Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday, November 7, 2014

Macaroni Salad

The summer makes me think of macaroni salad this version of the classic American is perfect for any BBQ.


4 eggs; hard-boiled, peeled, and chopped

1 pound large elbow macaroni; cooked
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice


2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper


In a large serving bowl, combine the eggs, ham steak, celery, shallots, lemon juice, macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. 

Add the dressing to the macaroni and toss to coat. 

Season with more salt and pepper, if needed. 

Cover and chill for 2 hours for the flavors to meld.

Thursday, November 6, 2014

Caribbean Sweet Potato and Bean Stew

This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.
Cover; cook on low for 5 to 6 hours or until vegetables are tender.
Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.
Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Easy Seafood Recipes

Garlic Shrimp with Buttered and Herbs Fettuccine

Garlic Shrimp

You'll be asking yourself, "Why dear lord have I never done this before?!?!?! Garlic Shrimp with Buttered and Herbs Fettuccine is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 


2 pounds cooked shrimp, peeled and deveined
1 cup olive oil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon minced garlic


1 pound Fettuccine pasta, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic


In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic mix well.
Layer shrimp on the bottom of an ungreased 13x9 baking dish.
Pour mixture over shrimp. 
Broil 4 to 5 inches from heat source on low-heat four 5 to 10 minutes or until shrimp are bright pink and hot. 
Remove from heat.

In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta (do not rinse) and pour into a large bowl.
Pour butter mixture over the pasta, add shrimp and mix well.
Plate pasta and top with fresh parsley.
Serve with slices of  warm Italian garlic bread .

Wednesday, November 5, 2014

Banana Chocolate Chip Muffins

"Banana Chocolate Chip Muffins" are tasty and perfect for breakfast, dessert, or a snack. . 


1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1/2 cup Splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips


Mix all ingredients in large bowl.

Fill 16 muffin tins or papers about halfway.

Bake 350 degrees for 20 mins.

Monday, November 3, 2014

Best Pan-fried Salmon Patties

The "Best Pan-fried Salmon Patties" is a prefect blended of herbs that form a tasty and versatile little pan-fried patties. An excellent recipe for canned or fresh salmon patties.


1 (15 ounce) can of salmon, drain and save juice 
2 Tablespoons juice reserved
1 egg
teaspoon French's Yellow Mustard
1/2 teaspoon powder garlic
1 teaspoon Old Bay powder
1/3  cup yellow onion, minced
1/2  cup flour 1½  teaspoon baking powder
1 Tablespoons extra virgin olive oil
1/2 teaspoon Sea salt 
1/4 teaspoon freshly ground black pepper
1/2 cup crushed Ritz Crackers


In a medium mixing bowl, combine salmon, egg and onion until mixed thoroughly.
Then stir in flour.
In a small mixing bowl, combine baking powder, mustard, reserved juice, garlic powder, olive oil, salt and pepper; mix well and stir into salmon mixture. 
Now, stir in crushed crackers and form small patties.
In a large skillet, fry patties cooking oil for 3 to 5 minutes per side or until golden brown. 
Serve with our British Chunky Chips and Craisins-Walnut Slaw .

Sunday, November 2, 2014

Chicken, Sausage and Peppers

"Chicken, Sausage and Peppers" is quick, easy to make and tastes delicious.


2 tablespoons butter
1 lbs. sweet or hot Italian sausage, cut into chunks
1 lbs. skinless, boneless chicken breasts, cut into chunks
1 tablespoon all-purpose flour
1 small onion, chopped
2 large green or red peppers, cut into 1-inch pieces
4 cloves garlic, minced
3/4 cup white wine
1 cup Pacific Organic Chicken Broth
1/4 cup roughly chopped fresh parsley
2 pickled cherry peppers, chopped, plus 3 tablespoons liquid from the jar
Sea salt and freshly ground pepper to taste


Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through.

Add the onion, peppers, garlic, sea salt, and pepper to taste and cook 5-7 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5-7 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high. 

Stir the parsley and cherry peppers and their liquid into the skillet.

Boil until reduced by one-third, 3 to 4 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Serve over rice or pasta.

Beefy Asian Noodle Bowl

"Beefy Asian Noodle Bowl" a excellent comfort food and it is fast, easy and oh, so good!


1-2 lbs. sirloin stake; thinly sliced
8 ounce dry buckwheat soba, udon, vermicelli, or egg noodles 
2 cups Pacific Organic Beef Broth
1/2 cup bottled peanut sauce
1 cup snowpeas
2 cup broccoli florets
1/2 cup dry roasted peanuts; chopped
1 Tablespoon olive oil
1/4 green onion; bias-sliced 


I a large pot add oil and brown the steak strips.
Add beef broth and peanut sauce and bring to a boil over medium heat.

Stir in the noodles.

Reduce heat and let simmer 4 minutes occasionally stir to keep the noodles from sticking.

Add broccoli florets and snowpeas.

Cover and simmer until noodles are done.
Divide noodles and broth among 4 bowls.

Sprinkle with peanuts.


Easy Pasta Recipes

Beefy Spanish Rice

"Beefy Spanish Rice" is a hearty dish for an everyday family meal, and it's a snap to prepare and cook.

1 pound ground beef
2 teaspoon chili powder
1 teaspoon paprika powder 
1 teaspoon garlic powder
1 cup onion, chopped
1 medium red pepper; chopped
2 cups cooked rice
1 cup shredded cheddar cheese
Sea Salt and black pepper to taste

Brown beef in a large non-stick skillet, drain off drippings.
Add chili, paprika, garlic, onion, red pepper, salt, and pepper.
Stir well  and cook until onions and peppers are done.
Stir in rice.
Sprinkle with cheese and cover.
Cook on low heat for 8 minutes.

Turkey and Sausage Jambalaya

Spicy Leftover Turkey and Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.


1 medium yellow onion, chopped
1 large yellow pepper (can be replaced with green or red), chopped
3 cloves garlic, minced
1 package of spicy (Hot) Italian sausage
1 small package of raw shrimp
1 can (14.5 oz.) diced tomatoes with green chilies
1 can (14.5 oz.) stewed tomatoes
1 cup chicken broth
3 cups skinless, boneless leftover turkey, chuncked
¾ cup long grain white rice
1 teaspoon Creole seasoning
2 teaspoons Louisiana hot sauce
¼ teaspoon sea salt
½ cup frozen corn
1 can (8 oz.) black beans, rinsed


In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet lightly brown leftover turkey using the oil set aside from the sausage.

Remove leftover turkey and set aside.

Using the same skillet saute onion, green pepper and garlic until tender.

Add sausage, leftover turkey, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot saucesalt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice.

Add shrimp.

Cook until the rice is tender and the shrimp turns pink.


Saturday, November 1, 2014

Chili's Bold & Spicy Monterey Chicken

Try this version of Chili's Monterey Chicken is bold and spicy as-well-as delicious and flavorful.


4 boneless skinless chicken breasts
2 Tablespoons Kraft Bold & Spicy barbecue sauce
4 slices crisp bacon
1/2 cup Monterey Jack
1/2 cup cheddar cheese 
1 fresh tomato, chopped fresh chives


Pound chicken breasts until somewhat flattened, season with salt and pepper.
Spray cooking spray in a nonstick skillet.
Cook chicken breasts for 6-8 minutes on one side. 

Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.
Remove chicken from skillet and place in a casserole dish or baking pan.
In a bowl add Monterey jack and cheddar cheese, mix together.
Top chicken breasts with barbecue sauce, bacon, and cheese.
Broil chicken breasts in oven until cheese is melted.
Sprinkle with a small amount of fresh chopped tomatoes and chives. 

Serve with our Herbs Potatoes

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas  transforms your chicken into a juicier, more delicious meal everyone will enjoy.


8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
1 pound skinless, boneless chicken breasts
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese


Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 
Set tomatoes aside.
Rinse chicken, cut into bite-size pieces.
In a large skillet brown chicken.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and chicken broth in the skillet. 
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat. 
Dish servings into bowls and sprinkle with Parmesan cheese.