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Showing posts from August, 2012

Veggie Kabobs from a Game.

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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


DIRECTIONS

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 does…

Cake in a Cup from the Big Oven

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Ingredients recipe makes 2 Servings4 tbspFlour

Favorite Pancakes

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Ingredients


•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

Directions

•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

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

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Ingredients


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

Directions

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 wa…

Peachy Pork Chops

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New from the Food Network. Yum.


Ingredients4 (1 1/2-inch thick) pork chopsSafflower or corn oil, for brushingKosher saltFreshly ground black pepperDirectionsPeach-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 onioncloves garlic, m…

Bacon, Egg and Spinach Breakfast Stacks

Ingredients


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


Instructions

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…

Sloppy Joe's

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Ingredients

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

Directions

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, butter…

Grilled Chicken and Peach Salad

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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.



SELF
August 2011
by Kerri Conan

Salsa Chicken and Rice

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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

Ingredients 1 pound chicken breast 1/2 green bell pepper1/2 red bell pepper1/2 large onion1/2 cup chicken broth1 1/2 cup salsa4 teaspoons olive oil1/2 tablespoon garlic powder1 teaspoon ground cumin1 teaspoon chili powderdash salt and pepper Cooking Directions
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.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 minutesCut the chicken into bite sized pieces. Add back to the pan add broth and salsa. Simmer another5 minutes. Serve over hot rice. add a dollop of sour cream if desired.


"Ham and Cheese" Mac and Cheese

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Ingredients

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

Instructions
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.

Notes
The sauce is made in one skillet, and if you have any leftover pasta in the …

Smoked turkey sandwiches

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Makes: 4 servingsStart to Finish: 15 mins

ingredients1/4cup nonfat or regular mayonnaise or salad dressing1/4cup plain nonfat yogurt1/2cup corn relish2 cups chopped fully cooked smoked turkey1 stalkcelery, thinly sliced4 kaiser rolls, split, or lettuce leaves1

A recipe from Betty Crocker - Apple Crisp

Ingredients



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

Directions

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 top…

Tomato Tart

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







Makes: 8 servingsYield: 8 appetizer or 4 main-dish servingsPrep: 20 minsBake: 25 mins at 450oF /375 degree FStand: