Simple Sweet 'N Sour Meatball Simmer
Kraft Recipe
Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings
What You Need
3/4 lb. (3/4 of 16-oz. pkg.) frozen prepared meatballs
1 pkg. (16 oz.) frozen stir-fry vegetables (sliced green, red and yellow peppers and white onions)
1/4 cup apricot jam
1/4 cup KRAFT CATALINA Dressing
2 Tbsp. soy sauce
Make It
COMBINE all ingredients in large skillet; cover.
COOK on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.
SERVE over hot cooked rice or pasta, if desired
I used the entire pound of meatballs, increased the "sauce" ingredients to compensate. I used fresh onion and peppers instead of a frozen bag. I also used Smuckers apricot fruit preserves. I thought it was very tasty and so quick to make. I served it on rice (used minute rice to make it extra fast) and ate it with steamed veggies and salad.
Saturday, January 31, 2009
Monday, January 26, 2009
Just Like A Restaraunt Rice Bowl!
Teriyaki Delight
Family Fun Magazine
A good teriyaki sauce gives grilled chicken a rich auburn color. Our homemade version includes just the right amount of ginger to give it an equally appealing taste. While you can also use boneless breasts for this recipe, boneless thighs stay moister during grilling.
RECIPE INGREDIENTS:
MARINADE
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil
TERIYAKI CHICKEN
8 boneless, skinless chicken thighs (about 4 ounces each)
Sesame seeds, toasted in a skillet
Cooked rice
Scallion tops, cut into 2-inch-long strips (optional)
1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips.
Serves 6 to 8.
Family Fun Magazine
A good teriyaki sauce gives grilled chicken a rich auburn color. Our homemade version includes just the right amount of ginger to give it an equally appealing taste. While you can also use boneless breasts for this recipe, boneless thighs stay moister during grilling.
RECIPE INGREDIENTS:
MARINADE
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil
TERIYAKI CHICKEN
8 boneless, skinless chicken thighs (about 4 ounces each)
Sesame seeds, toasted in a skillet
Cooked rice
Scallion tops, cut into 2-inch-long strips (optional)
1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips.
Serves 6 to 8.
Different, but a yummy hot sandwich.
FRENCH-TOASTED TUNA AND HUMMUS SANDWICHES
Start to finish: 35 minutes (15 to 20 minutes active)
Servings: 4
Ingredients:
6-ounce can water-packed solid tuna
3/4 cup prepared hummus
1 cup finely shredded fresh spinach leaves
1 cup grated carrots
1 teaspoon cumin
8 slices multi-grain bread
1/2 cup low-fat milk
1 large egg
2 large egg whites
1 teaspoon olive oil
Directions
Press all liquid from tuna. Crumble the tuna into a bowl. Add the hummus, spinach, carrots and cumin, then mix thoroughly. Make four sandwiches with the bread and tuna mixture.
In a shallow bowl, whisk together the milk, egg and egg whites. Dip one side of each sandwich at a time into the egg mixture until it is lightly soaked. You should use up all of the egg mixture.
In a large nonstick skillet (or two medium nonstick skillets) over very low heat, heat oil. Add the sandwiches and cover the skillet loosely with a lid or piece of foil.
Cook until the undersides of the sandwiches are well-browned, 8 to 10 minutes. Turn the sandwiches over and cook, still covered, until browned on the second side, about 8 minutes more.
Nutrition information per serving: 324 calories; 9 g fat (2 g saturated); 62 mg cholesterol; 37 g carbohydrate; 25 g protein; 7 g fiber; 662 mg sodium.
Start to finish: 35 minutes (15 to 20 minutes active)
Servings: 4
Ingredients:
6-ounce can water-packed solid tuna
3/4 cup prepared hummus
1 cup finely shredded fresh spinach leaves
1 cup grated carrots
1 teaspoon cumin
8 slices multi-grain bread
1/2 cup low-fat milk
1 large egg
2 large egg whites
1 teaspoon olive oil
Directions
Press all liquid from tuna. Crumble the tuna into a bowl. Add the hummus, spinach, carrots and cumin, then mix thoroughly. Make four sandwiches with the bread and tuna mixture.
In a shallow bowl, whisk together the milk, egg and egg whites. Dip one side of each sandwich at a time into the egg mixture until it is lightly soaked. You should use up all of the egg mixture.
In a large nonstick skillet (or two medium nonstick skillets) over very low heat, heat oil. Add the sandwiches and cover the skillet loosely with a lid or piece of foil.
Cook until the undersides of the sandwiches are well-browned, 8 to 10 minutes. Turn the sandwiches over and cook, still covered, until browned on the second side, about 8 minutes more.
Nutrition information per serving: 324 calories; 9 g fat (2 g saturated); 62 mg cholesterol; 37 g carbohydrate; 25 g protein; 7 g fiber; 662 mg sodium.
A great salad any time of the year
Poppy Seed Salad
(The candied almonds in this recipe really make the salad; they are so good it's hard not to eat them all before you use them!)
1 head romaine lettuce
¼ c. slivered almonds
½ bunch fresh spinach
1 ½ Tbsp. sugar
1/3 lb. sliced mushrooms
1 ripe avocado, diced (I don't always add this)
1/3 lb. grated Swiss cheese
½ red onion (optional)
¼ lb bacon, cooked & crumbled
Cook almonds in sugar over med-low heat to caramelize. Once sugar starts to melt, stir to make sure all nuts are coated and not burning.
Mix lettuce, spinach, mushrooms, bacon, and cheese together. Just before you are ready to put on the dressing, mix in the avocado. Carefully toss salad adding a little dressing at a time until desired coating is reached. (You will not need all the dressing). Add caramelized almonds on top. Serve immediately.
*Note: You can also top with plain almonds, sunflower seeds and/or roasted cashews.
Poppy Seed Dressing:
Stir until smooth: ¾ cups sugar
1 tsp. dry mustard
1 tsp. salt
Add and mix well: 1/3 c. red wine vinegar
Add: 1 c. salad oil a little at a time, using a blender to mix well.
Stir in by hand: ¾ Tbsp. poppy seeds
*Note: I keep all ingredients in a bowl and use a hand mixer to blend in the oil.
(The candied almonds in this recipe really make the salad; they are so good it's hard not to eat them all before you use them!)
1 head romaine lettuce
¼ c. slivered almonds
½ bunch fresh spinach
1 ½ Tbsp. sugar
1/3 lb. sliced mushrooms
1 ripe avocado, diced (I don't always add this)
1/3 lb. grated Swiss cheese
½ red onion (optional)
¼ lb bacon, cooked & crumbled
Cook almonds in sugar over med-low heat to caramelize. Once sugar starts to melt, stir to make sure all nuts are coated and not burning.
Mix lettuce, spinach, mushrooms, bacon, and cheese together. Just before you are ready to put on the dressing, mix in the avocado. Carefully toss salad adding a little dressing at a time until desired coating is reached. (You will not need all the dressing). Add caramelized almonds on top. Serve immediately.
*Note: You can also top with plain almonds, sunflower seeds and/or roasted cashews.
Poppy Seed Dressing:
Stir until smooth: ¾ cups sugar
1 tsp. dry mustard
1 tsp. salt
Add and mix well: 1/3 c. red wine vinegar
Add: 1 c. salad oil a little at a time, using a blender to mix well.
Stir in by hand: ¾ Tbsp. poppy seeds
*Note: I keep all ingredients in a bowl and use a hand mixer to blend in the oil.
I haven't made these, but they look really cute!
Mexican Sushi Bites
Family Fun Magazine
Get the party started with these mouthwatering appetizers. Salsafied cream cheese, silky avocado, and crisp bell pepper are rolled in a tortilla and sliced for a fun sushi-like presentation.
16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
Step 1 In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
Step 2 Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.
Step 3 Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.Serves 10 to 12.
Family Fun Magazine
Get the party started with these mouthwatering appetizers. Salsafied cream cheese, silky avocado, and crisp bell pepper are rolled in a tortilla and sliced for a fun sushi-like presentation.
16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
Step 1 In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
Step 2 Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.
Step 3 Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.Serves 10 to 12.
A fun twist on Tacos... great for kids!
Mini Taco Bowls
8 Flour tortillas
1 lb extra lean ground beef
1 cup salsa
½ cup shredded cheddar cheese
2 cups chopped lettuce
1 cup chopped tomatoes
¼ cup ranch dressing
PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight large muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
***This is a fun twist on taco salad. The bowls were easy to make and they really do look like a restaurant salad. This recipe is great for kids because it’s fun to fill up their bowls and fun to eat. I didn’t have the big (Texas size) muffin tins so I used various sm-med sized Pyrex bowls and they worked fine.
I also made my meat with taco seasoning and added corn, olives, and avocado for other toppings.
8 Flour tortillas
1 lb extra lean ground beef
1 cup salsa
½ cup shredded cheddar cheese
2 cups chopped lettuce
1 cup chopped tomatoes
¼ cup ranch dressing
PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight large muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
***This is a fun twist on taco salad. The bowls were easy to make and they really do look like a restaurant salad. This recipe is great for kids because it’s fun to fill up their bowls and fun to eat. I didn’t have the big (Texas size) muffin tins so I used various sm-med sized Pyrex bowls and they worked fine.
I also made my meat with taco seasoning and added corn, olives, and avocado for other toppings.
Let the Party Begin!
Cowboy Caviar
2-3 diced avocados
2-3 roma tomatoes, seeded and diced
1 can shue peg corn (don’t drain)
1 can black eye peas (drain & wash)
1 can black beans (drain & wash)
2-3 diced green onions
cilantro to taste
¼ - ½ bottle fat free zesty Italian dressing (Kraft)
(fat free is better in this recipe)
Mix all together in a bowl. Let sit in refrigerator for a while to let flavors meld.
2-3 diced avocados
2-3 roma tomatoes, seeded and diced
1 can shue peg corn (don’t drain)
1 can black eye peas (drain & wash)
1 can black beans (drain & wash)
2-3 diced green onions
cilantro to taste
¼ - ½ bottle fat free zesty Italian dressing (Kraft)
(fat free is better in this recipe)
Mix all together in a bowl. Let sit in refrigerator for a while to let flavors meld.
Haven't tried this yet, looks interesting...
Flourless Chocolate-Nut Cake
Kraft Recipes
Prep Time:15 min
Total Time:55 min
Makes:12 servings
6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) butter, softened
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1 tsp. grated orange peel
1 cup finely chopped PLANTERS Walnut Pieces
PREHEAT oven to 350°F. Grease and flour 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange peel. Stir in walnuts; set aside.
BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.
BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.
Kraft Recipes
Prep Time:15 min
Total Time:55 min
Makes:12 servings
6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) butter, softened
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1 tsp. grated orange peel
1 cup finely chopped PLANTERS Walnut Pieces
PREHEAT oven to 350°F. Grease and flour 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange peel. Stir in walnuts; set aside.
BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.
BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.
Takes some prep time, but yummy.
Top Secret Recipes Version of P. F. Chang’s
“Chang’s Spicy Chicken”
(By Todd Wilbur)
Menu Description: “Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu’s)
If you can’t find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Sauce
2 tsp vegetable oil
2 Tlb chopped garlic (3-4 cloves)
3 Tlb chopped green onions (about 3 onions)
1 cup pineapple juice
2 Tlb chili sauce
2 Tlb white distilled vinegar
4 tsp granulated sugar
1 tsp soy sauce
2 Tlb water
½ tsp cornstarch
Chicken
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
1. Make the sauce by heating 2 tsps vegetable oil in medium saucepan. Sauté the garlic and the green onions in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve cornstarch in 2 Tlbs of water and add it to the other ingredients in the saucepan.** Bring mixture to a boil and continue to simmer on med/high heat for 3-5 minutes or until thick and syrupy. **I usually end up using a lot more cornstarch mixture to make it syrupy enough.**
3. Heat 1 cup vegetable oil in a wok or a med saucepan over medium heat
4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
5. Sauté coated chicken in the hot oil, stirring occasionally until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Serves 2
“Chang’s Spicy Chicken”
(By Todd Wilbur)
Menu Description: “Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu’s)
If you can’t find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Sauce
2 tsp vegetable oil
2 Tlb chopped garlic (3-4 cloves)
3 Tlb chopped green onions (about 3 onions)
1 cup pineapple juice
2 Tlb chili sauce
2 Tlb white distilled vinegar
4 tsp granulated sugar
1 tsp soy sauce
2 Tlb water
½ tsp cornstarch
Chicken
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
1. Make the sauce by heating 2 tsps vegetable oil in medium saucepan. Sauté the garlic and the green onions in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. Dissolve cornstarch in 2 Tlbs of water and add it to the other ingredients in the saucepan.** Bring mixture to a boil and continue to simmer on med/high heat for 3-5 minutes or until thick and syrupy. **I usually end up using a lot more cornstarch mixture to make it syrupy enough.**
3. Heat 1 cup vegetable oil in a wok or a med saucepan over medium heat
4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
5. Sauté coated chicken in the hot oil, stirring occasionally until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Serves 2
A surprisingly wonderful side dish!
Roasted Cabbage with Simple Balsamic Reduction
Cabbage:
4 cups Chopped red cabbage (in 1-inch pieces)
4 cups Chopped green cabbage (in 1-inch pieces)
2 Tlbs Olive Oil
1/2 tsp Salt
1/ tsp Black Pepper
Preheat oven to 450 degrees
Core and chop all cabbage into 1-inch pieces and mix together in a large roasting pan (I used a baking sheet covered with tin foiled, lightly sprayed). Drizzle oil, salt, and pepper over cabbage and toss to mix well.
Roast for about 30 minutes uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to carmelize. Remove from oven and drizzle with simple balsamic reduction to taste (or serve along side).
Note: I did not measure the oil, salt, or pepper and probably used a little more than advised.
Balsamic Reduction:
1 1/2 cups Balsamic vinegar
3 Tlbs Brown sugar
2 garlic cloves, crushed and peeled (I used minced garlic)
In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil and boil for 5 minutes to reduce mixture by half. Reduce heat to low and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove garlic and discard (I skiped this). Serve. Leftovers of reduction can be refrigerated in an airtight container for up to one week.
(My reduction never quite got that thick, but it was good. As much as I liked it with the reduction, I loved the cabbage on it's own and could have eaten the entire thing!)
Cabbage:
4 cups Chopped red cabbage (in 1-inch pieces)
4 cups Chopped green cabbage (in 1-inch pieces)
2 Tlbs Olive Oil
1/2 tsp Salt
1/ tsp Black Pepper
Preheat oven to 450 degrees
Core and chop all cabbage into 1-inch pieces and mix together in a large roasting pan (I used a baking sheet covered with tin foiled, lightly sprayed). Drizzle oil, salt, and pepper over cabbage and toss to mix well.
Roast for about 30 minutes uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to carmelize. Remove from oven and drizzle with simple balsamic reduction to taste (or serve along side).
Note: I did not measure the oil, salt, or pepper and probably used a little more than advised.
Balsamic Reduction:
1 1/2 cups Balsamic vinegar
3 Tlbs Brown sugar
2 garlic cloves, crushed and peeled (I used minced garlic)
In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil and boil for 5 minutes to reduce mixture by half. Reduce heat to low and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove garlic and discard (I skiped this). Serve. Leftovers of reduction can be refrigerated in an airtight container for up to one week.
(My reduction never quite got that thick, but it was good. As much as I liked it with the reduction, I loved the cabbage on it's own and could have eaten the entire thing!)
Wednesday, January 14, 2009
Easy and Delicious
Hearty Black Bean Soup
(From Family Fun magazine)
1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth 1 tsp lime juice
2 Tbs chopped fresh cilantro
Sour Cream (optional)
1.) Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2.) Let the soup cool slightly, then ladle half of it into a food processor or blender (I will often put it in a bowl and use a hand blender) and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream (or shredded cheese), if desired. Makes 4 servings.
I like to serve this with cornbread, but any crusty bread or biscuts would be good.
(From Family Fun magazine)
1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth 1 tsp lime juice
2 Tbs chopped fresh cilantro
Sour Cream (optional)
1.) Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2.) Let the soup cool slightly, then ladle half of it into a food processor or blender (I will often put it in a bowl and use a hand blender) and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream (or shredded cheese), if desired. Makes 4 servings.
I like to serve this with cornbread, but any crusty bread or biscuts would be good.
Easy Fish... good for dinner or appetizer
Fish Cakes
Prep Time:5 min
Total Time:1 hr 11 min
Makes:6 servings, 2 fish cakes each (I usually make 15-17 patties)
Take 1 pkg. (6 oz.) dry STOVE TOP Stuffing Mix for Cornbread (or chicken works), 3/4 cup water and 1/3 cup KRAFT Mayo Real Mayonnaise and add the following:
1 can (60z) tuna, drained, flaked
1 pouch flavored tuna (I like lemon pepper or herb and garlic)
Add a tablespoon or so of flour for stability
1 cup KRAFT Shredded Cheddar Cheese (or other cheese)
Shredded or minced carrots
Could also use: Relish, chopped green peppers, green onions, frozen sweet corn, chopped celery, shredded zucchini
Shape into 12 patties, using about 1/3 cup of the stuffing mixture for each patty; cover. Refrigerate 1 hour.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
Make Ahead
Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.
Serve with tartar sauce, cocktail sauce or maybe a blue cheese dressing. These would also be great with a simple coleslaw.
Prep Time:5 min
Total Time:1 hr 11 min
Makes:6 servings, 2 fish cakes each (I usually make 15-17 patties)
Take 1 pkg. (6 oz.) dry STOVE TOP Stuffing Mix for Cornbread (or chicken works), 3/4 cup water and 1/3 cup KRAFT Mayo Real Mayonnaise and add the following:
1 can (60z) tuna, drained, flaked
1 pouch flavored tuna (I like lemon pepper or herb and garlic)
Add a tablespoon or so of flour for stability
1 cup KRAFT Shredded Cheddar Cheese (or other cheese)
Shredded or minced carrots
Could also use: Relish, chopped green peppers, green onions, frozen sweet corn, chopped celery, shredded zucchini
Shape into 12 patties, using about 1/3 cup of the stuffing mixture for each patty; cover. Refrigerate 1 hour.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
Make Ahead
Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.
Serve with tartar sauce, cocktail sauce or maybe a blue cheese dressing. These would also be great with a simple coleslaw.
Nuts Make Everything Better...
This is my favorite recipe for lemon bars, the nuts add an extra texture and crunch... yum.
Creamy Lemon Nut Bars
Kraft Recipe
Prep Time:15 min
Total Time:45 min
Makes:32 servings, 1 bar each
What You Need
1/2 cup (1 stick) butter or margarine, softened
1/3 cup powdered sugar
2 tsp. vanilla
1-3/4 cups flour, divided
1/3 cup PLANTERS Pecans, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups granulated sugar
3 eggs
1/2 cup lemon juice
1 Tbsp. grated lemon peel
1 Tbsp. powdered sugar
Make It
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1-1/2 cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 min.
BEAT cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.
STIR in lemon juice and peel. Pour over baked crust in pan. Bake 30 min. or until set. Remove from oven; cool completely. Sprinkle with 1 Tbsp. powdered sugar; cut into 32 bars.
Substitute
Prepare as directed, using lime juice and grated lime peel.
Creamy Lemon Nut Bars
Kraft Recipe
Prep Time:15 min
Total Time:45 min
Makes:32 servings, 1 bar each
What You Need
1/2 cup (1 stick) butter or margarine, softened
1/3 cup powdered sugar
2 tsp. vanilla
1-3/4 cups flour, divided
1/3 cup PLANTERS Pecans, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups granulated sugar
3 eggs
1/2 cup lemon juice
1 Tbsp. grated lemon peel
1 Tbsp. powdered sugar
Make It
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1-1/2 cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 min.
BEAT cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.
STIR in lemon juice and peel. Pour over baked crust in pan. Bake 30 min. or until set. Remove from oven; cool completely. Sprinkle with 1 Tbsp. powdered sugar; cut into 32 bars.
Substitute
Prepare as directed, using lime juice and grated lime peel.
Great on fish!
WILLIAMS-SONOMA
Citrus Marinade
Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.
INGREDIENTS:
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
1 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice
1⁄2 tsp. salt
1⁄2 tsp. freshly ground pepper
DIRECTIONS:In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.
*Note: You can also substitute lime juice/zest for the lemon
Citrus Marinade
Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.
INGREDIENTS:
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
1 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice
1⁄2 tsp. salt
1⁄2 tsp. freshly ground pepper
DIRECTIONS:In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.
*Note: You can also substitute lime juice/zest for the lemon
A delicious Valentine's Day Treat
Chocolate Bliss Cheesecake
Kraft Recipes
Prep Time:20 min
Total Time:5 hr 30 min
Makes:12 servings
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar. Garnish with fresh strawberries and raspberries just before serving.
Kraft Recipes
Prep Time:20 min
Total Time:5 hr 30 min
Makes:12 servings
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar. Garnish with fresh strawberries and raspberries just before serving.
Fun for kids... so yummy!
Chocolate Dipped Bananas
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
5 bananas
8 popsicle sticks
3 cups good quality chocolate bar (I use Ghirardeli dark chocolate chips)
3 tablespoons butter, cut up
Toppings: Chopped nuts, Toasted coconut, Cookie crumbles, Colored sprinkles or chocolate jimmies, Mini chocolate candies or mini semi sweet chips, Granola, or crushed candybar
(nuts were my favorite)
Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. (I microwaved the chocolate chips 1 minute at a time, stirring until melted)
Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
5 bananas
8 popsicle sticks
3 cups good quality chocolate bar (I use Ghirardeli dark chocolate chips)
3 tablespoons butter, cut up
Toppings: Chopped nuts, Toasted coconut, Cookie crumbles, Colored sprinkles or chocolate jimmies, Mini chocolate candies or mini semi sweet chips, Granola, or crushed candybar
(nuts were my favorite)
Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. (I microwaved the chocolate chips 1 minute at a time, stirring until melted)
Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.
A yummy alternative to B-bread
BANANA CAKE
1/2 C. butter (margarine)
1 1/2 C. sugar
2 eggs
1 C. milk
1 tsp. vanilla
2 tsp. cider vinegar
1 C. mashed bananas (about 1 large, 1 small)
2 C. flour
1 1/2 tsp. soda
1/2 tsp. salt
Dump all ingredients in bowl and mix well. Pour into greased 13x9 pan. Sprinkle on topping:
Chocolate chips, brown sugar, nuts
Bake at 350 for 35 min.
1/2 C. butter (margarine)
1 1/2 C. sugar
2 eggs
1 C. milk
1 tsp. vanilla
2 tsp. cider vinegar
1 C. mashed bananas (about 1 large, 1 small)
2 C. flour
1 1/2 tsp. soda
1/2 tsp. salt
Dump all ingredients in bowl and mix well. Pour into greased 13x9 pan. Sprinkle on topping:
Chocolate chips, brown sugar, nuts
Bake at 350 for 35 min.
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