Monday, December 23, 2013

Snow-Whipped Potato Boats

6 large baking potatoes
3 slices bacon, cooked and crumbled
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
1/8 tsp. pepper
4 green onions, chopped
1/2 cup grated cheddar cheese

Preheat oven to 400 degrees.

Wash potatoes and rub skins with vegetable oil.  Bake for 1 hour, or until potatoes are fork-tender.  Remove potatoes from oven and reduce oven heat to 350 degrees.

Cut a slice from top of each potato and scoop out pulp.  In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper and green onions.  Whip until fluffy.  Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon.

Bake 10 minutes.

Makes 6 servings.

Friday, December 6, 2013

Poppy Seed Spinach Salad

Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing ingredients together.  Toss enough dressing to coat salad ingredients

Saturday, June 8, 2013

Cafe Rio Chicken, Lime Rice, Dressing & Pico

5 lbs. boneless, skinless chicken breasts
1 8-oz. bottle zesty Italian dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 garlic cloves, minced

Mix dressing, chili powder, cumin and garlic in a bowl.  Place chicken on bottom of a greased slow cooker.  Pour mixture over the top of chicken.  Cook on high for 5-6 hours.  Shred chicken with fork or put in Bosch using paddles.  Reserve juice to pour over chicken when serving.

2 Tbsp. butter
1 yellow onion, finely diced
4 cloves minced garlic
6 2/3 cups water
8 tsp. chicken bouillon (7 cubes)
1/2 bunch cilantro, chopped
2 tsp. cumin
1 Tbsp. lime juice
1/2 tsp. salt
3 cups long grain rice

Saute butter, onion and garlic.  Boil rest of ingredients except rice in a large pot.  Add onion, garlic, then rice to large pot.  Cover and simmer until water is absorbed and rice is tender.

1/4 cup onion, finely chopped
6 cloves garlic, minced
3 Tbsp. olive oil
3 15-oz. can black beans
1 1/2 cups tomato sauce
1/4 bunch cilantro, chopped

Heat oil on medium heat and cook onion, garlic and cumin until soft.  Add rest of ingredients and simmer for 10 minutes.

1 package Hidden Valley Buttermilk Ranch mix (or 3 Tbsp.)
1 cup buttermilk
1 cup mayo
2 tomatillos (peel outer skin layer)
1 clove minced garlic (or 1 tsp. pre-minced)
1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1 small jalapeño (seeds removed)

Put all ingredients into a blender.  Add extra mayo if dressing is too thin.  Refrigerate.

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves minced garlic
1/2 tsp. lime juice
1 tsp. salt
1 tsp. pepper

Mix all ingredients. Can use food processor to chop and mix ingredients.

Additional items to make burritos:
shredded mexican cheese blend cheese
shredded lettuce

Tuesday, March 12, 2013

Black Bean & Quinoa Veggie Burgers

½ cup dry quinoa
1 tsp olive oil
1/2 red onion, chopped
3 cloves garlic, minced
1/2 tsp Kosher salt, divided
1 (15 oz) can black beans, drained and rinsed
2 Tbsp tomato paste
1 large egg
2/3 cup frozen corn
1/2 cup cilantro, chopped
1 chipotle in adobo, minced
2 tsp ground cumin
1/2 cup rolled oats
1/4 cup oat flour
Yogurt Sauce:
½ cup plain fat-free Greek yogurt
1 Tbsp honey
1 Tbsp Dijon mustard
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
To make the yogurt sauce, stir the yogurt, honey and mustard together in a small bowl.
When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce.
Yield: 6 burgers with 1 1/2 tablespoons yogurt sauce (nutrition information excludes bun)

Tuesday, December 4, 2012

Italian Sausage Soup

1 Italian sausage
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. olive oil
3 potatoes, peeled & cubed
4 cans chicken broth
1 cup half and half
Fresh bacon bits
Kale, chopped (optional)

Cook sausage in oven for 30 minutes at 350 degrees.

Meanwhile, in a large pot, caramelize onion and garlic in olive oil. Add chicken broth and bring to a boil. Add potatoes and boil for about 10 or 15 minutes or until the potatoes are tender.

When sausages have finished baking, slice and add to soup.  Add bacon bits, kale and half and half. Season with salt and pepper to taste.  Simmer until hot.

Monday, July 23, 2012

Honey Baked Lentils over Quinoa

1 cup lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
1/2 tsp. chopped ginger
1 clove chopped garlic
1 chopped onion (small)
Salt and pepper to taste
1 cup quinoa
2 cups water or broth

Preheat over to 350 degrees.

Combine ingredients in a covered baking dish and bake until tender, about 90 minutes.

Meanwhile, add quinoa to water and bring to a boil.  Reduce heat, cover and simmer about 15 minutes, until water is absorbed and quinoa is tender.

Serve lentils over quinoa.

Broccoli-Cashew Quinoa

1 Tbsp. oil
2 cloves garlic, minced
1 small red onion, finely diced
1/2 cup sun-dried tomatoes, chopped
2 cups broth
1 Tbsp. white wine vinegar
1 Tbsp. agave or sugar
1 Tbsp. lemon juice
1 cup quinoa, uncooked
1/2 tsp. salt
4-6 cups broccoli
1 cup cashew pieces

Heat oil over medium heat in a saucepan and saute the onion and garlic for 3 minutes.  Add sun-dried tomatoes, broth, vinegar, agave and lemon juice; bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer covered for about 15 minutes or until liquid is absorbed and quinoa is tender.

Meanwhile, steam broccoli.  Toss steamed broccoli and cashew pieces with quinoa.