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07-22-2017 02:38 PM
Cantaloupe and Cucumber Salad
INGREDIENTS
1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Ingredient Info
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.
PREPARATION
Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
Next Ingredient-PANKO BREADCRUMBS
07-25-2017 05:30 PM
SHAKE AND BAKE Copycat
A copycat recipe of the boxed brand only a million times better resulting in perfectly crisp, crunchy coated pork chops flavored with ingredients right from your pantry. A quick, simple meal to prepare that’s tasty not only for pork, but for chicken too!
Makes enough to coat 4 - 5 pork chops.
INSTRUCTIONS
NOTES
*I don’t find the need to use a zip lock freezer bag for this, therefore, I purchase the less expensive food storage bags with the ties for purposes such as this.
Hefty BAGGIES
Next ingredient: Butter
07-25-2017 09:49 PM
WOW! So many options for recipes with BUTTER, but I'm offering a simple one....
HONEY Butter
1/2 cup softened butter
1/2 cup honey
Mix together. Serve on warm bread.
Next ingredient: Tarragon
07-25-2017 10:54 PM - edited 07-25-2017 10:56 PM
We try to grow some of our own herbs including sage, Italian (flat) parsley, thyme, dill, rosemary, basil and tarragon. Unfortunately we also have an 'assistant' gardener with more of a pink tongue than a green thumb...he delights in pruning the dwarf fruit trees, summer veggies and the herbs as well!
Luckily tarragon is not one of his favorites.Love it with fish, but especially with chicken, as in chicken and dumplings or this classic, (Allrecipes.com variation)
Chicken Tarragon
4 boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
1/4 Cup flour
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 Tablespoon butter
1 Cup sliced mushrooms
1/2 C finely chopped white onions
1 to 2 cloves minced garlic
2 Tablespoons white wine
1 Cup heavy cream
2 Tablespoons Dijon mustard
3 to 4 Tablespoons fresh tarragon, chopped
(may sub with 1 to 2 teaspoons dried tarragon)
Lightly paint chicken breasts with Dijon mustard, 1 to 2 hours before cooking. Heat butter over medium high heat in large skillet. Lightly coat breasts with seasoned flour and brown on each side, about 5 minutes. Reduce heat to medium, cover and cook 15 more minutes, until juices run clear rather than pink. Remove chicken and reserve.
Deglaze pan with white wine, whisking up browned bits.
Saute onions, then add mushrooms and garlic last minute or so, until limp.
Slowly add heavy cream, additional Dijon mustard and tarragon, stirring occasionally over medium low heat until somewhat thickened. Carefully add reserved chicken breasts and coat. Serve with extra cream sauce on the side.
Variations: Cream sauce has been doubled as it is so delicious. Veggies are optional but nice add ins, as is the white wine. Served with steamed fresh green vegetables and either rice or potatoes.
Here is our little gardener:
And here is the finished dish (thank you Mike!)
Next ingredient: Filo Dough
07-26-2017 06:33 PM
Spanakopita Triangles
Ingredients
Directions
Next ingredient: Taco Seasoning
07-26-2017 06:43 PM
This is one of my favorite recipes from the blogger, Margaret's Morsels. In fact, we're having it for supper tomorrow night! If you want to read what she says about the recipe, click on the bold recipe title to go to the page.
Next Ingredient: String cheese
07-29-2017 01:50 PM
String Cheese Manicotti
an easy way to stuff manicotti
Servings: 6 servings
Ingredients
1 package (8 ounces) manicotti shells
1 pound ground beef
1/2 cup finely chopped onion
1 garlic clove , minced
1 jar (24 ounces) spaghetti sauce
12 pieces string cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
grated Parmesan cheese
optional chopped basil
Instructions
Cook manicotti according to package directions in salted water.
While pasta is cooking, cook beef and onion over medium heat in a large skillet until meat is no longer pink; add garlic and cook for about 1 minute. Drain meat. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 9x13 inch baking dish.
Drain manicotti. An 8 ounce package has 14 shells but I could only fit 12 in my baking dish and 2 of the shells ripped. Stuff each shell with a piece of string cheese. You could even use 2 pieces of string cheese but we thought one was plenty once it melted. Arrange manicotti over meat sauce. Place over meat sauce; top with remaining sauce. Cover with foil and bake at 350° for 25-30 minutes or until heated through.
Sprinkle with mozzarella cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with grated parmesan cheese and garnish with basil if desired.
Next Ingredient: V-8 tomato drink
07-29-2017 04:20 PM
@GenXmuse, Thanks for sharing this recipe! My son loves stuffed manicotti but I hate stuffing the cheese mixture into the shell. I'm definitely going to give this a try!
07-29-2017 06:44 PM
@Bluffbaker wrote:@GenXmuse, Thanks for sharing this recipe! My son loves stuffed manicotti but I hate stuffing the cheese mixture into the shell. I'm definitely going to give this a try!
You're very welcome. I hate stuffing it too! I'm always breaking the shells and making a mess.
07-31-2017 12:03 PM - edited 07-31-2017 12:08 PM
OLIVE GARDEN'S PASTA e ******IOLI SOUP
(Source: adapted from top secret recipes)
1 lb. lean ground beef
1 medium onion, diced
3 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
2 (14 1/2 oz. each) cans diced tomatoes with juice
1 (15 oz.) can red kidney beans, undrained
1 (15 oz.) can great northern beans, undrained
2 (8 oz. each) cans tomato sauce
2 c. V-8 juice (I use low sodium)
1 Tbsp. white vinegar
1 tsp. salt, optional
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. dried thyme
4 oz.. ditalini pasta
Freshly grated Parmesan cheese, optional
Brown beef in a Dutch oven over medium heat; drain.
Add onion, carrot, celery and garlic; sauté for 10 minutes.
Add diced tomatoes, beans with their liquid, tomato sauce, V-8 juice, vinegar, salt, oregano, basil, pepper and thyme. Bring to a boil; reduce heat, cover and simmer for 1 hour.
When the soup has simmered for 45 minutes, cook pasta in boiling salted water until al dente, about 8-10 minutes; drain. See ***
Add pasta to the soup; simmer 5-10 minutes more. Serve with a freshly grated Parmesan cheese, if desired. 8-10 servings.
NOTE: This soup is very thick. The pasta tends to drink up a lot of the broth when sitting overnight. If that's the case, when reheating, add a little more V-8 juice, some chicken broth or water to thin it out.
***I have this exact recipe and love it! One hint: I don't add my pasta into the soup but rather the individual bowls. Just cook the pasta al dente, put it in the bottom of the bowl and then add the soup.
Also, a little fresh Romano cheese shaved on the top is wonderful!
******IOLI Really!!!
Next ingredient: Peaches
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