Posts

Ingredients 2 pounds sea scallops1 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oilWHITE WINE REDUCTION:1/2 cup white wine or chicken broth1/3 cup orange juice1/4 cup finely chopped onion1 teaspoon dried oregano1 teaspoon Dijon mustard1 garlic clove, minced3 tablespoons cold butter, cubed Preparation Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm. Add wine to the skillet, stirring to loosen browned bits from pan....

Ingredients 1/3 cup uncooked long grain rice1 green onion, chopped1 tablespoon butter1 cup chicken broth1/8 teaspoon pepper2/3 cup frozen peas, thawed1 tablespoon grated Parmesan cheese Preparation In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender....

Ingredients 2 medium peaches, cut into 1/2-inch pieces2 cups grape tomatoes, halved1 carton (8 ounces) fresh mozzarella cheese pearls, drained1 cup chopped peeled mango2 tablespoons minced fresh cilantro2 tablespoons minced fresh basilDRESSING:3 tablespoons balsamic vinegar3 fresh basil leaves2 teaspoons honey1/4 teaspoon salt1/8 teaspoon pepper1/4 cup olive oil Preparation Place the first 6 ingredients in a large bowl. For the dressing, place vinegar, basil, honey, salt and pepper in a blender. While processing, gradually add oil in a steady stream....

Ingredients 4 cups milk1 package (3 ounces) vanilla cook-and-serve pudding mix1 package (3-1/2 ounces) butterscotch cook-and-serve pudding mix1-1/2 cups peanut butter, divided1 cup graham cracker crumbs1 cup confectioners’ sugar4 medium firm bananas, sliced Preparation In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 cup peanut butter until blended. Cover and refrigerate until chilled....

Ingredients 3 teaspoons sea salt1 teaspoon pepper1 boneless pork shoulder butt roast (3 to 4 pounds) 1/2 cup ketchup1/2 cup hoisin sauce1/3 cup chili garlic sauce1 pound baby portobello mushrooms, chopped1 large onion, chopped1 can (20 ounces) unsweetened crushed pineapple2 cans (8 ounces each) sliced water chestnuts, drained and choppedBibb lettuce leavesChopped green onions, optional Preparation Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast....

Ingredients 2 beef ribeye steaks (about 1 inch thick and 12 ounces each)1/3 cup hot water3 tablespoons finely chopped onion2 tablespoons red wine vinegar2 tablespoons olive oil2 tablespoons soy sauce1 teaspoon beef bouillon granules1 garlic clove, minced1/2 teaspoon paprika1/2 teaspoon coarsely ground pepper Preparation Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving....

Ingredients 4 pounds red potatoes, quartered1/2 cup olive oil2 garlic cloves2/3 cup heavy whipping cream1/4 cup butter, softened2 teaspoons salt1/2 teaspoon pepper2/3 to 3/4 cup 2% milk3 green onions, chopped3/4 cup grated Parmesan cheese, optional Preparation Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, place oil and garlic in a small food processor; process until blended....

Ingredients 1 package (12 ounces) uncooked tricolor spiral pasta2 tablespoons olive oil, divided1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 large sweet red pepper, chopped1 medium onion, chopped3 garlic cloves, peeled and thinly sliced1 cup white wine or reduced-sodium chicken broth1/4 cup julienned soft sun-dried tomatoes (not packed in oil)1 teaspoon dried basil1 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14 ounces) water-packed quartered artichoke hearts, drained1 package (6 ounces) fresh baby spinach1 cup (4 ounces) crumbled feta cheeseThinly sliced fresh basil leaves and shaved Parmesan cheese, optional...

Ingredients 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes1 tablespoon Greek seasoning1 teaspoon pepper1 tablespoon olive oil4 green onions, thinly sliced1 garlic clove, minced1/4 cup white wine or chicken broth7 cups reduced-sodium chicken broth1/4 cup chopped sun-dried tomatoes (not packed in oil)1/4 cup pitted Greek olives, sliced1 tablespoon capers, drained1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1-1/2 cups uncooked orzo pasta2 tablespoons lemon juice1-1/2 teaspoons minced fresh parsley...

Ingredients 1 package (19 ounces) frozen cheese tortellini1 package (14 ounces) smoked turkey sausage, sliced3/4 cup prepared pesto2 cups fresh baby spinach, chopped2 cups sliced baby portobello mushrooms1 can (15 ounces) cannellini beans, rinsed and drained1 cup roasted sweet red peppers, chopped1 cup crumbled feta cheese1/4 cup pitted Greek olives, sliced Preparation Cook tortellini according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned....

Ingredients 2 tbsp. white or yellow miso 4 tsp. freshly grated ginger 2 tsp. honey 2 tsp. packed brown sugar 2 tbsp. apple cider vinegar 4 tsp. extra-virgin olive oil 1 tsp. toasted sesame seeds Preparation Step 1In a medium bowl, combine all ingredients and whisk until smooth and emulsified. Enter: Miso ginger dressing, emphasis on the ginger. If you love the zing of this root-like rhizome, this dressing will be your jam....

Ingredients 1 c. walnuts (about 4 ounces) 1 c. pecan halves (about 4 ounces) 1 shallot 1/4 c. sherry vinegar 1 tbsp. Dijon mustard 6 tbsp. extra-virgin olive oil 1/4 c. walnut oil Salt and freshly ground pepper 4 bag washed salad greens 1 c. dried pears (4 ounces) 1 c. dried cranberries (4 ounces) Preparation Step 1Preheat the oven to 350 degrees F. Spread the nuts on a large baking sheet and bake for 10 minutes, or until golden and fragrant....

Ingredients 2 cups frozen mixed vegetables, thawed1 can (8 ounces) sliced water chestnuts, drained and halved1 celery rib, chopped1/4 cup chopped onion1/2 cup mayonnaise1 cup shredded cheddar cheese1/2 cup crushed butter-flavored crackers (about 13 crackers)1 tablespoon butter, melted Preparation In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables....

Ingredients 1/4 cup reduced-sodium soy sauce2 tablespoons cornstarch1 tablespoon brown sugar1-1/2 pounds boneless skinless chicken breasts, cut into thin strips1/4 cup sherry1/4 cup hoisin sauce3 tablespoons minced fresh cilantro1 tablespoon sugar1 teaspoon Mongolian Fire oil or sesame oil2 tablespoons canola oil, divided2 cups fresh pea pods, cut into thirds3 plum tomatoes, seeded and cut into 1-inch pieces1 garlic clove, minced1 tablespoon minced fresh gingerrootHot cooked rice Preparation In a shallow dish, combine the soy sauce, cornstarch and brown sugar....

Ingredients 1 can (14-1/2 ounces) reduced-sodium chicken broth1/4 cup white wine or additional reduced-sodium chicken broth1 package (10 ounces) couscous1/3 cup chopped onion2 garlic cloves, minced2 tablespoons olive oil1/2 pound fresh mushrooms, chopped1 medium carrot, shredded2 green onions, thinly sliced2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon pepper1/4 cup slivered almonds, toasted Preparation In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous....

Ingredients 1 can (46 ounces) pineapple juice4 cups brewed tea3 cups apple juice1/2 cup lemon juice2 cups ginger ale Preparation In a gallon container, combine pineapple juice, teas, apple juice and lemon juice; mix well. Store in refrigerator. Add the ginger ale just before serving.

Ingredients 2 tablespoons sugar2 packages (1/4 ounce each) quick-rise yeast1-1/2 teaspoons salt1/2 teaspoon pepper5-1/2 cups all-purpose flour 2 cups water2 tablespoons butter, cubed3/4 cup plus 2 tablespoons shredded cheddar cheese, divided1/4 cup finely chopped onion Preparation In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough....

Ingredients 1/2 cup butter, softened1/3 cup sugar1/3 cup packed dark brown sugar1 large egg, room temperature2 teaspoons vanilla extract2/3 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon1-1/2 cups quick-cooking oats1/2 cup finely chopped semisweet chocolate3 cups dulce de leche ice cream, softened if necessary1/4 cup brickle toffee bits Preparation Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla....

Ingredients 6 bacon strips, cut into 1/2-inch pieces2 pounds fresh green beans3 tablespoons brown sugar1/2 cup water Preparation In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, about 5 minutes. Add the beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15 minutes. Remove to a serving bowl with a slotted spoon.

Ingredients 1 package (16 ounces) frozen corn, thawed3 hard-boiled large eggs, quartered and sliced1/3 cup sliced pimiento-stuffed olives1/2 cup mayonnaise2 tablespoons minced chives1/2 teaspoon chili powder1/4 teaspoon ground cumin1/8 teaspoon salt Preparation In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.