Mushroom Broccoli Quiche

May 31, 2014 Leave a Comment
Mushroom Broccoli Quiche

Mushroom Broccoli Quiche

 

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

www.tasteofhome.com

 

I take this dish to many of my family’s picnics because it’s always such a hit.  Serve it at any time of day.  Quiche makes a great side or meatless main course—and, of course, it’s a tasty addition to brunch.

                        Edie DeSpain                                                                     Logan, Utah

 

Mushroom Broccoli Quiche Recipe 

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

 

Preheat oven to 425 F.  On a floured surface, roll pastry dough to fit a 9 inch pie plate.  Trim and flute.

Line unpricked pastry with a double thickness of foil.  Fill with pie weights.  Bake 15-20 minutes or until light golden brown.  Remove foil and weights; bake 3-5 minutes or until golden brown.  Cool.  Reduce oven setting to 350 F.

In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne.  Stir in broccoli, mushrooms and green onions.  Sprinkle cheese over crust; pour egg mixture over cheese.  Bake 60-65 minutes or until a knife inserted near the center comes out clean.            8 servings

 

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)

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Portobella Pocket Fajitas

May 30, 2014 Leave a Comment

 

Portabella Pocket Fajitas

Portabella Pocket Fajitas

This might be the meatiest vegetarian sandwich you will ever try.  Perfect for any gathering.  You can prepare them just before guests arrive and keep them warm in the oven until serving time.

 

Portobella Pocket Fajitas Recipe

Portobella Pocket Fajitas

4 Tbsp. FAJITA SEASONING

1/4 tsp. CHIPOTLE PEPPER

4 Tbsp. water

2 Tbsp. canola oil

6 Tbsp. lime juice (2-4 limes, depending on size)

2 packages (6 oz. each) sliced portobella mushrooms

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 small zucchini, cut into ¼ inch slices

1 cup Monterey Jack cheese, shredded

1 package large pocket pita breads (usually 5-6 to a package)

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large bowl, mix the FAJITA SEASONING and CHIPOTLE PEPPER with water and let stand about 5 minutes.

Add the canola oil and lime juice; whisk until blended.  Add the mushrooms, bell peppers, onion and zucchini and toss to coat.  Marinate for at least 20 minutes or as long as overnight.  If you marinate overnight, put it in the refrigerator.

Heat a large frying pan over medium-high heat.  Unless your pan is really large, you will probably need to cook the filling in two batches.  Pour the marinated mixture into the hot frying pan and cook until the desired tenderness (about 10-15 minutes), stirring frequently.  Stir in the cheese at the end; it will melt quickly.  This is just enough to hold everything together to make it easy to stuff the pocket breads.  Slice the pocket breads in half and gently open them up.  Spoon the fajita mixture into the pockets and serve warm.         4-6 serving

 

(Recipe for Portobella Pocket Fajitas was in Penzeys Spices catalog)

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Hot ‘n’ Spicy Flank Steak

May 29, 2014 Leave a Comment

 

Hot 'n' Spicy Flank Steak

Hot ‘n’ Spicy Flank Steak

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

www.tasteofhome.com

 

With its flavorful marinade, this flank steak makes a succulent meal.  I received this recipe from a friend, and it’s a family favorite ever been since.

             Julee Wallberg                                                                 Salt Lake City, Utah

 

Hot ‘n’ Spicy Flank Steak Recipe

Hot ‘n’ Spicy Flank Steak

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

3 Tbsp. sherry of reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. canola oil

1 ½ tsp. crushed red pepper flakes

1 ½ tsp. paprika

1 ½ tsp. chili powder

1 ½ tsp. Worcestershire sauce

¾ tsp. seasoned salt

¾ tsp. garlic powder

¾ tsp. dried parsley flakes

1 beef flank steak (1 ½ Lb.)

 

In a large bowl, combine the first 12 ingredients.  Pour 1/3 cup marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate for 1-3 hours, turn the steak over every hour.  Cover and refrigerate remaining marinade for basting.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade.  Let stand 5 minutes before slicing.  Thinly slice steak across the grain.               6 serving

 

(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)

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Swedish Meatballs

May 22, 2014 Leave a Comment
Swedish Meatballs

Swedish Meatballs

 

This recipe, Swedish Meatballs is from Diabetic Connect.  These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce.  Serve over brown rice pilaf spiked with almonds and currents or whole-wheat egg noodles.

 

Swedish Meatballs Recipe

Swedish Meatballs

½ cup finely chopped onion

¼ cup whole-wheat breadcrumbs

¾ tsp. salt, divided

½ tsp. freshly ground pepper

¼ tsp. freshly grated nutmeg

¼ tsp. ground cardamom

8 oz. ground turkey breast

8 oz. ground pork

1 Tbsp. extra-virgin oil

1 lb. button mushrooms, sliced

1 ¼ oz. can reduced-sodium chicken broth

¼ cup flour

½ cup reduced-fat sour cream

¼ cup finely chopped flat-leaf parsley

1 Tbsp. seedless raspberry jam

 

Combine onion, bread crumbs, ¼ tsp. salt, pepper, nutmeg and cardamom in a large bowl.  Add turkey and pork; gently mix to combine (DO NOT OVERMIX).  Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too HOT, until almost cooked through, 10 to 12 minutes.  Transfer to a plate.

Add mushrooms to the pan and increase heat to medium-high.  Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

Whisk broth and flour in a bowl and add to the pan along with the meatballs.  Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes.  Remove from the heat.  Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.           5 servings   (4 meatball 2/3 cup sauce)

*  Freeze cooked meatballs in sauce airtight for up to 3 months.  Defrost before reheating. 

 

(Recipe for Swedish Meatballs came from Diabetic Connect, 2014)

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Easy Curried Shrimp

May 21, 2014 Leave a Comment
Easy Curried Shrimp

Easy Curried Shrimp

 

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

www.tasteofhome.com

 

I like to serve this dish with grapes or green veggies for added color.  It’s also nice with dried coconut or pineapple instead of apricots.

            Donna Stone                                                                      Clearwater, Florida

 

Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice

 

In a large skillet, melt butter.  Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned.  Stir in coconut milk.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.  Stir in apricots; heat through.  Serve with rice.       4 serving

 

(Recipe for Easy Curried Shrimp was on www.tasteofhome.com, 2014)

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Favorite Mexican Lasagna

May 19, 2014 Leave a Comment

 

Favorite Mexican Lasagna

Favorite Mexican Lasagna

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

www.tasteofhome.com

 

Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire

 

Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

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

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving

 

(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)

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Meatball Skillet Meal

May 16, 2014 Leave a Comment

 

Meatball Skillet Meal

Meatball Skillet Meal

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

www.tasteofhome.com

 

With colorful vegetables and nicely seasoned meatballs, this tasty meal-in-one offers a lot of flavors for a little cash.

           Donna Smith                                                                     Victor, New York

 

Meatball Skillet Meal Recipe

Meatball Skillet Meal

½ cup finely chopped fresh mushrooms

1/3 cup quick-cooking oats

2 Tbsp. finely chopped green pepper

2 Tbsp. finely chopped onion

2 Tbsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

1 lb. ground turkey

4 medium carrots, sliced

1 small zucchini, sliced

1 can (14.5 oz.) diced tomatoes, undrained

4 cups hot cooked rice

 

In a large bowl, combine the first 10 ingredients.  Crumble turkey over mixture and mix well.  Shape into 1 ¼ inch balls.

In a large skillet, cook meatballs over medium heat until no longer pink; drain.  Add carrots and zucchini; cook, uncovered for 5 minutes or until tender.  Stir in tomatoes; heat through.  Serve with rice.

6 servings

 

(Recipe for Meatballs Skillet Meal was on www.tasteofhome.com, 2014)

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Grilled Asparagus Medley

May 14, 2014 Leave a Comment
Grilled Asparagus Medley

Grilled Asparagus Medley

 

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

www.tasteofhome.com

 

This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska

 

 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

1 can (2 ¼ oz.) sliced ripe olives, drained

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed

 

In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings

 

(Recipe for Grilled Asparagus Medley was on www.tasteofhome.com, 2014)

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Salsa Chorizo Pizzas

May 13, 2014 Leave a Comment
Salsa Chorizo Pizza

Salsa Chorizo Pizza

 

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

www.tasteofhome.com

 

Grilled pizza is a snap when starting with frozen bread dough.  This version with a Mexican twist features salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Salsa Chorizo Pizzas Recipe

Salsa Chorizo Pizza

Salsa:    3 cups chopped seeded tomatoes

1 medium onion, chopped

2 jalapeno peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1/3 cup minced fresh cilantro

¼ cup lime juice

1 Tbsp. olive oil

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

Pizza:    1 loaf (1 lb.) frozen bread dough, thawed

3 Tbsp. olive oil

2 cups (8 oz.) shredded Mexican cheese blend

½ lb. chorizo, cooked and crumbled

 

In a large bowl, combine the salsa ingredients; set aside.

Divide dough into fourths.  On a lightly floured surface, roll each portion into 8 inch circle.  Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.

Remove from the grill.  Top the grilled side of each pizza with ½ cup cheese, ¼ cup chorizo and ½ cup salsa.  Return to the grill.  Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted.  Refrigerate remaining salsa.          4 servings

(Recipe for Salsa Chorizo Pizzas was on www.tasteofhome.com, 2014)

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Warm Apricot Chicken Salad

May 10, 2014 Leave a Comment

 

Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

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

www.tasteofhome.com

 

This colorful salad is topped with marinated sautéed chicken.  It’s hearty, refreshing our nutritious.  Even our kids like the sweet and tangy flavor.

          Carolyn Popwell                                                                              Lacey, Washington

 

Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad

1 lb. boneless skinless chicken breast, cut into strips

2 Tbsp. orange marmalade

1 Tbsp. reduced-sodium soy sauce

6 fresh apricots, sliced

2 tsp. grated orange peel

½ lb. fresh spinach, stems removed

1 medium sweet red pepper, julienned

1 Tbsp. canola oil

¼ cup ranch salad dressings

¼ cup slivered almonds, toasted

 

In a large bowl, combine the chicken, marmalade and soy sauce.  Refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel.  Place spinach on a serving platter or four salad plates; top with apricots.  In a skillet, sauté red pepper and chicken mixture in oil until chicken is no longer pink.  Remove from heat; stir in salad dressing.  Spoon over spinach and apricots; sprinkle with almonds.          4 servings

 

(Recipe for Warm Apricot Chicken Salad was on www.tasteofhome.com, 2014)

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