Grilled Salmon with Black Bean Salsa

March 27, 2015 Leave a Comment

 

Grilled Salmon with Black Bean Salsa

Grilled Salmon with Black Bean Salsa

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

www.tasteofhome.com

 

Our taste testers raved over this fantastic combination!  The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa.  This one is sure to be a winner with family and friends!

             Diane Halferty                                                                  Corpus Christi

 

Grilled Salmon with Black Bean Salsa Recipe

 

Grilled Salmon with Black Bean Salsa

¼ cup white wine or reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 ½ tsp. brown sugar

1 garlic clove, mined

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

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

½ cup seedless red grapes, chopped

¼ cup fat-free Italian salad dressing

1 Tbsp. canned chopped green chilies

1 tsp. brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar.  Set aside 2 tablespoons mixture for basting.  Stir garlic into remaining mixture.  Place in a large resealable plastic bag; add the salmon.  Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients.  Cover and chill until serving.

Drain and discard marinade.  Using long-handled tongs, moisten paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture.  Serve with salsa.         6 servings

 

(Recipe for Grilled Salmon with Black Bean Salsa was on www.tasteofhome.com, 2015)

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Winter Country Soup

March 2, 2015 Leave a Comment

 

Winter Country Soup

Winter Country Soup

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

www.tasteofhome.com

 

My soup will warm your family up on the chilliest of winter nights!  Featuring smoked sausage, beans and other vegetables, it’s a hearty way to start a meal or a satisfying lunch all by itself!

 

Winter Country Soup Recipe

 

Winter Country Soup

1 package (14 oz.) Johnsonville Smoked Sausage, cut into ¼ inch slices

1 large sweet red pepper, cut into ½ inch pieces

8 shallots, chopped

1 Tbsp. butter

8 cups chopped fresh kale

8 cups vegetable broth (Kitchen Basic)

3 cups frozen corn

1 can (15 ½ oz.) great northern beans, rinsed and drained

½ tsp. cayenne pepper

¼ tsp. pepper

¾ cup uncooked orzo pasta

 

In a Dutch oven, sauté the sausage, red pepper and shallots in butter until vegetables are tender.

Add kale; cover and cook for 2- 3 minutes or until kale is wilted.  Stir in the broth, corn, beans, cayenne and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered for 20 minutes.  Return to a boil.  Stir in orzo.  Cook 8-10 minutes longer or until pasta is tender.        12 servings

 

(Recipe for Winter Country Soup was in www.tasteofhome.com, 2015)

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Quiche Pastry Cups

January 24, 2015 Leave a Comment
Quiche Pastry Cups

Quiche Pastry Cups

 

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

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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Sweet & Spicy Chicken Wings

October 26, 2014 Leave a Comment
Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

 

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

www.tasteofhome.com

 

The meat literally falls off the bones of these wings!!  Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

             Sue Bayless                                                                                        Prior Lake, Minnesota

 

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

 

Cut wings into three sections; discard wing tip sections.  Place chicken in a 4 quart slow cooker.  In a small bowl, combine the remaining ingredients.  Pour over chicken; stir until coated.  Cover and cook on low for 5-6 hours or until chicken juices run clear.         2 ½ dozen

 

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

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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)

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Italian Chicken Chardonnay

January 14, 2014 Leave a Comment

 

Italian Chicken Chardonnay

Italian Chicken Chardonnay

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

www.tasteofhome.com

 

“One day, I needed have dinner ready when we walked in the door after work and school.  So I altered a skillet dish that my family likes into this delicious slow cooker meal, and it was ready and waiting when we got home.  It’s perfect for a weeknight meal but is nice enough for company, too.”

          Judy Armstrong                                                                                Prairieville, Louisiana

 

Italian Chicken Chardonnay Recipe

Italian Chicken Chardonnay

2 tsp. paprika

1 tsp. salt

1 tsp. pepper

¼ tsp. tsp. cayenne pepper

3 Lb. bone-in chicken breast halves, skin removed

½ Lb. baby Portobello mushrooms, quartered

1 medium sweet red pepper, chopped

1 medium onion, chopped

1 can (14 oz.) water-packed artichoke hearts, rinsed and drained

1 ½ cups chardonnay

1 can (6 oz.) tomato paste

3 garlic cloves, minced

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

¼ cup minced fresh parsley

Hot cooked pasta

Shredded Romano cheese

Combine the paprika, salt, pepper and cayenne; sprinkle over chicken.  Place the chicken, mushrooms, red pepper, onions and artichokes in a 5 quart slow cooker.  In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

Cover and cook on low for 5-6 hours or until chicken is tender.  Stir in parsley.  Serve with pasta; sprinkle with cheese.                6 serving

(Recipe for Italian Chicken Chardonnay was on www.tasteofhome.com, 2013)

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Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment
Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

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

 

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

 

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

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Pepperoni Spinach Quiche

June 18, 2013 Leave a Comment
Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

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

www.tasteofhome.com

 

Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit.  It’s great on an antipasto tray, cut into wedges.

                Elly Townsend                                                                                   Summerfield, Florida

 

Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche

1 tube (8 oz.) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 Tbsp. olive oil

1 garlic clove, minced

5 eggs, lightly beaten

½ cup shredded part-skim mozzarella cheese

½ cup frozen chopped spinach, thawed and squeezed dry

¼ cup sliced pepperoni, cut into strips

¼ cup half-and-half cream

2 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil or 1 tsp. dried basil

Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center.  Press onto the bottom and up the sides to form a crust; seal seams.  Set aside.

In a small skillet, sauté red pepper in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat.  In another small bowl, combine the remaining ingredients; stir in red pepper mixture.  Pour into crust.

Bake at 375 F. for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         8 servings

(Recipe for Pepperoni Spinach Quiche was in tasteofhome.com)

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