Honey-Pecan Baked Cod

July 30, 2013 Leave a Comment
Honey-Pecan Baked Cod

Honey-Pecan Baked Cod

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

www.tasteofhome.com

 

One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we’ve tried to re-create.  We enjoy this tasty version with fresh or frozen cod often. (This is a Diabetic Friendly recipe!!)

            Lana German                                                                              Lenoir, North Carolina

 

Honey-Pecan Baked Cod Recipe

Honey-Pecan Baked Cod

3 Tbsp. honey

2 Tbsp. butter, melted

1 Tbsp. reduced-sodium soy sauce

1 ½ tsp. lemon-pepper seasoning

½ tsp. garlic powder

¼ tsp. season salt

1 ½ cups finely chopped pecans

6 cod fillets (6 oz. each)

Preheat oven to 400 F.  In a shallow bowl, combine first (6) six ingredients.  Place pecans in another shallow bowl.  Dip fillets in honey mixture, then coat with pecans.

Place in a greased 13×9 inch baking dish.  Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.         6 servings

 

(Recipe for Honey-Pecan Baked Cod was in tasteofhome.com)

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Raspberry Fudge Torte

July 29, 2013 Leave a Comment
Raspberry Fudge Torte

Raspberry Fudge Torte

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

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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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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Creamy Watermelon Pie

July 25, 2013 Leave a Comment
Creamy Watermelon Pie

Creamy Watermelon Pie

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

www.tasteofhome.com

 

This simple pie is so refreshing that it never lasts long on warm summer days.  Watermelon and a few convenience items make it a delightful dessert that doesn’t take much effort.

       Velma Beck                                                                                                 Carlinville, Illinois

 

Creamy Watermelon Pie Recipe

Creamy Watermelon Pie

 

1 pkg. (3 oz.) watermelon gelatin

¼ cup boiling water

1 carton (12 oz.) frozen whipped topping, thawed

2 cups cubed seeded watermelon

1 graham cracker crust (9 inches)

 

In a large bowl, dissolve gelatin in boiling water.  Cool to room temperature.  Whisk in whipped topping; fold in watermelon.  Spoon into crust.  Refrigerate for 2 hours or until set.              6-8 servings

 

(Recipe for Creamy Watermelon Pie was in tasteofhome.com)

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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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Berry Smoothie Pie

July 23, 2013 Leave a Comment
Berry Smoothie Pie

Berry Smoothie Pie

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

at www.tasteofhome.com

 

 

This refreshing dessert is so beautiful and tastes sensational.  Your family will love it, just like mine!  (This recipe is also good for DIABETICS!!!)

                                 Jill Bonanno                                                                                       Prineville, Oregon

 

Berry Smoothie Pie Recipe

Berry Smoothie Pie

1 pkg. (3 oz.) sugar-free strawberry gelatin

1/3 cup reduced-calorie reduced-sugar cranberry juice

¾ cup (6 oz.)  raspberry yogurt

3 cups chopped fresh strawberries

1 reduced-fat graham cracker curst (8 inches)

Fat-free whipping topping, optional

In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute.  Microwave on high for 40 seconds; stir.  Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended.  Pour into crust.  Refrigerate for 4 hours or until set.  Serve with whipped topping if desired.

6 servings

 

(Recipe for Berry Smoothie Pie 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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