Grubilicious Contributor: Stacy McCarty
Ingredients:
1/2 bottle of Cookwell & Co. Cracked Pepper Vinegarette Dressing (HEB specialty foods)
1 bag of Orzo pasta (this looks like a really small bag, but it makes plenty)
1 bell pepper, chopped
1 bunch of green onions, chopped
1 container of feta cheese
1 can of black beans, drained and rinsed
Cook Orzo according to directions. Mix together all ingredients except the dressing. Refrigerate for a while (to be served cold). Mix in dressing immediately before serving. Serves a lot as a side dish.
Wednesday, December 17, 2008
Friday, December 12, 2008
Sweet & Sour Meatballs
Grubilicious Contributor: Stacy McCarty
Ingredients:
Bag of frozen cocktail meatballs. (I usually buy a large bag at Sam's and use half of the bag for the sauce recipes below. It's better if you use the small cocktail meatballs than the large ones for spaghetti, but either can be used).
Sauce: 1 jar of chili sauce
1 can cranberry sauce
1/2 cup brown sugar
1/4 cup lemon juice.
Directions: Bake meatballs according to directions on package. Mix sauce ingredients in a medium saucepan until smooth (about 15 minutes), stirring often. Empty meatballs into crockpot and pour sauce over. Mix well so that all meatballs are covered. Keep crockpot on low temp to keep warm.
Ingredients:
Bag of frozen cocktail meatballs. (I usually buy a large bag at Sam's and use half of the bag for the sauce recipes below. It's better if you use the small cocktail meatballs than the large ones for spaghetti, but either can be used).
Sauce: 1 jar of chili sauce
1 can cranberry sauce
1/2 cup brown sugar
1/4 cup lemon juice.
Directions: Bake meatballs according to directions on package. Mix sauce ingredients in a medium saucepan until smooth (about 15 minutes), stirring often. Empty meatballs into crockpot and pour sauce over. Mix well so that all meatballs are covered. Keep crockpot on low temp to keep warm.
Quiche
Grubilicious Contributor: Stacy McCarty
This makes 2 pie size quiches.
Ingredients:
Frozen deep dish pie crust (comes 2 in a package)
8-9 large eggs
2 cups shredded swiss cheese
2 cups chopped cooked ham
1 bunch of green onions
one jar of chopped mushrooms (or fresh)
one can evaporated milk
bacon bits (optional)
salt, pepper, garlic salt to taste
Directions:
1. Bake pie crust according to instructions for a pie (about 10 minutes).
2. Saute chopped green onions in small amount of butter until tender. Mix green onions, cheese, chopped ham, mushrooms (drained), and bacon bits in a large bowl. Put half of mixture into each pie crust.
3. Beat eggs in large mixing bowl. Add can of evaporated milk and mix well. Season with salt, pepper, and garlic salt. Pour egg mixture over ham & cheese mixture (half into each pie crust) until filled in and even over top.
4. Bake at 375 for 30-40 minutes, until middle of quiche is solid and no longer waters.
This makes 2 pie size quiches.
Ingredients:
Frozen deep dish pie crust (comes 2 in a package)
8-9 large eggs
2 cups shredded swiss cheese
2 cups chopped cooked ham
1 bunch of green onions
one jar of chopped mushrooms (or fresh)
one can evaporated milk
bacon bits (optional)
salt, pepper, garlic salt to taste
Directions:
1. Bake pie crust according to instructions for a pie (about 10 minutes).
2. Saute chopped green onions in small amount of butter until tender. Mix green onions, cheese, chopped ham, mushrooms (drained), and bacon bits in a large bowl. Put half of mixture into each pie crust.
3. Beat eggs in large mixing bowl. Add can of evaporated milk and mix well. Season with salt, pepper, and garlic salt. Pour egg mixture over ham & cheese mixture (half into each pie crust) until filled in and even over top.
4. Bake at 375 for 30-40 minutes, until middle of quiche is solid and no longer waters.
Wednesday, October 1, 2008
Pecan-Chili Lime Encrusted Chicken Breasts
Grubilicious Contributor: Stacy McCarty
I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):
4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)
Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.
I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):
4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)
Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.
Creamy Chicken Tortilla Soup
Grubilicious Contributor: Stacy McCarty
So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:
CREAMY CHICKEN TORTILLA SOUP
Ingredients:
1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips
Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips
So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:
CREAMY CHICKEN TORTILLA SOUP
Ingredients:
1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips
Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips
Wednesday, September 24, 2008
Taco Soup (chicken or beef)
Grubilicious Contributor: Stacy McCarty
Ingredients
1- 1.5 lbs. boneless, skinless chicken breasts
1 med bell pepper, diced
1 med onion, diced
2 cans corn, drained
2 cans pinto beans, drained
1 can diced tomatoes
2 small cans of tomato sauce
1 c. picante sauce
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
water, as needed
Cheddar cheese
Diced avocado
1. Boil chicken breasts and cut into shreds.
2. Saute bell pepper and onion in small amount of butter or Pam in a large soup pan. Add the next 8 ingredients through water and mix well. I usually just add small amounts of water if I think it needs it. Add chicken. Simmer for about 30-45 minutes stirring frequently.
3. Garnish with cheddar cheese and diced avocados.
This can be made with ground beef instead of chicken, but I like the chicken better. Also, this soup is filling enough for a meal. Just make with a salad and/or bread.
Ingredients
1- 1.5 lbs. boneless, skinless chicken breasts
1 med bell pepper, diced
1 med onion, diced
2 cans corn, drained
2 cans pinto beans, drained
1 can diced tomatoes
2 small cans of tomato sauce
1 c. picante sauce
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
water, as needed
Cheddar cheese
Diced avocado
1. Boil chicken breasts and cut into shreds.
2. Saute bell pepper and onion in small amount of butter or Pam in a large soup pan. Add the next 8 ingredients through water and mix well. I usually just add small amounts of water if I think it needs it. Add chicken. Simmer for about 30-45 minutes stirring frequently.
3. Garnish with cheddar cheese and diced avocados.
This can be made with ground beef instead of chicken, but I like the chicken better. Also, this soup is filling enough for a meal. Just make with a salad and/or bread.
Spinach-Ravioli Lasagna
Grubilicious Contributor: Stacy McCarty
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Wednesday, September 10, 2008
Pumpkin Soup
Grubilicious Contributor: Leslie Valentine
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
Cheeseburger Soup
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
Tuesday, July 8, 2008
Avocados stuffed with crab salad
Grubilicious Contributor: Stacy McCarty
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
Tuesday, June 24, 2008
Greek Beef Wraps
Grubilicious Contributor: Stacy McCarty
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Monday, June 23, 2008
Hot Crab Canapes
Grubilicious Contributor: Leslie Valentine
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
Tuesday, May 13, 2008
Fried Zucchini
Grubilicious Contributor: Jenni McCarty
1 zucchini
1 package of pancake mix (of your choice)
salt and pepper for taste
handful fresh cilantro chopped
Vegetable oil
1. Heat vegetable oil in a small skillet.
2. Prepare pancake mix according to directions on package. Add salt, pepper, and cilantro for flavor.
3. Slice zucchini into 1/4 inch thick slices, and coat with pancake mixture.
4. Fry zucchini in the heated oil until golden brown. Drain them on a plate with a paper towel, and eat warm.
1 zucchini
1 package of pancake mix (of your choice)
salt and pepper for taste
handful fresh cilantro chopped
Vegetable oil
1. Heat vegetable oil in a small skillet.
2. Prepare pancake mix according to directions on package. Add salt, pepper, and cilantro for flavor.
3. Slice zucchini into 1/4 inch thick slices, and coat with pancake mixture.
4. Fry zucchini in the heated oil until golden brown. Drain them on a plate with a paper towel, and eat warm.
Old-World Manicotti
Grubilicious Contributor: Jenni McCarty
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Wednesday, March 19, 2008
Creamy Cajun Shrimp Linguine
Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Tuesday, March 18, 2008
Skillet Stuffed Bell Peppers
Grubilicious Contributor: Stacy McCarty
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
Monday, March 17, 2008
Beer Bread
Grubilicious Contributor: Amanda Stephens
3 cups flour (sifted)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. sugar
1 - 12oz bottle of Shiner Bock beer
Mix above together. Spray 9x5 loaf pan with cooking spray. Melt 1 stick of butter in the microwave. Pour 1/2 of the melted butter in the greased loaf pan. Spoon in the bread batter. Pour remaining butter on top of the batter. Bake 50-60 minutes in a 350 degree oven. Butter will be bubbling hot when you take out the bread. Let it sit for 5 minutes and then turn out on to a cutting board. Use serrated knife to cut.
3 cups flour (sifted)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. sugar
1 - 12oz bottle of Shiner Bock beer
Mix above together. Spray 9x5 loaf pan with cooking spray. Melt 1 stick of butter in the microwave. Pour 1/2 of the melted butter in the greased loaf pan. Spoon in the bread batter. Pour remaining butter on top of the batter. Bake 50-60 minutes in a 350 degree oven. Butter will be bubbling hot when you take out the bread. Let it sit for 5 minutes and then turn out on to a cutting board. Use serrated knife to cut.
Thursday, February 21, 2008
Chicken Spaghetti
Grubilicious Contributor: Stacy McCarty
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
Sunday, February 17, 2008
Charra Beans
Grubilicious Contributor: Stacy McCarty
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
Greek Dip
Grubilicious Contributor: Lisa Massey
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
Sunday, February 10, 2008
RECIPES FROM AMANDA'S SHOWER
Thanks for all of the compliments on our spread at Amanda's shower this weekend. I have posted the cheese ball recipe below and once archived it can always be found under appetizers. The chicken salad and Spinach and Feta pasta salad are archived in "Salads". I will post Lisa's greek dip as soon as she sends it to me. I can't wait to get that one either!
Ranch Cheese Ball
Grubilicious Contributor: Stacy McCarty
This is the cheese ball from Amanda's shower this weekend. I stole this recipe from Courtney Kubesh (hopefully a soon-to-be Grubilicious contributor) and it has been a favorite ever since.
Ingredients:
2-3 (8 oz) packages of cream cheese (I use 2 packages- it really just depends on how "ranch-y" you like it)
1 1/2 cuts cooked ham, chopped
3/4 of a bunch of green onions, chopped
1 package of Hidden Valley Ranch salad dressing mix
crushed chopped pecans
Directions:
1. Let cream cheese soften and then mix well in large bowl with ham, green onions, and salad dressing mix.
2. Once well-mixed, form into a ball and roll in crushed pecans until covered. Serve with Wheat Thins or crackers of your choice.
This is the cheese ball from Amanda's shower this weekend. I stole this recipe from Courtney Kubesh (hopefully a soon-to-be Grubilicious contributor) and it has been a favorite ever since.
Ingredients:
2-3 (8 oz) packages of cream cheese (I use 2 packages- it really just depends on how "ranch-y" you like it)
1 1/2 cuts cooked ham, chopped
3/4 of a bunch of green onions, chopped
1 package of Hidden Valley Ranch salad dressing mix
crushed chopped pecans
Directions:
1. Let cream cheese soften and then mix well in large bowl with ham, green onions, and salad dressing mix.
2. Once well-mixed, form into a ball and roll in crushed pecans until covered. Serve with Wheat Thins or crackers of your choice.
Thursday, February 7, 2008
Spinach Salad
Grubilicious Contributor: Stacy McCarty
Ingredients:
Salad:
1 lb. baby spinach
1 cup bacon bits or bacon, cooked and crumbled
1 package of fresh sliced mushrooms
croutons
Dressing:
1/2 c. vegetable oil
1/4 c. sugar
2 T. red wine vinegar
2 T. ketchup
2 T. bottled Italian dressing
1 T. Worchestershire sauce
4 green onions, chopped
salt to taste
Combine the above ingredients in a jar with a lid or sealable tuperware and shake until well mixed thoroughly. Serve at room tempurature. I mix this in with the entire salad before serving rather than applying to each salad serving. This makes a lot.
Ingredients:
Salad:
1 lb. baby spinach
1 cup bacon bits or bacon, cooked and crumbled
1 package of fresh sliced mushrooms
croutons
Dressing:
1/2 c. vegetable oil
1/4 c. sugar
2 T. red wine vinegar
2 T. ketchup
2 T. bottled Italian dressing
1 T. Worchestershire sauce
4 green onions, chopped
salt to taste
Combine the above ingredients in a jar with a lid or sealable tuperware and shake until well mixed thoroughly. Serve at room tempurature. I mix this in with the entire salad before serving rather than applying to each salad serving. This makes a lot.
Classic Meat Lasagna
Grubilicious Contributor: Stacy McCarty
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
This is my mother-in-law's lasagna recipe and I think it's the best!
Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)
1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.
Double is serving more than 6.
Cheesy Spinach and Bacon Dip
Grubilicious Contributor: Stacy McCarty
16 oz. (1/2 of the big block) of Velveeta Cheese, cut into 1/2 inch cubes
1 (10 oz) package of frozen chopped spinach, thawed and drained
4 oz. (1/2 of the regular size) cream cheese, cut up
1 (10 oz) can of Rotel Diced Tomatoes and Green Chiles, undrained
8 sliced of bacon, crisply cooked, drained and crumbled
Place all ingredients in a large bowl and microwave on HIGH for 5-8 minutes or until mixture is completely melted and mixture is well-blended, stirring about half way through.
Serve with tortilla chips or assorted mixed veggies.
16 oz. (1/2 of the big block) of Velveeta Cheese, cut into 1/2 inch cubes
1 (10 oz) package of frozen chopped spinach, thawed and drained
4 oz. (1/2 of the regular size) cream cheese, cut up
1 (10 oz) can of Rotel Diced Tomatoes and Green Chiles, undrained
8 sliced of bacon, crisply cooked, drained and crumbled
Place all ingredients in a large bowl and microwave on HIGH for 5-8 minutes or until mixture is completely melted and mixture is well-blended, stirring about half way through.
Serve with tortilla chips or assorted mixed veggies.
Monday, January 28, 2008
Carrot Cake
Grubilibious Contributor: Stacy McCarty
Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray
Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)
1. pre-heat oven to 350 degrees
2. to prepare cake, lightly spoon flour inyo dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs, stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).
3. to prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.
Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray
Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)
1. pre-heat oven to 350 degrees
2. to prepare cake, lightly spoon flour inyo dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs, stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).
3. to prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.
5 Can Soup
Grubilicious Contributor: Suzanne Box
1 can skim evaporated milk
1 can rotel
1 can diced tomatoes
1 can cream of potato soup
1 can french onion soup
Mix it all and heat it up. I also add shredded chicken (the enchilada chicken from HEB is yummy because it is already seasoned). This soup has a little spice to it (maybe because of the seasoned chicken/rotel). Enjoy!
1 can skim evaporated milk
1 can rotel
1 can diced tomatoes
1 can cream of potato soup
1 can french onion soup
Mix it all and heat it up. I also add shredded chicken (the enchilada chicken from HEB is yummy because it is already seasoned). This soup has a little spice to it (maybe because of the seasoned chicken/rotel). Enjoy!
Thursday, January 17, 2008
Roasted Pear and Argula Salad
Grubilicious Contributor: Jenny Beech
Ingredients
Pears:
4 Firm Anjou or Bartlett Pears (~2lbs)
1 Tablespoon Unsalted Butter
2 Tablespoons Sugar
Vinaigrette:
1.5 Tablespoons Extra-Virgin Olive Oil
2 Teaspoons White Wine Vinegar
1/2 Teaspoon Salt
Ground Black Pepper
Salad:
7 Cups Washed/Dried Arugula
4 Oz. Parmesan Cheese (Shaved w/ a Veggie Peeler)
1 Cup Walnuts (Toasted in a dry skillet over med heat
for ~3min)
Adjust an oven rack to the lower-middle position and
heat to 500. Peel and halve each pear lengthwise.
With a melon baller, remove the core. Set each
half-cut side down and slice lengthwise into fifths.
put the slices in a large bowl and toss with the
melted butter; add the sugar and toss to combine.
Spread the pears on a single layer on the preheated
baking sheet; making sure each slice lies flat. Roast
until browned on the bottom, about 10 minutes. Flip
each slice and roast until tender and deep golden
brown, about 5 minutes longer. Remove from the oven
and set aside to cool.
For the vinaigrette: Whisk the oil, vinegar, salt, and
pepper to taste together in a small bowl.
Salad: Combine the arugula reserved roasted pear
slices, and cheese in a large serving bowl. Ad the
vinaigrette and toss gently to combine; sprinkle with
the chopped walnuts and serve.
Ingredients
Pears:
4 Firm Anjou or Bartlett Pears (~2lbs)
1 Tablespoon Unsalted Butter
2 Tablespoons Sugar
Vinaigrette:
1.5 Tablespoons Extra-Virgin Olive Oil
2 Teaspoons White Wine Vinegar
1/2 Teaspoon Salt
Ground Black Pepper
Salad:
7 Cups Washed/Dried Arugula
4 Oz. Parmesan Cheese (Shaved w/ a Veggie Peeler)
1 Cup Walnuts (Toasted in a dry skillet over med heat
for ~3min)
Adjust an oven rack to the lower-middle position and
heat to 500. Peel and halve each pear lengthwise.
With a melon baller, remove the core. Set each
half-cut side down and slice lengthwise into fifths.
put the slices in a large bowl and toss with the
melted butter; add the sugar and toss to combine.
Spread the pears on a single layer on the preheated
baking sheet; making sure each slice lies flat. Roast
until browned on the bottom, about 10 minutes. Flip
each slice and roast until tender and deep golden
brown, about 5 minutes longer. Remove from the oven
and set aside to cool.
For the vinaigrette: Whisk the oil, vinegar, salt, and
pepper to taste together in a small bowl.
Salad: Combine the arugula reserved roasted pear
slices, and cheese in a large serving bowl. Ad the
vinaigrette and toss gently to combine; sprinkle with
the chopped walnuts and serve.
Beef Stew
Grubilicious Contributor: Stacy Fetterman
This recipe was given to me by Amy and for some reason the basil just makes it. It's so good and very easy.
2 lbs. stew meat
8 celery ribs cut into 1 1/2 inch pieces
8 carrots, cut into 1 1/2 inch pieces
5 potatoes, cut into 1 1/2 inch pieces
2 onions chopped
1 c. water
1 28 oz. can of diced tomatoes
1 tsp. beef bullion
1/3 c. quick cooking tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. garlic powder
Combine all ingredients in a dutch oven and bake at 325 for 2 1/2-3 hours.
This recipe was given to me by Amy and for some reason the basil just makes it. It's so good and very easy.
2 lbs. stew meat
8 celery ribs cut into 1 1/2 inch pieces
8 carrots, cut into 1 1/2 inch pieces
5 potatoes, cut into 1 1/2 inch pieces
2 onions chopped
1 c. water
1 28 oz. can of diced tomatoes
1 tsp. beef bullion
1/3 c. quick cooking tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. garlic powder
Combine all ingredients in a dutch oven and bake at 325 for 2 1/2-3 hours.
Mozzarella Chicken
Grubilicious Contributor: Stacy Fetterman
INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.
INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.
Wednesday, January 16, 2008
Shout out!
I have been asked to post a call for Weight Watcher recipes (or light recipes in general). I am going to need these in coming months as well...so, if you got any, please share! Email to me and I will post them. I have a couple, I think, so I will try to post soon.
Sunday, January 13, 2008
Chicken Salad
Grubilicious Contributor: Stacy McCarty
Ingredients:
5-6 lb. whole chicken (I use about 3.5-4 lbs. boneless chicken breasts)
carrots, chopped*
onion, chopped*
celery, chopped*
3T. sugar
1 t. salt
1 t. mustard
1 1/2 T flour
1 egg, beaten
3/4 c. milk
4 T. vinegar
1 T. butter
Mayo to moisten (about 2 T)
Salt to taste
2 c. celery, diced
1 1/2 c. toasted slivered almonds
1. Boiled chicken, chopped carrots, chopped celery, and chopped onion until chicken is cooked. Chop chicken and discard vegetables. * These were just to give the chicken flavor so there is no set amount and you just toss them once chicken is cooked.
2. In a double broiler, cook the following 6 ingredients, sugar through vinegar until it boils. Take off heat and mix in 1 T. butter. Mix with chicken and let this mixture sit overnight.
3. The next day, add just enough mayo to moisten. We usually add about 2 T., but you may want to do a little more depending on how you like it. And then salt to taste. Add 2 cups of diced celery and 1 1/2 c. toasted almonds. (to toast almonds just lay slivers on cookie sheet and stick in the boiler for about 5 minutes or less- watch carefully, these are quick to burn).
Again, this makes a lot, so you may want to cut in half if you are just making for your family or you can eat off of it all week.
Ingredients:
5-6 lb. whole chicken (I use about 3.5-4 lbs. boneless chicken breasts)
carrots, chopped*
onion, chopped*
celery, chopped*
3T. sugar
1 t. salt
1 t. mustard
1 1/2 T flour
1 egg, beaten
3/4 c. milk
4 T. vinegar
1 T. butter
Mayo to moisten (about 2 T)
Salt to taste
2 c. celery, diced
1 1/2 c. toasted slivered almonds
1. Boiled chicken, chopped carrots, chopped celery, and chopped onion until chicken is cooked. Chop chicken and discard vegetables. * These were just to give the chicken flavor so there is no set amount and you just toss them once chicken is cooked.
2. In a double broiler, cook the following 6 ingredients, sugar through vinegar until it boils. Take off heat and mix in 1 T. butter. Mix with chicken and let this mixture sit overnight.
3. The next day, add just enough mayo to moisten. We usually add about 2 T., but you may want to do a little more depending on how you like it. And then salt to taste. Add 2 cups of diced celery and 1 1/2 c. toasted almonds. (to toast almonds just lay slivers on cookie sheet and stick in the boiler for about 5 minutes or less- watch carefully, these are quick to burn).
Again, this makes a lot, so you may want to cut in half if you are just making for your family or you can eat off of it all week.
Spinach & Feta Pasta Salad
Grubilicious Contributor: Stacy McCarty
We hosted a shower for D this weekend and I promised I would post the recipes on this site. I think most of you have had this recipe and the chicken salad recipe (posted above) many times. My mom and I make them for every shower, but they are always a hit. No sense messing with a good thing! Keep in mind that this recipe and the chicken salad make a lot! So, if just making for your family, you may want to cut in half.
Ingredients:
1 cucumber, diced
1/2 c. red onion, diced
1 container of feta cheese
1 box of penne pasta (about 12 oz. give or take), cooked according to package
1/2 c. mayo
1 bag of baby spinach (give or take...you probably will not need the whole bag)
1/2 bottle of Cookwell & Company Cracked Pepper Vinaigrette*
1. Mix first 5 ingredients
2. Immediately before serving add spinach and dressing. Toss, serve & enjoy!
* This dressing is available at HEB in the specialty section and on the salad dressing isle. Or if you love it (like we do!), you can order it online by the case at several online fine food sites. I have found a lot of things to make with this stuff. It's great.
We hosted a shower for D this weekend and I promised I would post the recipes on this site. I think most of you have had this recipe and the chicken salad recipe (posted above) many times. My mom and I make them for every shower, but they are always a hit. No sense messing with a good thing! Keep in mind that this recipe and the chicken salad make a lot! So, if just making for your family, you may want to cut in half.
Ingredients:
1 cucumber, diced
1/2 c. red onion, diced
1 container of feta cheese
1 box of penne pasta (about 12 oz. give or take), cooked according to package
1/2 c. mayo
1 bag of baby spinach (give or take...you probably will not need the whole bag)
1/2 bottle of Cookwell & Company Cracked Pepper Vinaigrette*
1. Mix first 5 ingredients
2. Immediately before serving add spinach and dressing. Toss, serve & enjoy!
* This dressing is available at HEB in the specialty section and on the salad dressing isle. Or if you love it (like we do!), you can order it online by the case at several online fine food sites. I have found a lot of things to make with this stuff. It's great.
Friday, January 11, 2008
Raspberry Cheese Loaf
Grubilicious Contributor: Stacy Fetterman
This is going to sound weird, but it is totally addicting. Once people get over the jelly on top, they are pleasantly surprised. I get compliments on it all the time.
1 bag of shredded Mexican Blend Cheese
1/2 c chooped chives
8 slices of bacon
1 tbs. mayo
Raspberry Jelly or Preserves
Cook and Crumble the bacon. In a bowl, mix together the cheese, chives, bacon, and mayo. Once it is mixed well, form into a loaf on a plate. Top with Raspberry Jelly. Serve with crackers. Thicker crackers such as Melba Rounds work better because thin crackers tend the break, but Wheat Thins do taste great with it. You won't be able to stop eating it!
This is going to sound weird, but it is totally addicting. Once people get over the jelly on top, they are pleasantly surprised. I get compliments on it all the time.
1 bag of shredded Mexican Blend Cheese
1/2 c chooped chives
8 slices of bacon
1 tbs. mayo
Raspberry Jelly or Preserves
Cook and Crumble the bacon. In a bowl, mix together the cheese, chives, bacon, and mayo. Once it is mixed well, form into a loaf on a plate. Top with Raspberry Jelly. Serve with crackers. Thicker crackers such as Melba Rounds work better because thin crackers tend the break, but Wheat Thins do taste great with it. You won't be able to stop eating it!
Monday, January 7, 2008
Cheesy Chicken Roll-Ups
Grubilicious Contributor: Stacy McCartyWell, you asked for pictures and this is what you get...a huge cheese blob! Hahaha. This was tonight's dinner. It is a Trecy Schnitzer original and it is really...cheesy!
Ingredients:
1 small bell pepper, chopped
1 small onion, chopped
1 (16 oz) sour cream (I use light sour cream)
1 c. picante sauce
3/4 to 1 lb. chicken breasts, cooked and chopped
2 cups of shredded cheese (divided)
1 can cream of chicken soup
Approx. 10 flour tortillas
Directions:
1) Saute onion and bell pepper in about a tablespoon of butter until tender. Add sour cream, picante sauce, 1/2 of cheese and cooked,chopped chicken and simmer until fully mixed.
2) Fill each tortilla with chicken mixture, roll like a soft taco and place seam side down in a lightly greased 13x9 baking dish until all tortillas are touching and baking dish is full. Pour cream of chicken over roll-ups and spread evenly with a spoon. Sprinkle remaining cheese (or more if you are feeling extra cheesy) evenly over soup, cover with foil, and bake at 350 for 25-30 minutes. Enjoy!
Banana Pudding
Grubilicious Contributor: Stacy McCarty
This is my mom's banana pudding recipe for anyone who has tried it. Even for those of you who don't think that you like banana pudding, you will LOVE this. It is seriously the best stuff ever...this is Nathan's request every birthday or anytime my mom wants to make something special for him. Words cannot explain how yummy it is.
Ingredients:
1 large instant vanilla pudding
1 8oz. cream cheese (softened)
1 can Eagle Brand Sweetened Condensed Milk
3 c. milk
1 16oz. Cool Whip
1 box vanilla wafers
6 bananas (chopped)
Directions:
1. Combine and beat pudding, cream cheese, sweetened condensed milk and milk in large mixing bowl.
2. Take 1/2 of the Cool Whip and beat in with the above pudding mixture.
3. In serving bowl, layer pudding mixture, wafers, bananas, pudding- continue layering until top. My mom said that she puts a really small amount of pudding mixture on the bottom layer and then increases the amount of pudding mixture as she goes up the layering- so that the thickest layer of pudding mixture is last.
4. Then top the last layer of pudding mixture with the remaining Cool Whip and the top with crumbled vanilla wafers. Chill overnight.
This is my mom's banana pudding recipe for anyone who has tried it. Even for those of you who don't think that you like banana pudding, you will LOVE this. It is seriously the best stuff ever...this is Nathan's request every birthday or anytime my mom wants to make something special for him. Words cannot explain how yummy it is.
Ingredients:
1 large instant vanilla pudding
1 8oz. cream cheese (softened)
1 can Eagle Brand Sweetened Condensed Milk
3 c. milk
1 16oz. Cool Whip
1 box vanilla wafers
6 bananas (chopped)
Directions:
1. Combine and beat pudding, cream cheese, sweetened condensed milk and milk in large mixing bowl.
2. Take 1/2 of the Cool Whip and beat in with the above pudding mixture.
3. In serving bowl, layer pudding mixture, wafers, bananas, pudding- continue layering until top. My mom said that she puts a really small amount of pudding mixture on the bottom layer and then increases the amount of pudding mixture as she goes up the layering- so that the thickest layer of pudding mixture is last.
4. Then top the last layer of pudding mixture with the remaining Cool Whip and the top with crumbled vanilla wafers. Chill overnight.
Saturday, January 5, 2008
Shrimp Casserole
Grubilicious Contributor: Stacy McCarty
This is so good and casseroles are always easy. Plus, it makes enough for leftovers.
Ingredients:
1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.
*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.
Southern Living/ April 2007
This is so good and casseroles are always easy. Plus, it makes enough for leftovers.
Ingredients:
1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.
*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.
Southern Living/ April 2007
Friday, January 4, 2008
SHRIMP SCAMPI
Grubilicious Contributor: Stacy Fetterman
This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
Thursday, January 3, 2008
Mexican Spinach Dip
Grubilicious Contributor: Allison Byman
1 10oz pkg frozen spinach chopped, thawed and drained
1 8oz pkg room temp cream cheese
1/2 chopped onion (although I forget it a lot)
1/8 or 1/4 cup fresh or canned jalapenos, seeded and chopped
2 cans rotel regular (one drained and one undrained)
12 oz grated mexican cheese blend
1/3 cup sour cream
Combine all in mixing bowl and turn into casserole dish. Bake 30 minutes at350 until hot and bubbly. Serve with tortilla chips- Tostito Gold are the best. Can be made aheadand kept refridgerated. Bake when ready to serve.
1 10oz pkg frozen spinach chopped, thawed and drained
1 8oz pkg room temp cream cheese
1/2 chopped onion (although I forget it a lot)
1/8 or 1/4 cup fresh or canned jalapenos, seeded and chopped
2 cans rotel regular (one drained and one undrained)
12 oz grated mexican cheese blend
1/3 cup sour cream
Combine all in mixing bowl and turn into casserole dish. Bake 30 minutes at350 until hot and bubbly. Serve with tortilla chips- Tostito Gold are the best. Can be made aheadand kept refridgerated. Bake when ready to serve.
Cheese and Spinach Puff Pastry
Grubilicious Contributor: Laura Butler
This is a great appetizer. Really easy but looks impressive and is super tasty!
12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped
1. Preheat the oven to 400 degrees F.
2. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions.
3. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
This is a great appetizer. Really easy but looks impressive and is super tasty!
12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped
1. Preheat the oven to 400 degrees F.
2. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions.
3. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
Spicy Curry Noodle Soup with Chicken
Grubilicious Contributor: Laura Butler
This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges
*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges
*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
Puff Pastry Pizza
Grubilicious Contributor: Jenny Beech
Pepperidge Farm Puff Pastry (from the frozen foods section)
1 Tbsp Extra Virgin Olive Oil
1 Tsp. Salt
1 Tsp. Fresh Cracked Pepper
1 Clove Minced Garlic
2 Sweet Italian Turkey Sausages (Uncooked, usually comes in packs of five)
1/2 Ball of Fresh Mozzarella (From specialty cheese section)
1/2 Jar of Sundried Tomato Spread (in the produce section)
Fresh Basil or Oregano
1. Pull one sheet of puff pastry out of the freezer and defrost 30 minutes. Preheat oven to 400. Once thepastry has defrosted; roll out flat on a cookie sheet covered with non-stick foil. Using a fork, pokeseveral holes throughout the top of the pastry, then drizzle with olive oil, and sprinkle with garlic,salt, pepper. Place in the oven for 8-10 minutes,until the edges just begin to turn golden.
2. While the pastry is cooking, place a skillet with asmall amount of olive oil on medium heat on yourrange. After the olive oil has warmed, squeeze two raw turkey sausages out of their casings, into the skillet, and use a spatula to break up the meat and brown it as your would ground chuck. Heat until just cooked through, but not overcooked. After the sausage is browned, and the pastry hascooled for 2-3 minutes, spread the top of the pastry with sundried tomato paste, leaving the outside edgesof the pastry as a crust. Sprinkle with turkey sausage, and large chunks of fresh mozzarella. Finally top with chopped fresh basil or oregano.
3. Return pizza to the 400 degree oven for approximately 3 minutes, or until the cheese has just melted. Cut into four large pieces and enjoy!
Pepperidge Farm Puff Pastry (from the frozen foods section)
1 Tbsp Extra Virgin Olive Oil
1 Tsp. Salt
1 Tsp. Fresh Cracked Pepper
1 Clove Minced Garlic
2 Sweet Italian Turkey Sausages (Uncooked, usually comes in packs of five)
1/2 Ball of Fresh Mozzarella (From specialty cheese section)
1/2 Jar of Sundried Tomato Spread (in the produce section)
Fresh Basil or Oregano
1. Pull one sheet of puff pastry out of the freezer and defrost 30 minutes. Preheat oven to 400. Once thepastry has defrosted; roll out flat on a cookie sheet covered with non-stick foil. Using a fork, pokeseveral holes throughout the top of the pastry, then drizzle with olive oil, and sprinkle with garlic,salt, pepper. Place in the oven for 8-10 minutes,until the edges just begin to turn golden.
2. While the pastry is cooking, place a skillet with asmall amount of olive oil on medium heat on yourrange. After the olive oil has warmed, squeeze two raw turkey sausages out of their casings, into the skillet, and use a spatula to break up the meat and brown it as your would ground chuck. Heat until just cooked through, but not overcooked. After the sausage is browned, and the pastry hascooled for 2-3 minutes, spread the top of the pastry with sundried tomato paste, leaving the outside edgesof the pastry as a crust. Sprinkle with turkey sausage, and large chunks of fresh mozzarella. Finally top with chopped fresh basil or oregano.
3. Return pizza to the 400 degree oven for approximately 3 minutes, or until the cheese has just melted. Cut into four large pieces and enjoy!
Sopapilla cheesecake
Grubilicious Contributor: Molly Moore
1 can crescent rolls
2 (8 oz) packages cream cheese
1 c. sugarl
4 T. butter
1t. vanilla
Spread 1 can crescent rolls in 13 x 9 pan mix - 2 - 8 oz. pkgs. cream cheese, 1 cup sugar, 4 T. butter, 1 tsp.vanilla (I only used 2 T. of butter) spread in pan top with another can crescent rolls melt 6 T. butter, add 1/2 cup sugar - drizzle; sprinkle with cinnamon bake @ 350 for 30 minutes.
1 can crescent rolls
2 (8 oz) packages cream cheese
1 c. sugarl
4 T. butter
1t. vanilla
Spread 1 can crescent rolls in 13 x 9 pan mix - 2 - 8 oz. pkgs. cream cheese, 1 cup sugar, 4 T. butter, 1 tsp.vanilla (I only used 2 T. of butter) spread in pan top with another can crescent rolls melt 6 T. butter, add 1/2 cup sugar - drizzle; sprinkle with cinnamon bake @ 350 for 30 minutes.
Southwest Chicken
Grubilicious Contributor: Leslie Valentine
4 chicken breast fillets
1 cup barbeque sauce (any flavor you like)
1 cup grated mozzarella cheese
1 can original Rotel with green chiles
Place chicken breasts in baking dish. Cover each breast with barbeque sauce. Cover dish with foil. Bake at 350 degrees for 1 hour. (you do not need to check on it... just do other things around the house while it is in the oven). Then, take out of oven and put cheese on top of chicken. Broil 1-2 minutes. Take out of oven and pour Rotel on top. Enjoy!!!
4 chicken breast fillets
1 cup barbeque sauce (any flavor you like)
1 cup grated mozzarella cheese
1 can original Rotel with green chiles
Place chicken breasts in baking dish. Cover each breast with barbeque sauce. Cover dish with foil. Bake at 350 degrees for 1 hour. (you do not need to check on it... just do other things around the house while it is in the oven). Then, take out of oven and put cheese on top of chicken. Broil 1-2 minutes. Take out of oven and pour Rotel on top. Enjoy!!!
Chicken Pesto Casserole
Grubilicious Contributor: Leslie Valentine
3 cups cooked, cubed chicken (I just use one pakage of chicken breast fillets)
1/2 cup oil packed sun-dried tomatoes, cut in strips
1 can cream of chicken soup
1 (5 oz) container prepared pesto
(6 oz) bow-tie pasta cooked
1/2 cup grated Paremsan cheese*
(1 can artichoke hearts, diced - optional)
Combine all ingredients * except cheese. Place in a 9x13 greased baking dish. Top with Parmesan cheese. Bake uncovered at 350 degrees until hot. Usually about 30 minutes.
3 cups cooked, cubed chicken (I just use one pakage of chicken breast fillets)
1/2 cup oil packed sun-dried tomatoes, cut in strips
1 can cream of chicken soup
1 (5 oz) container prepared pesto
(6 oz) bow-tie pasta cooked
1/2 cup grated Paremsan cheese*
(1 can artichoke hearts, diced - optional)
Combine all ingredients * except cheese. Place in a 9x13 greased baking dish. Top with Parmesan cheese. Bake uncovered at 350 degrees until hot. Usually about 30 minutes.
Snickerdoodles
Grubilicious Contributor: Stacy Fetterman
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
TACO CASSEROLE
Grubilicious Contributor: Stacy Fetterman
So this isn't the classiest of meals, but it seriously the easiest thing ever and is really yummy. You can eat this by itself or with tortillas.
1 lb. lean ground beef
1 packet of taco seasoning
1 small can of tomato sauce
1 can of Rotel
1 can of Ranch Style Beans
3/4 cup uncooked white rice
1 can of corn, drained
1 small package of shredded mexican blend cheese
1. Preheat oven to 350. In a skillet, brown meat and cook according to directions of taco seasoning Packet. Spray the bottom of a 13x9 inch baking dish with non-stick spray. In the baking dish, mix together the taco meat, tomato sauce, Rotel, beans, rice corn, and 3/4 of the package of cheese. Bake for 30 minutes at 350. Sprinkle the remaining cheese on the top and bake an additional 5-10 minutes.
So this isn't the classiest of meals, but it seriously the easiest thing ever and is really yummy. You can eat this by itself or with tortillas.
1 lb. lean ground beef
1 packet of taco seasoning
1 small can of tomato sauce
1 can of Rotel
1 can of Ranch Style Beans
3/4 cup uncooked white rice
1 can of corn, drained
1 small package of shredded mexican blend cheese
1. Preheat oven to 350. In a skillet, brown meat and cook according to directions of taco seasoning Packet. Spray the bottom of a 13x9 inch baking dish with non-stick spray. In the baking dish, mix together the taco meat, tomato sauce, Rotel, beans, rice corn, and 3/4 of the package of cheese. Bake for 30 minutes at 350. Sprinkle the remaining cheese on the top and bake an additional 5-10 minutes.
SALISBURY STEAK
Grubilicious Contributor: Stacy Fetterman
This a really good and easy salisbury steak recipe. Smells kind of funny while you're making it, but tasted great. It's one of Jeff's favorite meals.
INGREDIENTS
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
DIRECTIONS
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
This a really good and easy salisbury steak recipe. Smells kind of funny while you're making it, but tasted great. It's one of Jeff's favorite meals.
INGREDIENTS
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
DIRECTIONS
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
CHARRED CHILE RELLENO WITH GREEN RICE
Grubilicious Contributor: Stacy Fetterman
This is sooooo good! I have made this with fresh corn from the cob and with frozen corn. The frozen corn is just as good and a lot less trouble. I have also made it with and without chopped chicken breast. It is again equally as good without the chicken but is a little more filling with. The rice has lots of flavor but the Chiles are already so flavorful that some good ole' brown rice boiled in chicken broth with a little cilantro goes great with it. I love this recipe!
4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin,
1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings
Recipe courtesy Rachael Ray, 2007
This is sooooo good! I have made this with fresh corn from the cob and with frozen corn. The frozen corn is just as good and a lot less trouble. I have also made it with and without chopped chicken breast. It is again equally as good without the chicken but is a little more filling with. The rice has lots of flavor but the Chiles are already so flavorful that some good ole' brown rice boiled in chicken broth with a little cilantro goes great with it. I love this recipe!
4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin,
1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings
Recipe courtesy Rachael Ray, 2007
Wednesday, January 2, 2008
Chicken Sopa
This recipe is similar to King Ranch chicken, tasty, and very easy to make.
Ingredients:
1 medium onion, chopped
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 3/4 oz.) can of cream of chicken soup
1 (14 oz.) can chicken broth
2 (4 oz.) cans of roasted diced green chiles
1/4 t. garlic powder
4 c. chopped cooked chicken
12 corn tortillas
1 8 oz. block sharp cheddar cheese, shredded and divided (I used 8 oz. of already shredded cheddar...who the hell still grates their own cheese?)
1. Saute chopped onion in a lightly greased skillet over med-high heat 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded cheese.
2. Spread chicken mixture into 6 (2 1/2 c.) buttered over-safe bowl or ramekins or a 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
Southern Living recipe
Ingredients:
1 medium onion, chopped
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 3/4 oz.) can of cream of chicken soup
1 (14 oz.) can chicken broth
2 (4 oz.) cans of roasted diced green chiles
1/4 t. garlic powder
4 c. chopped cooked chicken
12 corn tortillas
1 8 oz. block sharp cheddar cheese, shredded and divided (I used 8 oz. of already shredded cheddar...who the hell still grates their own cheese?)
1. Saute chopped onion in a lightly greased skillet over med-high heat 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded cheese.
2. Spread chicken mixture into 6 (2 1/2 c.) buttered over-safe bowl or ramekins or a 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
Southern Living recipe
Olive Garden Pasta E Fagioli Soup
Okay. I know that Olive Garden is far from authentic Italian cuisine and some peeps prefer to stay far away from it (Lisa!!)...but, they have some grubilicious all-you-can-eat soup and salad...don't lie. So, here is one of their soups. I have made it and this is a pretty authentic Olive Garden recipe.
Ingredients:
3 t. Oil (veggie, canola, olive, etc.)
2 lb. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. diced tomatoes, canned
2 c. cooked red kidney beans (I use canned, of course)
2 c. cooked white kidney beans (canned)
88 oz. beef stock
3 t. oregano
2 1/2 t. pepper
1 1/2 t. tabasco sauce
48 oz. jarred spaghetti sauce
8 oz. dry pasta shell macaroni; or other small pasta
1. Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Simmer until celery and carrots are tender, about 45 minutes. This makes 9 QUARTS of soup- so unless you are feeding any entire army, cut it in half.
Ingredients:
3 t. Oil (veggie, canola, olive, etc.)
2 lb. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. diced tomatoes, canned
2 c. cooked red kidney beans (I use canned, of course)
2 c. cooked white kidney beans (canned)
88 oz. beef stock
3 t. oregano
2 1/2 t. pepper
1 1/2 t. tabasco sauce
48 oz. jarred spaghetti sauce
8 oz. dry pasta shell macaroni; or other small pasta
1. Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Simmer until celery and carrots are tender, about 45 minutes. This makes 9 QUARTS of soup- so unless you are feeding any entire army, cut it in half.
Fish (or shrimp) tacos with Lime-Cilantro Crema
Crema:
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined
Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)
For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.
For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.
This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.
Cooking Light recipe
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined
Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)
For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.
For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.
This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.
Cooking Light recipe
Stir-Fried Szechuan Steak on Rice
Ingredients:
1 (3 1.2 oz.) bag boil in a bag rice
1 (1 lb) flank steak, trimmed
1 t. minced garlic (about 2 cloves)
1/2 t. crushed red pepper
1/4 c. low-sodium soy sauce
2 t. cornstarch
1 t. sugar
2 t. dark sesame oil
2 c. fresh or frozen sugar snap peas, trimmed
1/4 c. chopped cilantro
3 T. chopped dry-roasted peanuts
1. Cook rice according to package directions. Set aside and keep warm.
2. Cut steak diagonally across grain into 1-in. thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
3. Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan and stir-fry 1 minute. Add meat mixture to pan and stir-fry 2 minutes. Add soy sauce mixture to pan and stir-fry 1 minute or until soy sauce is slightly thick. Place about 1/2 c. rice on 4 plates and top each serving with about 1 1/4 c. steak mixture. Sprinkle each serving evenly with 1 T. cilantro and 2 1/2 t. chopped peaunuts.
This recipe is from Cooking Light/ March 2007
Calories: 363; Fat 11.8 g., Protein 29.8 g., Carbs. 31 g.
1 (3 1.2 oz.) bag boil in a bag rice
1 (1 lb) flank steak, trimmed
1 t. minced garlic (about 2 cloves)
1/2 t. crushed red pepper
1/4 c. low-sodium soy sauce
2 t. cornstarch
1 t. sugar
2 t. dark sesame oil
2 c. fresh or frozen sugar snap peas, trimmed
1/4 c. chopped cilantro
3 T. chopped dry-roasted peanuts
1. Cook rice according to package directions. Set aside and keep warm.
2. Cut steak diagonally across grain into 1-in. thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
3. Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan and stir-fry 1 minute. Add meat mixture to pan and stir-fry 2 minutes. Add soy sauce mixture to pan and stir-fry 1 minute or until soy sauce is slightly thick. Place about 1/2 c. rice on 4 plates and top each serving with about 1 1/4 c. steak mixture. Sprinkle each serving evenly with 1 T. cilantro and 2 1/2 t. chopped peaunuts.
This recipe is from Cooking Light/ March 2007
Calories: 363; Fat 11.8 g., Protein 29.8 g., Carbs. 31 g.
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