Recipe from Julie S.
INGREDIENTS
24 ounces of salmon
Juice of 1 lemon
Zest of 1 lemon
5 Tbsp melted butter
Pepper to taste
2 Tbsp parsley
1/2 cup brown sugar
4 slices of onion
DIRECTIONS
Place salmon in foil and pour lemon juice and butter over it. Mix lemon zest and parsley together and sprinkle on top. Then, sprinkle the pepper and brown sugar on top. Place sliced onions on top of the salmon. Wrap the foil around the salmon tightly and place on the grill for 15 minutes. Delicious!
Friday, September 9, 2011
Greek Style Pita Sandwiches
Recipe from Our Best Bites.
INGREDIENTS
12 oz. chicken, sliced into 1/4" pieces
1 1/2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp oregano
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 cup diced tomato
1/4 cup cucumber
2 Tbsp diced red onion (optional)
6 Tbsp Greek yogurt
1/2 tsp lemon zest
1/2 Tbsp parsley
1/4 tsp salt
4 lettuce leaves
4 pita bread halves
2-3 Tbsp crumbled Feta cheese
DIRECTIONS
Combine chicken, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add chicken mixture to pan and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. To assemble, place one lettuce leaf in each pita. Divide chicken mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.
INGREDIENTS
12 oz. chicken, sliced into 1/4" pieces
1 1/2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp oregano
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 cup diced tomato
1/4 cup cucumber
2 Tbsp diced red onion (optional)
6 Tbsp Greek yogurt
1/2 tsp lemon zest
1/2 Tbsp parsley
1/4 tsp salt
4 lettuce leaves
4 pita bread halves
2-3 Tbsp crumbled Feta cheese
DIRECTIONS
Combine chicken, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add chicken mixture to pan and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. To assemble, place one lettuce leaf in each pita. Divide chicken mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.
Saturday, August 27, 2011
Baked Ziti
INGREDIENTS
1 package dry ziti pasta
1/2 lb ground beef
1/2 lb mild ground sausage
1 jar pasta sauce
Mozzarella cheese
DIRECTIONS
Brown beef and sausage in a skillet until thoroughly cooked. Mix with pasta sauce. Boil ziti pasta according to directions on package. In a 9x13 pan, layer the cooked pasta and the meat sauce, then top with shredded mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.
1 package dry ziti pasta
1/2 lb ground beef
1/2 lb mild ground sausage
1 jar pasta sauce
Mozzarella cheese
DIRECTIONS
Brown beef and sausage in a skillet until thoroughly cooked. Mix with pasta sauce. Boil ziti pasta according to directions on package. In a 9x13 pan, layer the cooked pasta and the meat sauce, then top with shredded mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.
Granola
Recipe from Jenny L.
INGREDIENTS
1 cup powdered milk (non-fat dry milk -- from cannery)
5 cup rolled oats
1 cup quick oats
Sliced almonds and/or cashews, mixed nuts, sunflower seeds, raisins, dried fruit (You can use any combination and any amounts.
1 C honey
1/2 C. vegetable oil or olive oil
1/2 C. peanut butter
DIRECTIONS
In a large mixing bowl mix powdered milk, oats, nuts etc. In another small microwave bowl mix together honey, oil and peanut butter until smooth. About 1 1/2 minutes in the microwave. Don’t boil. Pour honey mixture into dry oat mixture. Mix well. Spread granola out on two large cookie sheets. Bake 250˚ for 25-30 minutes. (To fit both cookie sheets in oven at once place them on two racks. After 15 minutes switch or rotate cookies sheets. Bottom sheet to top and top to bottom rack.) Cool and store in air tight container.
INGREDIENTS
1 cup powdered milk (non-fat dry milk -- from cannery)
5 cup rolled oats
1 cup quick oats
Sliced almonds and/or cashews, mixed nuts, sunflower seeds, raisins, dried fruit (You can use any combination and any amounts.
1 C honey
1/2 C. vegetable oil or olive oil
1/2 C. peanut butter
DIRECTIONS
In a large mixing bowl mix powdered milk, oats, nuts etc. In another small microwave bowl mix together honey, oil and peanut butter until smooth. About 1 1/2 minutes in the microwave. Don’t boil. Pour honey mixture into dry oat mixture. Mix well. Spread granola out on two large cookie sheets. Bake 250˚ for 25-30 minutes. (To fit both cookie sheets in oven at once place them on two racks. After 15 minutes switch or rotate cookies sheets. Bottom sheet to top and top to bottom rack.) Cool and store in air tight container.
Football Party Snack
INGREDIENTS
Lit'l Smokies
1/2 cup grape jelly
1/4 cup mustard
Dill pickles
Colby Jack Cheese
DIRECTIONS
Heat smokies with the jelly and mustard in a small crockpot for at least an hour. Chop pickles and cheese into cubes. On a toothpick, stack a smokie, a pickle and a piece of cheese. Deliciousness in one bite!
Lit'l Smokies
1/2 cup grape jelly
1/4 cup mustard
Dill pickles
Colby Jack Cheese
DIRECTIONS
Heat smokies with the jelly and mustard in a small crockpot for at least an hour. Chop pickles and cheese into cubes. On a toothpick, stack a smokie, a pickle and a piece of cheese. Deliciousness in one bite!
Simple Delicious Tacos
Recipe courtesy of Brittney H.
INGREDIENTS
1 lb Steak, Chicken and/or Pork
Goya Mojo Criollo Marinade
Limes
Cilantro
Onions
Small White Corn Tortillas
Monterey Jack Cheese
DIRECTIONS
Marinate the meat of your choice overnight in the Goya Mojo Criollo Marinade. Grill meat and slice into thin strips. On a skillet, make a quesadilla with 2 tortillas and the shredded cheese to serve as the shell for your taco. Place meat, a squirt of lime juice, chopped onions and cilantro on top and enjoy.
*If you want a little more substance in them, they also taste delicious with the Black Bean and Pepper Salsa inside.
INGREDIENTS
1 lb Steak, Chicken and/or Pork
Goya Mojo Criollo Marinade
Limes
Cilantro
Onions
Small White Corn Tortillas
Monterey Jack Cheese
DIRECTIONS
Marinate the meat of your choice overnight in the Goya Mojo Criollo Marinade. Grill meat and slice into thin strips. On a skillet, make a quesadilla with 2 tortillas and the shredded cheese to serve as the shell for your taco. Place meat, a squirt of lime juice, chopped onions and cilantro on top and enjoy.
*If you want a little more substance in them, they also taste delicious with the Black Bean and Pepper Salsa inside.
Friday, April 8, 2011
Mexican Mac N' Cheese
INGREDIENTS
Macaroni noodles, cooked
1 lb ground beef
1/2 onion, chopped
1 can cheddar cheese soup
1 can Rotel tomatoes
Shredded cheddar cheese
DIRECTIONS
Boil macaroni noodles, drain and set aside. Brown beef and onion together. Mix the noodles, beef, onion, soup and tomatoes together. Put mixture in a baking pan, sprinkle with cheese and cook for 15-20 minutes at 350 degrees.
Macaroni noodles, cooked
1 lb ground beef
1/2 onion, chopped
1 can cheddar cheese soup
1 can Rotel tomatoes
Shredded cheddar cheese
DIRECTIONS
Boil macaroni noodles, drain and set aside. Brown beef and onion together. Mix the noodles, beef, onion, soup and tomatoes together. Put mixture in a baking pan, sprinkle with cheese and cook for 15-20 minutes at 350 degrees.
Crispy Southwest Chicken Wraps
Recipe from Mel's Kitchen Cafe.
INGREDIENTS
INGREDIENTS
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas
DIRECTIONS
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with 1-2 Tbsp of sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Makes 6 wraps.
Monday, March 21, 2011
Lasagna
1 lb ground beef
2 cans (16 oz) diced tomatoes
1 can tomato paste
1/2 pouch of pepperoni
2 Tbsp Italian Seasoning (or to taste)
1 tsp Garlic Salt (or to taste)
8 oz ricotta cheese
8 oz cottage cheese
8 oz mozzarella cheese, shredded
12 lasagna noodles
Cheddar cheese, shredded
DIRECTIONS
In a blender, mix the tomatoes, tomato paste, pepperoni and seasonings, then put in a large bowl. Brown hamburger meat and add to the tomato mixture. In a separate bowl, mix the ricotta cheese, cottage cheese and mozzarella cheese together. Cook the lasagna noodles as directed on the box (boil about 6-8 minutes). In a 9x13 greased pan, layer the cooked lasagna noodles, cheese mixture and tomato mixture. Repeat. For the final layer, place the noodles, then tomato mixture, then a combination of shredded mozzarella and cheddar cheese. Cover with foil and bake at 350 degrees for 1 hour.
Gorgonzola Pasta Sauce
INGREDIENTS
2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper
DIRECTIONS
In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.
*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.
2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper
DIRECTIONS
In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.
*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.
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