Shrimp & Tortellini in Tomato Cream for Two

February 14, 2014 Leave a Comment
Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

 

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

 

This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida

 

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

 

Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings

 

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

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Broccoli Soup

February 13, 2014 Leave a Comment
Broccoli Soup

Broccoli Soup

 

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

www.tasteofhome.com

 

This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg.  When it comes to broccoli recipes, this is one of my favorite.

            Marion Tipton                                                                  Phoenix, Arizona

 

Broccoli Soup Recipe

Broccoli Soup

4 cups chicken broth

2 to 2 ½ lbs. fresh broccoli spears, cut into florets

½ cup chopped green onions

1 Tbsp. canola oil

¼ cup flour

1 tsp. salt

¼ tsp. ground nutmeg

1/8 tsp. pepper

1 cup half-and-half

 

In a large saucepan, bring broths to a boil; add broccoli.  Reduce heat; cover and simmer until tender, about 10 minutes.

Meanwhile, in a small skillet, sauté onions in oil until tender; stir into broth.  Remove from heat; cool 10-15 minutes.  Puree in small batches in a blender or food processor until smooth.  Return all to the saucepan; set aside.

In a small pan, combine flour, salt, nutmeg and pepper.  Slowly add cream, stirring constantly.  Bring to a boil over medium heat.  Cook and stir for 2 minutes or until slightly thickened.  Gradually stir into broccoli mixture.  Return to the heat; cook over medium until heated through, stirring occasionally.         4 servings

 

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

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Chocolate Cherry Truffles

February 12, 2014 Leave a Comment
Chocolate Cherry Truffles

Chocolate Cherry Truffles

 

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

www.tasteofhome.com

 

My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I’d received as a gift and some dried cherries I had on hand.  It is an annual favorite of my friends and family.

        Gerry Cofta                                                                        Milwaukee, Wisconsin

 

Chocolate Cherry Truffles Recipe

Chocolate Cherry Truffles

 

1 cup finely chopped dried cherries

¼ cup cherry brandy

11 oz. 53% cacao dark baking chocolate, chopped

½ cup heavy whipping cream

1 tsp. cherry extract

Coating:   4 oz. milk chocolate, chopped

4 oz. dark chocolate, chopped

Melted dark, milk and white chocolate and pearl dust

In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.

Place dark chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Stir in extract and soaked cherries with liquid.  Cool to room  temperature, stirring occasionally.  Refrigerate for 1 hour or until firm.

Shape into 1 inch balls.  Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave, melt milk chocolate; stir until smooth.  Dip half of the balls into milk chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.

Melt dark chocolate; stir until smooth.  Dip remaining balls into dark chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Drizzle with melted chocolate and decorate with pearl dust as desired.  Store in an airtight container in the refrigerator.           4 dozen

 

(Recipe for Chocolate Cherry Truffles was on www.tasteofhome.com, 2013)

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Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

 

Best Coconut Chocolate Cake

Best Coconut Chocolate Cake

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

www.tasteofhome.com

 

I hope other families enjoy this coconut chocolate cake as much as my family does.

            Dorothy West                                                                    Nacogdoches, Texas

 

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

 

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping:   1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, cocoa.  Cook and stir until butter is melted; add to dry ingredients.  Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from heat; stir in coconut.  Immediately sprinkle I cup almonds over cake.  Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted.  Drizzle over almonds.  Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

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Fried Pickles

February 9, 2014 Leave a Comment
Fried Pickles

Fried Pickles

 

This recipe, Fried Pickles is from Diabetic Connect.  Just one bite and you’ll be HOOKED!!  The crispy, seasoned breading is baked instead of fried, cutting the fat and calories.  Try it ONCE…and you’ll be back for more.

Fried Pickles Recipe

Fried Pickles

Seasoned Egg Wash:   1 egg

1 tsp. Mrs. Dash seasoning mix, blend

1/3 cup heavy whipping cream

1/3 cup Lea & Perrins Worcestershire Sauce

1/3 tsp. Tabasco sauce

Seasoned Dip:   1 ½ cups crushed pork rinds

½ Tbsp. paprika

1 Tbsp. garlic salt

2 tsp. black pepper

12 oz. whole dill pickles

Mix together the egg wash, whip, set aside.

Mix ingredients for seasoned dip in shallow dish.

Slice pickles 1/8 inch thickness.

Dip into seasoned egg wash then into seasoned dip.

Place in foil lined pan, bake at 350 F. for 20 minutes.  Enjoy!!

 

(Recipe for Fried Pickles came from Diabetic Connect, 2013)

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Butternut Soup with Parmesan Croutons

February 8, 2014 Leave a Comment
Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

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

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Salmon Cutlets with Pineapple Salsa

February 7, 2014 Leave a Comment
Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

 

This recipe, Salmon Cutlets with Pineapple Salsa is from Diabetic Connect.   Here’s one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa:   5 ½ oz. fresh pineapple, roughly chopped

2 springs onions (green onions), finely chopped

1 fresh red chili, seeded and chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa came from Diabetic Connect, 2014)

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Super Easy Oven Baked Buffalo Chicken Fingers

February 6, 2014 Leave a Comment
Super Easy Oven Baked Buffalo Chicken Fingers

Super Easy Oven Baked Buffalo Chicken Fingers

 

Baking instead of deep-frying makes these mouth-watering chicken fingers easier to prepare and lower in fat.

Super Easy Oven Baked Buffalo Chicken Fingers Recipe

Super Easy Oven Baked Buffalo Chicken Fingers

 

¼ cup buffalo wing hot sauce

1 ¼ cups Progresso plain panko crispy bread crumbs

½ tsp. paprika (I add extra paprika as well as cayenne because I like mine a bit more spicy)

¼ tsp. salt

2 Tbsp. butter or margarine, melted

1 Lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2 inch-thick) strips

Heat oven to 425 F.  Line cookie sheet with foil; spray foil with cooking spray.  (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray).

In shallow dish, place buffalo wing sauce.  In another shallow dish, mix bread crumbs, paprika, salt and butter.  Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture.  Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.

These can be served with celery and ranch dressing; but the ranch dressing is not calculated into the nutritional info.

 

(Recipe for Super Easy Oven Baked Buffalo Chicken Fingers came from Diabetic Connect, 2014)

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Vegetarian Red Bean Chili

February 3, 2014 Leave a Comment
Vegetarian Red Bean Chili

Vegetarian Red Bean Chili

 

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

www.tasteofhome.com

 

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great.  It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else.  I top bowls with shredded cheddar cheese.

           Connie Barnett                                                                 Athens, Georgia

 

Vegetable Red Bean Chili Recipe

Vegetarian Red Bean Chili

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

2 can (8 oz. each) no-salt-added tomato sauce

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 package (12 oz.) frozen vegetarian meat crumbles

1 large onion, chopped

1 to 2 Tbsp. chili powder

1 Tbsp. ground chili

2 garlic cloves, minced

1 tsp. pepper

½ tsp. salt

½ tsp. cayenne pepper

Sour Cream and shredded cheddar cheese, optional

 

In a 4 quart slow cooker, combine all ingredients.  Cover and cook on low for 5-6 hours or until heated through.  Serve with sour cream and cheddar cheese, if desired.              6 servings (2 quarts)

 

(Recipe for Vegetarian Red Bean Chili was on www.tasteofhome.com, 2014)

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