516 mg sodium, 43 g carbohydrate, 9 g fiber, 31 g protein. Diabetic Exchanges:3 lean meat, 2 starch, 1 vegetable, 1 fat.
Spicy Chicken Tomato Pitas for Two published in Healthy Cooking August/September 2010
Turkey Wraps With Maple Mustard Dressing
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
4 fresh asparagus spears
2 teaspoons stone-ground mustard
1-1/2 teaspoons fat-free mayonnaise
1-1/2 teaspoons maple syrup
2 whole wheat tortilla (8 inches), warmed
1/4 pound sliced deli turkey
1/4 medium ripe avocado, peeled and sliced
1 turkey bacon strip, diced and cooked
1/2 cup shredded lettuce
Dash pepper
Directions
In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Combine the mustard, mayonnaise and syrup; spread over each tortilla. Layer with turkey, avocado, bacon, lettuce and asparagus. Sprinkle with pepper. Roll up and secure with toothpicks. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 286 calories, 9 g fat (1 g saturated fat), 28 mg cholesterol, 917 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.
Pork Chops with Herb Pesto
Tasty
2 Servings
Prep: 15 min. + marinating Grill: 10 min.
Ingredients
2 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/8 teaspoon salt
Dash pepper
1 tablespoon water
1-1/2 teaspoons each minced fresh rosemary, sage, thyme, parsley and basil
1-1/2 teaspoons olive oil
1 garlic clove, minced
Directions
Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; brush over both sides of chops. Cover and refrigerate for at least 1 hour.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Yield: 2 servings.
Nutrition Facts: 1 pork chop equals 240 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 211 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Pork Chops with Herb Pesto for Two published in Healthy Cooking August/September 2010
Sesame Cilantro Chicken
Tasty
2 Servings Prep: 10 min. Bake: 25 min.
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon garlic powder
Dash ground ginger
1-1/2 teaspoons minced fresh cilantro
1-1/2 teaspoons sesame seeds, toasted
Directions
Place chicken in an 8-in. square baking dish coated with cooking spray. Combine the honey, soy sauce, garlic powder, ginger and cilantro; spoon 2 tablespoons honey mixture over chicken. Set aside the remaining mixture.
Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. Spoon reserved mixture over chicken; sprinkle with sesame seeds. Yield: 2 servings.
Nutrition Facts: 1 serving equals 328 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 398 mg sodium, 36 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Sesame Cilantro Chicken for Two published in Healthy Cooking August/September 2010
Quick marinade for Salmon
Tasty
1 generous teaspoon Ginger Spice Paste
1 scant teaspoon chopped garlic in oil
1 tablespoon lime juice
3 tablespoons soy sauce
Spray an oven proof dish with Pam and add the salmon. Mix the marinade ingredients together and pour over the salmon. Let it sit for about half an hour and then bake @ 375 for about 15minutes, depending how thick the salmon is.
NO MAYO POTATO SALAD
Beema
2. lb. red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3 green onions, thinly sliced (use kitchen scissors)
2 tablespoons chopped fresh parsley (*)
Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil for 15 to 18 minutes until just tender. Drain and let cool 5 minutes.
While potatoes are cooking, whisk together olive and oil and the next four ingredients in a large bowl. Add warm potatoes, green onions and parsley, cover the bowl and toss to coat.
(*) If using dried parsley flakes, allow to sit in olive oil for 10 minutes or so, and whisk together with the first group of ingredients.
Breakfast Quiches to Go
NYBirder
3 servings (6 mini quiches)
1 1/2 cups frozen hash browns (thawed)
1/4 lb. browned, drained and crumbled bulk sausage
3 Tbs. chopped green pepper
1 Tbs. chopped onion
5 eggs (or equivalent of Eggbeaters)
1/4 cup milk
5 oz. (1/2 pkg.) chopped spinach
Few dashes hot sauce (to taste)
6 tsp. shredded cheese
Notes: Cheese or meat are optional. Also can use any shredded or chopped vegetables such as broccoli, zucchini, etc. in place of spinach. This is fairly low carb--hash browns can be adjusted to make it even lower. Works well with diabetic carb-counting diet. These can be kept in the freezer and warmed in the microwave. They are firm enough that eating in the car is not messy.
Heat oven to 350F. Spray 6 muffin cups with cooking spray. If using silicone muffin pan, no need to spray. The silicone muffin cups work great.
Line each muffin cup with about 1/4 cup hash browns. Thaw spinach in microwave and squeeze to drain well. Beat remaining ingredients except for cheese. Divide between muffin cups. Top with pinch of cheese on each one. Bake at 350 for 30-35 minutes until set in middle.
Can be eaten right away or frozen. To freeze, remove from muffin tin and cool. Place 2 in sandwich bag and freeze. Remove from bag, warm in microwave on paper towel 1 to 1-1/2 minutes.
Open-Faced Turkey Sandwich (Toaster Oven)
NYBirder
Serves 1
Sauce:
1 tsp. Dijon mustard
2 tbsp. ranch dressing
1 tbsp. chopped oil-packed sun-dried tomatoes
Sandwich:
1 slice cracked wheat or other whole-grain bread
1 slice Brie cheese
2-3 slices smoked turkey
1 slice gouda or smoked gouda
To make the sauce: Combine the mustard, ranch dressing, and sun-dried tomatoes in a small bowl.
Preheat the toaster oven to broil.
Place the bread on the toaster oven baking tray and lay the slice of Brie on top. Put the tray in the toaster oven and broil just until the cheese melts on the bread, then remove the tray from the oven.
Place the turkey on top of the melted Brie and drizzle with the sauce. Top with the gouda and return the tray to the toaster oven to broil just until the gouda is melted, about 3 minutes.
Serve hot.
From “The Gourmet Toaster Oven”
SLO-COOKER SLOPPY JOES
Beema
1 1/2 lbs. ground beef, ground pork or a combination
1 cup chopped onions
2 cloves garlic, minced
3/4 cup catsup
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
1/4 cup water
1 to 2 tablespoons brown sugar
2 tablespoons prepared mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder
In a large skillet, cook the ground meat, onion and garlic until meat is brown and onion is tender. Drain well.
In a 31/2 or 4 quart slow cooker, combine the balance of the ingredients, stir in the drained meat mixture.
Cover and cook on LOW for 6 to 8 hours (or on HIGH) for 3 to 4 hours.
For now: spoon onto toasted buns.
For later: allow to cool slightly, then portion out desired serving sizes into small freezer containers, lay a small sheet of plastic wrap over the top of the mixture to form a skin (helps to prevent crystalizing), and seal tightly. Freeze up to three months
Simple Summer Harvest Soup
NYBirder
2 servings
1 to 1 1/2 tablespoons good olive oil
1 large yellow or white onion (about 1/2 pound), chopped
1 1/2 or 2 sweet red peppers, bell or other shaped (about 1/2 pound), chopped
1 1/2 or 2 yellow summer squash, such as crookneck or lemon (about 1/2 pound), cut into quartered slices
3 cups (24 ounces) homemade chicken stock (or high-quality store bought)
Salt, if necessary, and pepper to taste
Optional garnishes: Chopped chives, sour cream, pesto, chopped tomatoes
Heat the olive oil in a pot over medium heat and add the chopped onions, peppers, and squash. Let cook for about 10 minutes, stirring occasionally, making sure to cover the vegetables with oil. *
Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 15 to 20 minutes.
Using a blender or stick blender , carefully puree the soup to desired consistency.
Salt and pepper to taste, and serve hot or cold, garnished if desired.
*Note: If you are watching calories, you can skip this step and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.
Source: The Our_Recipe_World on yahoogroups.com
BEST BRAISED BEEF (basic recipe for two plus two)
Beema
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup
Arrange the beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).
Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.
Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta. Refrigeate leftovers.
NEXT DAY: Shred the beef, using a knife and fork to pull apart, stir into remaining gravy, and reheat. Serve on toasted buns, with a cole slaw and chips on the side.
Smoky Grilled Shrimp for 2
Pegg_KS
1/2 pound bacon strips
2/3 cup honey Dijon salad dressing
2 teaspoons prepared horseradish
1 small garlic clove, minced
1/2 pound uncooked large shrimp, peeled and deveined
Directions
Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
In a small bowl, combine the salad dressing, horseradish and garlic; set aside 1/3 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto two metal or soaked wooden skewers.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce. Yield: about 1 dozen (1/3 cup sauce).
Grilled Shrimp Lettuce Wraps
Pegg_KS
1/4 cup gluten-free reduced-sodium tamari soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
MANGO SALSA:
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves
Directions
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.
Yield: 2 servings.
Jiffy Corn Muffins Mix Clone
geema
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg 1/3 cup milk
Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk,
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
PERSONAL PIZZAS
Pegg_KS
2 Rhodes Dinner Rolls, thawed to room temperature
Directions:
Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 6 or 7-in. circle. Transfer dough to a baking sheet coated with cooking spray. Prick dough several times with the tines of a fork. Bake at 350° for 8-10 minutes. Remove from oven to cool.
Top with favorite toppings. Bake at 350° for 5-7 minutes or until ingredients are heated through and the cheese melts. Yield: 1 serving.
Thai Peanut Pizza: Top pre-baked crusts with purchased peanut sauce, chicken cooked in soy sauce, sweet red pepper pieces, sliced green onions and shredded mozzarella cheese. Bake at 350° until cheese melts. Remove from the oven and top with cucumber slices and chopped cilantro.
Buffalo Chicken Pizza: Top pre-baked crusts with blue cheese dressing, cooked chicken smothered with hot pepper sauce and shredded mozzarella cheese. Bake at 350° until cheese melts. Garnish with celery, if desired.
Baked Chicken and Tomatoes/2nd time Chicken bake
Beema
2 boneless, skinless chicken breasts, cut into finger
1 (14 oz) container Bruschetta (roma tomatoes, olive oil, garlic and basil)
Arrange chicken fingers in an 8 x 8 glass baking dish, spoon the entire container of Brushetta over the chicken, turn to coat. Bake at 350° for 30 minutes or until chicken is cooked through. Serve with rice or pasta, and a salad. Dinner has never been easier!
~~~~
We had about 1/3 of the baked chicken and tomatoes left over, so I separated the chicken from the tomato sauce. Cut the chicken into small chunks, set aside. Drain the liquids from the tomatoes, discarding the liquids, retaining the solids. Use one full sized premade pizza shell. spread the tomato chunks over the shell, then sprinkle with about 1 cup freshly grated Parmesan cheese, place the chunks of chicken over the Parm, then sprinkle with one cup of freshly grated Mozzarella. Sprinkle with just a little Italian seasoning. Bake at 425° for 8 to 10 minutes, and be prepared to say WOW.
Creamy Scrambled Eggs
Tasty/Southern Living Kids Cookbook
6 eggs
1 Tablespoon Dijon Mustard
1/8 teaspoon pepper
3 ounces of cream cheese, cut into small cubes
1 Tablespoon butter
Salt to taste.
Whisk together first 3 ingredients in a medium bowl and stir in cream cheese.
Melt butter in an 8-inch nonstick skillet over medium heat.
Pour in egg mixture. Cook without stirring, until mixture begins to set on bottom.
Slowly drag spatula across bottom of pan to form large pieces of cooked egg.
Continue cooking until eggs are thickened and firm throughout, but still moist. Salt to taste.
Serve and enjoy!
Pepper Jack Chicken
Simple and Delicious Jan/Feb 2009/Pegg_KS
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3 ounces pepper Jack cheese, shredded
1 tablespoon grated Parmesan cheese
Directions
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings. It could be grilled to cut the fat and was suggested it would make great sandwiches on large warm toasted buns with BBQ sauce.
My Mexican Oven-Fried Chicken
NYBirder
Serves 1-2
1 lb. chicken, skinned
1/4 cup tomato juice with several shakes of Tabasco or other hot sauce
1/4 cup cornflake crumbs
1/4 tsp. each salt, garlic powder, paprika, chili powder, ground cumin, oregano, pepper
1 oz. finely grated sharp cheddar (optional)
Marinate chicken in tomato juice 30 minutes or in refrigerate for 2 hours.
Combine crumbs, seasonings, and cheese in a plastic bag. Drain chicken; shake in the crumbs to coat.
Bake on rack in shallow pan at 400F for 45 min. to one hour until chicken is tender.
Roasted Potatoes - Greek style
Jetfan27
4 washed potatoes. Any kind will do
1 Lemon
1-3 cloves garlic minced
1/2 tsp. dried oregano
1/2 C water Salt and pepper
2-3 Tbs. olive oil
Directions
Preheat oven to 400. Spray a small roasting pan with non-stick spray. Cut potatoes into even wedges and place in pan. Sprinkle salt, pepper, garlic, olive oil, lemon juice and oregano over potatoes. Add water so it just covers the bottom of the pan. Bake for 20 minutes. Take pan out and turn potatoes. Bake another 40 minutes more or until golden and done. Notes: I also use granulated garlic instead of fresh and it tastes almost as good
My Tandoori-Style Chicken for Two
NYBirder
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces (bone-in thighs and/or drumsticks work well)
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder and remove from heat.
Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight.
Remove chicken and reserve marinade. Place chicken skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade, discarding the rest. Turn; broil, baste, cooking 15 min. or longer after last baste until chicken is fork-tender and cooked through.
Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Cumin Rice Pilaf
NYBirder
This is an easy way to make your rice side dish not boring and a bit of a kick . This goes well with beef, pork or chicken .
Ingredients:
1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 teaspoons canola oil
1 cup beef (or chicken) broth
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (optional)
Directions:
In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Yield: 2 servings
Golden Barbecue Sauce
Jetfan27
1 C cider vinegar
1 C molasses
1 C brown mustard
2 Tbs. Worcestershire sauce
1 tsp. dried thyme.
Mix together and store in refrigerator. It will last a long time in the fridge. Use on chicken or pork
Honey Muffins
Makes one dozen
Beema
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, bowl, combine the remaining ingredients, then stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups, three-fourths full. Bake at 400° for 15 to 18 minutes or until toothpick comes out clean. Remove from pan to wire rack. Serve warm.
Egg-Topped Stuffed Portobello Mushroom
NYBirder
Source: Allrecipes.com Australia/NZ
Serves: 2
"This is a great late breakfast/early lunch. We just ate it with sliced buttered white bread but it would be fabulous on top of English muffins."
2 large Portobello (Swiss) mushrooms
2 tsp. minced garlic
1/4 cup grated tasty cheese (whatever you like, such as sharp cheddar, etc.)
1/4 cup fresh bread crumbs
1 tsp. thyme leaves
1 tsp. gourmet steak seasoning
1 tbsp. bacon bits or one strip of bacon fried crisp and crumbled.
2 tbsp. butter
2 eggs at room temperature
Salt & pepper
Preheat oven to 400F (200C). Place bread crumbs, cheese, thyme and steak seasoning into food processor. Process till well combined. Stir in bacon chips.
Lightly grease a shallow baking dish. Peel outer skin from mushroom (optional) and remove stalk. Place 1 tsp. garlic in centre of each mushroom. Top with breadcrumb and cheese mixture. Dot tops with butter.
Place in oven and cook for 15 - 20 minutes until top is golden and sizzling. With a spoon press down on filling to form a shallow dip, crack an egg into each mushroom, season with salt & pepper cook a further 5 to 10 minutes depending on how you like your eggs.
Watermelon Barbecue Sauce
Beema
1/2 small seedless watermelon
1 cup dark corn syrup
1/3 cup ketchup
1/4 cup white vinegar
3/4 teaspoon red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
1 tablespoon Worchestershire sauce
Cut the watermelon into manageable chunks for handling. Remove the skin and about 1/2 inch of the white rind from the melon. Cut the melon into small chunks and puree in a blender for about 10 seconds. Drain the liquid out and measure the pulp.... you should have about 1 cup of drained pulp.
Combine that pulp and the remaining ingredients in a saucepan and bring to a boil; then reduce the heat and simmer, covered, for about 1 hour, or until the mixture is a sauce consistency. Let the sauce cool, and refrigerate in a covered container until ready to use.
Using your favorite cuts of meat, marinate in a small amount of the sauce, reserving the balance for basting and serving) for at least two hours, or overnight, in the refrigerator.
For ribs, wrap the marinated ribs in foil and bake in a moderate oven 2 to 2 1/2 hours until the met is falling off the bones. Just before serving light a charcoal grill and char the ribs, basting often with the sauce, reserving some for the table.
Frozen Sandwich Cookies
Beema
A good afterschool snack, ready in 30 minutes. Makes 8 cookies
1/2 cup spreadable strawberry cream cheese
1/4 strawberry yogurt
16 chocolate wafers
In a small bowl, beat the cream cheese and yogurt until smooth. Spread on 8 wafers, top with the other 8, place on a flat plate or small baking sheet, cover and freeze for 25 minutes. Serve or wrap in plastic and store in the freezer.
Golden Creamy Mac ’N Cheese
Beema
1/2 cup Hellmann's (or Best Foods) original mayonnaise
1 1/2 cups shredded Cheddar cheese (divided)
3/4 cup milk
4 oz. elbow macaroni
Cook macaroni according to package directions. Preheat oven to 375°
Combine the mayo, 1 cup Cheddar and the milk in an 8" x 8" glass baking dish, add the drained and cooked macaroni, top with the remaining cheese. Bake for 30 minutes. Let stand for 5 minutes. Serves two main dishes, or four sides.
2010 August Recipes
Garlic & Herb Toasted Rice
Quick Rice & Spinach Side
Pastry (For 2 6” Pies)
Corn Bread
Rhubarb Pie
Chicken Marinara
Broccoli-Cauliflower Cheese Soup
Hungarian Goulash
Creamy Tomato Fettuccine
It’s Greek to Me Pasta
Breakfast Burritos
Seasoned Fan Potatoes
Classic Shrimp Scampi
Vanilla Waffle Drops
Walnut Brownie Waffle Cookies
Waffle Cookies
Smothered Chicken
Quickie Pizzas
Beema's Seafood Paella
Cucumber Salad
Microwave Caramel Corn
Crispy Caramel Corn
Coffee Nut Sauce
Bite Size Pizzas
Breakfast in A Mug
Bubble & Squeak
Bubble & Squeak
Baked Bleu Tomatoes
Baked Stuffed Peppers
Crunchy Honey Mustard Chicken Fingers
Sizzling Chicken & Cheese
Zinger Fingers
Savory Add-A-Crunch
2nd Time Around Pot Roast and Veggies
Grilled Tuna Steaks
Spicy Chicken Tomato Pitas
Turkey Wraps with Maple Mustard Dressing
Pork Chops with Herb Pesto
Sesame Cilantro Chicken
Quick Marinade for Salmon
No Mayo Potato Salad
Breakfast Quiches to Go
Open-Faced Turkey Sandwich (Toaster Oven)
Slo-Cooker Sloppy Joes
Simple Summer Harvest Soup
Best Braised Beef
Smoky Grilled Shrimp for 2
Grilled Shrimp Lettuce Wraps
Jiffy Corn Muffins Mix Clone
Personal Pizzas
Baked Chicken And Tomatoes/2nd Time Chicken Bake
Creamy Scrambled Eggs
Pepper Jack Chicken
Mexican Oven Fried Chicken
Roasted Potatoes - Greek Style
Tandoori-Style Chicken for Two
Cumin Rice Pilaf
Golden Barbecue Sauce
Honey Muffins
Egg-Topped Stuffed Portobello Mushroom
Watermelon Barbecue Sauce
Frozen Sandwich Cookies
Golden Creamy Mac ’N Cheese
Garlic & Herb Toasted Rice
Beema
1 cup uncooked long-grain rice
2 tablespoons margarine
1 (10oz) can condensed chicken broth, heated
3/4 cup boiling water
4 green onions, chopped
1 teaspoon dried basil
1 teaspoon Mrs. Dash Garlic and Herb seasoning
1/4 cup toasted pine nuts (optional)
Place uncooked rice in an oven proof Dutch oven, cover with lid, and bake at 325° for 20 to 25 minutes or until rice is golden brown. Leave oven set at 325°, remove pot from the oven, add butter and stir until melted. Carefully stir in broth, boiling water, onions and seasonings. Cover. Bake an additional 30 minutes or until the water is absorbed and rice is tender.
Quick Rice & Spinach Side
Beema
1 (10 oz) package frozen chopped spinach
1 pouch Success white rice (I haven't tried the brown rice, but it should be okay, too)
1/2 cup grated Parmesan Cheese, mixed with a bit of garlic powder and black pepper
3 tablespoons butter
Put spinach in a microwave safe glass dish, covered but vented, no water added, and cook on high for 6 to 8 minutes, stirring 2 - 3 times. Drain well.
Cook rice according to package direction, 10 minutes in boiling water, drain.
Melt butter in a skillet, on low, add cooked spinach, sprinkle with cheese and stir. Add the drained rice and mix well with the spinach.
Note: For extra flavor, add chicken broth to rice cooking water. Additional flavorings may be added to cheese before adding to hot spinach. Play with this recipe to make it your own.
Pastry (for Two 6” pies)
kittyrose
1 1/4 cups all-purpose flour
2 tsp. brown sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup lard or shortening( I use shortening)
3 Tbsp. cold water
Measure first 4 ingredients into bowl. Cut in lard or shortening until crumbly.
Sprinkle with water. Stir with fork. Shape into a ball. If needed small amount of extra water may be added, about 1 tsp. at the time. cool for at less 30 minutes
Corn Bread
BobbiJoAZ
(Low in saturated fat)
1/2 cup + 2 Tbsp. flour
1/4 cup + 1 Tbsp. corn meal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar (less if making topping for tamale pie)
2 Tbs. egg substitute
1/2 cup low fat milk
2 Tbs. veg. oil (I use light olive oil)
Whisk the dry ingredients together. Beat the egg, milk and oil together. Stir the milk mixture into the flour mixture just long enough to wet flour. Dough will be lumpy. For corn muffins, fill 6 paper lined muffin tin cups 2/3 full. Bake at 400 degrees about 20 minutes.
Rhubarb Pie
Kittyrose
1 1/4 cups Rhubarb diced small
1/4 cup plus 1 Tbsp Sugar
1 1/2 Tbsp. flour
pinch of salt
dot with 3/4 tsp. butter
Mix flour, sugar and salt together then stir in the rhubarb and put in a pastry lined 6 inch pie plate. Dot with butter. Top with pastry
Bake in a 400 degree oven for 30 to 45 minutes
*It takes 40 minutes in my toaster oven
Chicken Marinara
Cooking for 2/Tasty
2 Servings
Prep: 15 min. Bake: 30 min.
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1 package (3 ounces) cream cheese, softened
1 envelope garlic-herb soup mix, divided
1/3 cup water
1 tablespoon olive oil
3 ounces uncooked angel hair pasta
1-1/2 cups marinara sauce or spaghetti sauce, warmed
1/4 to 1/2 cup shredded part-skim mozzarella cheese
Directions
Cut a pocket in each chicken breast half, leaving meat attached on one side. In a small bowl, beat cream cheese and 2 teaspoons soup mix until blended. Stuff into chicken pockets; secure with toothpicks. Place in an 8-in. square baking dish coated with cooking spray. Combine the water, oil and remaining soup mix; pour over chicken.
Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Cook pasta according to package directions; drain. Divide pasta between two small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted. Yield: 2 servings.
Broccoli-Cauliflower Cheese Soup
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup VELVEETA Pasteurized Prepared Cheese Product cubed
Directions
In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup (prepared with 1 tablespoon reduced-fat butter, fat-free milk and reduced-fat processed cheese) equals 208 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 956 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein.
Broccoli-Cauliflower Cheese Soup published in Cooking for 2 Winter 2005, p29
Hungarian Goulash Recipe
Cooking for 2/Tasty
2 Servings
Prep: 15 min. Cook: 1 hour
Ingredients
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef round steak, cut into 1-inch cubes
1/2 cup coarsely chopped onion
1 teaspoon butter
1 teaspoon canola oil
1/2 cup reduced-sodium beef broth
1 tablespoon tomato paste
1 garlic clove, minced
1 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon caraway seeds
1/8 teaspoon lemon juice
Hot cooked noodles, optional
Directions
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.
In a skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.
Serve over noodles if desired. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup goulash equals 310 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 333 mg sodium, 13 g carbohydrate, 2 g fiber, 41 g protein.Diabetic Exchanges: 5 very lean meat, 1 starch, 1 fat.
Hungarian Goulash published in Cooking for 2 Winter 2005, p33
Creamy Tomato Fettuccine
Cooking for 2/Tasty
2 Servings
Prep: 20 min. Cook: 40 min.
Ingredients
1/2 pound ripe plum tomatoes, peeled and chopped
3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces uncooked fettuccine
3/4 cup sliced fresh mushrooms
1/2 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1-1/2 ounces cream cheese, cubed and softened
2 tablespoons grated Parmesan cheese
Directions
In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.
Nutritional Analysis: One serving: 1 cup sauce with 1 cup pasta (prepared with reduced-fat cream cheese) equals 360 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 420 mg sodium, 51 g carbohydrate, 5 g fiber, 14 g protein.
Creamy Tomato Fettuccine published in Cooking for 2 Winter 2005, p35
It’s Greek to me Pasta
Beema
1 heaping tablespoon dry-packed dried tomato
2 tablespoons olive oil
1 teaspoon chopped garlic (*)
1/2 cup vegetable broth
2 tablespoons butter
2 tablespoons crumbled feta cheese, divided
8 oz. penne, cooked according to package directions
1/2 cup baby spinach, stems removed
2 tablespoons diced black olives
1 tablespoon Greek seasoning
1 tablespoon pine nuts, optional
Put the sun-dried tomato in warm water to cover for about 30 minutes to soften. Retain the water.
Heat the olive oil in a skillet and sauté the garlic and sun dried tomatoes. Add the water the tomatos soaked in to some vegetable broth to equal 1/2 cup and add to the skillet along with the butter, 1 tablespoon of the feta cheese, the olives and Greek seasoning. Stir to blend.
Add the cooked pasta and the spinach to the skillet, stirring to blend all the ingredients. Once the spinach begins to wilt, add the remaining tablespoon feta and top with pine nuts, if using
Breakfast Burritos
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 20 min.
Ingredients
1/4 pound bulk pork sausage
1/2 cup cooked diced peeled potatoes
2 tablespoons chopped onion
4 teaspoons canned chopped green chilies
Dash pepper
2 eggs, lightly beaten
1/2 cup shredded Mexican cheese blend
2 flour tortillas (8 inches), warmed
Directions
Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set.
Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up. Yield: 2 servings.
Nutritional Analysis: One burrito (prepared with turkey sausage, egg substitute and reduced-fat cheese) equals 390 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 950 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein.
Seasoned Fan Potatoes
Cooking for 2/Tasty
Prep: 10 min. Bake: 1 hour
Ingredients
2 medium baking potatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoon butter, melted
2 tablespoons finely shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley
Directions
With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Fan potatoes slightly.
Place in an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning and salt. Drizzle with butter. Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned. Yield: 2 servings.
Nutritional Analysis: One potato (prepared with reduced-fat butter and reduced-fat cheese) equals 227 calories, 5 g fat (4 g saturated fat), 17 mg cholesterol, 731 mg sodium, 39 g carbohydrate, 4 g fiber, 8 g protein.
Seasoned Fan Potatoes published in Cooking for 2 Winter 2005, p39
Classic Shrimp Scampi
Beema
1 cup white wine
3 tablespoons minced garlic
1 pound medium shrimp, peeled and deveined
8 tablespoons (1 stick) unsalted butter cut into chunks
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
Heat a skillet and add the wine and garlic. Let the wine reduce by half. The garlic should be soft.
When the wine is reduced, add the shrimp and stir until they are almost pin all the way through. Lower the heat.
Start whisking in the butter a piece at a time until it is all incorporated and the sauce is emulsified. Season wtih salt and pepper and garnish with parsley.
(I have used chicken chunks with excellent results when I didn't have any shrimp.)
Vanilla Waffle Drops
Geema
Neat cookies made on Waffle Iron!! Yummy !!
Batter can be refrigerated overnight in covered Mix-N-Stir pitcher so you can serve fresh-baked cookies with morning coffee—
1/2 C butter or oleo
2/3 C granulated sugar
2 eggs
1 t vanilla
1 1/4 C all-purpose flour
1 t baking powder
1/2 t salt
1/2 C chopped nuts
Powdered sugar (optional)
Cream butter and sugar until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Blend in nuts. Drop a teaspoon at a time on preheated waffle iron; close and bake until done, about 1 1/2 minutes. Remove to rack to cool. Sift powdered sugar over cookies. Makes about 48. Store in medium Decorator Canister. ****Can be baked in oven, dropped on lightly greased cookie sheet. Bake at 350° until cookies are done, about 10 to 12 minutes. Remove to rack to cool.
Walnut Brownie Waffle Cookies
Geema
Neat cookies made on Waffle Iron!! Yummy!!
1/3 C shortening
1 (1 oz) sq unsweetened chocolate*
1/2 C granulated sugar
1 egg, lightly beaten
1/2 t vanilla
3/4 C sifted all-purpose flour
1/2 t baking powder
1/4 t salt
2 T milk
1 C finely chopped walnuts, divided
Melt shortening and chocolate together over low heat. Cool slightly. Add sugar, egg and vanilla, beat well. Resift flour with baking powder and salt. Add to chocolate mixture along with milk and 2/3 C walnuts. Stir until well mixed. Drop by rounded teaspoonful onto preheated waffle iron set at low heat. Sprinkle each cookie with few of the remaining walnuts. Bake 3-4 minutes or until cookies are done. Eat warm or cold. Yield: about 18 small cookies. Serve with milk or mulled cider.
*Can use 3-4 T cocoa with 1/2 to 1 T oleo in place of chocolate, also, add all the nuts and forget sprinkling some on top of cookie.
Waffle Cookies
Geema
1/2 C margarine
6 T unsweetened cocoa
3/4 C sugar
1 C flour
1 t vanilla
dash of salt
2 eggs
Melt margarine in saucepan. Add other ingredients. Blend together by hand. Drop by tablespoons on preheated waffle iron. Bake about 1 minute.
If desired, frost with a mixture of 3 tablespoons hot water, 2 heaping tablespoons cocoa, a dash of salt and enough powdered sugar for desired consistency.
Makes 2 dozen waffle cookies.
Smothered Chicken
NYBirder
1/2 tablespoon veg. oil
1/8 c. each finely chopped: onion, green pepper, & celery
1/2 lb. skinless bone-in chicken breasts or thighs
1/2 pkg. (2 tbsp.) McCormick Mushroom Gravy Mix
6 oz. (3/4 cup) evaporated milk
Heat oil over med.-high heat. Add onion, green peppers, and celery. Saute 2 minutes or until vegetables are crisp tender.
Add chicken and cook 6-7 minutes per side or until browned.
Combine mushroom gravy and milk. Stir in chicken mixture. Bring to a boil; cover and simmer 15 minutes.
Makes 2 servings
QUICKIE PIZZAS
Geema
Makes a good lunch or snack!
2 English muffins
4 slices cheese (preferably Mozzarella)
4 T catsup (or pizza sauce)
1 small Italian sliced sausage, chunks of cooked hamburger, pepperoni mini slices or bacon
Cut English muffins in half crosswise. Put a slice of cheese and a tablespoon of catsup (or sauce) on each piece. Put 3 or 4 slices of sausage, chunks of hamburger, pepperoni mini slices or bacon on top of the catsup (sauce). Place on cookie sheet and bake in 375°F oven for 10 minutes. Serves 2 to 4 people.
BEEMA'S SEAFOOD PAELLA
8 oz chicken tenders, cut into bite sized cubes*
8 oz jumbo shrimp, peeled and deveined*
8 oz jumbo sea scallops*
8 oz fresh white fish, cut into 1 inch cubes*
4 teaspoons Creole seasoning
2 tablespoons extra virgin olive oil
1 cup chicken broth
2 oz chorizo, diced*
6 mussels, debearded and scrubbed
1/4 cup green peas
1/4 cup sliced black olives
1/4 cup sliced green olives with pimentos
1 medium onion, cut in slivers
4 cups cooked yellow rice
1 lemon, cut into sixths or eighths*
Season the chicken, shrimp, scallops and fish separately with the Creole seasoning, using 1 teaspoon for each.
Heat the oil in a skillet large enough to hld all the ingredients. Start with the chicken, sautéing until partially cooked through, then add the scallop, the fish and the shrimp. Sauté for a few minutes until the seafood in nearly cooked through.
Add the chicken broth, chorizo, and mussels. Simmer until the mussels open, and discard any that do not open.
Last, add the green peas, olives, onion and yellow rice, stirring frequently to make sure all the ingredients are evenly mixed and heated through. Garnish with the lemon slices.
Cucumber Salad (or wilted cucumber/onions)
Geema
Mix together:
1 C cider vinegar
1 C sugar
2 to 4 T oil (when I use oil – it is Olive Oil)
Pour over thinly sliced cucumbers (I usually use my PC Lemon Zester/Scorer to take away some of the peel up and down the length of the cucumber before I slice them– I like to fancy them up to pamper myself – LOL) and thinly sliced onions (almost paper thin). Let set about 24 hours (at least overnight). I like to keep some made up when I have homegrown cukes. Great as an addition to almost any kind of a meal.
MICROWAVE CARAMEL CORN
Geema
8 C popped corn
1/2 C packed brown sugar
1/4 C margarine or butter
2 T light corn syrup
1/8 t baking soda
Place popped corn in 2 quart glass mix-n-pour bowl; set aside. Combine brown sugar, margarine and corn syrup in 4 cup measure. Microwave (high), uncovered, 75-90 seconds or until mixture boils, stirring once. Stir and continue to microwave (high) 1 1/2 minutes. Stir in soda. Immediately pour over popped corn, mix to distribute syrup evenly. Microwave (medium – 50%) 4-6 minutes or until lightly toasted, stirring several times. Turn onto cookie sheet to cool. Break apart as desired. Store in tightly covered container. Makes about 8 cups. Note: You can add up to 1 cup peanuts, coconut or chopped almonds (or other nuts) to popped corn before adding syrup.
CRISPY CARAMEL CORN
Geema
A sugary treat!! Very different!!!
Slowly cook 1 1/2 cups brown sugar, 2 tablespoons butter and 1/3 cup water in 2-qt. saucepan. Stir until mixture boils. Boil to soft ball stage (238°F.). Pour over 4+ quarts popped corn, stirring until every kernel is coated. This gets real sugary as it is stirred and cools. A great change from caramel corn!! Try it!!
COFFEE NUT SAUCE
Geema
Excellent served over plain cake!!
Blend:
3 T cornstarch
1 1/2 C water
1 T instant coffee powder (or crystals)
Add:
1 C light corn syrup
Cook until sauce thickens & boils. Remove from heat.
Add:
2 T butter
1 t vanilla
a little salt
1/2 C chopped nuts
Can use immediately OR let cool.
Breakfast In A Mug
Tasty
2 teaspoons butter
1 Tablespoon milk
2 eggs
salt and pepper to taste
2 Tablespoon shredded cheese
Place the butter in a 12-ounce microwave-safe mug. Microwave on high about 20 seconds until melted and sizzling.
Add the milk, eggs, salt and pepper, and whisk with a fork. Microwave on high about 30 second until it just begins to set. Give it a quick stir with a fork. Microwave for about 30 seconds until almost completely set but still moist (your microwave may cook faster or slower, so be sure to check the eggs occasionally while cooking). In our microwave I needed another 30 seconds.
Remove eggs from microwave and sprinkle with cheese. We had Sargento Bistro Pizza Cheese on hand. Let sit for one minute to let cheese melt. This is as puffy as any souffle when it's done!
Bubble & Squeak
Good Housekeeping/Tasty
Leftover mashed potatoes
Leftover cooked cabbage, chopped
Salt & Pepper
Butter
Mix the potatoes and cabbage together, with seasoning to taste. Heat some butter in a frying pan, put in the vegetable mixture, smooth it over and flatten with a pelette knife. Fry it until it is nicely browned underneath, then turn it over and brown the underside, allowing it to heat through thoroughly. Other cooked vegetables, such as carrot, celery and parsnip, may be added, also small cubes of cooked meat or poultry.
Bubble & Squeak
Mrs Beeton/Tasty
Thin slices of cold roast or boiled meat
Dripping
1 shredded onion
Cold mashed potatoes
Cold greens of any kind
Salt & pepper
Vinegar - optional
Heat some fat in a frying pan and put in the meat and fry quickly on both sides until lightly browned. Remove and keep hot. Fry the onion until browned, add the potatoes and greens which have been mixed together and well sesoned. Stir until thoroughly hot, add a little vinegar if liked, and turn on to a hot dish. Place the meat on top and serve.
Note: The name Bubble & Squeakis now often given to a dish of reheated vegetables without meat.
Cooking time - about 20 minutes
Baked Bleu Tomatoes
Beema
2 tomatoes, cut in half, horizonally
Vegetable cooking spray
1/4 teaspoon dried Italian seasoning
1 1/2 to 2 tablespoons creamy dressing
Garnish with fresh flat-leaf parsley
Place tomato halves in an 8" square glass baking dish. Coat tomato tops with cooking spray.
Bake tomato halves at 350° for 16 to 20 minutes.
Sprinkle with Italian seasoning, and top evenly with dressing
Broil 3 inch from the heat (with the door of an electic oven partially open) for 2 to 3 minutes or until tomatoes begin to brown. Garnish if desired. Serve on a bed of lettuce, with hot garlic toast for a delightful lunch.
Baked Stuffed Peppers
Beema
1/3 cup long-grain rice
2 large sweet red or green peppers
1 1/2 tablespoons butter or margarine
1/2 medium onion, chopped
1/4 cup finely diced celery
1/4 cup sunflower seeds
2 tablespoons minced parsley
1 egg, slightly beaten
1/4 teaspoon dried oregano
2 oz. chopped mild green chiles
1/3 cup shredded sharp Cheddar cheese
Cook rice as directed on package, set aside.
Cut the tops off the peppers, remove seeds and white membrane. Parboil for 5 minutes. Then arrange in lightly oiled loaf baking dish (*)
Melt butter in small skillet. Add onion, celery and sunflower seeds. Sauté until onion is tender.
Remove from heat. Stir into rice. Add parsley, egg, oregano, chiles, salt and pepper to taste. Fill the peppers with the mixture. Put about 1/3 cup water in the bottom of the dish.
Bake at 400° for about 10 minutes, sprinkle with the cheese, and then bake for another 10 or 15 minutes.
(*) If there is too much space between the peppers, keep them from toppling by putting a heat resistant glass or cup in between the two peppers in the baking dish, 3/4 filled with water.
(Option: instead of or in addition to the rice, precooked crumbled Italian sausage or ground beef can be added.)
Crunchy Honey Mustard Chicken Fingers
Tasty
Serves 4 hungry kids
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed.
Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then
roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done
Sizzling Chicken & Cheese
Beema
This is another copy cat recipe from America's Most Wanted Recipes, by Ron Douglas, and based on a meal served at T.G.I. Friday's. It contains Chihuahua cheese, a soft white Mexican cheese that melts nicely. There are five separate parts to the recipe: (1) the Marinade, (2) a Pepper and Onion Medley, (3), the chicken, (4) mashed potatoes, and (5) putting it all together.
Two 4 oz boneless, skinless chicken breasts
Marinade:
2 tablespoon chopped garlic
1/4 cup olive oil
1 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper and Onion Medley:
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow onion, cut into thin strips
1/4 cup olive oil
1 teaspoon chopped garlic
Salt and black pepper to taste
All the rest:
2 cups hot mashed potatoes
2 tablespoon olive oil
1/2 cup shredded Chihuahua cheese
2 slices American cheese
Garnish: 2 tablespoons chopped fresh parsley
Steps:
Trim any fat off the chicken, pound flat and then cut into several strips.
Combine the Marinade ingredients then pour into a secure zip-top bag, add the chicken to the bag, and refrigerate for three hours.
Sauté the peppers and onion in the olive oil for two minutes, then add the chopped garlic and continue to sauté for 2 to 3 more minutes. Season with salt and pepper to taste. Set aside and keep warm.
Remove chicken from marinade; discard marinade. Sauté the chicken on all sides in the olive oil over medium heat, until chicken is cooked through and is just beginning to brown. Set aside (separate from the medley) and keep warm.
Heat a cast iron skillet over medium heat until very hot, then remove from the burner. Immediately, place the mashed potatoes on the bottom of the skillet. Cover with the pepper and onion medley, then the cheese, Top the cheese with the chicken. Serve immediately directly from the skillet. Garnish, as desired.
Zinger Fingers
Beema
This recipe uses frozen breaded chicken tenders, so just remove the desired amount from the box, make the sauce, and you have restaurant quality boneless "wings" without the fuss.
The Incredible Sauce:
1/3 cup packed dark brown sugar
1/3 cup Worcestershire sauce
1 tablespoon honey
2 teaspoons Tabasco
2 teaspoons apple cider vinegar
In a small saucepan, combine all the ingredients and simmer until warmed through. Remove from the heat, and cover to hold warm.
Bake the chicken according to the directions on the box.
Spray a baking sheet with cooking spray. Toss the cooked chicken in The Incredible Sauce, then remove each piece to the prepared baking sheet.
Bake for 5 to 8 minutes - the sauce should thicken and become sticky. Remove the chicken from the oven and let sit for a minute or two to allow the sauce to firm up a bit.
The remaining sauce may be used for dipping.
Savory Add-a-crunch
This adds a flavorful toasty crunch wherever you use it. It is a creative and more nutritious substitute for croutons. Sprinkle over salads, soups, casseroles or vegetables.
NYBirder
2 cups dry quick or old fashioned oats
1/2 cup butter or margarine melted (or vegetable oil)
1/3 cup grated Parmesan cheese
1/2 cup wheat germ, unprocessed bran, or chopped nuts
1/4 teaspoon each: onion and garlic powder
Combine all ingredients and mix well. Spread and bake in an ungreased 15 1/2 X 10 1/2 inch pan in a 350ºF oven. 15 to 18 minutes or until light golden brown. Cool; store in tightly covered container in refrigerator for up to 3 months. Makes 3 cups.
VARIATION: Add 1 teaspoon oregano leaves and 1/2 teaspoon thyme leaves to mixture before baking.
MICROWAVE OVEN DIRECTIONS: Cook in ungreased 11 x 7 inch baking dish in microwave oven at HIGH 8 to 9 minutes or until light golden brown, stirring after every 3 minutes of cooking. Cool.
The Quaker Oats Wholegrain Cookbook, pg 12, September 1978
2nd time around Pot Roast & Veggies
Beema
A serving for two, combining left over pot roast, with newly roasted vegetables, herb gravy and mashed potatoes.
Vegetables:
1/2 cup chopped carrots
1/2 cup chopped turnip
1/2 cup chopped sweet potato
1 medium onion, chopped
Assorted chopped fresh herbs (thyme, rosemary, oregano, etc.)
Two to three tablespoons olive oil
Salt and pepper to taste
Herb Gravy:
1 clove garlic, chopped
1/4 cup chopped sallots
1/2 cup chopped fresh herbs (same as above)
2 tablespoons olive oil
1 cup beef broth, or au jus mix
Roast:
12 ounces fully cooked chuck roast, cut into 1 inch cubes, or thin strips
Mashed potatoes for serving
Roast the vegetables in a shallow baking pan with the fresh herbs and a little olive oil in a 375° oven until carmelized, stirring from time to time. Season with salt and pepper, and set aside.
To make the gravy, sauté the garlic, shallots and fresh herbs in a little olive oil. Add the beef broth and simmer for about 5 minutes; set aside.
Place the beef in a skillet with the roasted vegetables and herb gravy, and simmer just to heat through. Sere with hot mashed potatoes.
Grilled Tuna Steaks
Tasty
2 Servings
Prep: 10 min. + marinating Grill: 10 min.
Ingredients
1 tablespoon lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 tuna steaks (6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Yield: 2 servings.
Nutrition Facts: 1 tuna steak equals 218 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 211 mg sodium, 1 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
Grilled Tuna Steaks for Two published in Healthy Cooking August/September 2010
Spicy Chicken Tomato Pitas
Tasty
2 Servings Prep/Total Time: 30 min.
TOMATO RELISH:
2 medium tomatoes, seeded and chopped
1/4 cup chopped onion
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1-1/2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
CHICKEN PITAS:
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
3/4 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 boneless skinless chicken breast halves (4 ounces each)
4 whole wheat pita pocket halves
Directions
Combine the relish ingredients; chill until serving.
Combine the cumin, paprika, oregano, coriander, pepper flakes and salt; rub over both sides of chicken. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.
Slice chicken. Fill each pita half with chicken and tomato relish. Yield: 2 servings.
Nutrition Facts: 2 filled pita halves equals 362 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 516 mg sodium, 43 g carbohydrate, 9 g fiber, 31 g protein. Diabetic Exchanges:3 lean meat, 2 starch, 1 vegetable, 1 fat.
Spicy Chicken Tomato Pitas for Two published in Healthy Cooking August/September 2010
Turkey Wraps With Maple Mustard Dressing
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
4 fresh asparagus spears
2 teaspoons stone-ground mustard
1-1/2 teaspoons fat-free mayonnaise
1-1/2 teaspoons maple syrup
2 whole wheat tortilla (8 inches), warmed
1/4 pound sliced deli turkey
1/4 medium ripe avocado, peeled and sliced
1 turkey bacon strip, diced and cooked
1/2 cup shredded lettuce
Dash pepper
Directions
In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Combine the mustard, mayonnaise and syrup; spread over each tortilla. Layer with turkey, avocado, bacon, lettuce and asparagus. Sprinkle with pepper. Roll up and secure with toothpicks. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 286 calories, 9 g fat (1 g saturated fat), 28 mg cholesterol, 917 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.
Pork Chops with Herb Pesto
Tasty
2 Servings
Prep: 15 min. + marinating Grill: 10 min.
Ingredients
2 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/8 teaspoon salt
Dash pepper
1 tablespoon water
1-1/2 teaspoons each minced fresh rosemary, sage, thyme, parsley and basil
1-1/2 teaspoons olive oil
1 garlic clove, minced
Directions
Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; brush over both sides of chops. Cover and refrigerate for at least 1 hour.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Yield: 2 servings.
Nutrition Facts: 1 pork chop equals 240 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 211 mg sodium, 1 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Pork Chops with Herb Pesto for Two published in Healthy Cooking August/September 2010
Sesame Cilantro Chicken
Tasty
2 Servings Prep: 10 min. Bake: 25 min.
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon garlic powder
Dash ground ginger
1-1/2 teaspoons minced fresh cilantro
1-1/2 teaspoons sesame seeds, toasted
Directions
Place chicken in an 8-in. square baking dish coated with cooking spray. Combine the honey, soy sauce, garlic powder, ginger and cilantro; spoon 2 tablespoons honey mixture over chicken. Set aside the remaining mixture.
Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. Spoon reserved mixture over chicken; sprinkle with sesame seeds. Yield: 2 servings.
Nutrition Facts: 1 serving equals 328 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 398 mg sodium, 36 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Sesame Cilantro Chicken for Two published in Healthy Cooking August/September 2010
Quick marinade for Salmon
Tasty
1 generous teaspoon Ginger Spice Paste
1 scant teaspoon chopped garlic in oil
1 tablespoon lime juice
3 tablespoons soy sauce
Spray an oven proof dish with Pam and add the salmon. Mix the marinade ingredients together and pour over the salmon. Let it sit for about half an hour and then bake @ 375 for about 15minutes, depending how thick the salmon is.
NO MAYO POTATO SALAD
Beema
2. lb. red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3 green onions, thinly sliced (use kitchen scissors)
2 tablespoons chopped fresh parsley (*)
Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil for 15 to 18 minutes until just tender. Drain and let cool 5 minutes.
While potatoes are cooking, whisk together olive and oil and the next four ingredients in a large bowl. Add warm potatoes, green onions and parsley, cover the bowl and toss to coat.
(*) If using dried parsley flakes, allow to sit in olive oil for 10 minutes or so, and whisk together with the first group of ingredients.
Breakfast Quiches to Go
NYBirder
3 servings (6 mini quiches)
1 1/2 cups frozen hash browns (thawed)
1/4 lb. browned, drained and crumbled bulk sausage
3 Tbs. chopped green pepper
1 Tbs. chopped onion
5 eggs (or equivalent of Eggbeaters)
1/4 cup milk
5 oz. (1/2 pkg.) chopped spinach
Few dashes hot sauce (to taste)
6 tsp. shredded cheese
Notes: Cheese or meat are optional. Also can use any shredded or chopped vegetables such as broccoli, zucchini, etc. in place of spinach. This is fairly low carb--hash browns can be adjusted to make it even lower. Works well with diabetic carb-counting diet. These can be kept in the freezer and warmed in the microwave. They are firm enough that eating in the car is not messy.
Heat oven to 350F. Spray 6 muffin cups with cooking spray. If using silicone muffin pan, no need to spray. The silicone muffin cups work great.
Line each muffin cup with about 1/4 cup hash browns. Thaw spinach in microwave and squeeze to drain well. Beat remaining ingredients except for cheese. Divide between muffin cups. Top with pinch of cheese on each one. Bake at 350 for 30-35 minutes until set in middle.
Can be eaten right away or frozen. To freeze, remove from muffin tin and cool. Place 2 in sandwich bag and freeze. Remove from bag, warm in microwave on paper towel 1 to 1-1/2 minutes.
Open-Faced Turkey Sandwich (Toaster Oven)
NYBirder
Serves 1
Sauce:
1 tsp. Dijon mustard
2 tbsp. ranch dressing
1 tbsp. chopped oil-packed sun-dried tomatoes
Sandwich:
1 slice cracked wheat or other whole-grain bread
1 slice Brie cheese
2-3 slices smoked turkey
1 slice gouda or smoked gouda
To make the sauce: Combine the mustard, ranch dressing, and sun-dried tomatoes in a small bowl.
Preheat the toaster oven to broil.
Place the bread on the toaster oven baking tray and lay the slice of Brie on top. Put the tray in the toaster oven and broil just until the cheese melts on the bread, then remove the tray from the oven.
Place the turkey on top of the melted Brie and drizzle with the sauce. Top with the gouda and return the tray to the toaster oven to broil just until the gouda is melted, about 3 minutes.
Serve hot.
From “The Gourmet Toaster Oven”
SLO-COOKER SLOPPY JOES
Beema
1 1/2 lbs. ground beef, ground pork or a combination
1 cup chopped onions
2 cloves garlic, minced
3/4 cup catsup
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
1/4 cup water
1 to 2 tablespoons brown sugar
2 tablespoons prepared mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder
In a large skillet, cook the ground meat, onion and garlic until meat is brown and onion is tender. Drain well.
In a 31/2 or 4 quart slow cooker, combine the balance of the ingredients, stir in the drained meat mixture.
Cover and cook on LOW for 6 to 8 hours (or on HIGH) for 3 to 4 hours.
For now: spoon onto toasted buns.
For later: allow to cool slightly, then portion out desired serving sizes into small freezer containers, lay a small sheet of plastic wrap over the top of the mixture to form a skin (helps to prevent crystalizing), and seal tightly. Freeze up to three months
Simple Summer Harvest Soup
NYBirder
2 servings
1 to 1 1/2 tablespoons good olive oil
1 large yellow or white onion (about 1/2 pound), chopped
1 1/2 or 2 sweet red peppers, bell or other shaped (about 1/2 pound), chopped
1 1/2 or 2 yellow summer squash, such as crookneck or lemon (about 1/2 pound), cut into quartered slices
3 cups (24 ounces) homemade chicken stock (or high-quality store bought)
Salt, if necessary, and pepper to taste
Optional garnishes: Chopped chives, sour cream, pesto, chopped tomatoes
Heat the olive oil in a pot over medium heat and add the chopped onions, peppers, and squash. Let cook for about 10 minutes, stirring occasionally, making sure to cover the vegetables with oil. *
Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 15 to 20 minutes.
Using a blender or stick blender , carefully puree the soup to desired consistency.
Salt and pepper to taste, and serve hot or cold, garnished if desired.
*Note: If you are watching calories, you can skip this step and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.
Source: The Our_Recipe_World on yahoogroups.com
BEST BRAISED BEEF (basic recipe for two plus two)
Beema
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup
Arrange the beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).
Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.
Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta. Refrigeate leftovers.
NEXT DAY: Shred the beef, using a knife and fork to pull apart, stir into remaining gravy, and reheat. Serve on toasted buns, with a cole slaw and chips on the side.
Smoky Grilled Shrimp for 2
Pegg_KS
1/2 pound bacon strips
2/3 cup honey Dijon salad dressing
2 teaspoons prepared horseradish
1 small garlic clove, minced
1/2 pound uncooked large shrimp, peeled and deveined
Directions
Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
In a small bowl, combine the salad dressing, horseradish and garlic; set aside 1/3 cup. Brush remaining mixture over both sides of shrimp. Wrap a piece of bacon around each shrimp; thread onto two metal or soaked wooden skewers.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce. Yield: about 1 dozen (1/3 cup sauce).
Grilled Shrimp Lettuce Wraps
Pegg_KS
1/4 cup gluten-free reduced-sodium tamari soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
MANGO SALSA:
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves
Directions
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.
Yield: 2 servings.
Jiffy Corn Muffins Mix Clone
geema
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg 1/3 cup milk
Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk,
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
PERSONAL PIZZAS
Pegg_KS
2 Rhodes Dinner Rolls, thawed to room temperature
Directions:
Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 6 or 7-in. circle. Transfer dough to a baking sheet coated with cooking spray. Prick dough several times with the tines of a fork. Bake at 350° for 8-10 minutes. Remove from oven to cool.
Top with favorite toppings. Bake at 350° for 5-7 minutes or until ingredients are heated through and the cheese melts. Yield: 1 serving.
Thai Peanut Pizza: Top pre-baked crusts with purchased peanut sauce, chicken cooked in soy sauce, sweet red pepper pieces, sliced green onions and shredded mozzarella cheese. Bake at 350° until cheese melts. Remove from the oven and top with cucumber slices and chopped cilantro.
Buffalo Chicken Pizza: Top pre-baked crusts with blue cheese dressing, cooked chicken smothered with hot pepper sauce and shredded mozzarella cheese. Bake at 350° until cheese melts. Garnish with celery, if desired.
Baked Chicken and Tomatoes/2nd time Chicken bake
Beema
2 boneless, skinless chicken breasts, cut into finger
1 (14 oz) container Bruschetta (roma tomatoes, olive oil, garlic and basil)
Arrange chicken fingers in an 8 x 8 glass baking dish, spoon the entire container of Brushetta over the chicken, turn to coat. Bake at 350° for 30 minutes or until chicken is cooked through. Serve with rice or pasta, and a salad. Dinner has never been easier!
~~~~
We had about 1/3 of the baked chicken and tomatoes left over, so I separated the chicken from the tomato sauce. Cut the chicken into small chunks, set aside. Drain the liquids from the tomatoes, discarding the liquids, retaining the solids. Use one full sized premade pizza shell. spread the tomato chunks over the shell, then sprinkle with about 1 cup freshly grated Parmesan cheese, place the chunks of chicken over the Parm, then sprinkle with one cup of freshly grated Mozzarella. Sprinkle with just a little Italian seasoning. Bake at 425° for 8 to 10 minutes, and be prepared to say WOW.
Creamy Scrambled Eggs
Tasty/Southern Living Kids Cookbook
6 eggs
1 Tablespoon Dijon Mustard
1/8 teaspoon pepper
3 ounces of cream cheese, cut into small cubes
1 Tablespoon butter
Salt to taste.
Whisk together first 3 ingredients in a medium bowl and stir in cream cheese.
Melt butter in an 8-inch nonstick skillet over medium heat.
Pour in egg mixture. Cook without stirring, until mixture begins to set on bottom.
Slowly drag spatula across bottom of pan to form large pieces of cooked egg.
Continue cooking until eggs are thickened and firm throughout, but still moist. Salt to taste.
Serve and enjoy!
Pepper Jack Chicken
Simple and Delicious Jan/Feb 2009/Pegg_KS
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3 ounces pepper Jack cheese, shredded
1 tablespoon grated Parmesan cheese
Directions
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings. It could be grilled to cut the fat and was suggested it would make great sandwiches on large warm toasted buns with BBQ sauce.
My Mexican Oven-Fried Chicken
NYBirder
Serves 1-2
1 lb. chicken, skinned
1/4 cup tomato juice with several shakes of Tabasco or other hot sauce
1/4 cup cornflake crumbs
1/4 tsp. each salt, garlic powder, paprika, chili powder, ground cumin, oregano, pepper
1 oz. finely grated sharp cheddar (optional)
Marinate chicken in tomato juice 30 minutes or in refrigerate for 2 hours.
Combine crumbs, seasonings, and cheese in a plastic bag. Drain chicken; shake in the crumbs to coat.
Bake on rack in shallow pan at 400F for 45 min. to one hour until chicken is tender.
Roasted Potatoes - Greek style
Jetfan27
4 washed potatoes. Any kind will do
1 Lemon
1-3 cloves garlic minced
1/2 tsp. dried oregano
1/2 C water Salt and pepper
2-3 Tbs. olive oil
Directions
Preheat oven to 400. Spray a small roasting pan with non-stick spray. Cut potatoes into even wedges and place in pan. Sprinkle salt, pepper, garlic, olive oil, lemon juice and oregano over potatoes. Add water so it just covers the bottom of the pan. Bake for 20 minutes. Take pan out and turn potatoes. Bake another 40 minutes more or until golden and done. Notes: I also use granulated garlic instead of fresh and it tastes almost as good
My Tandoori-Style Chicken for Two
NYBirder
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces (bone-in thighs and/or drumsticks work well)
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder and remove from heat.
Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight.
Remove chicken and reserve marinade. Place chicken skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade, discarding the rest. Turn; broil, baste, cooking 15 min. or longer after last baste until chicken is fork-tender and cooked through.
Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Cumin Rice Pilaf
NYBirder
This is an easy way to make your rice side dish not boring and a bit of a kick . This goes well with beef, pork or chicken .
Ingredients:
1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 teaspoons canola oil
1 cup beef (or chicken) broth
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (optional)
Directions:
In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Yield: 2 servings
Golden Barbecue Sauce
Jetfan27
1 C cider vinegar
1 C molasses
1 C brown mustard
2 Tbs. Worcestershire sauce
1 tsp. dried thyme.
Mix together and store in refrigerator. It will last a long time in the fridge. Use on chicken or pork
Honey Muffins
Makes one dozen
Beema
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, bowl, combine the remaining ingredients, then stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups, three-fourths full. Bake at 400° for 15 to 18 minutes or until toothpick comes out clean. Remove from pan to wire rack. Serve warm.
Egg-Topped Stuffed Portobello Mushroom
NYBirder
Source: Allrecipes.com Australia/NZ
Serves: 2
"This is a great late breakfast/early lunch. We just ate it with sliced buttered white bread but it would be fabulous on top of English muffins."
2 large Portobello (Swiss) mushrooms
2 tsp. minced garlic
1/4 cup grated tasty cheese (whatever you like, such as sharp cheddar, etc.)
1/4 cup fresh bread crumbs
1 tsp. thyme leaves
1 tsp. gourmet steak seasoning
1 tbsp. bacon bits or one strip of bacon fried crisp and crumbled.
2 tbsp. butter
2 eggs at room temperature
Salt & pepper
Preheat oven to 400F (200C). Place bread crumbs, cheese, thyme and steak seasoning into food processor. Process till well combined. Stir in bacon chips.
Lightly grease a shallow baking dish. Peel outer skin from mushroom (optional) and remove stalk. Place 1 tsp. garlic in centre of each mushroom. Top with breadcrumb and cheese mixture. Dot tops with butter.
Place in oven and cook for 15 - 20 minutes until top is golden and sizzling. With a spoon press down on filling to form a shallow dip, crack an egg into each mushroom, season with salt & pepper cook a further 5 to 10 minutes depending on how you like your eggs.
Watermelon Barbecue Sauce
Beema
1/2 small seedless watermelon
1 cup dark corn syrup
1/3 cup ketchup
1/4 cup white vinegar
3/4 teaspoon red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
1 tablespoon Worchestershire sauce
Cut the watermelon into manageable chunks for handling. Remove the skin and about 1/2 inch of the white rind from the melon. Cut the melon into small chunks and puree in a blender for about 10 seconds. Drain the liquid out and measure the pulp.... you should have about 1 cup of drained pulp.
Combine that pulp and the remaining ingredients in a saucepan and bring to a boil; then reduce the heat and simmer, covered, for about 1 hour, or until the mixture is a sauce consistency. Let the sauce cool, and refrigerate in a covered container until ready to use.
Using your favorite cuts of meat, marinate in a small amount of the sauce, reserving the balance for basting and serving) for at least two hours, or overnight, in the refrigerator.
For ribs, wrap the marinated ribs in foil and bake in a moderate oven 2 to 2 1/2 hours until the met is falling off the bones. Just before serving light a charcoal grill and char the ribs, basting often with the sauce, reserving some for the table.
Frozen Sandwich Cookies
Beema
A good afterschool snack, ready in 30 minutes. Makes 8 cookies
1/2 cup spreadable strawberry cream cheese
1/4 strawberry yogurt
16 chocolate wafers
In a small bowl, beat the cream cheese and yogurt until smooth. Spread on 8 wafers, top with the other 8, place on a flat plate or small baking sheet, cover and freeze for 25 minutes. Serve or wrap in plastic and store in the freezer.
Golden Creamy Mac ’N Cheese
Beema
1/2 cup Hellmann's (or Best Foods) original mayonnaise
1 1/2 cups shredded Cheddar cheese (divided)
3/4 cup milk
4 oz. elbow macaroni
Cook macaroni according to package directions. Preheat oven to 375°
Combine the mayo, 1 cup Cheddar and the milk in an 8" x 8" glass baking dish, add the drained and cooked macaroni, top with the remaining cheese. Bake for 30 minutes. Let stand for 5 minutes. Serves two main dishes, or four sides.