Thursday, February 27, 2014
Mediterranean Orzo Spinach Salad from Shalee:
1 cup uncooked orzo pasta
2 T olive oil, divided
1 lb ground chicken or turkey
2 cloves garlic, chopped
salt and pepper, to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese
Bring a pot of lightly salted water to a boil. Add orzo, cook for 5 minutes, or until al dente. Drain. Heat 1 T. olive oil in a skillet over medium heat. Place the meat and garlic in the skillet. Season with salt and pepper. Cook until evenly browned. Remove from heat, and drain. In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, meat, and feta cheese to serve.
Healthy Ground Turkey Breast Taco Cups from Randi:
3/4 cup chopped onion
1 to 3 garlic cloves
1 T chili powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
1/2 tsp pepper
1 (8 ounce) can tomato sauce
Baked Scoops chips
Additional taco garnishes, low fast sour cream, cheese, green onions, tomatoes.
In large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground turkey and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally.
Line up your scoop chips. Place taco mixture in each chip, top with a small dollop of sour cream, cheese, chopped green onion and diced tomatoes.
Black Bean, Edamame, Corn and Quinoa Salad from Jocelyn:
1 cup shelled edamame
2 cups fresh corn kernels
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped chilantro
1 cup tomatoes, seeded and diced
2 tsp minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 tsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional)
In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. Bring a fresh pot of water to boil and steam corn for 3 minutes. Combine edamame, corn, black beans and quinoa. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne. Combine dressing, cilantro and salad; toss and serve.
Yummy Easy "healthyish" muffins from Brittany:
1 box cake mix
1 cup water
1 cup pumpkin (from can)
Mix all ingredients
bake at 375 for 15 minutes. Makes approx. 16 muffins.
*Tonight I used a chocolate cake mix w/chocolate chips, but the possibilities are endless.
Ceviche Dip from Michelle:
1 cup raw shrimp, chopped into bite size pieces
2 limes, juiced
2 lemons, juiced
8 oz package grape tomatoes, quartered
1/3 cup red onion, chopped small
1 tsp minced jalepeno (I used jarred)
1/3 cup cilantro, chopped
2 clementine oranges, juiced
1 avocado, chopped
coarse salt and cracked pepper
Cover shrimp with juice of limes and lemons in fridge and let macerate (the citrus juice will "cook" the shrimp and they will turn pink). It should take about 30 minutes. Drain the juices off the shrimp. Add remaining ingredients and mix. Drizzle with olive oil and season with garlic salt, salt and pepper. Serve with tortilla chips.
Brown Butter & Sea Salt Chocolate Chip Cookies from Heidi:
2 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 T plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
Preheat oven to 350. Whisk together the flour, baking soda and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from what as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
Chill your dough for 2 hours in the refrigerator or place in the freezer for 30 minutes.
Once dough is chilled measure 1/4 cup of the dough into a ball. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
Bake cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Brownies from Melanie:
(the were the yummy brownies Melanie made for us on Seafood night)
1/3 cup butter
3/4 cup sugar
2 T water
1/2 pkg. chocolate chips
3/4 cups flour
1/4 tsp baking soda
1 tsp vanilla
1/2 bag chocolate chips
Melt first four ingredients. Add eggs (slightly beat eggs while mixing in). Add rest of ingredients. Bake 325 for 35 minutes (8x8) pan.
The Best Tuna Salad from Brittany:
1 (5 ounce) can solid white albacore tuna, drained
Mayonnaise (the amount based on your personal taste)
1 T fresh chopped dill or 1 tsp dried
1 T diced sweet pickle
1 T diced red onion
1 T dried cranberries
1 T sliced Almonds, toasted
salt and fresh cracked pepper, to taste
Flake drained tuna in a medium bowl using fork. Add mayo, dill, pickle, onion and cranberries. Combine and season with salt and pepper.
Serve over salad or on sandwich or all on it's own.
Sprinkle toasted almonds on top.
Lobster Risotto from Melanie:
via Giada De Laurentiis
1 pound (about 2 medium) frozen lobster tails, thawed (I got mine at Sams)
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy (can buy small bottles at liquor store for $1-$2)
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper
Bring a medium saucepan of slated water to a boil over medium-high heat. Add the lobster tails and boil for 8-10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2 inch pieces. Set aside.
In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons of chives. Season with salt and pepper, to taste.
Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
Smoked Salmon Dip from Ashley:
adapted from Ina Garten
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 T freshly squeezed lemon juice
1 T minced fresh dill
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 lb (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, salt and pepper and mix. Add the smoked salmon and mix well. Chill and serve with crudités and/or crackers.
Wednesday, February 19, 2014
Pizza Panini's from Brittany:
via Our Best Bites
Rustic Style Sandwich Bread
Olive Oil (could use butter if you prefer)
Lightly brush oil one side of each slice of bread, sprinkle garlic seasoning on each slice and gently pat into the bread. Spread pizza sauce on each slice and lay cheese on top. Place pepperoni slices on one of the sandwich halves an then place the bread together.
Grill on panini press or hot skillet or place under broiler in the oven, flipping ones, until both sides of bread and golden brown and cheese is melted. Enjoy!
BBQ Chicken Pizza from Heidi:
1 store bought pizza crust, refrigerated crust or homemade crust
1/2 cup bbq sauce
1 cup cooked and shredded chicken
1/2 cup thinly sliced red onion
1 orange bell pepper; diced
1-3/4 cups Monterey Jack shredded cheese
chopped cilantro; to taste (optional)
Preheat oven to 475 degrees. Place pizza crut on foil-lined baking sheet. Spread bb1 sauce on pizza crust. Add shredded chicken, onion and bell peppers on top of the bbq sauce. Top with cheese. Bake 12 to 15 minutes or until crust is deep golden brown. Cut into squares. Garnish with cilantro.
Pizza Pasta (Twice Baked Penne) from Michelle:
1 lb. penne
1 lb. mild Italian sausage
3 1/2 cups red sauce (your favorite brand)
1 cup cream
2 cups mozzarella cheese
1 cup parmesan cheese
Boil noodles al dente, drain. Cook and crumble sausage. Mix everything but the parmesan cheese. Put in a baking dish and top with parmesan. Bake at 350 for 20-25 minutes.
Sweet Chili and Chicken Pizza from Jenni:
3 cups hot water
1/4 cup oil
3 T. sugar
5 cups flour
Mix to paste.
1 T. instant yeast
1 T. salt
add flour 1 cup at a time until the mixture pulls away from the sides of the bowl.
Knead 5 minutes.
Add 1 T. Dough Enhancer
Knead 2 more times.
Yields 3 crusts.
Sweet Chili Sauce
Sliced Sweet Onion
Sliced Provolone Cheese (I also really like Havarti)
Fruit Pizza from Beckie:
1 yellow cake mix
1 cube melted butter
Mix together and spread on sheet pan sprayed with Pam. Bake at 350 degrees for 10 minutes.
8 oz cream cheese
1/2 cup powdered sugar
2 tsp lemon juice
1 - 12oz cool whip
Mix cream cheese, sugar and lemon juice until smooth. Add cool whip.
(Prepare just before serving) - top with raspberries, kiwi, blueberries and strawberries, etc.
Chicken BLT Pizza from Randi:
Whole Wheat Pita
Start with your whole wheat pita, top with mozzarella cheese and chopped bacon (I used turkey bacon). Bake at 375 for 5-10 minutes until cheese is browned. Top with chopped tomatoes and lettuce. Drizzle with ranch dressing (I used low fat). Enjoy!
Greek Pizza from Erin:
2 tsp Italian Seasoning
4 tsp Olive Oil
2 tsp Balsamic Vinegar
1/2 tsp Garlic Powder
4 Pita Breads
1 cup Mozzarella
1/2 cup Feta
1 cup Sliced Olives
3 Roma Tomatoes, sliced
add grilled chicken on top if wanted
Mix first 4 ingredients, then brush over pita. Add the rest of the ingredients on top. Bake at 425 for 10 minutes.
Breadsticks from Jocelyn:
Rhodes Bread - Defrost
Cut each loaf into 16 pieces
Roll like a snake
Melt 1/2 stick of butter in a 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Let rise 3 1/2 to 4 1/2 hrs. Bake at 375 for 15 minutes.
*Put dough in baggie in the fridge the night before and refrigerate overnight to defrost.