Tomato-Potato Salad

August 16, 2014 Leave a Comment
Tomato-Potato Salad

Tomato-Potato Salad

 

Hot or cold, this salad is a hit.

            Misty Bouse                                                                       Portland, Oregon

 

Tomato-Potato Salad Recipe

Tomato-Potato Salad

1 Tbsp. apple cider vinegar

2 Tbsp. balsamic vinegar

½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)

2 tsp. salt

2 tsp. PENZEYS FRESHLY GROUND PEPPER

5 cloves fresh garlic, peeled

1 red onion, peeled and sliced

2 lb. small red potatoes

1 oz. sundried tomatoes, minced

1/3 cup minced fresh basil

1 pint grape tomatoes, halved

7 hard-boiled eggs, diced

2 ribs celery, diced

1 cup feta cheese, crumbled

4 strips bacon, cooked and crumbled

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion.  Puree until smooth.

Boil potatoes until just starting to get tender – a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes.  Drain well. Quarter the potatoes and place in a serving bowl.

Pour the dressing over the potatoes and stir to coat.  Let sit for 10 minutes.  Add the remaining ingredients, stir to combine and serve warm or cold.         10-12 servings

 

(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)

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Rosemary Sweet Potato Fries

August 15, 2014 Leave a Comment
Rosemary Sweet Potato Fries

Rosemary Sweet Potato Fries

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A local restaurant got me hooked on sweet potato fries.  I started making them at home with different seasonings to match the taste.  I’m thrilled with the results!!

         Jackie Gregston                                                                                                Hallsville, Texas

 

Rosemary Sweet Potato Fries Recipe

Rosemary Sweet Potato Fries

3 Tbsp. olive oil

 Tbsp. minced fresh rosemary

1 garlic clove, minced

1 tsp. cornstarch

¾ tsp. salt

1/8 tsp. pepper

3 large sweet potatoes, peeled and cut into ¼ inch julienned strips (about 2 ¼ lb.)

 

In a large resealable plastic bag, combine the first six ingredients.  Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15 x 10 inch baking pans coated with cooking spray.  Bake uncovered at 425 F. for 30-35 minutes or until tender and lightly browned, turning occasionally.         4 servings

 

(Recipe for Rosemary Sweet Potato Fries was on www.tasteofhome.com, 2014)

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Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

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Bacon-Wrapped Chicken Kabobs

August 13, 2014 Leave a Comment

 

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

 

Bacon-Wrapped Chicken Kabobs

Basting Sauce:      ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic.  Heat over medium until boiling.  Boil the sauce, stirring frequently, until it is reduced by half its volume.  Set aside and let cool.

Wrap each piece of chicken with a piece of bacon.  Thread each skewer alternately with chicken, onion, mushroom and pepper.  Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level.  The kabobs can also be broiled on high with the pan set several inches from the heat source.  In that case, turn several times, basting each time, and watch closely.          5-6 servings

** Serve over white or brown rice.

 

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

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Shrimp Bisque

August 11, 2014 Leave a Comment

 

Shrimp Bisque

Shrimp Bisque

Sara Lynn’s mother Pat likes to make this decadent soup for Christmas…but why wait?

                                Sara Lynn Cwayna                                          Greenfield, Minnesota

 

Shrimp Bisque Recipe

Shrimp Bisque

6 Tbsp. olive oil

4 cups chopped green onions (stem and ends removed)

6 cloves garlic, chopped (or 1 ½ tsp. PENZEYS MINCED GARLIC)

¼ to 1 tsp. CAYENNE PEPPER, to taste

2 lb. shrimp, shelled and deveined

½ cup brandy or cognac

½ cup dry sherry or white wine

1 stick butter

½ cup flour

4 cups whole milk

1 can (6 oz.) tomato paste

4-8 cups seafood stock, or more as desired

Worcestershire sauce and hot sauce on the side

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

 

In a medium skillet, heat the olive oil over medium-low heat.  Add onion and cook until tender but not brown, stirring frequently, about 10 minutes.  Add the garlic and cook 1 minute, stirring constantly.  Add the CAYENNE and shrimp and cook for 3 minutes, stirring occasionally.  Add alcohol and cook for 3 more minutes.  Remove from the heat and set aside.

In a large pot over medium-low heat, melt the butter.  Add the flour and stir constantly for 1 minute, until it forms a thick creamy paste.  Gradually add the milk, starting with a few tablespoons at a time, stirring constantly, and cook until smooth and thickened, about 5 minutes.  Stir in the tomato paste, whisking or stirring well to dissolve.  Slowly add the seafood stock (start with 4 cups), stirring constantly.  Add the shrimp mixture to the pot.  If the soup is too thick, add additional seafood stock or water as desired (we used a total of 7 cups).

Serve hot with Worcestershire sauce and hot sauce on the side.  The cooking time is 30-40 minutes.

14-16 servings

 

(Recipe for Shrimp Bisque was in Penzeys Spices catalog)

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Tilapia with Corn Salsa

August 9, 2014 Leave a Comment
Tilapia with Corn Salsa

Tilapia with Corn Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves fish, and this super-fast and delicious dish is very popular at my house.  Thought it tastes like it takes long time, it cooks in minutes under the broiler.  We like it garnished with lemon wedges and couscous on the side.

 

Tilapia with Corn Salsa Recipe

Tilapia with Corn Salsa

4 tilapia fillets (6 oz. each)

1 Tbsp. olive oil

¼ tsp. salt

¼ tsp. pepper

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

¾ cup Italian salad dressing

2 Tbsp. chopped green onion

2 Tbsp. chopped sweet red pepper

 

Drizzle both sides of fillets with oil; sprinkle with salt and pepper.

Broil 4-6 inches from the heat for 5-7 minutes or until fish flakes easily with a fork.  Meanwhile, in a small bowl, combine the remaining ingredients.  Serve with fish.         4 servings

 

(Recipe for Tilapia with Corn Salsa was on www.tasteofhome.com, 2014)

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Sesame Chicken Cucumber Noodle Salad

August 6, 2014 Leave a Comment

 

Sesame Chicken Cucumber Noodle Salad

Sesame Chicken Cucumber Noodle Salad

This recipe, Sesame Chicken Cucumber Noodle Salad is from Diabetic Connect.  This couldn’t be simpler to make.  It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve.

 

Sesame Chicken Cucumber Noodle Salad Recipe

 

Sesame Chicken Cucumber Noodle Salad

8 oz. Chinese egg noodles, or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

¾ cup rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. Shaoxing wing or dry sherry (see Notes)

1 cup thinly sliced scallions

2 Tbsp. naturally brewed reduced-sodium soy sauce

1 Tbsp. Asian chile sauce (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 ½ lbs. cooked boneless, skinless chicken breast, sliced crosswise into ¼ inch slices and chilled

2 medium red peppers, cut into ¼ inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼ inch slice

Salt, to taste

Freshly ground pepper, to taste

Toasted sesame seeds for garnish (see Notes)

 

Fill a large bowl with water and add ice cubes.  Cook noodles to boiling water until tender, 2-4 minutes if fresh; about 6 minutes for dry (or according to package directions).  Drain and transfer the noodles to the ice water.  When the noodles are cold, drain well and transfer to a very large bowl.  Set aside.

Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth.  Add scallions, cilantro, if using, soy sauce and hot sauce; stir to blend.

If using baby romaine, half lengthwise, notch out the core, and cut crosswise into ½ inch pieces.  If using regular romaine, remove the tougher outer leaves.  Halve lengthwise, notch out the core, halve again, and cut crosswise into ½ inch pieces.  You should have about 8 cups.

Add lettuce, chicken bell peppers and cucumbers to the noodles.  Add three-fourths of the dressing and toss to coat.  Season with salt and pepper.  Add the remaining dressing if desired.

Transfer the salad to a serving bowl.  Serve garnished with sesame seeds.

NOTES:   Shaoxing, is a seasoned rice wine.  It is available at most Asian specialty markets and in the Asian section of some larger supermarkets.  If unavailable, dry sherry is the best substitute.

Sambal oelek, a spicy blend of chilies, brown sugar and salt, and Sriracha, Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.

Look for toasted sesame seeds at the supermarket near other Asian ingredients.  Or toast regular sesame seeds in a small dry skillet OVER LOW HEAT, stirring constantly, until golden and fragrant, about 2 minutes.

TIP:  To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan.  Add lightly salted water (or chicken broth) to cover and bring to a boil.  Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer PINK in the middle, 10 to 20 minutes, depending on side.

IF PREPARING AHEAD OF TIME:  Cover and refrigerate the salad for up to 1 day or prepare the dressing (step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.

 

(Recipe for Sesame Chicken Cucumber Noodle Salad came from Diabetic Connect, 2014)

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Pear and Craisin Salad

August 5, 2014 Leave a Comment
Pear and Craisin Salad

Pear and Craisin Salad

 

Holly Whitcomb writes, “This salad is yummy any time of year.  It is appropriate for a picnic as well as for a special holiday meal.”

 

Pear and Craisin Salad Recipe

Pear and Craisin Salad

½ cup pecans, walnuts or sliced almonds

2 Tbsp. CINNAMON SUGAR

10 cups assorted greens, chopped

4 pears, cored, sliced or cubed (not peeled)

¼ lb. blue cheese (or whatever cheese you like)

½ – 1  10 oz. bag of craisins

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Put the nuts in a skillet and sprinkle with CINNAMON SUGAR.  Cook over medium-high heat, Stirring constantly, until the sugar starts seeping and melting into a liquid, which will then coat the nuts.  When they look coated remove from the heat.  Put the nuts on a plate and let cool.  (Put some water in your skillet and let it soak before cleaning it.  That will make cleaning the skillet a snap later on.  Starting with a nonstick pan helps, too.)

While the nuts cool, combine the greens, pears, blue cheese and craisins in a serving bowl and toss to combine.  Sprinkle with the nuts, toss again and serve with your favorite dressing.     12-14 servings

 

(Recipe for Grilled Salmon with Herbs was in Penzeys Spices catalog)

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Pesto Veggie Pizza

August 4, 2014 Leave a Comment

 

Pesto Veggie Pizza

Pesto Veggie Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A thoughtful granddaughter gave me the recipe for this wonderful pizza.  It’s delicious down to its whole wheat crust.  One bit and I’m in veggie heaven!

            Agnes Ward                                                                                       Stratford, Ontario

               

Pesto Veggie Pizza Recipe

Pesto Veggie Pizza

2 cups sliced fresh mushrooms

1 cup fresh broccoli florets, chopped

¾ cup thinly sliced zucchini

½ cup julienned sweet yellow pepper

½ cup julienned sweet red pepper

1 small red onion, thinly sliced and separated into rings

1 Tbsp. prepared pesto

1 prebaked 12 inch thin whole wheat pizza crust

1/3 cup pizza sauce

2 Tbsp. grated Romano or Parmesan cheese

¼ cup sliced ripe olives

½ cup crumbled reduced-fat fete cheese

½ cup shredded part-skim mozzarella cheese

 

In a large nonstick skillet coated with cooking spray, sauté the mushrooms, broccoli, zucchini, peppers and onion until tender.  Remove from heat; stir in pesto.

Place crust on a 12 inch pizza pan; spread with pizza sauce.  Sprinkle with Romano cheese; top with vegetable mixture and olives.  Sprinkle with feta and mozzarella.

Bake at 450 F. for 8-12 minutes or until crust is lightly browned and mozzarella is melted.         6 slices

 

(Recipe for Pesto Veggie Pizza was on www.tasteofhome.com, 2014)

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Seafood Vindaloo

July 31, 2014 Leave a Comment

 

Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.

 

Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt

 

Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.

 

(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)

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