Grilled Asparagus Medley

May 14, 2014 Leave a Comment
Grilled Asparagus Medley

Grilled Asparagus Medley

 

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

www.tasteofhome.com

 

This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska

 

 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

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

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed

 

In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings

 

(Recipe for Grilled Asparagus Medley was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Salsa Chorizo Pizzas

May 13, 2014 Leave a Comment
Salsa Chorizo Pizza

Salsa Chorizo Pizza

 

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

www.tasteofhome.com

 

Grilled pizza is a snap when starting with frozen bread dough.  This version with a Mexican twist features salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Salsa Chorizo Pizzas Recipe

Salsa Chorizo Pizza

Salsa:    3 cups chopped seeded tomatoes

1 medium onion, chopped

2 jalapeno peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1/3 cup minced fresh cilantro

¼ cup lime juice

1 Tbsp. olive oil

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

Pizza:    1 loaf (1 lb.) frozen bread dough, thawed

3 Tbsp. olive oil

2 cups (8 oz.) shredded Mexican cheese blend

½ lb. chorizo, cooked and crumbled

 

In a large bowl, combine the salsa ingredients; set aside.

Divide dough into fourths.  On a lightly floured surface, roll each portion into 8 inch circle.  Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.

Remove from the grill.  Top the grilled side of each pizza with ½ cup cheese, ¼ cup chorizo and ½ cup salsa.  Return to the grill.  Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted.  Refrigerate remaining salsa.          4 servings

(Recipe for Salsa Chorizo Pizzas was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Bread Recipes, Savory Tagged With: , , , , , , , , ,

The Elvis Supreme

May 12, 2014 Leave a Comment
The Elvis Supreme Brownie

The Elvis Supreme Brownie

 

EveryDay with Rachael Ray

 

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972.  It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine.  I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

 1/3 cup flour

Preheat the oven to 350 F.  Line an 8 inch square baking pan with foil, leaving a 2 inch overhang.  Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt.  Whisk until creamy, about 1 minute.  Add the eggs, one at a time, whisking well between additions.  Add the cocoa powder and flour; stir until just blended.  Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.  Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla.  Spread over cooled brownies in the pan.  Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes.  Using the foil overhang, lift the brownies out of the pan.  Cut into squares, and enjoy.

 

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life!  EveryDay with Rachael Ray, May 2014)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , , , ,

Warm Apricot Chicken Salad

May 10, 2014 Leave a Comment

 

Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

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

www.tasteofhome.com

 

This colorful salad is topped with marinated sautéed chicken.  It’s hearty, refreshing our nutritious.  Even our kids like the sweet and tangy flavor.

          Carolyn Popwell                                                                              Lacey, Washington

 

Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad

1 lb. boneless skinless chicken breast, cut into strips

2 Tbsp. orange marmalade

1 Tbsp. reduced-sodium soy sauce

6 fresh apricots, sliced

2 tsp. grated orange peel

½ lb. fresh spinach, stems removed

1 medium sweet red pepper, julienned

1 Tbsp. canola oil

¼ cup ranch salad dressings

¼ cup slivered almonds, toasted

 

In a large bowl, combine the chicken, marmalade and soy sauce.  Refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel.  Place spinach on a serving platter or four salad plates; top with apricots.  In a skillet, sauté red pepper and chicken mixture in oil until chicken is no longer pink.  Remove from heat; stir in salad dressing.  Spoon over spinach and apricots; sprinkle with almonds.          4 servings

 

(Recipe for Warm Apricot Chicken Salad was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Gluten-Free Chocolate Cupcakes

May 9, 2014 Leave a Comment
Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

 

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

www.tasteofhome.com

 

Both my boys have food allergies and really love these cupcakes!  Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour.  This recipe is Diabetic Friendly!

           Desiree Glanzer                                                                                Carpenter, South Dakota

 

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

 

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.  In another bowl, combine the water, oil, vinegar and vanilla.  Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.           1 dozen

 

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Cupcake Recipes Tagged With: , , , ,

Asparagus Ham Swirls

May 8, 2014 Leave a Comment
Asparagus Ham Swirls

Asparagus Ham Swirls

 

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

 

I came across the recipe for this hot appetizer years ago and have made it with friends and co-workers.  Asparagus, ham and cheese combine into a fun finger food.

            Nancy Ingersol                                                                 Midlothian, Illinois

 

Asparagus Ham Swirls Recipe

Asparagus Ham Swirls

14 fresh asparagus spears, trimmed

3 Tbsp. Dijon mustard

16 thin slices fully cooked ham

16 slices process Swiss cheese

2 eggs, beaten

1 cup dry bread crumbs

Canola oil

 

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.  Spread about 1 teaspoon of mustard on each ham slice.  Top with one slice of cheese.

Place an asparagus spear at one end (trim to fit if needed).  Roll up each ham slice tightly; secure with three toothpicks.  Dip ham rolls in egg, then roll in bread crumbs.

In an electric skillet, heat 1 inch of oil to 350 F.  Fry rolls, a few at a time, until golden brown, about 3-4 minutes.  Drain on paper towels; keep warm.

Cut each roll between the toothpicks into three pieces.           4 dozen

 

(Recipe for Asparagus Ham Swirls was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Pomegranate-Strawberry Mousse

May 7, 2014 Leave a Comment
Pomegranate-Strawberry Mousse

Pomegranate-Strawberry Mousse

 

This recipe, Pomegranate-Strawberry Mousse is from Diabetic Connect.  Try any one of the pomegranate juice blends here in place of the plain pomegranate juice.  If you’re using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.

 

Pomegranate-Strawberry Mousse Recipe

 

Pomegranate-Strawberry Mousse

10 oz. fresh or thawed frozen strawberries (about 2 cups)

1/8 tsp. salt

1 envelope unflavored gelatin

½ cup pomegranate juice

1 container (7 oz.) 2% Greek yogurt

¼ cup sugar

 

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over ¼ cup of the pomegranate juice.  Let stand until softened.

Meanwhile, in a small saucepan, combine the remaining ¼ cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar.  Stir the softened gelatin into the saucepan and cook over VERY LOW HEAT, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined.  Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

** Use Splenda in place of sugar to lower the carb count even more. **

 

(Recipe for Pomegranate-Strawberry Mousse came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: No-Bake Recipes Tagged With: , , ,

Pork Tenderloin Medallions with Strawberry Sauce

May 5, 2014 Leave a Comment
Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

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

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

 

Tiramisu Toffee Torte

Tiramisu Toffee Torte

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

www.tasteofhome.com

 

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name.  It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

          Donna Gonda                                                                   North Canton, Ohio

 

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

 

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.  In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in chopped candy bars.

Pour into prepared 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 to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee.  Spread with ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings

 

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , ,

Speedy Southwest Salad

May 2, 2014 Leave a Comment
Speedy Southwest Salad

Speedy Southwest Salad

 

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

www.tasteofhome.com

 

I used leftover corn and black beans I had in the fridge to throw together this sample layered salad.  It’s a big time-saver because it requires little chopping and features a quick dressing.  The crunchy combination is always in demand at our house.

                Kara Ann Goff                                                                   Loveland, Colorado

 

Speedy Southwest Salad Recipe

Speedy Southwest Salad

1 package (10 oz.) ready-to-serve salad greens

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

½ cup ranch salad dressing

½ cup picante sauce

1 cup crushed tortilla chips

½ cup shredded cheddar cheese

½ cup diced tomatoes

 

Place the greens in a large salad bowl.  Top with corn and beans.

In a small bowl, combine the salad dressing and picante; spoon over vegetables; toss to coat.  Sprinkle with the tortilla chips, cheese and tomatoes.  Serve immediately.          6 servings

 

(Recipe for Speedy Southwest Salad was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,
« Older Posts
Newer Posts »

To the Top