Monday, August 31, 2009

Pan Seared Scallops

I love scallops and have been afraid to make them. No more! This was my first time to try it and I was so proud--they were yummy!!

Pan Seared Scallops

1 lb. sea scallops, fresh or frozen
2 T flour
1-2 tsp. Cajun seasoning
1 T oil
1 (10-oz) pkg spinach
1 T water
2 T balsamic vinegar
1/4 cup cooked bacon, crumbled

Thaw scallops if frozen. Rinse and pat dry with paper towel. (I saw on The Next Food Network Star that this is the most important part of cooking scallops, so dry them well!)

In a large ziploc bag, mix flour and Cajun sesasoning. Add scallops, toss, coating well.

In large skillet over medium heat, warm the oil. Add the scallops and cook for approximately 6 minutes until browned and scallops are opaque.

Remove scallops from skillet and keep warm.

Add spinach to skillet and sprinkle with water. Cover and cook over medium high heat until spinach is wilted; about 2 minutes.

Drizzle spinach with vinegar and toss well to coat. Add scallops and heat thoroughly. Sprinkle with bacon pieces and serve. (I totally forgot the bacon when I made these!)

(Serves 4)

Grilled Pimento Cheese

I was never a fan of pimento cheese until I tried Anne's--made with Pepper Jack cheese and black olives--then I was a fan. Only her pimento cheese though (I should share that recipe too!)

This recipe gave me the good idea to try it grilled, like a grilled cheese. I even went out on a limb and tried the version the recipe provided.

Grilled Pimento Cheese

3/4 cup mayo, divided
1 (2-oz) jar diced pimento, drained
1/2 tsp. Worcestershire sauce
1/8 tsp. Cajun seasoning
pinch of garlic powder
1/8 tsp. black pepper
1/4 tsp. hot sauce
1 (10-oz) block Chedddar cheese, shredded
8 slices whole grain white bread

Stir together 1/2 cup mayo and next 6 ingredients; gently stir in cheese. Cover and chill up to 3 days, if desired.

Spread remaining 1/4 cup mayo evenly over 1 side of each bread slice. Place 4 bread slices, mayo sides down, on waxed paper.

Spread cheese mixture evenly on top of 4 bread slices on was paper; top with remaining bread slices, mayo sides up.

(HUH?) :-)

Cook sandwiches, in batches, on hot griddle or in large nonstick skillet over medium heat 3 minutes on each side or until golden brown and cheese melts.

(Serves 4)
(Southern Living, January 2007)

Good....but Anne's recipe for pimento is better!

Friday, August 14, 2009

Chicken Spaghetti

This was the first time I'd made Chicken Spaghetti and didn't use my friend Tina Z.'s recipe. I was pleased...

2-4 chicken breast halves with bone (mine were boneless)
1 pound uncooked spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 8-ounce block Velveeta, cut into cubes
1 cup Italian salad dressing
1 6.5-ounce can mushroom, drained (I used fresh!)
salt and pepper to taste

In a large saucepan, bring lightly salted water to boiling. Add chicken breasts and return to boiling. Reduce heat and simmer 20 minutes or until no longer pink. Remove chicken from water, debone, and shred when cool enough to handle. (Do this early, before dinnertime!)

Return chicken broth to boiling. Add spaghetti and cook a bit less than package directions; drain (you'll add to casserole dish later to finish cooking process).

In a large bowl, combine soups, Velveeta, Italian dressing, mushrooms, salt, pepper, and chicken. Mix well. Add spaghetti and combine. Place in casserole dish, cover with foil, and bake at 350 degrees for 30 minutes. For a crispy top, remove foil for the last 10 minutes of cooking.

(Serves 6)
( magazine 2009)

Great recipe--and easy. I like the tang that the Italian dressing puts into it.

Wednesday, August 12, 2009

Italian BLT Sandwiches and Coleslaw with Orange-Cilantro Vinaigrette

Italian BLT Sandwiches

1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan
1/2 cup mayo
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna (don't do bologna, we had turkey)
4 slices provolone cheese
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: green olives

Start bacon cooking.

Cut bread diagonally into 8 slices; arrange on baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.

Bake at 375 degrees for 6 minutes or until lightly toasted.

Stir together mayo and mustard; spread untoasted side of bread evenly with mayo mixture.

Layer 4 bread slices, mayo mixture side up, with salami and next 5 ingredients. Top with remaining 4 bread slices, mayo side down. Secure with toothpick and garnish with green olive.

(Serves 4)
(Southern Living, October, 2002)

Coleslaw with Orange-Cilantro Vinaigrette

1/4 cup fat free plain yogurt
1/4 cup light mayo
1/4 cup orange juice
3 T white vinegar
1 1/2 tsp. honey
7 cups shredded green cabbage (10 ounces)
1 cup shredded carrots
NOT 1/2 cup slivered red onion
1/3 cup fresh cilantro, chopped

In a large, resealable plastic container, whisk together the yogurt, mayo, juice, vinegar, and honey. Add the cabbage, carrots, NOT the onion, and cilantro. Stir until well combined. Season with salt and pepper. Cover and refrigerate for at least 3 hours or up to 2 days.

(Serves 6 generously)
(Biggest Loser Cookbook)

Loved this and loved them together as well. The coleslaw was liked by more than just myself--a big surprise. The orange juice makes it!

Tuesday, August 11, 2009

Ancho Tilapia with Habanero & Green Apple Sauce and Garlic Parmesan Spinach

Ancho Tilapia with Habanero and Green Apple Sauce

4 tilapia fillets (1-1/2 pounds)
2 T Adams Reserve Southwest Ancho Sear-n-Crust rub
2 T olive oil
1/2 cup Cookwell & Company Habanero and Green Apple Sauce (from HEB)

Season fillets with rub on both sides. Let stand 5 minutes.

Heat a large skillet over medium high heat for 2 minutes. Add oil; heat until very hot but not smoking. Cook fillets in skillet 2 1/2-3 1/2 minutes per side in 2 separate batches, or until browned on both sides (don't crowd fish in skillet). Remove fish to plate or platter.

Pour sauce into same skillet; stir and heat. Pour over fillets and serve immediately.

(Serves 4)
(HEB magazine)

Garlic-Parmesan Spinach

4 large garlic cloves, finely chopped
3 T olive oil
1 (20-ounce) pkg. fresh spinach, thoroughly washed
1/4 cup chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shaved Parmesan cheese

Saute chopped garlic in hot oil in a large skillet over medium-high heat 2-3 minutes or until golden. Gradually add spinach, stirring until spinach is wilted and coated with garlic mixture (about 5 minutes). Remove from heat, and stir in chopped basil, salt, and pepper. Transfer spinach to serving dish and sprinkle with Parmesan cheese.

(Serves 4)
(Southern Living

Monday, August 10, 2009

Chicken Cordon Bleu

Chicken Cordon Bleu

1/4 cup fat free, less sodium chicken broth
5 tsp. butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 T Parmesan cheese
1 tsp. paprika
4 (6-ounce) skinless, boneless, chicken breast halves
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Place broth ina small microwaveable bowl; microwave on high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmesan, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound each to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of proscuitto and 1 T mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chiekn broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 degrees for 28 minutes or until juices run clear and tops are golden.

(Serves 4)
(Cooking Light, December 2005)

Saturday, August 8, 2009

No Cook Coconut Ice Cream

No Cook Coconut Ice Cream

1 (14 oz) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1/2 cup whole milk
1 (14.5-ounce) can coconut milk
2 T fresh lemon juice
1/4 tsp. salt
Garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts

Whisk first 3 ingredients in large bowl until well blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into mixture.

Pour milk mixture into freezer container of a 1-quart electric ice cream maker and freeze according to manufacturer's instructions.

Remove container with ice cream from ice cream maker and freeze for 15 minutes. Transfer to airtight container; freeze until firm, about 1-1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.

For a tropical sundae, top with sliced bananas, mango, and pineapple chunks.

YUMMY! Toasted coconut and mini chocolate chips are the way to go!

(Southern Living August 2004)

Monday, August 3, 2009

Oven-charred Asparagus with Cheese and Balsamic Vinegar

An oldie that I never posted.  How could it not be delicious?

Oven-charred Asparagus with Cheese and Balsamic Vinegar

4 T balsamic vinegar
1 lb. asparagus, tough ends snapped off
1 T olive oil, plus extra for oiling the pan
1/2 tsp. lemon peel, finely grated
kosher salt
black pepper
1 1/2 oz machego, aged moterey jack, asagio, or other firm cheese (I think I used Parmesan)

In small saucepan, bring balsamic vinegar to a boil and boil until reduced by half (about 10 minutes).  Set aside to cool.

Preheat oven to 500 degrees.  Oil heavy baking sheet or spray with nonstick cooking spray.  Place asparagus on baking sheet and drizzle with 1 T of olive oil, lemon peel, salt, and pepper.  Toss with hands to coat.

Roast, stirring occasionally, until crisp, tener, and lightly charred--about 12 minutes.  Remove from oven and place on serving plates.  Drizzle with balsamic reduction and shave cheese over each serving.

(Serves 4)
(Everyday Dining with Wine by Andrea Immer)

Oven-Charred Asparagus with Cheese and Balsamic Vinegar

Oven-Charred Asparagus with Cheese and Balsamic Vinegar

4T balsamic vinegar
1 lb. asparagus, tough ends snapped off
1 T olive oil, plus extra for oiling the pan
1/2 t. lemon peel, finely grated
salt and pepper to taste
1 1/2 oz parmesan, asagio, or other firm cheese

In small saucepan, bring balsamic vinegar to a boil, adn boil until reduced by half (about 10 minutes). Set aside to cool.

Preheat oven to 500 degreese. Oil a heavy baking sheet or spray with nonstick cooking spray. Place asparagus on thet baking sheet and drizzle with 1 T of olive oil, lemon peel, salt, and pepper. Toss with your hands to coat.

Roast, stirring occasionally, until crisp, tender, and lightly charred--about 12 minutes. Toss with balsamic reduction. Remove from oven and place on serving plate. Shave cheese over each plate with vegetable peeler and serve immediately.

Serves 4.

Saturday, August 1, 2009

Holy Moly Chicken Rub and Grilled Sweet Potatoes

Another one from the "I'm not sure when" pile. It's my last--thanks for bearing with my while I tie up these loose ends!!

Holy Moly Chicken Rub

1 T cocoa powder
2 tsp. cayenne pepper
1 t. paprika
1 tsp. cumin
1/2 tsp. salt
1 tsp. pepper
2 tsp. chili powder

Mix all ingredients in bowl. Rub generous handful on both sides of chicken. Cover coated chicken and let sit at least 30 minutes before cooking.

(Texas Co-op Power Magazine, July 2008)

We grilled them and it was great--I thought this blend of spices would compliment these grilled sweet potatoes nicely--and I was right!

Grilled Sweet Potatoes

1 1/2 pounds sweet potatoes, peeled and sliced crosswise into 1/4"-thick slices
2 tsp. olive oil
1 tsp. garlic powder
1 tsp. paprika
1/4 tsp. salt, plus more to taste
ground black pepper to taste

Preheat grill to high heat. Place potato slices in a large glass or plastic mixing bowl. Drizzle with olive oil then sprinkle with garlic powder, paprika, salt, and pepper. Toss well to combine.

Transfer potato slices to grill and reduce heat to low (or place them away from direct heat). Cook potatoes until browned in spots and tender, 6-8 minutes per side. Serve immediately.

(Serves 4)
(The Biggest Loser Family Cookbook)

Lemon Roasted Asparagus

This one we tried and liked but didn't have a date--it's worth posting!

Lemon Roasted Asparagus

2 lb. fresh asparagus
3 garlic cloves, minced
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper

Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus. (If you don't know they trick, just bend them and they break naturally where the tough part begins, so just toss that end.) Place asparagus on lightly greased baking sheet.

Whisk together remaining ingredients and drizzle over asparagus, tossing to coat.

Bake at 400 degrees for 15 minutes or to desired degree of tenderness, turning once after 8 minutes.

We love asparagus!! Yum.

Colby-Pepper Jack Cheese Dip

I made this one in May out at the ranch and never got around to posting it, so since I'm crossing things off my list, here it is. Robbye and I loved it! I ommitted the chicken--I don't think I like meat in my dips (unless it's queso, of course!).

Colby-Pepper Jack Cheese Dip

1 8 oz pkg cream cheese, softened
2/3 cup sour cream
1/3 cup mayo
1 T finely chopped chipotle in adobo sauce
2 T chili powder
2 cups chopped cooked chicken
2 cups shredded Colby -Jack cheese blend
1 4 oz. can chopped green chiles
NOT 4 green onions, finely chopped
2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro
Tortilla and sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

Bake at 350 degrees for 30 minutes or until bubbly. Spoon into serving bowl. Garnish, if desired, with cilantro. Serve with tortilla and sweet potato chips.

(10 servings)
(Southern Living November 2008)

Beefy Nacho Casserole

Beefy Nacho Casserole

1 lb. ground beef
1 T chili powder
1 12 oz. jar picante sauce
1 can Mexicorn or canned corn, drained (I used frozen)
1/2 cup sour cream
10 corn tortillas
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees.

In large skillet, brown ground beef with chili powder until no longer pink. Drain of excess fat. Stir in picante sauce, drained corn, and sour cream.

*I think you could also add any kind of bean you like!*

Cut tortillas in quarters and soak in a small bowl of cool tap water for 1-2 minutes.

Grease an 8x8x2 square baking dish or 2 quart casserole dish. Layer 1/3 of tortilla quarters into the dish, then spoon in 1/3 of meat mixture and 1/3 of cheese. Repeat layers, ending with cheese. **I only layered mine into two layers, using 1/2 of each ingredient.**

Cover with foil and bake 30 mminutes.

(OR using microwave safe dish, cover with plastic wrap and microwave on high 6 minutes or until thoroughly heated.)

(Serves 4-6; makes 6 one-cup servings)
(This recipe is from the back of package of shredded cheese!)

Peanut Noodle Salad

Oh goodness how I could eat this without sharing. It WAS delicious. I've been craving Asian food and since Russ doesn't love it, I sneak it in for lunch when Riley and I are at home! He enjoyed it with me!! (I did divide this one in half for just the two of us.)

Peanut Noodle Salad

2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 tsp. sesame oil
1/2 to 1 tsp. dried crushed red pepper
1/2 tsp. salt
1 16 oz. pkg, soba noodles or angel hair pasta, cooked
1 8 oz. pkg. shredded fresh carrot
NOT 6 green onions, cut diagonally into 1 1/2 inch pieces

Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half moon shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and NOT onions, tossing to coat. Cover and chill 8 hours, if desired.

I couldn't wait with the 8 hour chill time. I did make it early so that the cucumbers and carrots were able to marinate in the dressing, went to run some errands, then came home to cook the noodles and add them. We ate it immediately and I was glad I only had a 3 1/2 year old to share with!!

(6-8 servings)
(Southern Living July 2002)