Individual Meat Loaves

Total Time:1 hr 15 min
Prep:30 min
Cook:45 min
Yield:6 servings
Level:Intermediate




Ingredients



  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

Directions


  1. Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, 
  2. for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, 
  3. combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. 
  4. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. 
  5. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

0 commentaires:

Curried Chicken Appetizer Bites


  • Total Time:15 min
  • Prep:15 min
  • Yield:16 servings, 2 filled leaves each
  • Level:Easy



Ingredients



  • 1 Cup finely chopped cooked chicken
  • ½ Cup finely chopped red apples
  • ¼ Cup raisins
  • 1 Stalk celery, finely chopped
  • 1 Green onion, thinly sliced
  • ⅓ cup MIRACLE WHIP® Dressing
  • 1 -½ Tsp. curry powder
  • 32 Belgian endive leaves (about 4 heads)
  • 3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Directions



  1. Combine first 7 ingredients.
  2. Spoon onto endive leaves.
  3. Top with sour cream.
  4. Curried Chicken Pita Bites:
  5. Prepare as directed, substituting 16 mini pitas, cut in half, for the endive leaves and filling each pita with 1 Tbsp. chicken mixture. Top with sour cream.
  6. Make Ahead:
  7. Prepare recipe as directed, but do not top with sour cream. Arrange in single layer on platter. Refrigerate up to 2 hours. Top with sour cream just before serving.
  8. Substitite:
  9. Serve with your favorite NABISCO Crackers instead of the endive leaves.

0 commentaires:

Baked Eggs in Hash Brown Cups

Total Time:1 hr 50 min
Prep:15 min
Cook:1 hr 35 min
Yield:12 servings
Level:Easy




Ingredients


  • 6 to 8 medium russet potatoes
  • Salt and ground pepper
  • Cooking spray
  • 24 large eggs

Directions


  1. Preheat the oven to 400 degrees F.
  2. Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  3. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
  4. Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

0 commentaires:

Egg Salad Sandwich Recipe for Your Flat-Belly Diet

Make your egg salad sandwiches flat-belly friendly by replacing the mayonnaise with Greek yogurt. In this egg salad recipe for a flat-belly diet, gets the classic seasonings of dill, celery, and green onion — but a little lemon juice adds a some unexpected tang. Try serving egg salad over a bowl of lettuce greens. This sandwich pairs well with fresh berries as a side.


Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings

Ingredients

  • 6 eggs
  • 1/3 cup Greek yogurt
  • 1/2 teaspoon lemon juice
  • Pinch of pepper
  • 1/4 cup green onion, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 8 large lettuce leaves
  • 8 slices whole-wheat bread


Directions

  1. In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.
  2. Continue boiling for 5 minutes.
  3. Turn off the heat and cover, allowing the eggs to rest for 5 minutes.
  4. Pour off the water, and cover the eggs with ice for 5 minutes.
  5. Peel the eggs and place them in a medium bowl.
  6. Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.
  7. Mix in the lemon juice and pepper to taste.
  8. Stir in the onion, celery, and dill until incorporated.
  9. Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.
Per serving: Calories 262 (From Fat 85); Fat 9g (Saturated 3g); Cholesterol 317mg; Sodium 388mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 19g.

0 commentaires:

Hoagie Slaw



Total Time:10 min


Prep:10 min


Level:Easy




Directions



  1. Combine 2 ounces each chopped soppressata, mortadella and provolone in a bowl.
  2. Add 2 cups shredded iceberg lettuce, 1 cup chopped tomatoes, 1/2 thinly sliced red onion, 1/2 cup chopped pepperoncini, 
  3. 1 tablespoon each red wine vinegar and vegetable oil, and 1/4 teaspoon dried oregano; toss. Season with salt and pepper.

0 commentaires:

Perfect Roast Turkey

Total Time:3 hr 20 min
Prep:30 min
Inactive:20 min
Cook:2 hr 30 min


Yield:8 servings
Level:Intermediate




Ingredients



  • 1/4 pound (1 stick) unsalted butter
  • 1 lemon, zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey (10 to 12 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 Spanish onion, quartered
  • 1 head garlic, halved crosswise

Directions

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  5. Slice the turkey and serve.

0 commentaires:

Raspberry rhubarb crisp bars

 

Ingredients:


Crust/Topping:
1 cup old fashioned rolled oats
1 cup all purpose flour
2 teaspoons cinnamon
1/3 cup brown sugar, packed
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cold, and cut into 1/4″ cubes
For the filling:
1 3/4 cups rhubarb (2 large stalks or 8 ounces), red outer layer removed, halved lengthwise and cut into 1/2″ chunks
2 cups fresh raspberries (8 ounces)
1/4 cup brown sugar, packed
1/4 cup granulated sugar
zest of one medium orange
2 tablespoons fresh orange juice
2 tablespoons cornstarch
1 tablespoon grated fresh ginger

Preparation:


Preheat the oven to 350 degrees. Line an 8×8″ square baking dish with parchment paper so that it hangs over the sides and using scissors, cut a diagonal line from each corner of the parchment down to the each corner of the pan so that the parchment fits snugly. Spray the parchment with cooking spray and set aside.
Prepare the crust/topping:
In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry blender, two forks, or your hands until the mixture resembles a coarse meal and the dough is pea-sized pieces. Press 2/3 of the crust-topping into the prepared pan and bake for 15 minutes or until light golden brown. Cool slightly on a wire rack.
Prepare the filling:
Place the rhubarb, raspberries, brown sugar, granulated sugar, orange zest, orange juice, cornstarch and ginger in a medium bowl and stir to combine. Pour over the crust and spread evenly. Sprinkle the remaining 1/3 of the crust/topping over the fruit, and bake for 40-45 minutes, or until bubbly and golden brown. Cool on a wire rack, then place in the refrigerator for 4-6 hours or overnight to set. Cut into squares and enjoy cool, or heated with ice cream!

0 commentaires:

Herbed walnut and citrus tapenade

 

Ingredients:


Tapenade
cup pitted kalamata olives, drained
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/4 teaspoon chopped fresh thyme leaves
1/8 teaspoon coarsely ground fresh pepper
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped toasted walnutsCheese
log (4 oz) goat cheeseGarnish, if desired
Additional extra-virgin olive oil
Fresh rosemary and thyme sprigs
Serve With, if desired
Food Should Taste Good® olive tortilla chips

Preparation:


In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.

0 commentaires:

Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette

 

Ingredients


Black Bean Quinoa Bowl
  • 2 teaspoons non-gmo canola oil
  • ¼ cup diced red onion
  • 1 cup quinoa
  • ¼ teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ red onion, cut into thin slices
  • ½ red bell pepper, cut into thin slices
  • ½ yellow bell pepper, cut into thin slices
  • Cilantro, for garnish
  • Cilantro Lime Vinaigrette, recipe follows
  • Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips
Cilantro Lime Vinaigrette
  • ½ cup cilantro
  • 2 tablespoons plus 1 teaspoon honey (or agave, for vegan option)
  • 1 teaspoon apple cider vinegar
  • 1 lime, juiced (about 1½ tbsp) and zested
  • 2 tablespoons non-gmo canola oil
  • ¼ teaspoon salt (or more to taste)

Instructions


  1. Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.
  2. Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.
  3. To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.
  4. Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.

0 commentaires:

Coconut and Raspberry Flan

Ingredients for Coconut Flan

  • 1/3 cup sugar
  • 1/4 cup water
  • 1 butter
  • 2 cups half-and-half or light cream
  • 1 cup canned cream of coconut, well stirred
  • 4 eggs
  • 2 egg yolks
  • 1/4 cup dark rum
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground allspice
  • 1/2 cup flaked coconut, toasted
Directions
  1. Place an 8×1-1/2-inch round baking pan in oven. Heat oven to 200 degrees F.
  2. For caramel, in a heavy small saucepan combine sugar and the water. Cook over medium heat, without stirring, about 13 minutes or until amber-colored.
  3. Using oven mitts, remove baking pan from oven. Carefully pour sugar mixture into baking pan, turning pan until bottom and sides of pan are coated. Let stand on a wire rack until cool. Lightly butter any uncoated spots on pan.
  4. Increase oven temperature to 350 degrees F. In a small saucepan combine half-and-half and cream of coconut. Bring to boiling, stirring occasionally.
  5. In a medium bowl whisk together eggs and egg yolks. Slowly whisk coconut cream mixture into egg mixture; add rum, vanilla, and allspice.
  6. Place coated baking pan in a small roasting pan. Pour egg mixture into coated pan. Place on middle rack in oven. Pour enough boiling water into roasting pan to come halfway up baking pan.
  7. Bake for 35 to 45 minutes or just until knife inserted near center comes out clean. Let cool in pan on a wire rack. Chill for 2 to 6 hours.
  8. To serve, run a knife around edge of baking pan. Invert serving platter on top of baking pan; carefully turn platter and pan over together, letting caramel run over top and side of flan. Remove baking pan. Sprinkle flan with toasted coconut.
To make this coconut raspberry flan start with: (1) start with step four of the directions (2) and finish by pouring a raspberry syrup* on top once you invert the flan onto your serving tray. (3) Optionally: sprinkle with some sweetened coconut flakes and garnish with fresh raspberries.
*To make the raspberry syrup, simply place 6oz. raspberries, 2 tablespoons sugar and 2 tablespoons of water into a pan over medium heat and stir until a syrup consistency develops and then strain.
Recipe comes from bakersroyale.com

0 commentaires:

Chewy Chocolate Caramel Bars


INGREDIENTS



  • 1 package 2-layer-size German chocolate cake mix
  • 3/4 cup butter, melted
  • 1 5 ounce can (2/3 cup) evaporated milk
  • 1 14 ounce package vanilla caramels, unwrapped
  • 3/4  cup chopped pecans
  • 3/4 cup semisweet chocolate pieces
  • 3/4 cup sweetened shredded coconut
HOW-TO


1. Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.
In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. 
2. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. 
3. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.
4. Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Recipe adapted from bakersroyale.com

0 commentaires:

Blackberry Cinnamon Roll Cake


INGREDIENTS



  • For Batter:
  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 4 tsp active dry or rapid rise yeast
  • 2/3 cup warm milk (100-110F; low fat is fine)
  • 3 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1 large egg
For Filling/Topping:
  • 3 tbsp butter, room temperature
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 4 tablespoon blackberries, lightly mashed (**Optional: About another 6-7 halved for pushing down into the batter)
For Icing:
  • 1 cup powdered sugar
  • 1-2 tbsp milk or cream
  • **Optional1 or 2 blackberries mashed and swirled into icing


HOW-TO



Preparation: Cover an 8×2 cake pan with bake spray.

1. Place  flour, sugar and salt in a large bowl and whisk to combine. Dissolve the yeast in a measuring cup filled with the warmed milk. Combine and whisk vegetable oil, vanilla extract and egg into yeast mixture. Pour wet mixture into flour and whisk until very smooth. Pour into prepared pan. Set aside an  let rest for 15 minutes.
2. Combine butter, brown sugar and cinnamon  in a small bowl and using a fork mix until crumbly. Sprinkle evenly on top of rested dough and  swirl it into the dough. Spoon mashed blackberries on top and swirl it into dough.
3. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

 Recipe adapted from bakingbites.com

0 commentaires:

Chicken, Kale, and Mushroom Chimichangas



Yield: Serves 8
Total: 

Ingredients


  • 2 cups unsalted chicken stock
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 3/4 cup salsa verde
  • 2 ounces 1/3-less-fat cream cheese 
  • 1/2 teaspoon ground cumin
  • 6 tablespoons chopped fresh cilantro, divided
  • 1 tablespoon olive oil 
  • 1 cup chopped onion 
  • 4 garlic cloves, minced
  • 8 ounces presliced cremini mushrooms
  • 2 cups chopped Lacinato kale
  • 1/4 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 3 ounces preshredded reduced-fat 4-cheese Mexican blend cheese (about 3/4 cup) 
  • Cooking spray
  • 3/4 cup ripe peeled avocado, chopped
  • 3 tablespoons 1% low-fat milk 
  • 2 tablespoons fresh lime juice, divided
  • 2 cups chopped grape tomatoes

Preparation


  1. Combine stock and chicken in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until done. Remove chicken with a slotted spoon; let stand 10 minutes. Shred chicken; set aside. Drain cooking liquid through a sieve over a bowl, reserving liquid; discard solids. Set aside 2 tablespoons liquid.
  2. Return remaining cooking liquid to pan. Add salsa verde; bring to a boil. Cook until reduced to 1 cup (about 11 minutes). Reduce heat to low. Add cream cheese and cumin; stir with a whisk until smooth. Remove from heat; stir in chicken and 1/4 cup cilantro.
  3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms; sauté 8 minutes or until tender. Add kale, black pepper, and reserved 2 tablespoons cooking liquid. Cook 2 minutes or until kale wilts, stirring occasionally. Add kale mixture to chicken mixture. Divide chicken mixture evenly among tortillas. Top each with about 1 1/2 tablespoons cheese. Fold in edges of tortilla; roll up.
  4. Heat a large nonstick skillet over medium-high heat. Coat all sides of each chimichanga evenly with cooking spray. Cook 6 to 8 minutes, turning to brown on all sides.
  5. Combine avocado, milk, and 1 tablespoon lime juice in a mini food processor; process until smooth.
  6. Combine tomatoes, remaining 2 tablespoons cilantro, and remaining 1 tablespoon lime juice in a bowl; toss. To serve, arrange 1 chimichanga on each of 8 plates. Top with 1 1/2 tablespoons avocado cream and about 1/4 cup tomato salad.

0 commentaires:

Zucchini and Onion Gratin



Loved this side dish. I am always looking for new ways with zucchini and this was perfect.
You can serve this side dish hot, but it's also great at room temperature.

Yield: Serves 6 (serving size: about 1 cup)
Total: 

Ingredients



  • 2 tablespoons olive oil, divided
  • 1 large onion, quartered lengthwise and thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh thyme leaves
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation



  1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
  2. Preheat broiler to high.
  3. Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
  4. Preheat oven to 375°.
  5. Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.
  6. Preheat broiler to high.
  7. Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.

0 commentaires:

BAKED BARBECUE RIBS


Yum! I have never made ribs because I just thought that for some reason they would take too long and be too complicated, but this I could totally do. Thanks!


Prep Time: 5 min.
Cook Time: 2 hours


INGREDIENTS:



  • 1 pack of baby back pork ribs
  • 3 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Paprika, to taste
  • Barbecue sauce


DIRECTIONS:



  1. Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).
  2. Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.
  3. Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.
Recipe and photos by For the Love of Cooking

0 commentaires:

Popular Recipes

Blogger Template by HEALTHY RECIPES