I'll share my recipe, if you'll share yours, July 26, 2011

12 years ago

Mixed Greens with Berries & Honey-Glazed Hazelnuts

From EatingWell

For a sophisticated starter, try this colorful salad, which marries fresh berries, caramelized nuts and tangy feta cheese. Pureed berries form the base of the dressing, giving it a velvety texture and rich flavor.

4 servings, 2 1/2 cups each

Ingredients

Nuts

1 teaspoon extra-virgin olive oil

1 teaspoon honey

1/4 cup chopped hazelnuts, or walnuts

Dressing

1/3 cup raspberries, blackberries and/or blueberries

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon water

1 teaspoon Dijon mustard

1 small clove garlic, crushed and peeled

1/2 teaspoon honey

1/8 teaspoon salt, or to taste

Freshly ground pepper, to taste

2 tablespoons finely chopped shallots

Salad

10 cups mesclun salad greens, (about 8 ounces)

1 cup blackberries, raspberries and/or blueberries

1/2 cup crumbled feta, or goat cheese (4 ounces)

Preparation

1. To prepare nuts: Preheat oven to 350Ã¯Â¿Â½F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.

2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.

3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

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Comments (4)

Marilyn Sue McClintock
12 years ago
Spinach Egg Bake

Ingredients:

6 eggs, beaten
3/4 cup onion, chopped
1/4 cup all-purpose flour
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
1 (16 ounce) package small
curd cottage cheese
1 (16 ounce) package
shredded Cheddar cheese
1/2 cup butter, melted
salt and pepper to taste

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
3. Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Sue
Jasdip
12 years ago
Moroccan-Inspired Meatballs (Salt & Paprika Blog)

If you want to jazz up your good old meatballs, this recipe is for you. Spicy (but not hot),tangy and savory, it is a whole new ball game (pun very much intended).

Moroccan inspired meatballs with tomatoes, olives and lemon

2 lb ground beef
2 medium onions minced
1 cup parsley minced
1 egg
1 cup breadcrumbs
salt and pepper

Mix well and shape into golf ball size meatballs. spray a baking sheet with oil, arrange meatballs on the tray, spray with some more oil and bake for 20 minutes in 450 F (220 C) oven.

1 can crushed tomatoes (800 ml)
1 can diced tomatoes (800 ml)
1/4 cup canola oil
1 1/2 tbsp paprika
2 cups pitted green olives (rinsed)
3 crushed garlic cloves
1 lemon, sliced

Mix in crockpot, add meat balls and cook on low for 5 hours. Goes great on couscous or rice.
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I'll share my recipe, if you'll share yours, January 26, 2011
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Comments (3)
another great one dish meal, this is called Death Chicken because so many people make it and take it to the home of the family when there has been a death. To me it is called Death chicken because it is to die for and you can eat so much you darn near keel over! Death chicken Line a 9 X 13 pan* with 6 or more slices of uncooked bacon ( I use the thick sliced and prefer the one with pepper edge). Pour a cup of uncooked rice over the bacon. On top of the rice put some chicken pieces, skin on (I have made it with boneless skinless too). Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together one can of cream of chicken soup(I use the chicken and mushroom cream soup) and 1 cup of water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and 2 to 3 tablespoons of dried parsley flakes. Pour all that over the chicken and cover the whole deal with HEAVY foil. Cook it at 300 degrees for 2 hours, with no peeking. (I kind of lift the chicken pieces and let some of the soup mix get up under there too) * I spray my dish with pam first
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I'll share my recipe, if you'll share yours, April 26, 2011
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I haven't had creamed eggs on toast in years. Sounds so good right now! This is another family recipe: STASI'S SUMMER PASTA DISH 1 - 14 oz. bag spiral pasta 3 - Tablespoons Virgin Olive Oil 2 - Cloves chopped garlic 1 - 14 oz. can diced tomatoes drained 3 - Tablespoons Pesto 3 - Tablespoons fresh grated parm. cheese 1 - Handful of basil leaves Salt and Pepper to taste Add 3 Tablespoons olive oil and garlic to medium skillet and saute for 2 minutes on medium heat. Add diced tomatoes and continue to saute for 10 minutes. Add pesto and salt and pepper. Mix well. Bring water to a boil and add entire bag of pasta to slightly salted water and cook for 8-10 minutes until al dente. When pasta is finished cooking, drain and return to pot. Add tomato-pesto sauce to pasta and blend, also blending in grated parm. cheese. Add basil leaves as garnish. Serve warm. * I like to put some extra cheese and basil leaves on the table for people to spice up their own dish. Serves 6. Preparation Time:15 min
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I'll share my recipe, if you'll share yours, May 26, 2011
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Pork and Asparagus with Mustard Vinaigrette (Real Simple) 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 pork tenderloin (about 1 1/4 pounds) kosher salt and black pepper 1 pound asparagus, tough ends trimmed 3 shallots, cut into wedges 2 tablespoons cider vinegar 1 tablespoon whole-grain mustard Heat oven to 400 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes. In a bowl, whisk together the vinegar, mustard, and remaining 1/3 cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
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I'll share my recipe, if you'll share yours, July 4, 2011
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Picnic-Perfect Chicken (BH&G) 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1-1/2 cups dry sherry 1 cup finely chopped onion 1/4 cup lemon juice 6 cloves garlic, minced 2 bay leaves 1 15-ounce can tomato puree 1/4 cup honey 3 tablespoons molasses 1 teaspoon salt 1/2 teaspoon dried thyme, crushed 1/4 to 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 2 tablespoons white vinegar 1 Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill. 2 For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. 3 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
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glenda_al
12 years ago
GS loves this with bite sized crackers

Marinated cheese
2 pkg cheese cubes
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours

Let cheese reach room temp and serve with toothpicks.
User
12 years ago
I just found another recipe I plan to try.

Oatmeal Chocolate Peanut Butter Heaven

*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special. it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!
**I doubled her recipe

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.

Here is a link that might be useful: Oatmeal Chocolate Peanut Butter Heaven

I'll share my recipe, if you'll share yours, July 26, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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glenda_al

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