1/4 cup mayo
2 tbsp grated Parmesan cheese
1/8 tsp ground cayenne pepper
4 salmon fillets, skin removed
2 tsp lemon juice
10 Ritz crackers, crushed
1. Preheat oven to 400. Mix mayo, pepper and cheese until well blended; set aside.
2. Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs.
3. Bake 12-15 minutes or until salmon flakes easily with fork.
Saturday, April 26, 2008
1/4 cup mayo
Sunday, April 20, 2008
16 frozen or fresh, fully-cooked meatballs
1 (15 1/2 oz) jar of marinara sauce
1/2 cup sun-dried tomato pesto or basil pesto
4 hero rolls, cut in half & toasted
4 tbsp grated parmesan cheese
4 oz sliced or shredded provolone cheese
4 oz sliced or shredded fontina cheese
1. Heat oven to 400. If using frozen meatballs, cook according to package directions. Meanwhile, in a medium saucepan, heat the marinara sauce and the cooked meatballs over medium heat, stirring frequently until sauce is thickened and hot, 5 to 6 minutes.
2. Spread 1 tbsp of the pesto sauce on bottom half of each roll. Place 4 meatballs on each roll. Spoon marinara sauce on top of meatballs, dividing evenly. Sprinkle each with a tbsp of parmesan cheese. Top each with 1oz provolone and 1oz fontina cheese.
3. Place heroes on a baking sheet; bake 4 to 5 minutes or until hot and cheeses are melted.
8 ounces angel hair pasta
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato pesto
1. Fill large sauce pan 1/2 full of water. Cover & bring to a boil on high heat.
2. Stir pasta into boiling water & boil 1 minute. Stir in broccoli & boil 4 minutes, stirring occasionally.
3. Drain. Add butter to saucepan, using residual heat to melt butter. Return pasta & broccoli to pan. Stir in tomato pesto. Mix & serve.
Serves 2 as a main dish, 4 as a side dish.
4 teaspoons of flour, divided
1 teaspoon seasoned salt
5-6 sprigs fresh Italian parsley
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
1. Place 3 teaspoons of flour & the seasoned salt into a large zip-top plastic bag; shake to mix & set aside. Chop parsley coarsely, leaves only. Slice the lemon in half & set both halves aside.
2. Check fish for bones by pressing on the fillets with fingertips & remove. Add fish to zip-top bag; seal tightly & shake to coat. Preheat a large saute pan on medium-high heat 2-3 minutes.
3. Place 1 tablespoon butter in pan & swirl to coat. Add fish & cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden & flakes easily. Place fish on serving plates.
4. Place remaining 1 tablespoon butter & 1 teaspoon flour, the wine & squeeze the juice from the lemons into the saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into sauce & serve over fish.
2 lbs red potatoes, scrubbed, skins left on, cut into bite-sized chunks of roughly uniform size
1/2 cup mayonnaise
4 teaspoons Grey Poupon dijon mustard
2 teaspoons honey
1/8 teaspoon black pepper
1. Cook potatoes in boiling water until tender. Drain. Rinse with cold water until cooled.
2. Mix mayo, mustard, honey & pepper; stir to combine. Add potatoes. Mix lightly. Cover.
3. Refrigerate several hours or until chilled.
2 red tomatoes
1 yellow tomato
1/2 green bell pepper
1/4 red onion
chopped fresh basil
balsamic vinaigrette dressing
1. Cut tomatoes into thick slices. Thinly slice pepper, cucumber and onion.
2. Layer tomatoes on a plate, followed by cucumber slices, then pepper, and finally onion. Top with a little bit of fresh basil and dressing to taste over entire salad.
3. Place in refrigerator to cool & marinate while you cook dinner.
1 tablespoon olive oil
3/4 cup diced tomatoes
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices of sourdough or whole wheat bread (note: i was skeptical but tried the whole wheat because that was what i had on hand -- and so very good!)
1/2 cup pesto, purchased or homemade
6 ounces fresh mozzarella, thinly sliced
salt and pepper
1. Heat oil in a nonstick skillet over medium-high heat. Add tomatoes and red pepper flakes; saute until just starting to break down, about 3 minutes.
2. Off heat, add vinegar. Brush oil on one side of each slice of bread; spread the other sides with pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt & pepper. Top with another slice of bread, oil side up.
3. Toast sandwiches in a panini press. Or you can toast them in a skillet, a heavy skillet on top of the sandwich as a weight, or by pressing down continually on the sandwich with a spatula (this is the method i used). Cook over medium heat. When first side is finished, flip and reweight to finish.
Sun-Dried Tomato Vinaigrette salad dressing
2 small boneless skinless chicken breast halves
1 large tomato, diced
1/4 cup diced onion
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
2 medium zucchini
1/2 teaspoon minced garlic
angel hair pasta
salt & pepper
1. Preheat over to 375.
2. Put chicken breasts in a plastic bag with enough dressing to coat completely, turning bag several times to make sure all chicken is covered. Refrigerate 10 minutes to marinate.
3. Remove chicken from bag & place in baking dish. Add a little more dressing for moisture while it bakes, cover & bake for 15 minutes.
4. Cut zucchini into 1/2-inch slices. Put half diced tomato in a bowl with onion, half the basil, 1/4 cup mozzarella, and cover with dressing; combine.
5. Flip chicken over, add a little more dressing, cover and cook 15 more minutes or until cooked through.
6. Put on water to boil for angel hair. Put olive oil in pan, add garlic, remainder of basil, and zucchini; saute over med-high heat, roughly 5 minutes. Cook pasta according to package directions.
7. Spoon "bruschetta" mixture over chicken, put back in oven, uncovered, for 5 minutes. Remove pasta from heat & drain. Add remaining diced tomato to zucchini (sprinkle a little shredded mozzarella over the top, if desired) and let heat for 2 minutes. Remove chicken from oven. Serve over angel hair with zucchini on the side.
Saturday, April 19, 2008
2 c. crushed pretzels
3/4 c. melted margarine (1 1/2 sticks)
4 Tablespoons sugar
1 c. sugar
8 oz. cream cheese (softened)
8 oz. cool whip
Lg. pkg. strawberry jello
2 c. boiling water
2 pkgs. sliced strawberries
1. Mix ingredients for crust. Put in 9x13 inch metal pan and bake at 350 degrees for 6 minutes. Let cool.
2. Mix salad ingredients and spread on top of crust.
3. For top layer: Mix jello w/boiling water. Place in refrigerator. When jello starts to gel add 2 pkgs. of sliced strawberries. Return to refrigerator. When half gelled, pour on top of salad mixture and refrigerate until firm.
Makes 16-20 servings.
1 package (12 oz) jumbo shells, uncooked
4 cups (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 cups (about 28 oz jar) spaghetti sauce
1. Heat oven to 375. Cook pasta according to package directions. Drain well.
2. In medium bowl, stir together cheeses, eggs, parsley, salt and pepper. In 13x9-inch baking dish, spread 1/2 cup of sauce. Fill each cooked pasta with about 1-1/2 tablespoons cheese mixture; layer one half filled pasta in prepared dish. Spread half of remaining sauce over pasta; layer remaining filled pasta over sauce. Spread remaining sauce over pasta; sprinkle with additional Parmesan cheese if desired.
3. Cover with foil. Bake 35 minutes or until hot and bubbly.
Makes 8-10 servings.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.
Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.
1 can (14.5 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 garlic cloves, minced
1-1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
1. Preheat oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.
3. Bake 30 minutes or until chicken is cooked through.
1 box Devils Food cake mix
1/4 cup water
1/4 cup oil
Hershey's Candy Cane Kisses
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Batter will be very stiff. Spoon into cups of mini muffin tin and bake for 15 minutes at 350 degrees F. While cookies are baking, unwrap candy and set aside. As soon as cookies come out of the oven, push a Kiss into each one. Finish cooling completely on rack before storing in covered container or zipped plastic bag.
Makes 4 dozen.
(from Marianne's Kitchen)
(photo generously shared by Janet)
1/3 cup all purpose flour
1/4 tsp cayenne pepper
10 oz boneless skinless chicken breast, cut into strips
1 tbsp butter
2 tbsp lime juice
2 tbsp honey
1 tbsp brown sugar
1 tsp Worcestershire sauce
1. In a large resealable plastic bag, combine flour & cayenne. Add chicken, a few strips at a time, and shake to coat.
2. In a skillet, brown chicken in butter on all sides.
3. Combine the lime juice, honey, brown sugar and Worcestershire sauce; pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.
1 1/2 pounds lean ground beef
3 cups Stove Top Stuffing Mix for Chicken
1 1/4 cups water
3/4 cups chopped onion
A1 Steak Sauce
1. Preheat oven to 375.
2. Mix meat, stuffing mix, the water, and onion until well blended. Shape into six hand-formed mini loaves. Place on rimmed baking pan. Bake 25 minutes or until cooked through.
3. Top with steak sauce; return to oven for 5 more minutes.
Notes: Beef should be no leaner than 90-10 or the meatloaves will be dry. If you don't want your meatloaves cooking in the fat that naturally drains out during the baking process, set them on a rack placed in the rimmed baking pan, which will allow the fat to drain away from the meat while it cooks.
(from Rachael Ray's 30 Minute Meals)
1 pound potatoes, peeled and quartered
1/4 cup milk
1/4 cup sour cream
2 tablespoons chopped fresh chives
salt & pepper to taste
1. Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender.
2. Drain, and mash. Mix in the milk using a potato masher until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
2 small zucchini, thinly sliced
1 small onion, chopped
3/4 tsp Italian herb seasoning
2 tsp olive oil
2 tbsp shredded Parmesan
1. In a small skillet, saute the zucchini, onion and seasoning in oil for 4-6 minutes or until crisp-tender. Reduce heat to medium. Stir in Parmesan cheese; cook 1-2 minutes or until cheese is melted.
1 pound (about 3 small) red potatoes, cut into chunks
1 cup bite-sized cauliflower florets
1/4 cup sour cream
1 cup shredded cheddar
1. Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 minutes, or until vegetables are tender.
2. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
Serves 6 (1/2-cup servings).
16 oz Sea Shells pasta
4 cups fresh broccoli florets, uncooked
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 tsp dried basil
1/2 tbsp dried rosemary
1/4 cup sun dried tomatoes, chopped fine
1/4 cup white wine (optional)
1 cup chicken or vegetable broth
1 cup Parmesan cheese
salt & pepper to taste
1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking time. Drain, cover, and set aside.
2. Heat olive oil in a large skillet; add garlic, basil, rosemary & sun dried tomatoes. Cook 1 minute. Add wine & reduce by half. Add broth.
3. Toss in broccoli & pasta, stir until heated through. Add cheese and season to taste with salt & pepper.
1 tbsp olive oil
2 links mild Italian sausage, casings removed, crumbled
1 cup chopped red onion
8 oz spaghetti
4 cups loosely packed spinach, washed, drained and trimmed of tough stems
2 tomatoes, cored, chopped (about 1 cup)
1/4 cup dry red wine (Shiraz works well)
4 oz goat cheese, crumbled (about 1 cup)
1/4 cup chopped flat-leaf parsley
2 tbsp chopped fresh oregano
6 fresh basil leaves, thinly sliced
1/4 tsp each sea salt and freshly ground black pepper
1. In a large nonstick skillet, heat oil over medium-high heat. Add sausage and onion and cook, stirring 3-4 minutes, until sausage is brown and onion is translucent.
2. Meanwhile, heat a large pot of salted water to boiling. Stir in pasta and cook until al dente, according to package directions. Drain, reserving one cup of pasta water.
3. Transfer pasta to skillet with sausage and onion. Over medium-high heat, add spinach, tomatoes, wine and enough of the pasta water to make the pasta slippery . Cook, stirring 1-2 minutes until spinach is wilted and ingedients are warmed through.
4. Remove from heat; stir in goat cheese, parsley, oregano, basil, salt and pepper. Serve warm.
1 tbsp oil
1 lb boneless pork chops, cut into strips
2 cups pre-cut fresh stir-fry vegetables
1/4 cup Italian dressing
2 tbsp soy sauce
2 tbsp honey
1/4 tsp ground ginger
1. Heat oil in large non-stick skillet on medium-high heat. Add meat; stir-fry for 5 minutes or until cooked through.
2. Add remaining ingredients; stir-fry 5 minutes or until vegetables are crisp-tender.
3. Serve over hot cooked rice.
(from Kraft Food & Family)