Recipes

[momtochloe]

Good morning Recipe Game Friends and welcome to the wonderful but windy month of March! 

So this has been quite a wild winter weather season for all too many of us but rumor has it Spring is right around the corner so let us turn our attention and recipe files to dishes that are perhaps a bit lighter to take advantage of the coming spring/summer bounties.  Many thanks to our friend @walker  for starting us off on the right (and looks to be delicious) foot:

I prefer fresh SPINACH over cooked but this recipe is good for a change.  It may have been posted here.  If so, I'll post again...

SPINACH, Tomatoes and Parmesan

1 tablespoon olive oil

1 small/medium onion, diced or sliced 

2 cloves garlic, minced

1 pint Cherry or Grape Tomatoes, sliced

1 bag fresh SPINACH

salt and pepper

1/3 cup Parmesan cheese 

Heat oil over Med-Hi heat; add onion and sauté until tender. Add garlic and cook few minutes more.  Stir in tomatoes and cook down.  Add SPINACH, salt and pepper; cover and cook until SPINACH has wilted.  Stir occasionally.  Add Parmesan cheese and allow to blend a few minutes.

NEXT INGREDIENT .... EGGS 

[cindyNC]

Healthy Deviled Eggs from Sow Fresh Organics

12 large eggs

1/3 cup yogurt

3 tablespoon low fat mayo

1 tablespoon Dijon mustard

2 tablespoon chopped onion(optional) (toasted onion flakes)

1-2 tablespoons hot pepper sauce

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper

Discard 3 yolks

Directions:

From SowFresh Organics

Next ingredient is Hot Sauce

[walker]

Bourbon Barbecue Chicken Tacos...Slow Cooker Recipe

1 cup ketchup

1 small red onion, finely chopped 

1/4 cup packed brown sugar

2 tablespoons Worcestershire Sauce

2 tablespoons maple syrup

2 tablespoons cider vinegar

1 tablespoon chopped fresh parsley

2 garlic cloves, minced

1/4 teaspoon pepper

3 tablespoons bourbon, divided*

1 1/2 lbs. boneless skinless chicken breasts

* can substitute whiskey or tequila

Salsa.....

2 cups fresh or thawed frozen corn

1 cup chopped sweet red pepper

1/2 cup finely chopped red onion

2 medium limes, zest and juice

1/8 teaspoon HOT PEPPER SAUCE

1/2 teaspoon salt

1/4 teaspoon pepper

8 flour tortillas (8 inches)

In slow cooker, combine first 9 ingredients and 2 tablespoons bourbon.  Add chicken and turn to coat.  Cook, covered on low 3-4 hours until meat reads 165 degrees.  Remove chicken and shred.  Return to slow cooker and stir in remaining bourbon.  Heat through.

For salsa, combine corn, red pepper, onion, lime zest and juice, HOT SAUCE, salt and pepper.  Serve chicken in tortillas with salsa.  If desired, top with cilantro.

A Taste of Home recipe. 

NEXT INGREDIENT ..... VEGETABLE BROTH, CHICKEN 

                                      BROTH OR BEEF BROTH 

[Zhills]

Why not both?

Aunt Gladys’ Soup 

1 lb beef, cubed

3 lg potatoes cut into 1/2” cubes
3 raw carrots or 1 small can
2 celery ribs
1 sm onion, diced
1 can diced tomatoes (14 oz) undrained
1/2 cup okra (optional)

I have added a small amount (1/4 cup) of cut up cabbage and/or greens after 20 mins.

Add 1 can chicken broth and

1 can beef broth

(‘Better than Bouillon’ and water)

Salt and pepper to taste. (broth is already salted)

Cook until veggies are tender. About 30 minutes.

Broth can be diluted with water to obtain desired taste. Makes 3 quarts

Next ingredient:  Rice

[mildoo]

GREEK LEMON RICE

1/2 stick butter

2 cups converted long grain rice

1 (32 oz.) container chicken broth

1/2 lemon, juiced

1 tsp. salt

3 bay leaves

Melt butter in a pot over low heat.  Add rice and stir to coat in butter.  Let simmer on low hear, stirring occasionally, until toasted but not burnt, about 10 minutes.

Add chicken broth, lemon juice, salt and bay leaves.  Bring to a rapid boil, continue to boil for 5 min.

Reduce heat to a simmer, cover and let simmer for 20 min.

Remove from heat and let sit, covered for 10 min.  Fluff with a fork and serve.

This makes a lot of rice.  I usually halve the recipe.

THE NEXT INGREDIENT IS SHRIMP

[walker]

SHRIMP Pasta Salad

1 cup Zesty Italian Dressing

1 teaspoon basil

1 garlic clove, minced

1 1/2 cups rotini pasta, cooked, cooled

1/2 lb. Medium SHRIMP, cooked, peeled

1 cup grape tomatoes, halved

1/3 cup green pepper, chopped 

3 cups torn salad greens

Feta cheese, crumbled, optional

Whisk together salad dressing with basil and garlic.  Pour over pasta, SHRIMP, tomatoes and green peppers; toss together.  Divide salad greens onto 4-6 plates and spoon pasta mixture over greens.  If desired, sprinkle feta cheese on top.

NEXT INGREDIENT .... CREAM CHEESE

[mildoo]

The shrimp salad sounds great.   I will try it very soon.  JUst need the shrimp and the feta.  

[RespectLife]

Crock Pot Cream Cheese Ranch Chicken

• 4 boneless, skinless chicken breasts
• 2 TBLS Butter, melted
• 1 (10 3/4 ounce) can cream of chicken soup
• 8 ounces cream cheese, cubed
• 1⁄2 cup chicken broth
• 1 (1 ounce) package hidden valley ranch dressing mix
• 1⁄4 teaspoon minced garlic
• 1 dash paprika
• 1⁄8 teaspoon dried oregano
• 1⁄4 teaspoon dried parsley flakes

1. Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2. Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3. Drizzle chicken breasts with 1 tablespoons melted butter.
4. Cover and cook on Low for 4 hours.
5. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7. Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hrs to 2 hours.
8. Serve over buttered egg noddles.

Nutrition Info     Serving Size: 1 (192 g)     Servings Per Recipe: 4

Calories 453.7   Calories from Fat 295 65%  Total Fat 32.8 g 50%  Saturated Fat 16.6 g 83%

Cholesterol 159.4 mg 53%  Sodium 998.3 mg 41%  Total Carbohydrate 8 g 2%  Dietary Fiber 0 g

Sugars 2.3 g    9%   Protein 30.9 g    61%   

NEXT INGREDIENT 

CABBAGE                           

[Zhills]

Jamie Oliver’s Colcannon Mash

• 2 lbs potatoes, chopped best.
• ½ head green cabbage  shredded
• 2 Med leeks, thinly sliced OR  onion
• 4 Tbsp butter
• ½  Cup milk or cream
• Salt and pepper (to taste) 
•  Optional - parsley or green onions to finish.

How To Make Colcannon Mash

1. Boil potatoes: Boil salted water in a big pot. Add the cut potatoes. Cook 12-15 minutes until tender.
   
   
2. Prepare veggies: Chop the onion into small pieces or thinly slice the leeks. Cut the cabbage into big chunks.
   
   
3. Cook veggies: Melt some butter in a pan on medium heat. Add the onion or leeks and cabbage. Cook them until the onion looks clear and the cabbage is soft.
   
   
4. Mash potatoes: After the potatoes are done, drain the water. Put them back in the pot. Use a masher to mash them. Add cream and butter to make them smooth. Add salt and pepper for taste.
   
   
5. Combine: Now, mix the mashed potatoes with the cooked cabbage and onions. Add more melted butter on top if you like.  Enjoy!

Colcannon cakes:

• About 3 cups colcannon
• 1 cup flour
• 1 egg
• 2 to 3 teaspoons salt
• 4 TBSP butter and/or vegetable oil

Mix the egg, flour and salt in with the colcannon.

You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.

Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

• Fry until golden brown!  Top with sliced leeks!

Next ingredient:  Carrots

[walker]

CARROT Salad

1 1/2 cups shredded CARROTS

1/4 cup dried cranberries

1/4 cup chopped pecans

3 tablespoons honey-mustard salad dressing

1 teaspoon sugar

Stir together all ingredients; season with salt and pepper to taste.  Chill until serving.

NEXT INGREDIENT ..... MACARONI