Breakfast Crepes with Berries

March 11, 2014 Leave a Comment
Breakfast Crepes with Berries

Breakfast Crepes with Berries

 

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

www.tasteofhome.com

 

This speedy dish really hits the spot and tied everything together beautifully!  The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles.  This dish is Diabetic Friendly.

        Jennifer Weisbrodt                                                         Oconomowoc, Wisconsin

 

Breakfast Crepes with Berries Recipe

Breakfast Crepes with Berries

1 ½ cups fresh raspberries

1 ½ cups fresh blackberries

1 cup (8 oz.) sour cream

½ cup confectioners’ sugar

1 carton (6 oz.) orange crème yogurt

1 Tbsp. lime juice

1 ½ tsp. grated lime peel

½ tsp. vanilla

1/8 salt

8 prepared crepes (9 inches)

In a large bowl, combine raspberries and blackberries; set aside.  In a small bowl, combine sour cream and confectioners’ sugar until smooth.  Stir in the yogurt, lime juice, lime peel, vanilla and salt.

Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.  Roll up; drizzle with remaining sour cream mixture.  Serve immediately.          8 servings

 

(Recipe for Breakfast Crepes with Berries was on www.tasteofhome.com, 2014)

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Grilled Shrimp Remoulade

March 10, 2014 Leave a Comment
Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

 

This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings

 

(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)

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Meatball Stew

March 8, 2014 Leave a Comment
Meatball Stew

Meatball Stew

 

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

www.tasteofhome.com

 

Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland

 

Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley

 

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings

 

(Recipe for Meatball Stew was on www.tasteofhome.com, 2014)

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Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

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

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

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

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Spinach & Ricotta Ravioli

March 6, 2014 Leave a Comment

 

Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2

 

These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.

 

Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.

 

(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)

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Slow Cooker Short Ribs

March 4, 2014 Leave a Comment
Slow Cooker Short Ribs

Slow Cooker Short Ribs

 

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

 

These ribs are an easy alternative to traditionally braised short ribs – you don’t need to pay any attention to them once you get them in the slow cooker.

           Rebekah Beyer                                                                  Sabetha, KS

 

Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

3 lbs. bone-in beef short ribs

½ tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

4 medium carrots, cut into 1 inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into ½ inch wedges

6 garlic cloves, minced

1 Tbsp. tomato paste

2 cups dry red wine or beef broth

4 tsp. cornstarch

3 Tbsp. cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.

Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste; cook 1 minute.  Stir in wine.  Bring to a boil; cook 10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix cornstarch and water until smooth; gradually stir into pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables with gravy.

 

(Recipe for Slow Cooker Short Ribs was on Taste of Home, Family Time, Feb./Mar.  2014)

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Crab-Stuffed Mushrooms with Caramelized Onions

March 2, 2014 Leave a Comment

 

Crab-Stuffed Mushrooms with Caramelized Onions

Crab-Stuffed Mushrooms with Caramelized Onions

This recipe for Crab-Stuffed Mushrooms with Caramelized Onions was in the Sunday paper. Hope all of you enjoy it!

           Margaret Heinemann                                                   New Hyde Park, New York

                                       

Crab-Stuffed Mushrooms with Caramelized Onions Recipe

Crab-Stuffed Mushrooms with Caramelized Onions

6 Tbsp. butter

2 medium onions, finely chopped

¼ tsp. sugar

1 Lb. large white mushrooms

3 garlic cloves, minced

8 oz. lump crabmeat

1 to 1 ½ plain bread crumbs

½ cup grated Parmesan cheese

2 eggs

1 tsp. lemon zest

2 tsp. fresh lemon juice

¼ cup chopped fresh parsley

¼ tsp. salt or more to taste

½ tsp. black pepper

Olive oil

Lemon wedges

Melt 3 tablespoons of butter in a large skillet over medium-low heat.  Add the onion and sauté until softened.  Add a ¼ teaspoon of sugar to onions and cook, stirring often, until caramelized.

Wash mushrooms and trim away the hard ends of the stems.  Carefully take the rest of the stems off and chop them finely.

Add the mushrooms stems and minced garlic to caramelized onions and sauté until tender.

In a large bowl, combine the onion mixture, crabmeat, bread crumbs, cheese, eggs, lemon zest and juice, parsley, salt and pepper.  Melt remaining three tablespoons of butter and add to the mix.

Place mushrooms caps into well-greased baking dish.  Fill the caps with the mixture, pressing down to fill each one generously.

Drizzle a bit of olive oil on top of the mushrooms before baking to help brown them.  Bake until browned on top and hot throughout, 35 to 45 minutes.  Serve hot, garnished with lemon wedges.

12 to 24 serve as appetizer / 6 to 8 serve as main course

Tips:  To caramelize the onions, cook them low and slow.  And don’t add the garlic until the onions are just about done, or it will get bitter.  You can stuff the mushrooms in advance and refrigerate them for a day or two.  Don’t ship the olive oil at the end.  It will help brown the mushrooms and keep the filling moist.

 

(Recipe for the Crab-Stuffed Mushrooms with Caramelized Onions was in Sunday, Newsday, January, 2014)

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Hot Cocoa Soufflé

February 28, 2014 Leave a Comment
Hot Cocoa Souffle

Hot Cocoa Souffle

 

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

www.tasteofhome.com

 

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé.  It was so easy – and absolutely delicious.

          Joan Hallford                                                                    N. Richland Hills, Texas

 

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes.  Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar.  Gradually whisk in milk.  Bring to a boil, stirring constantly.  Cook and stir 1-2 minutes longer or until thickened.  Stir in butter.  Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly.  Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form.  With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain.  Fold in remaining egg whites until combined.

Transfer to prepared dish.  Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set.  Serve immediately.               6 servings

 

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)

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Shrimp Saffron Risotto

February 27, 2014 Leave a Comment
Shrimp Saffron Risotto

Shrimp Saffron Risotto

 

I got this recipe in Newsday, January 23, 2014.  It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good.  So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.

 

Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto

 

5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil

 

Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat.  Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes.  Add the rice and cook, stirring 1 minute until it is well coated.  Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed.  Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed.  Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition.  This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through.  Remove from the heat and stir in the pepper and basil.  Add salt to taste and serve immediately.         4 servings

 

(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)

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Cracklin’ Wings

February 25, 2014 Leave a Comment
Cracklin' Wings

Cracklin’ Wings

This recipe, Cracklin’ Wings is from Diabetic Connect.   Dig in!

 

Cracklin’ Wings Recipe

Cracklin’ Wings

24 whole chicken wings

1 cup flour

1 tsp. garlic powder

½ tsp. celery seed

¼ tsp. ground chipotle pepper

½ tsp. salt

½ tsp. pepper

Optional:   ½ cup butter

4 ½ oz. hot sauce (Frank’s)

1 Tbsp. white vinegar

1 lime, juiced

 

Wash chicken wings and pat dry.  Separate drummies from paddles, and cut off wing tips.

In 2 cookie sheets with foil and spray with nonstick cooking spray.  Put flour, pepper, garlic powder and salt in ziplock bag; shake to mix.  Add wing pieces, a few at a time, and shake to coat.  Put flour-coated wings on foil-covered cookie sheets.  Bake in ore-heated 375 F. oven to 1 ½ hours, moving wings pieces around after 45 minutes so they won’t stick to the foil.

When wings are done, melt butter in medium saucepan.  Add hot sauce, vinegar, and lime juice.  Turn off heat.  Toss wings with sauce; and serve.

 

(Recipe for Cracklin’ Wings came from Diabetic Connect, 2014

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