Savory Herb Corn Muffins

September 12, 2013 Leave a Comment

 

Savory Herb Corn Muffins

Savory Herb Corn Muffins

I got this recipe from the “Eating Well magazine.  Why don’t you give this Savory Herb Corn Muffins a try?

Savory Herb Corn Muffins Recipe 

Savory Herb Corn Muffins

Cooking spray

½ Tbsp. olive oil

½ cup finely diced onion

½ cup finely diced mushrooms

½ cup finely diced red pepper

1 cup chopped fresh spinach

1 (14 to 17 oz.) box corn muffin mix

6 oz. Cabot Seriously Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 1 ½ cups)

1 Tbsp. dried thyme leaves

1 tsp. dried rosemary leaves, crumbled

2/3 cup Cabot 2% Plain Greek Style Yogurt

2 large eggs

Preheat oven to 400 F.  Coat insides of 12 hole muffin tin with cooking spray.

Heat oil in large skillet over medium-high heat.  Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes.  Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains.  Fill each muffin cup about two thirds full.

Bake for 15 to 20 minutes or golden brown on top and toothpick inserted in center comes out clean.

 

(Recipe for Savory Herb Corn Muffins came from Eating Well Magazine, October 2013)

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Grilled Fajitas

August 19, 2013 Leave a Comment
Grilled Fajitas

Grilled Fajitas

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

www.tasteofhome.com

 

A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family.  It’s a fun and satisfying summer main dish using garden fresh peppers and onions.

                 Cheryl Smith                                                      The Dalles, Oregon

 

Grilled Fajitas Recipe

Grilled Fajitas

1 beef flank steak (about1 Lb.)

1 envelope onion soup mix

¼ cup canola oil

¼ cup water

2 garlic cloves, minced

1 tsp. grated lime peel

1 tsp. ground cumin

½ tsp. dried oregano

¼ tsp. pepper

1 medium onion, thinly sliced

Green, sweet red and/or yellow peppers, julienned

1 Tbsp. canola oil

8 flour tortillas (8 inches), warmed

Sour cream and lime wedges, optional

 

In a large resealable plastic bag, combine the first nine ingredients; add steak.  Seal bad; turn to coat.  Cover and refrigerate 4 hours or overnight.

Drain and discard marinade.  Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F.; medium, 160 f.; well done, 170 F.)

Meanwhile, in a small skillet, sauté onion and peppers for 3-4 minutes or until crisp-tender.  Slice meat into thin strips across the grain; place on tortillas.  Top with vegetables; roll up.  Serve with sour cream and lime wedges if desired.              4 servings

 

(Recipe for Grilled Fajitas was in tasteofhome.com)

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Burritos

May 5, 2013 Leave a Comment
Burritos

Burritos

Aeleen Frisch shares, “The filling freezes well.  You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe

Burritos

2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1   10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces

1 tsp. (heaping) CALIFORNIA SEASONED PEPPER

1 tsp. GRANULATED GARLIC POWDER

½ tsp. MEDIUM CHILI POWDER PEPPER

2tsp. GROUND ANCHO CHILI PEPPER

¼ tsp. (scant) CAYENNE PEPPER

¼ tsp. CRUSHED JALAPENO PEPPER

2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8   10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat.  Add the onion and red pepper and cook until softened, 3-4 minutes.  Add the beans, scallions, SPICES, milk and salt (if using).  Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas.  You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan.  Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.  For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado.  Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)

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Surf ‘n’ Turf Dinner

February 12, 2013 Leave a Comment
Surf 'n' Turf Dinner

Surf ‘n’ Turf Dinner

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

 

Beef and seafood makes a tantalizing twosome in this classic entrée.

                                Coleen Gonring                                                      Brookfield, Wisconsin

Surf ‘n’ Turf Dinner Recipe

Surf ‘n’ Turf Dinner

2 tsp. finely chopped onion

1 garlic clove, minced

1 Tbsp. olive oil, divided

1 Tbsp. butter, divided

2 Tbsp. beef broth

8 uncooked medium shrimp (about ¼ Lb.), peeled and deveined

2 tsp. minced fresh parsley

2 beef tenderloin steak (6 oz. each, 1 ½ – 2 inch thick)

In a small skillet, sauté the onion in garlic in 1 ½ teaspoons oil and 1 ½ teaspoons butter until tender.  Add broth; cook and stir for 1 minute.  Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes.  Stir in parsley.  Cut a pocket in each steak; place three shrimp in each pocket.  Cover remaining shrimp in broth mixture; keep warm.

In a large skillet, heat remaining oil and butter over medium-high heat.  Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once.  Top with reserved shrimp and broth mixture.       2 servings

 

(Recipe for Surf ‘n’ Turf Dinner is from www.tasteofhome.com, 2012)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Italian Sausage Pasta with Basil

December 29, 2012 Leave a Comment

 

 

Italian Sausage Pasta with Basil

Italian Sausage Pasta with Basil

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Italian Sausage Pasta with Basil/John Shea/The Greco Family “Cook”Book

Italian Sausage Pasta with Basil

1Lb. hot Italian sausage, casings removed

1 large onion, chopped

2 medium green bell pepper, seeded and chopped

4 cloves garlic, minced

1 (35oz.) can plum tomatoes, with liquid

1 Lb. Vermicelli pasta, dry (not coiled, but straight)

¾ Tbsp. dry basil

1/3 cup parsley (fresh), chopped

¾ cup parmesan cheese, grated

2/3 cup olive oil

 

Crumble the sausage into bite-sized pieces into a wide and deep frying pan.  Cook the sausage over medium heat, stirring often until meat is lightly browned.  Add onion and bell pepper; continue to cook, stirring until onion is soft, but not brown (about 5 minutes).  Spoon off and discard excess fat.

Put tomatoes into a dish and break them up with a fork/spoon into smaller pieces.  Stir the tomatoes, their liquid, and garlic into the pan.  Increase heat to medium-high and bring the mixture to a boil.  Once boiling, reduce the heat and boil gently, uncovered, stirring often, until slightly thickened (about the 10-15 minutes).

Meanwhile, cook the Vermicelli.  While Vermicelli water is boiling or while the pasta is cooking, place a large, oven-proof serving bowl into your oven, set at a low temperature (150 F.) to  get the bowl warm.  Remove the bowl from the oven and combine the basil, parsley, cheese and olive oil in the bowl.  Add the cooked Vermicelli to the bowl and mix it lightly with those ingredients (this will require 2 forks).

Top this mixture with the sausage-tomato sauce from the frying pan and mix well.  Serve with freshly grated Parmesan cheese and Italian bread.               Serves 4-6 

(Recipe for the Italian Sausage Pasta with Basil was in the Greco Family “Cook”Book. John Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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