Taste of Summer Chicken

September 8, 2013 Leave a Comment

 

Taste of Summer Chicken

Taste of Summer Chicken

This recipe is for Taste of Summer Chicken, it’s from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

 

Taste of Summer Chicken Recipe 

Taste of Summer Chicken

¾ cup Italian far-free salad dressing

¾ cup unsweetened pineapple juice

¾ cup white wine or white grape juice

6 boneless skinless chicken breast halves (1 ½ Lbs.)

In a large reusable plastic bag, combine the salad dressing, pineapple juice and wine/or grape juice.  Add the chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear.

 

(Recipe for Taste of Summer Chicken came from Best of Diabetic Connect “Low-Carb Recipes”)

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Buttery Almond Green Beans

September 7, 2013 Leave a Comment
Buttery Almond Green Beans

Buttery Almond Green Beans

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

 

 

Toasted almonds add crunch to this no-fuss treatment for fresh beans.  They get extra flavor from convenient onion soup mix and Parmesan cheese.

                Edna Hoffman                                                                  Hebron, Indiana

 

Buttery Almond Green Beans Recipe 

Buttery Almond Green Beans

2 Lbs. fresh green beans, trimmed

2 cups water

1 envelope onion soup mix

2/3 cup slivered almonds, toasted

2 Tbsp. grated Parmesan cheese

1 tsp. paprika

6 Tbsp. butter, melted

In a large saucepan, combine the beans, water and soup mix.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until beans are crisp-tender.

In a large bowl, combine the almonds, cheese and paprika.  Drain beans; drizzle with butter and sprinkle with almond mixture.  Toss to coat.             8 servings

 

(Recipe for Buttery Almond Green Beans was in tasteofhome.com)

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Blueberry Cheesecake

September 6, 2013 Leave a Comment
Blueberry Cheesecake

Blueberry Cheesecake

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

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:   2 pkg. (8 oz. each) cream cheese, softened

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

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Peachy Pork Ribs

September 4, 2013 Leave a Comment
Peachy Pork Ribs

Peachy Pork Ribs

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

 

These meaty ribs are great picnic fare.  First bake them to make them tender, and then simply finish them off on the grill with a fruity basting sauce.

 

                Tom Arnold                                                        Milwaukee, Wisconsin

 

Peachy Pork Ribs Recipe 

Peachy Pork Ribs

2 racks pork baby back ribs (4 Lbs.), cut into servings-size pieces

½ cup water

3 medium ripe peaches, peeled and cubed

2 Tbsp. chopped onions

2 Tbsp. butter

1 garlic clove, minced

3 Tbsp. lemon juice

2 Tbsp. orange juice concentrate

1 Tbsp. brown sugar

2 tsp. soy sauce

½ tsp. ground mustard

¼ tsp. salt

¼ tsp. pepper

Place ribs in a shallow roasting pan; add water.  Cover and bake at 325 F. for 2 hours.

Meanwhile, for sauce, place peaches in a blender; cover and process until blended until blended.  In a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.

Drain ribs.  Spoon some of the sauce over ribs.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill, covered, over medium heat for 8 to 10 minutes or until browned, turning occasionally and brushing with sauce.             4 servings

 

(Recipe for Peachy Pork Ribs was in tasteofhome.com)

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Blackberry Cheese Pie

September 2, 2013 Leave a Comment
Blackberry Cheese Pie

Blackberry Cheese Pie

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

 

This pie is great to serve at church potlucks because it has a memorable taste and look.  The citrus tang really goes well with the colorful berries and velvety cream cheese filling.

 

Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

2 packages (3 oz. each) cream cheese, softened

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar.  Fold in whipped cream.  Transfer to pastry shell.  Refrigerate for 30 minutes.

In a small saucepan, combine sugar and cornstarch.  Gradually whisk in juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Mash ½ cup of berries; stir into juice mixture.  Cool for 10 minutes, stirring several times.  Fold in remaining berries.  Spoon over cream cheese mixture.

Cover and refrigerate for at least 4 hours.  Refrigerate leftovers.             6-8 servings

 

(Recipe for Blackberries Cheese Pie was in tasteofhome.com)

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