Monday, August 27, 2012

Veggie Kabobs from a Game.

There is a new game on Facebook called Chefville. In the game you get to build your own restaurant. Each level has new tasks and and new food to cook, and people to meet.
The cool part of the this cooking game is that when you "master" the recipe, they send it to you. 

Here is the one for Veggie Kebabs. Sounds really good. I can't wait to try it.

Zynga Executive Chef
Matthew DuTrumble

INGREDIENTS (serves 10)

1 pounds (450 g) wild mushrooms
1 medium-sized heirloom tomatoes
1 large zucchini
1/2 large Vidalia onion
1 large bell peppers
1 medium-sized squash
1/2 cup (120 milliliters) balsamic vinegar
1/2 cup (170 grams) honey or agave
1/2 small bunch Fresh Basil
10 bamboo skewers


Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork.
To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.

Sunday, August 26, 2012

Cake in a Cup from the Big Oven


 recipe makes 2 Servings

4 tbspFlour
4 tbspsugar
2 tbspcocoa
egg; beaten
3 tbspmilk
3 tbspoil
3 tbspchocolate chips
a small splash of vanilla extract
1 largemug

5 minute chocolate mug cake Preparation

Add all the dry ingredients (flour, sugar, cocoa) into a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.
Put the mug in the microwave and and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out if desired.
EAT! This can serve two people, if you want to feel slightly more virtuous.
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Saturday, August 25, 2012

Favorite Pancakes


•1/2 cup all-purpose flour
•1/4 cup whole wheat flour
•1/4 cup soy flour
•2 tablespoons sugar
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 egg
•1 cup buttermilk
•2 tablespoons butter, melted
•Maple syrup


•In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened.

•Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 8 pancakes

Friday, August 24, 2012

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese


Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

Sunday, August 19, 2012

Peachy Pork Chops

New from the Food Network. Yum.


  • 4 (1 1/2-inch thick) pork chops
  • Safflower or corn oil, for brushing
  • Kosher salt
  • Freshly ground black pepper


Peach-Mustard BBQ Sauce, recipe follows
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
To serve: Drizzle the chops with more sauce and serve.
Peach-Mustard BBQ Sauce
3 tablespoons unsalted butter
2 tablespoons minced onion
cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southernblend goes great with pork but is also a good finisher for chicken, duck, or veal.
Yield: about 1 1/4 cups
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Saturday, August 18, 2012

Bacon, Egg and Spinach Breakfast Stacks


6 cup(s) uncooked bliss potatoes, baby-variety (about 12 oz)
9 oz fresh spinach, baby-variety (about 1 1/2 cups after cooking)
1 cup(s) part-skim ricotta cheese
2 large egg(s), beaten
2 Tbsp chives, fresh, chopped
6 slice(s) uncooked Canadian-style bacon, quartered
1 cup(s) low-fat shredded Cheddar cheese


Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.

Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.

Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.

In a small bowl, combine ricotta cheese, eggs and chives.

Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.

Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving

Friday, August 17, 2012

Sloppy Joe's


1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered


Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Sloppy Joes Recipe.Super Sloppy Joes

Original Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Back in the Day
Recipe categories: Meat, Vegetables, Tomato, Bread,

Thursday, August 16, 2012

Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

August 2011
by Kerri Conan

Want to see how other cooks rated and reviewed this recipe? Go to

You can view the complete recipe online at:

Monday, August 13, 2012

Salsa Chicken and Rice

You are just home from work, and you are tired and hungry. The last thing you want to hear is
'hon, what's for dinner?' Ugh.
Here is a quick week night dinner.

Salsa Chicken and Rice

  • 1 pound chicken breast
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 large onion
  • 1/2 cup chicken broth
  • 1 1/2 cup salsa
  • 4 teaspoons olive oil
  • 1/2 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • dash salt and pepper
Cooking Directions
  1. Heat oil in a large skillet. Add chicken breast. Ccook over medium heat. Add salt pepper, cumin, and chili pepper. Cook about 15 minutes depending on the thickness of the pieces.
  2. When chicken is cooked, take off the heat. Add the peppers and onions to the hot pan. Saute the vegetables until soft. about 5 to 7 minutes
  3. Cut the chicken into bite sized pieces.
  4. Add back to the pan add broth and salsa. Simmer another5 minutes. Serve over hot rice. add a dollop of sour cream if desired.

Sunday, August 12, 2012

"Ham and Cheese" Mac and Cheese


1 Tbsp regular butter
2 Tbsp all-purpose flour
14 1/2 oz canned diced tomatoes
1 1/2 cup(s) low-fat shredded Cheddar cheese, mild variety
1/2 cup(s) low-fat milk
2 Tbsp grated Parmesan cheese
1/2 tsp dry mustard
1/2 tsp table salt
8 oz lean ham
4 cup(s) cooked macaroni, elbow variety

Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2–3 minutes.

Stir the cheddar cheese, milk, Parmesan cheese, mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2–3 minutes.

Stir the pasta and ham into the skillet and cook until heated through and well coated, 1–2 minutes. Let stand 2 minutes before serving. Yields scant 1 cup per serving.

The sauce is made in one skillet, and if you have any leftover pasta in the refrigerator, you won’t need to dirty a second pot to cook the pasta. Leftover spaghetti works best if cut into 1- to 2-inch lengths, and leftover large pasta, such as rigatoni or ziti, could be cut in half. You’ll need about 1/2 pound dry macaroni to get 4 cups cooked.

If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs

Thursday, August 9, 2012

Smoked turkey sandwiches

  • Makes: 4 servings
  • Start to Finish: 15 mins


  • 1/4 cup nonfat or regular mayonnaise or salad dressing1/4 cup plain nonfat yogurt1/2 cup corn relishcups chopped fully cooked smoked turkeystalk celery, thinly slicedkaiser rolls, split, or lettuce leavesmedium tomato, sliced


  1. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing and yogurt. Stir in corn relish.
  2. In a large mixing bowl combine turkey and celery. Add dressing; toss gently to coat. Serve on rolls or lettuce leaves with tomato slices. Makes 4 servings.
  • Make Ahead Tip: Prepare turkey salad. Cover and chill up to 24 hours before making sandwiches.

nutrition facts

Carbohydrate (gm) 36, Vitamin A (RE) 31, Sodium (mg) 1103, Protein (gm) 18, Calories (kcal) 291, Vitamin C (mg) 7, Iron (DV %) 3, Calcium (DV %) 252, Dietary Fiber, total (gm) 2, Saturated fat (gm) 1, Fat, total (gm) 3

Tuesday, August 7, 2012

A recipe from Betty Crocker - Apple Crisp


1 tablespoon water
1 teaspoon almond extract
6 cups sliced unpeeled tart eating apples (6 medium)
2 tablespoons Gold Medal® all-purpose flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1/2 cup coarsely crushed zwieback crackers
2 tablespoons chopped pecans
Yogurt Topping
1/2 cup plain fat-free yogurt
1 teaspoon granulated sugar
1/8 teaspoon almond extract


Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. In small bowl, mix water and 1 teaspoon almond extract. In casserole, toss with apples.
In small bowl, mix flour, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in crackers and pecans. Sprinkle over apples.
Bake uncovered about 30 minutes or until topping is golden brown and apples are tender.
In small bowl, mix topping ingredients until well blended. Serve warm apple crisp with topping.

Monday, August 6, 2012

Tomato Tart

Wondering what to do with all those tomatoes from the garden? Here's an idea. A tomato tart from Midwest Living Magazine.

Fresh Tomato Tart

  • Makes: 8 servings
  • Yield: 8 appetizer or 4 main-dish servings
  • Prep: 20 mins
  • Bake: 25 mins at 450oF /375 degree F
  • Stand: 5 mins


  • 1/2 15 ounce folded refrigerated unbaked piecrust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • roma or small regular tomatoes
  • 3/4 cup loosely packed fresh basil leaves
  • cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves (optional)


  1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
  2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
  3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
  4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
  5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
  6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

    nutrition facts

    Cholesterol (mg) 30, Sodium (mg) 343, Carbohydrate (gm) 15, Fat, total (gm) 23, Calories (kcal) 297
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