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08-31-2017 06:37 PM
Welcome to September friends, to be honest I cannot believe we are so close to the Labor Day weekend! Maybe we have time to sneak in a couple of goodies in time for planning this weekend's festivities . . .
Cauliflower with Lemon & Olives
1 large head cauliflower, trimmed and cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon water
1 teaspoon chopped fresh thyme or ¼ teaspoon dried
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped oil-cured or Kalamata olives (I use more than this but can adjust to taste)
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.
Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.
Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.
Next Ingredient: ENDIVE
09-02-2017 12:44 PM - edited 09-02-2017 12:45 PM
Zhills, This isn't kitchen-tested by me, but lately I've seen several recipes for using endive leaves with appetizer spreads to replace crackers. This is the prettiest one:
Endive with Goat Cheese, Strawberries & Walnuts
From: Eating Well Magazine, March/April 2017
Vary this quick-to-assemble vegetarian appetizer recipe with the season. Try sliced nectarines in place of the strawberries in the summer and halved grapes in the fall. Chopped pecans, pistachios and macadamia nuts are all delicious in place of the walnuts as well.
12 servings Prep 15 m Ready In 15 m
24 large Belgian endive leaves (from 4 heads; about 8 ounces)
3 ounces soft goat cheese
1-1/2 cups sliced small-to-medium strawberries
1/4 cup toasted chopped walnuts
1/4 teaspoon sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh basil
Arrange endive on a platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey and sprinkle with basil.
To make ahead: Refrigerate stuffed endive for up to 4 hours; top with oil, honey and basil just before serving.
Next Ingredient: Red Beans (or Black Beans)
09-02-2017 02:22 PM
Roasted Corn Salsa with Avocado
1 cup roasted corn kernels***
2 Tbsp of EVOO + more oil to drizzle on corn
1 ripe avocados, diced (optional)
½ small red or white onion, diced small
½ red bell pepper (optional)
½ can black beans
½ hot pepper de-seeded & chopped fine (optional)
a splash of hot sauce (I used Tabasco)
1 Tbsp chopped fresh cilantro
½ cloves of garlic, minced
1 tsp cumin
1 tsp chili powder
fresh lime juice
salt and pepper to taste
***I roast frozen corn drizzled with oil under the broiler until some kernels are beginning to char.
I also used seasoned (ready to eat) black beans instead of plain ones.
Next ingredient: Eggs
09-02-2017 07:09 PM - edited 09-02-2017 07:11 PM
This is so good! It's also good using 2 small cans or 1 large can of sliced peaches in place of the pumpkin mixture!
Pilgrim Pumpkin Pie Cake
4 eggs, slightly beaten
1½ cups sugar
3 cups pumpkin
½ teaspoon cloves
2 teaspoons cinnamon
2 cups canned evaporated milk
yellow cake mix
1 cup melted margarine or butter
1 cup chopped nuts
Mix first 7 ingredients in order listed.
Pour pumpkin mixture into an ungreased 9 x 13-inch baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Pour melted margarine or butter over top of dry cake mix,
moistening all the cake mix.
Sprinkle nuts on top.
Bake 1 ½ hours @ 325 degrees, or until knife inserted into
cake comes out clean.
Slice into squares. Serve with Cool Whip or whipped cream.
Next Ingredient: Cream Cheese
09-03-2017 09:56 AM
Lazy Spinach Artichoke Chicken
4 large chicken breasts, about 3 pounds
4 oz cream cheese, softened
1 can quartered artichoke hearts, drained and chopped
1/2 cup parmesan cheese
10 oz frozen spinach, thawed and drained
1 tbsp dried minced garlic
1 tbsp dried minced onion
1 tsp salt
1/2 tsp pepper
4 oz shredded mozzarella
Preheat oven to 400.
Sprinkle the chicken breasts with a little salt. Bake the chicken breasts on a large rimmed baking sheet covered with foil for 30 minutes until the chicken is 160 degrees. Remove from the oven and drain the cooking liquid.
Meanwhile, combine the cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.
When the chicken is fully cooked let it cool until you can handle it. Cut each piece through the center into two thin pieces.
Put them back on the baking sheet. Divide the topping between them. Sprinkle with the mozzarella cheese.
Bake for an additional 10-15 minutes until the topping is hot and golden.
I also use thin sliced chicken breast and adjust cooking times.
Next Ingredient: SUN-DRIED TOMATOES
09-03-2017 02:38 PM
Hi, there, DG -- haven't seen your name on here in quite a while. Happy to see you posting; hope you start a trend of returning friends.
Next Ingredient (Still): SUN-DRIED TOMATOES
09-04-2017 01:51 PM
ONE POT TUSCAN KALE, SUN DRIED TOMATO & CHICKEN SAUSAGE GNOCCHI
PREP TIME 10 mins. COOK TIME 20 mins. TOTAL TIME 30 mins
1¼ lbs basil chicken sausage, casings removed (or Sweet Italian Turkey Sausage if you cannot find this type)
5 cups chopped kale
16 oz sliced portobello mushrooms
½ cup sun dried tomatoes (not in oil)
1 tsp garlic powder
¼ red pepper flakes
½ tsp salt
½ tsp pepper
1 tsp dried basil
1 lb gnocchi
½ cup shave parmesan cheese + more for garnish
Sauté the chicken sausage in a large skillet until cooked through, 8 - 10 minutes.
Add remaining ingredients EXCEPT parmesan and gnocchi to the skillet.
Meanwhile, cook the gnocchi per package instructions; drain and set aside if finished ahead of the meat mixture.
Add gnocchi to the meat mixture along with the parmesan cheese and toss well.
Serve topped with additional parmesan, if desired.
NOTE: This pasta tastes great reheated the next day.
Next Ingredient-- Coconut milk
09-05-2017 09:01 PM
The Best Thai Coconut Soup
Serve over steamed rice
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
next ingredient: Bacon
09-05-2017 11:05 PM
From Food Network
6 slices bacon (about 6 ounces)
1 head iceberg lettuce (2 to 2 1/2 pounds)
2 tablespoons 2-percent Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
1 small tomato, cut into 4 slices
Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips. (I use Presto Bacon microwave cooker for less fat and less mess.
Meanwhile, from the top and 3 sides of the lettuce, slice 4 round "cheeks" 4 to 5 inches across to make 2 "buns".
Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.
Assemble the sandwiches: On a work surface, lay the lettuce "buns" cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.
Next Ingredient: VIDALIA ONIONS OR OTHER SWEET ONION
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