Broiled Tilapia Parmesan
Ingredients
1/3 cup Parmesan cheese
2 T Olive Oil
1-2 tablespoons light mayonnaise
1-2 tablespoons fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
4 tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
I served this with rice pilaf and a fresh green salad. So yummy! - Brighten
Steak (Or Chicken) Fajitas
Ingredients
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic cloves, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas ( 8 inch/20 cm)
1 -2 onions depending on size ( however much you like, enough to make a good mix with the peppers)
2 small sweet peppers ( green, red, or yellow)
Directions
Slice steak/chicken into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Top with salsa, sour cream, shredded cheese, chopped tomatoes, guacamole, etc. We even ate this on a bed of lettuce the next day. Enjoy! - Brighten
Yummy & Easy Granola
3 cups Minute Oatmeal
1 cup slivered almonds
1 cup cashews
¾ cup shredded sweet coconut
¼ cup plus 2 TB brown sugar (Or less if you want it healthier.)
¼ cup plus 2 TB maple syrup (I use honey)
¼ cup vegetable oil (Or less)
¾ tsp salt
1 cup Raisins (I add craisins too)
DIRECTIONS:
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
*This recipe is very versatile. I prefer pecans over cashews. I also add the berries 15-20 minutes before it’s finished because I like how they plump up. This is awesome with milk especially right out of the oven and ice cream. Yogurt is great too. It’s crumbly so it’s not so great as a snack by itself. Enjoy! - Brighten
Crock-pot Black Bean Taco Soup
1 lb ground beef; browned and drained (Shredded Chicken is also a favorite!)
1 can small red beans; not drained
1 can black beans; not drained
1 can white corn; not drained
1 small onion diced (I use minced dried onions)
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning
28 oz can crushed tomatoes, not drained
Directions:
Combine all ingredients in crock pot and cook on low 4-6 hours. Can top with grated mozzarella cheese, sour cream, cottage cheese, tortilla chips.
I serve with rolls and salad. Sometimes I put it on top of lettuce for a taco salad. It’s an easy go-to meal and one of our family favorites. Hope you enjoy! – Brighten
February 3, 2012
January 1, 2012
Pumpkin Waffles with Buttermilk Syrup
Waffles
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted
Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.
Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla
In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!
Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted
Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.
Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla
In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!
Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)
December 8, 2011
Chicken Salad
Ingredients
2 cups chicken breasts, cooked with salt & pepper and cubed (about 1 lb)
1 ½ cup red seedless grapes, cut in half
1 cup apple, cut into bite size pieces
2/3 cup celery, chopped finely
1 tablespoon red onion, chopped finely
Optional add-in's: raisins, nuts
1/3 cup plain or vanilla yogurt
2 tablespoons mayonnaise
1 ½ tablespoon lemon juice
¼ teaspoon salt
Directions
Combine yogurt, mayonnaise, lemon juice and salt in a bowl, set aside. Combine chicken, grapes, apple, celery, and onion in a large bowl. Pour yogurt mixture over top and mix until well coated. Serve in pita pockets.
Submitted by Alisha
2 cups chicken breasts, cooked with salt & pepper and cubed (about 1 lb)
1 ½ cup red seedless grapes, cut in half
1 cup apple, cut into bite size pieces
2/3 cup celery, chopped finely
1 tablespoon red onion, chopped finely
Optional add-in's: raisins, nuts
1/3 cup plain or vanilla yogurt
2 tablespoons mayonnaise
1 ½ tablespoon lemon juice
¼ teaspoon salt
Directions
Combine yogurt, mayonnaise, lemon juice and salt in a bowl, set aside. Combine chicken, grapes, apple, celery, and onion in a large bowl. Pour yogurt mixture over top and mix until well coated. Serve in pita pockets.
Submitted by Alisha
November 1, 2011
Chicken Pot Pie
For Filling
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up
Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.
For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk
If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.
If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.
Submitted by Shanae
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up
Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.
For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk
If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.
If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.
Submitted by Shanae
October 1, 2011
Autumn Chopped Salad
6-8 cups chopped Romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4-6 ounces feta cheese, crumbled
T. Marzetti salad dressing
Newman's Own Light
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I use about 1 cup of dressing with 70 percent poppy seed to 30 percent balsamic vinaigrette.)
Submitted by Julie
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4-6 ounces feta cheese, crumbled
T. Marzetti salad dressing
Newman's Own Light
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I use about 1 cup of dressing with 70 percent poppy seed to 30 percent balsamic vinaigrette.)
Submitted by Julie
September 2, 2011
Slow Cooker Thai Peanut Chicken and White Whole Wheat Pizza Dough Recipe
Submitted by Ie Li:
I have two recipes to share. This first recipe comes from the blog 365 Days of Slow Cooking. I have made this recipe several times for its ease and deliciousness. I serve it over brown rice, but I'm sure it's equally delicious over noodles. Enjoy!
Slow Cooker Thai Peanut Chicken
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.
This second one comes from 101cookbooks.com. It's a whole wheat pizza dough recipe that I have made at least once a week for the last four weeks. Good whole wheat pizza dough recipes are hard to come by, but this one is delicious.
White Whole Wheat Pizza Dough Recipe
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
I have two recipes to share. This first recipe comes from the blog 365 Days of Slow Cooking. I have made this recipe several times for its ease and deliciousness. I serve it over brown rice, but I'm sure it's equally delicious over noodles. Enjoy!
Slow Cooker Thai Peanut Chicken
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.
This second one comes from 101cookbooks.com. It's a whole wheat pizza dough recipe that I have made at least once a week for the last four weeks. Good whole wheat pizza dough recipes are hard to come by, but this one is delicious.
White Whole Wheat Pizza Dough Recipe
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
August 3, 2011
French Dip
Submitted by Brenda: Summer is full of sandwiches for us and here is one of our quick and easy favorites. Everyone probably makes French Dip sandwiches but this combo is a winner!
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
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