Chicken Salad with Cranberries, Apples and Walnuts
2 cup cubed rotisserie chicken
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1/3 cup diced celery
1/4 cup diced shallot
1/2 cup dried cranberries
1/2 cup chopped apples
1/4 cup toasted chopped walnuts
1/4 cup flat leaf parsley, chopped
1/4 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
In a large bowl,combine all the ingredients. Chill in the refrigerator for an hour.
6.26.2019
3 bunches broccoli rabe, rinsed, trimmed and cut into thirds
8 cloves garlic, slightly crushed
1/4 cup olive oil
Salt and pepper
1 lb. good quality feta cheese, such as Dodonis, crumbled
Add the broccoli rabe to a large pot of salted water. Boil over medium heat until the broccoli rabe is tender, about 30 minutes. Drain well and well and set aside.
Place the olive oil and garlic in a large skillet. Turn the heat to medium and slowly brown the garlic. Once browned and fragrant, add the broccoli rabe to the skillet and saute for about 10 minutes over low heat. Season with salt and pepper, to taste. Turn off the heat and top with the crumbled feta. Cover and let sit for 5 minutes to allow the feta to melt.
8 cloves garlic, slightly crushed
1/4 cup olive oil
Salt and pepper
1 lb. good quality feta cheese, such as Dodonis, crumbled
Add the broccoli rabe to a large pot of salted water. Boil over medium heat until the broccoli rabe is tender, about 30 minutes. Drain well and well and set aside.
Place the olive oil and garlic in a large skillet. Turn the heat to medium and slowly brown the garlic. Once browned and fragrant, add the broccoli rabe to the skillet and saute for about 10 minutes over low heat. Season with salt and pepper, to taste. Turn off the heat and top with the crumbled feta. Cover and let sit for 5 minutes to allow the feta to melt.
1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon and pepper over the top. Toss to coat, then divide between two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on 2 baking sheets.
Place the pans in the oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon and pepper over the top. Toss to coat, then divide between two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on 2 baking sheets.
Place the pans in the oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.
6.13.2019
Crab Cake Stuffed Mushrooms
1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms
For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley
Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.
1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms
For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley
Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.
Creamy Zoodle Antipasto Salad
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Bacon Cheddar Stuffed Mushrooms
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
Creamy Ground Beef and Green Bean Casserole
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
Grilled Bacon-Wrapped Jalapeno Poppers
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
Naked Dumplings
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
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