Stuffed Zucchini Boats

July 28, 2013 Leave a Comment
Stuffed Zucchini Boats

Stuffed Zucchini Boats

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

www.tasteofhome.com

 This savory side dish is reason enough to give zucchini extra space in your garden.  “I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves,” she suggests.  “They’re also wonderful paired with any meat.” (This recipe is Diabetic Friendly!!)            

       Billie Moss                                                                   El Sobrante, California  

 

Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats

4 medium zucchini

1 egg

1 cup chopped fresh spinach

¾ cups dry bread crumbs

½ cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 can (14.5 oz.) diced tomatoes, drained a finely chopped

1 cup (4 oz.) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket.  In a saucepan, bring 1inch of water to a boil; add basket.  Cover and steam for 5 minutes.  When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼ inch shell.  Set pulp aside. In a bowl, beat egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp.  Spoon into zucchini shells. Place in an ungreased 13×9 inch baking dish Bake, uncovered, at 350 for 20 minutes.  Top each with tomatoes and Swiss cheese.  Bake 5-10 minutes longer or until cheese is melted.          8 servings   (Recipe for Stuffed Zucchini Boats was in tasteofhome.com)

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Taco Casserole

July 27, 2013 Leave a Comment
Taco Casserole

Taco Casserole

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

at www.tasteofhome.com

 

 

When you’re bored with traditional tacos, give this filling main dish a try.  It puts the same Southwestern taste into a comforting casserole.

                               Bonnie King                                                                         Lansing, Michigan

 

Taco Casserole Recipe

Taco Casserole

2 1/2 Lbs. ground beef

2 packages taco seasoning

2/3 cup water

1 can (16 oz.) kidney beans, rinsed and drained

1 cup (4 oz.) shredded Monterey Jack or pepper Jack cheese

2 eggs, lightly beaten

1 cup 2% milk

1 ½ cups biscuit/baking mix

1 cup (8 oz.) sour cream

1 cup (4 oz.) shredded cheddar cheese

2 cup shredded lettuce

1 medium tomato, diced

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

 

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduced heat and simmer for 5 minutes.  Stir in beans.

Spoon meat mixture into a greased 8 inch square baking dish.  Sprinkle with Monterey Jack cheese.  In a large bowl, combine the eggs, milk and biscuit mix until moistened.  Pour over cheese.

Bake, uncovered, at  400 F. for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.  Spread with sour cream.  Top with cheddar cheese, lettuce, tomato and olives.

6-8 servings

 

(Recipe for Taco Casserole was in tasteofhome.com)

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Lemon Chicken and Rice

July 26, 2013 2 Comments
Lemon Chicken and Rice

Lemon Chicken and Rice

This recipe was in the Sunday Newspaper in June, 2013.  It’s for Lemon Chicken and Rice and it’s from a local blogger.

                 Catherine Pappas                                                                            Amityville, New York

 

Lemon Chicken and Rice Recipe

 

Lemon Chicken and Rice

For the chicken:   ½ tsp. salt

½ tsp. black pepper

½ tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. paprika

1 tsp. brown sugar

1 lemon zest and juice

2 lbs. boneless, skinless chicken breast

For the sauce:   3 Tbsp. olive oil

3 cloves garlic, chopped

2 lemon, zest and juice

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. red pepper flakes

¼ to ½ cup chopped fresh Italian parsley

To finish the dish:   Olive oil for sautéing

6 cups cooked white rice

Combine spices, brown sugar, lemon zest and juice in a large bowl.  Slice breast across the grain into ¼ to ½-inch slices.  Toss the chicken in the marinade and cover bowl tightly with plastic wrap or transfer contents to resealable plastic bag.  Marinate, refrigerated, for one hour or up to overnight.

Sauce:  Heat half the olive oil in a small frying pan with the chopped garlic until garlic is fragrant and slightly golden.  In a small bowl combine garlic and oil with remaining sauce ingredients.

Finishing: Film a large (10 to 12 inch) skillet with olive oil over medium heat.  Sauté chicken slices until golden and cooked through, about 2 to 3 minutes on each side depending on thickness.  Do not crowd the pan; work in batches, adding more oil as needed.

Arrange the cooked chicken on top of the white rice.  Drizzle on the sauce and serve.     4-6 servings

 

(Recipe for Lemon Chicken and Rice was in Newsday, Sunday, June 16, 2013; by Catherine Pappas)

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Chili Cheese Dog Casserole

July 24, 2013 Leave a Comment
Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

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

at www.tasteofhome.com

 

Kids and dads alike will dive right into this hearty, comforting dish.  With a crispy cheese topping on a warm cornbread crust, this recipe is a keeper.

                          Taste of Home Test Kitchen                                                         Greendale, Wisconsin

 

Chili Cheese Dog Casserole Recipe

Chili Cheese Dog Casserole

1 pkg. (8 ½ oz.) corn bread/muffin mix

1 cup chopped green pepper

½ cup chopped onion

½ cup chopped celery

1 Tbsp. olive oil

1 pkg. (1 lb.) hot dogs halved lengthwise and cut into bite-size pieces

1 can (15 oz.) chili with beans

2 Tbsp. brown sugar

½ tsp. garlic powder

½ tsp. chili powder

1 cup (4 oz.) shredded cheese, divided

Prepare corn bread batter according to package directions.  Spread half the batter into a greased 8 inch square baking dish; set aside.

In a large skillet, sauté the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; sauté 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in ¾ cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 F. for 28-32 minutes or until a toothpick inserted near the center comes out clean.  Let stand for 5 minutes before serving.        6 servings

(Recipe for Chili Cheese Dog Casserole was in tasteofhome.com)

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Hunter’s Chicken

July 22, 2013 Leave a Comment
Hunter's Chicken

Hunter’s Chicken

This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.

Hunter’s Chicken Recipe

Hunter’s Chicken

1 cup orzo pasta

1 Tbsp. olive oil

10 oz. mushrooms, sliced

1 can (28 oz.) crushed tomatoes

1 red pepper, thinly sliced

1 medium onion, sliced

1 Tbsp. minced garlic

1 tsp. dried basil

1 tsp. oregano

1 tsp. salt

4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise

Chopped fresh parsley

Grated Parmesan cheese

Cook orzo according to package directions; drain and reserve.

In a large nonstick skillet, over high heat, heat oil.  Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.

In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt.  Add chicken thighs; bring to a boil.  Reduce heat, cover and simmer 5 minutes.  Stir in orzo, cover and cook 6 minutes, until chicken is cooked through.  Stir in mushrooms; sprinkle with parsley and cheese.

4 servings

(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)

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Favorite Cola Chicken

July 21, 2013 Leave a Comment
Favorite Cola Chicken

Favorite Cola Chicken

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

at www.tasteofhome.com

 

 

Everyone who tries this chicken asks for the recipe.  They’re surprised to hear that soda is the secret ingredients!

                Jean Jarvis                                                                                          Wautoma, Wisconsin

 

Favorite Cola Chicken Recipe

 

Favorite Cola Chicken

1 can (12 oz.) diet cola

½ cup ketchup

2 to 4 Tbsp. finely chopped onion

¼ tsp. dried oregano

¼ tsp. garlic powder

8     bone-in chicken thighs, skin removed

In a large skillet, combine first five ingredients.  Bring to a boil; boil for 1 minute.  Add chicken; stir to coat.  Reduce heat to medium; cover and simmer for 20 minutes.

Uncover, simmer for 45 minutes or until a meat thermometer reads 180 F.       4 servings

 

(Recipe for Favorite Cola Chicken was in tasteofhome.com)

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Bacon Vegetable Quiche

July 19, 2013 Leave a Comment
Bacon Vegetable Quiche

Bacon Vegetable Quiche

 

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

at www.tastaofhome.com

This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia

 

Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings

 

 

(Recipe for Bacon Vegetable Quiche was in www.tasteofhome.com)

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Potluck Spareribs

July 18, 2013 Leave a Comment
Potluck Spareribs

Potluck Spareribs

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

at www.tasteofhome.com

 

These ribs are guaranteed pleasers at potlucks.  I always bring home an empty dish.

              Sheri Kirkman                                                                                     Lancaster, New York

 

Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans.  Cover tightly with foil.  Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans.  Combine the remaining ingredients; pour over ribs.  Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.  Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.          12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)

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Mexican Lasagna

July 17, 2013 Leave a Comment
Mexican Lasagna

Mexican Lasagna

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

www.tasteofhome.com

 

I collect cookbooks and recipes (this one is from my son’s mother-in-law).  My husband teases me that I won’t live long enough to try half of the recipes in my files!

                              Rose Ann Buhle                                                                                                Minooka, Illinois

 

Mexican Lasagna Recipe

Mexican Lasagna

2 Lbs. ground beef

1 can (16 oz.) refried beans

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

2 Tbsp. taco seasoning

2 Tbsp. hot salsa

4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided

12 oz. uncooked lasagna noodles

1 jar (16 oz.) mild salsa

2 cups water

2 cups (16 oz.) sour cream

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

3 green onions, chopped

1 medium tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13×9 inch baking dish, layer a third of the noodles and meat mixture.  Sprinkle with 1 cup of cheese.  Repeat layers twice.

Combine mild salsa and water; pour over top.  Cover and bake at 350 F. for 1hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.  Bake uncovered 5 minutes longer.  Let stand for 10-15 minutes before cutting.           12 servings

(Recipe for Mexican Lasagna was in tasteofhome.com)

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Ginger-Lime Teriyaki Salmon

July 15, 2013 Leave a Comment
Ginger-Lime Teriyaki Salmon

Ginger-Lime Teriyaki Salmon

This recipe appeared in Newsday on May 16, 2013.  My husband loves salmon, so he might like to give this Ginger-Lime Teriyaki Salmon a try…I might even try it.

 

Ginger-Lime Teriyaki Salmon Recipe

Ginger-Lime Teriyaki Salmon

2 Tbsp. lime juice

3 tbsp. lower-sodium soy sauce

1 Tbsp. honey

2 tsp. minced ginger

4  (6 oz.) pieces salmon fillet

 

Combine lime juice, soy sauce, honey and ginger in baking dish just large enough to hold salmon in a single layer, and whisk until honey is dissolved.  Place the fish in the baking dish, skin side up, marinate 15 minutes, turning every (5) five minutes.

Heat broiler.  Transfer salmon, skin side up, to a baking sheet coated with cooking spray.  Broil 5 to 6 minutes, turn over and broil 2 minutes, until fish is cooked to desired degree of doneness and tops are brown.           4 servings

 

(Recipe for Ginger-Lime Teriyaki Salmon was in Newsday, Thursday, May 16, 2013)

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