Grilled Salmon with Herbs

July 8, 2014 Leave a Comment
Grilled Salmon with Herbs

Grilled Salmon with Herbs

 

A fast and healthy meal for a busy weeknight.

 

Grilled Salmon with Herbs Recipe

Grilled Salmon with Herbs

1 piece salmon (1 ½ – 2 lbs.), cut into 4 equal pieces

½ tsp. HUNGARIAN-STYLE SWEET PAPRIKA

½ tsp. THYME

½ tsp. CRACKED ROSEMARY

½ tsp. TURKISH OREGANO

½ tsp. HERBS DE PROVENCE

½ tsp. SEA SALT

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Brush your grill grate or grill pan with olive oil and heat to medium-high heat.

Combine all the SPICES and HERBS in a bowl and mix well.  Sprinkle the mixture over the non-skin side of the salmon pieces.  Place the salmon on the grill, skin side up and cook for 4-5 minutes, depending on the thickness of the salmon.  Place a tented piece of foil over the salmon while grilling.  Gently flip the fish and cook for an additional 4-5 minutes.

Great served hot or room temperature and any leftovers would make an awesome addition to a green salad.

 

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

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Cranberry & Herb Turkey Burgers

July 6, 2014 Leave a Comment
Cranberry & Herb Turkey Burgers

Cranberry & Herb Turkey Burgers

 

This recipe, Cranberry & Herb Turkey Burgers is from Diabetic Connect.  Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat.  The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course.  With sage and thyme, call it a summery answer to Thanksgiving dinner.

 

Cranberry & Herb Turkey Burgers Recipe

Cranberry & Herb Turkey Burgers

¼ cup plus t Tbsp. whole-wheat couscous

½ cup boiling water

2 Tbsp. extra-virgin olive oil

1 small onion, finely chopped

1 stalk celery, minced

1 Tbsp. chopped fresh thyme

1 ½ tsp. chopped fresh sage

½ tsp. salt

½ tsp. ground pepper

¼ cup dried cranberries, finely chopped

1 lb. 93% lean ground turkey

 

Place couscous in a large bowl.  Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.  If grilling the burgers, preheat grill to medium-high.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and cook, stirring, for 1 minute.  Add celery; cook, stirring, until softened, about 3 minutes.  Add thyme, sage, salt and pepper; cook cranberries and stir to combine.  Let cool for 5 minutes.  Add turkey and stir until combined; do not over mix.  Form the mixture into 6 patties.

To cook on the stovetop:  Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set oven to medium-high heat for 2 minutes.  Add the patties, reduce heat to medium, and cook for 4 minutes.  Turn and cook on the other side for 2 minutes.  Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.  (An instant-read thermometer inserted in the center should read 165 F.)

To grill:  Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.  Serve immediately.         6 patties

 

(Recipe for Cranberry & Herb Turkey Burgers came from Diabetic Connect, 2014)

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Bacon-Wrapped Asparagus

July 3, 2014 Leave a Comment
Bacon-Wrapped Asparagus

Bacon-Wrapped Asparagus

 

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

www.tasteofhome.com

 

My husband and I grill dinner almost every night, and I love grilling asparagus for a side dish.  I serve these bacon-wrapped spears with grilled meat and sliced fresh tomatoes for a wonderful meal.

             Patricia Kitts                                                                      Dickinson, Texas

 

Bacon-Wrapped Asparagus Recipe

Bacon-Wrapped Asparagus

10 fresh asparagus spears, trimmed

1/8 tsp. pepper

5 bacon strips, halved lengthwise

 

Place asparagus on a sheet of waxed paper; coat with cooking spray.   Sprinkle with pepper; turn to coat.  Wrap a bacon piece around each spear; secure ends with toothpicks.

Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp.  Discard toothpick.       2-3 servings

 

(Recipe for Bacon-Wrapped Asparagus was on www.tasteofhome.com, 2014)

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Tuscan Burgers with Pesto Mayo

June 29, 2014 Leave a Comment

 

Tuscan Burgers with Pesto Mayo

Tuscan Burgers with Pesto Mayo

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

www.tasteofhome.com

 

Everyone needs to bring their appetite when you serve these man-sized burgers.  They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese.  Try them and you’ll love them!

             Rita Combs                                                                         Valdosta, Georgia

 

Tuscan Burgers with Pesto Mayo Recipe

Tuscan Burgers with Pesto Mayo

¼ cup mayonnaise

¼ cup prepared pesto, divided

3 oz. sliced pancetta, finely chopped

¼ tsp. pepper

1/8 tsp. kosher salt

1 lb. ground turkey of beef

1 small red onion, cut into 4 slices

1 large tomato, cut into 4 slices

1 Tbsp. olive oil

8 oz. fresh mozzarella cheese, cut into 4 slices

4 Italian rolls, split

1 cup fresh arugula or fresh baby spinach

 

In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving.  In a large bowl, combine the pancetta, pepper, salt and remaining pesto.  Crumble beef over mixture and mix well.  Shape into 4 patties.

Brush onion and tomato slices with oil.  Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender.  Grill tomato for 1-2 minutes on each side or until lightly browned.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 F. and juices run clear.

Top burgers with mozzarella cheese.  Grill 1 minute longer or until cheese is melted.  Spread cut sides of rolls with pesto mayonnaise; top burgers with onion, tomato and arugula.       4 servings

 

(Recipe for Tuscan Burgers with Pesto Mayo was on www.tasteofhome.com, 2014)

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Lemony Tortellini Bacon Salad

June 26, 2014 Leave a Comment
Lemony Tortellini Bacon Salad

Lemony Tortellini Bacon Salad

 

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

www.tasteofhome.com

 

Who says summer meals have to be complicated?  We love this tangy, simple and tasty salad on warm summer nights.  Add a cold glass of lemonade or iced tea and dinner couldn’t be easier.

           Samantha Vicars                                                                             Kenosha, WI

 

Lemony Tortellini Bacon Salad Recipe

Lemony Tortellini Bacon Salad

2 cups frozen cheese tortellini (about 8 oz.)

4 cups frozen broccoli florets

¾ cup mayonnaise

1 Tbsp. balsamic vinegar

2 tsp. lemon juice

¾ tsp. dried oregano

¼ tsp. salt

1 package (5 oz.) spring mix salad greens

4-5 bacon strips, cooked and crumbled

 

In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking.  Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.

Drain tortellini and broccoli; gently rinse with cold water.  Transfer to a large mixing bowl.  Add dressing; gently; toss to coat.  Serve over salad greens; sprinkle with bacon.           4 servings

 

(Recipe for Lemony Tortellini Bacon Salad was on www.tasteofhome.com, 2014)

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Roasted Potato & Green Bean Salad

June 25, 2014 Leave a Comment
Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

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

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Curry Chicken Pasta Salad

June 24, 2014 Leave a Comment

 

Curry Chicken Pasta Salad

Curry Chicken Pasta Salad

This dish is a must for any baby or wedding shower, potluck or picnic.

 

Curry Chicken Pasta Salad Recipe

Curry Chicken Pasta Salad

2 ½ – 3 lbs. boneless, skinless chicken breast (about 8 breast pieces)

2 Tbsp. melted butter

½ – 1 tsp. GRANULATED GARLIC POWDER, to taste

½ – 1 tsp.  PENZEYS GROUND PEPPER, to taste

½ – 1 tsp. salt, to taste

1 lb. rotini pasta, white or whole wheat, cooked and well drained

6 stalks celery, chopped

2 medium onions, minced

1 large bunch green grapes

2 – 4 tsp. MAHARAJAH CURRY POWDER

2 cups mayonnaise – WE USED LIGHT

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.   Trim the chicken of any fat.  Place in a baking pan and drizzle with the melted butter.  Season with GARLIC, PEPPER and salt.  Bake at 350 F. for about 40 minutes, until cooked through.  Refrigerate until cool and then cut into chunks.

In a serving bowl, combine the chicken, cooked pasta, celery, onions and grapes.

In a separate bowl, combine the MAHARAJAH CURRY POWDER with the mayonnaise and mix well.  Add to the pasta mixture and stir to combine.

Chill for several hours or overnight before serving.  Taste and add extra salt and pepper as desired before serving.          8 servings

 

(Recipe for Curry Chicken Pasta Salad was in Penzeys Spices catalog)

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Chicken Orzo Skillet

June 23, 2014 Leave a Comment
Chicken Orzo Skillet

Chicken Orzo Skillet

 

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

www.tasteofhome.com

 

As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children.  I combined two recipes to come up with this family favorite.

           Kathleen Farrell                                                                               Rochester, New York

 

Chicken Orzo Skillet Recipe

Chicken Orzo Skillet

1 cup uncooked orzo pasta

1 Lb. boneless skinless chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans (14 ½ oz. each) stewed tomatoes, cut up

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1 ½ tsp. Italian seasoning

½ tsp. salt

1 package (16 0z.) frozen broccoli florets, thawed

 

Cook orzo according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook garlic in remaining oil for 1 minute or until tender.  Stir in the tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo. Stir into chicken mixture.

 

(Recipe for Chicken Orzo Skillet was on www.tasteofhome.com, 2014)

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Italian Chicken Pockets

June 21, 2014 Leave a Comment
Italian Chicken Pockets

Italian Chicken Pockets

 

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

www.tasteofhome.com

 

My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni.  My husband loved them so much; he insisted I ask for the recipe.

             Tricia Buss                                                                          Telford, Pennsylvania

 

Italian Chicken Pockets Recipe

Italian Chicken Pockets

¾ lb. boneless skinless chicken breast, cubed

2 Tbsp. olive oil

1 medium green peppers, chopped

1 cup sliced fresh mushrooms

1 package (3 ½ oz.) sliced pepperoni

1 cup spaghetti sauce

3 pits breads (6 inches), halved and warmed

Grated Parmesan cheese, optional

 

In a large skillet, cook chicken over medium heat in oil until no longer pink.  Add green pepper and mushrooms; cook until tender, stirring occasionally.  Add pepperoni and spaghetti sauce; heat through.

Spoon into pita bread halves.  Sprinkle with cheese if desired.          6 servings

 

(Recipe for Italian Chicken Pockets was on www.tasteofhome.com, 2014)

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Salsa Shrimp Tacos

June 20, 2014 Leave a Comment
Salsa Shrimp Tacos

Salsa Shrimp Tacos

 

This recipe, Salsa Shrimp Tacos is from Diabetic Connect.  Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos.

 

Salsa Shrimp Tacos Recipe

Salsa Shrimp Tacos

¾ cup Thick ‘n Chunky salsa

½ cup fresh chopped green bell pepper

¾ lb. uncooked deveined peeled medium shrimp, thawed it frozen, tail shells removed

1 box (12) taco shells

¾ cup shredded Mexican cheese blend

¾ cup shredded lettuce

¼ – ½ cup taco sauce

 

In 10 inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.

Stir in shrimp.  Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.

Fill each taco shell with about ¼ cup shrimp mixture.  Top with cheese, lettuce and taco sauce.

 

(Recipe for Salsa Shrimp Tacos came from Diabetic Connect, 2014)

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