Wednesday, December 27, 2017

Asparagus with Lemon Parmesan Breadcrumbs

Asparagus with Lemon Parmesan Breadcrumbs
Makes 4 Servings


1 pound asparagus spears, trimmed
Cooking spray
1/3 cup panko
1/4 cup grated Parmesan cheese
2 teaspoons grated lemon rind
1 teaspoon canola oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoons lemon juice
1 teaspoon melted unsalted butter

How to Make It

Preheat broiler to HIGH; arrange rack about 4 inches from heating element.

Arrange asparagus on a foil-lined baking sheet. Coat asparagus with cooking spray.

Broil asparagus 8 minutes or until almost tender, stirring once.

Combine panko, Parmesan cheese, lemon rind, canola oil, pepper, and salt in a bowl. Sprinkle panko mixture over asparagus. Broil 2 minutes; drizzle with lemon juice and melted butter.

Monday, December 18, 2017

Spiced Glazed Turkey

Spiced Glazed Turkey
Makes 8 to 10 Servings

1 12 to 14 lb turkey, thawed if frozen
Kosher salt and freshly ground pepper
1 tsp ground coriander
1 tsp ground allspice
1 small orange, halved
1 shallot, halved
¼ small bunch fresh parsley
4 tbsp unsalted butter, melted
1 ½ cups low sodium chicken broth
½ cup pineapple preserves
1 tbsp apple cider vinegar

1.       Position an oven rack in the lowest position (remove the other racks); preheat to 350F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast side up on a rack set in a large roasting pan.

2.       Combine 2 tbsp salt, 1 tbsp pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and run the juices into the skin, the stuff the squeezed halves into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, the sprinkle with the spice mixture. Tie the legs together with twine and tuck the wings under the body. Pour the broth into the roasting pan.

3.       Microwave the pineapple preserves in a small microwave safe bowl until melted, about 1 minute; strain through a fine mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside.

4.       Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165F, 2 ½ to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze (tent the turkey with foil if the skin gets too dark). Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.

5.       Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle onto your stuffing). Serve the turkey with the defatted drippings.

Saturday, December 16, 2017

Instant Mashed Potato Soup

Instant Mashed Potato Soup
Makes 4 Servings


1 green onion, chopped
1 garlic clove, minced
2 tablespoons butter
4 cups milk
1 1⁄3 cups instant mashed potatoes
1 1⁄2 teaspoons salt
1⁄8 teaspoon pepper


In a saucepan, sauté the green onion & garlic in butter over medium low heat.

Add milk, salt, pepper and instant potato flakes.

Heat to almost boiling, stirring constantly.

Remove from heat.

Garnish with shredded cheese.

Wednesday, December 6, 2017

Spicy Italian Crescent Ring

Spicy Italian Crescent Ring
Makes 6 Servings


2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
½ cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
¼ lb deli sliced ham
¼ lb deli sliced capocollo
½ cup well drained hot pepper rings (from a jar)

Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Friday, October 27, 2017

Super Easy Slow Cooker Pork

Super Easy Slow Cooker Pork
Makes 9 to 12 Servings

3 pounds pork shoulder
1 cup clear carbonated beverage (like club soda or lemon-lime flavored soda)
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon ground oregano
2 tablespoons Worcestershire Sauce
1 cup balsamic dressing
1 Slow Cooker Liner
1 sheet Aluminum Foil

Line your slow cooker with a Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours.

When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the crockpot. The meat should be saucy and moist.

Preheat the oven to 400°F (or use the broil setting if you have that) transfer the mixture to a baking sheet lined with Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting).

Transfer to a serving platter and enjoy on sandwiches, with a baked potato, or however else you want to enjoy it.

Thursday, June 22, 2017

Asian Chicken, Cabbage, & Noodle Salad

Asian Chicken, Cabbage, and Noodle Salad
Makes 4 Servings

1 pkg (3 oz) Ramen soup mix

1 pkg (14 oz) coleslaw blend (cabbage slaw mix)
2 cups shredded or chopped cooked chicken breasts
4 green onions, sliced diagonally
1/3 cup peanuts
½ cup Kraft Lite Asian Toasted Sesame dressing
1 tbsp creamy peanut butter

Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.

Beat dressing and peanut butter with whisk until blended. Add to salad; toss to coat.

Thursday, June 8, 2017

Beef Cheese & Noodle Bake

Beef Cheese and Noodle Bake
Makes 8 Servings


1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided


Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Monday, April 17, 2017

Hamburger Casserole

Hamburger Casserole
Makes 4 Servings

1 lb Yukon gold potatoes, peeled and quartered
Kosher salt and pepper
¼ cup low-fat sour cream
¼ cup whole milk
2 oz extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, chopped
1 large carrot, cut into ¼ in pieces
1 lb lean ground beef (at least 90% lean)
1 tbsp tomato paste
1/8 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 14.5 oz can petite diced tomatoes, drained
1 cup low sodium beef or chicken broth

1.       Heat oven to 425. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 12 to 15 minutes. Mash with sour cream, milk, cheddar and ¼ tsp each salt and pepper.
2.       While the potatoes are cooking, oil in a 10-inch oven safe skillet. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Add the carrot and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
3.       Add the beef and cook, breaking it up with a spoon until no longer pink. Add the tomato paste and cinnamon and cook, stirring, for 1 minute. Add the flour, thyme, and ¼ tsp salt and ½ tsp pepper and cook, stirring for 1 minute.

4.       Add the tomatoes and broth and gently simmer until the liquid and nearly evaporated, 4 to 6 minutes. Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping). Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired.

Thursday, April 13, 2017

Chicken Piccata

Chicken Piccata
Makes 4 Servings


4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Wednesday, February 8, 2017

Beef Satay

Beef Satay
Serves 12

2 1/2 lb flank steak
1 cup teriyaki sauce
10 green onions, chopped, divided
1/2 cup rice vinegar
4 tsp sesame oil
1/2 tsp salt
1/2 tsp ground red pepper or cayenne
2 tbsp brown sugar
4 tbsp sesame seeds, toasted

1.       Thinly slice steak across the grain.  Place steak in re-sealable plastic bag; add teriyaki sauce and 6 of the chopped green onions; seal bag and refrigerate 1 hour.

2       Preheat grill to medium.  Remove steak from marinade; discard marinade.  Thread steak slices onto 10 to 12 inch metal skewers.

3     Grill skewers, covered, 5 to 7 minutes per side to desired doneness.

4     For sauce, combine remaining green onions, vinegar, oil, salt, red pepper and brown sugar in small bowl.  Stir in sesame seeds.  Serve steak skewers with sauce.

Sunday, January 29, 2017

Sweet, Spicy, Sticky Chicken

Sweet, Spicy, & Sticky Chicken

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic       
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

1.            Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2.            Lightly salt and pepper the chicken strips.

3.            Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Tuesday, January 24, 2017

Jerk Chicken Skewers

Jerk Chicken Skewers

2 cups soy sauce
1 cup water
1 cup white vinegar
12 garlic cloves, chopped
1 medium shallot, chopped
1 to 2 habanero peppers, chopped
1 to 2 springs thyme
1 tbsp white pepper
2 tbsp whole allspice
8 boneless chicken thighs, cubed
8 green onions, sliced into 2 inch pieces

1.       In a blender, puree all ingredients (except chicken and green onion)
2.       Marinate meat in mixture overnight in the fridge.
3.       Skewer the chicken, alternating with the onions

4.       Grill over medium high heat, turning often until cooked through, 8 to 10 minutes.

Friday, January 13, 2017

Chewy Peanut Butter Brownies

Chewy Peanut Butter Brownies
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 16 servings

1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 egg    
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1.            Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
2.            In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

3.            Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Monday, January 9, 2017

Triple Layer Mud Pie

Triple Layer Mud Pie

3 squares Baker’s semi sweet chocolate, melted
¼ cup canned sweetened condensed milk
1 Oreo pie crust (6 oz)
½ cup Planters Chopped Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz) Jell-O chocolate instant pudding
1 tub (8 oz) Cool Whip, thawed, divided

Mix chocolate and condensed milk.  Pour into crust; sprinkle with nuts.

Beat 2% milk and pudding mixes with whisk 2 mins.; spoon 1 ½ cups over nuts.  Stir half the Cool Whip into remaining pudding; spread over pudding in crust.  Top with remaining Cool Whip.

Refrigerate 3 hours.