I'll share my recipe, if you'll share yours, April 12, 2011

15 years ago

I made this for dinner last night and it was super easy and really tasty!

Bell Pepper Egg in a hole

2 teaspoons olive oil

1 bell pepper (any color) cut into four 1/2 inch thick rings

4 large eggs

coarse salt and ground pepper

2 teaspoons grated Parmesan cheese

4 slices multi-grain bread (I use English Muffins)

In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute.

Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast- or serve with an English muffin like I did!

This recipe serves 4 people as a side or 2 people as a main dish. I served it with bacon.

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Comments (5)

Jasdip
15 years ago
Chicken Breasts with Lemon and Herbs (BH&G)

1/3 cup chopped parsley
1 Tbsp. chopped fresh oregano
1 Tbsp. finely shredded lemon peel
1 Tbsp. finely chopped garlic (about 3 cloves)
3 Tbsp. butter
4 skinless, boneless chicken breast halves
1/4 cup chicken broth

1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

2. In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

3. Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.
patti43
15 years ago
I haven't tried this recipe, but she has some good ones on her site! Sure is easy.

PINEAPPLE CUPCAKES (GinaÃ¯Â¿Â½s Sknny Recipes)

1 box yellow cake mix
1 - 20 oz. can crushed pineapple, untrained

Mix together with mixer and bake according to cake mix box instructions. When cool, frost with the following:

Pineapple Fluff Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can pineapple in pineapple juice, completely drained of any liquid
3/4 cup marshmallow fluff

Combine all ingredients.

Calories: 140, Fat 2.8, Sugar 16.4, Points 3, Points+ 4
Related Discussions
I'll share my recipe, if you'll share yours, April 19, 2011
Q
Comments (10)
I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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I'll share my recipe, if you'll share yours, April 1, 2011
Q
Comments (3)
Happy April, everybody! Spring will be in full swing soon and that's good news for all of us. I think I'll make this Sunday, since I have everything except the asparagus. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g
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I'll share my recipe, if you'll share yours, April 5, 2011
Q
Comments (2)
Super Short Ribs (Slow Cooker) 3 medium onions, cut into wedges 3 to 3-1/2 pounds bone-in beef short ribs 1 bay leaf 1 bottle (12 ounces) light beer or nonalcoholic beer 2 tablespoons brown sugar 2 tablespoons Dijon mustard 2 tablespoons tomato paste 2 teaspoons dried thyme 2 teaspoons beef bouillon granules 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons all-purpose flour 1/2 cup cold water Hot cooked noodles Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.
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I'll share my recipe, if you'll share yours, April 16, 2011
Q
Comments (7)
Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.
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glenda_al
15 years ago
Bellini Recipe for 6

The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled

Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.
Nita__AZ
15 years ago
I got this from one of my friends, I have no idea where she got it. It is soooo good that I have made it at least 3 times in the past month. I use the one box of Rigatoni but double everything else. This makes a whole lot but is great heated up. My friend uses half a box of Rigatoni but still uses the rest of the recipe as is for the two of them and it is just right with just a little leftover.

Rigatoni and Sausage

Penne Rigatoni 1 lb.
1-pound Italian sausage without casing
1 red bell pepper, diced
2 cups onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon Basil
salt and pepper
1/4 cup olive oil
2 large bunches spinach or one large bag

Boil water, add some salt and Pasta and boil for 15 minutes until al dente, drain and put back in pan.

Brown sausage, remove to a bowl. Add some oil to pan and cook onion until glazed. Add in red pepper, garlic, Basil, salt and pepper and heat through for a few minutes. Add meat back to pan and reheat. Dump all into pasta and add about the olive oil; stir. Throw in fresh spinach and stir around until it is wilted but not too wilted.

Serve with freshly grated Parmesan cheese. A salad goes great with this meal.

If you want to spice it up some you can use hot sausage or a mixture of both hot and mild. You can also add some red pepper flakes for some heat.

* We like it best if you double everything and only use the one-pound of pasta. I don't do the hot and spicy.
joyfulguy
15 years ago
Hi Patti43,

What kind of training does one usually offer to a can of pineapple in your neck of the woods?

o j

P.S. Google ad tells of a great contest with prize of $20,000. offered by the RealWomenOfPhiladelphia.

Has anyone heard whether the fakewomenofphiladelphia have considered running any contests? That'd be rather unreal, wouldn't it?

o j

I'll share my recipe, if you'll share yours, April 12, 2011

Comments (5)

Jasdip

patti43

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glenda_al

Nita__AZ

joyfulguy

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