What You Will Need:
4 skinless chicken breast fillets, sliced into strips
2 red bell peppers, seeded and halved
1 small bunch fresh Thai basil, roughly torn
2 tsp garlic infused olive oil
salt
black pepper
Directions:
1) Heat the oil in a wok or large frying pan. Add the chicken and peppers and stir-fry over a high heat for about 3 minutes, until the chicken is golden and heated through. Season with salt and pepper.
2) Add the basil to the chicken and peppers and toss briefly.
3) Stir with rice or noodles.
...Cook Smart
4 skinless chicken breast fillets, sliced into strips
2 red bell peppers, seeded and halved
1 small bunch fresh Thai basil, roughly torn
2 tsp garlic infused olive oil
salt
black pepper
Directions:
1) Heat the oil in a wok or large frying pan. Add the chicken and peppers and stir-fry over a high heat for about 3 minutes, until the chicken is golden and heated through. Season with salt and pepper.
2) Add the basil to the chicken and peppers and toss briefly.
3) Stir with rice or noodles.
...Cook Smart
What You Will Need:
1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tbs extra-virgin olive oil
salt
black pepper
4 halibut or sea bass filets
2 (16 oz each) packages fresh gnocchi
4 tbs butter
6 fresh tarragon sprigs
3 tbs fresh chives, snipped
Directions:
1) Preheat the oven to 425.
2) Place a large pot of water on the stove and bring to boil.
3) Spread the tomatoes on a rimmed baking sheet. Add the garlic, shallots, 3 tbs on the olive oil, salt and pepper and mix to combine. Place in the oven.
4) Tomatoes will burst after about 10 minutes of cooking. Continue cooking for another 10 to 12 minutes.
5) Season the fish with salt and pepper and heat the remaining 2 tbs of olive oil in an oven-proof skillet over medium-high heat. Cook the fish for 2 minutes on each side, then transfer the skillet to the oven for another 5 minutes.
6) Salt the boiling water and drop in the gnocchi. Cook for 2 to 3 minutes until they float.
7) Melt the butter in a skillet over low heat and stir in the herbs.
8) Toss the gnocchi with the herb butter and season with salt and pepper.
9) Remove the tomatoes from the oven. Mash the tomatoes with a potato masher right on the sheet.
10) Top the fish with the roasted tomato sauce and serve with the gnocchi.
...Rachael Ray, Just in Time!
1 pint grape tomatoes
3 garlic cloves, chopped
1 shallot, chopped
5 tbs extra-virgin olive oil
salt
black pepper
4 halibut or sea bass filets
2 (16 oz each) packages fresh gnocchi
4 tbs butter
6 fresh tarragon sprigs
3 tbs fresh chives, snipped
Directions:
1) Preheat the oven to 425.
2) Place a large pot of water on the stove and bring to boil.
3) Spread the tomatoes on a rimmed baking sheet. Add the garlic, shallots, 3 tbs on the olive oil, salt and pepper and mix to combine. Place in the oven.
4) Tomatoes will burst after about 10 minutes of cooking. Continue cooking for another 10 to 12 minutes.
5) Season the fish with salt and pepper and heat the remaining 2 tbs of olive oil in an oven-proof skillet over medium-high heat. Cook the fish for 2 minutes on each side, then transfer the skillet to the oven for another 5 minutes.
6) Salt the boiling water and drop in the gnocchi. Cook for 2 to 3 minutes until they float.
7) Melt the butter in a skillet over low heat and stir in the herbs.
8) Toss the gnocchi with the herb butter and season with salt and pepper.
9) Remove the tomatoes from the oven. Mash the tomatoes with a potato masher right on the sheet.
10) Top the fish with the roasted tomato sauce and serve with the gnocchi.
...Rachael Ray, Just in Time!
What You Will Need:
2 tbs balsamic vinegar
4 tbs extra-virgin olive oil
salt
black pepper
4 small boneless skinless chicken breast
6 cups arugula
juice of a lemon
2 tbs butter
2 tbs all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream
1/4 cup store bought pesto
parmesan
Directions:
1) In a bowl, combine the vinegar, 2 tbs of olive oil, and salt and pepper to taste. Add chicken and turn to coat.
2) Heat a large skillet over medium-high heat with 1 tbs of olive oil. Add the chicken and cook for 5 minutes on each side.
3) Meanwhile, in a large bowl combine the arugula, lemon juice, an healthy drizzle of olive oil, and salt and pepper to taste.
4) Remove the chicken to a cutting board. Add butter to the skillet and when it has melted, add the flour and cook for a minute. Whisk in the chicken stock and cream and bring up to a simmer to thicken. Remove from heat and stir in the pesto.
5) Slice the chicken and arrange on dinner plates. Pour the pesto gravy over the chicken, then top with the arugula and cheese shavings.
...Rachael Ray, Just in Time!
2 tbs balsamic vinegar
4 tbs extra-virgin olive oil
salt
black pepper
4 small boneless skinless chicken breast
6 cups arugula
juice of a lemon
2 tbs butter
2 tbs all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream
1/4 cup store bought pesto
parmesan
Directions:
1) In a bowl, combine the vinegar, 2 tbs of olive oil, and salt and pepper to taste. Add chicken and turn to coat.
2) Heat a large skillet over medium-high heat with 1 tbs of olive oil. Add the chicken and cook for 5 minutes on each side.
3) Meanwhile, in a large bowl combine the arugula, lemon juice, an healthy drizzle of olive oil, and salt and pepper to taste.
4) Remove the chicken to a cutting board. Add butter to the skillet and when it has melted, add the flour and cook for a minute. Whisk in the chicken stock and cream and bring up to a simmer to thicken. Remove from heat and stir in the pesto.
5) Slice the chicken and arrange on dinner plates. Pour the pesto gravy over the chicken, then top with the arugula and cheese shavings.
...Rachael Ray, Just in Time!
CrockPot Cooking Time: 7 hours on LOW or 3 1/2 hours on HIGH
What You Will Need:
2 cans (15 oz each) black beans, undrained
1 can (14 oz) reduced-sodium chicken broth
1 1/2 cups chopped onions
1 1/2 tsp chili powder
3/4 tsp ground cumin
1/4 tsp garlic powder
1/8 to 1/4 tsp red pepper flakes
1/2 cup sour cream
2 tbs extra-virgin olive oil
2 tbs chopped cilantro
1 medium lime, wedged
Directions:
1) Coat CrockPot with nonstick cooking spray. Add beans, broth, onions, chili powder, cumin, garlic powder, and pepper flakes. Cover and cook on LOW 7 hours or on HIGH 3 1/2 hours, or until onions are soft.
2) Process 1 cup soup mixture in blender until smooth and return to CrockPot. Stir, check consistency and repeat with additional 1 cup soup, as needed. Let stand 15 to 20 minutes before serving.
3) Ladle soup into 4 bowls. Divide sour cream, oil, and cilantro evenly among servings. Squeeze juice from lime wedge over each.
...CrockPot Recipe Cards
What You Will Need:
2 cans (15 oz each) black beans, undrained
1 can (14 oz) reduced-sodium chicken broth
1 1/2 cups chopped onions
1 1/2 tsp chili powder
3/4 tsp ground cumin
1/4 tsp garlic powder
1/8 to 1/4 tsp red pepper flakes
1/2 cup sour cream
2 tbs extra-virgin olive oil
2 tbs chopped cilantro
1 medium lime, wedged
Directions:
1) Coat CrockPot with nonstick cooking spray. Add beans, broth, onions, chili powder, cumin, garlic powder, and pepper flakes. Cover and cook on LOW 7 hours or on HIGH 3 1/2 hours, or until onions are soft.
2) Process 1 cup soup mixture in blender until smooth and return to CrockPot. Stir, check consistency and repeat with additional 1 cup soup, as needed. Let stand 15 to 20 minutes before serving.
3) Ladle soup into 4 bowls. Divide sour cream, oil, and cilantro evenly among servings. Squeeze juice from lime wedge over each.
...CrockPot Recipe Cards
What You Will Need:
1 large head romaine lettuce
1 large head chicory
1 small avocado, halved, pitted, peeled, and cut lengthwise into thin wedges
2 oz crumbled bleu cheese
1 cup cherry tomatoes, halved
6 strips turkey bacon, cooked and crumbled
4 oz cooked skinless boneless turkey breast, cut into matchstick-size pieces
2 hard-boiled eggs, shelled and quartered
ranch dressing
Directions:
1) Tear romaine lettuce and chicory into bite-size pieces. Place in large shallow salad bowl.
2) Add the remaining ingredients and toss gently.
...Family Circle Cookbook
1 large head romaine lettuce
1 large head chicory
1 small avocado, halved, pitted, peeled, and cut lengthwise into thin wedges
2 oz crumbled bleu cheese
1 cup cherry tomatoes, halved
6 strips turkey bacon, cooked and crumbled
4 oz cooked skinless boneless turkey breast, cut into matchstick-size pieces
2 hard-boiled eggs, shelled and quartered
ranch dressing
Directions:
1) Tear romaine lettuce and chicory into bite-size pieces. Place in large shallow salad bowl.
2) Add the remaining ingredients and toss gently.
...Family Circle Cookbook
What You Will Need:
1/2 lb fresh greens beans, trimmed
Dressing:
3 tbs balsamic vinegar
1 tsp Dijon mustard
1/8 tsp garlic salt
1/8 black pepper
1/4 cup extra-virgin olive oil
Tuna Salad:
6 tuna steaks
1/4 tsp salt
1/8 tsp black pepper
1 bag European salad blend
1 can (14.5 oz) fully cooked potatoes, drained and sliced
1 large green pepper, seeded and cut into thin strips
1/4 cup Nicoise olives, pitted
4 eggs, hardboiled and quartered
4 plum tomatoes, sliced
Directions:
1) Heat gas grill to high or prepare charcoal grill with hot coals.
2) In medium-size saucepan of salted boiling water, cook green beans for 6 to 7 minutes or until crisp-tender. Drain beans and let cool.
3) For dressing, in small bowl, whisk together balsamic vinegar, mustard, garlic salt, and pepper. Gradually whisk in oil until dressing is thick, smooth, and well blended.
4) Season tuna with salt and pepper. Grill for 3 minutes. Turn tuna over and grill about 2 minutes longer or until fish flakes easily when tested with a fork. Brush with 2 tbs of dressing. Set aside.
5) In large bowl, combine green beans, salad blend, potato slices, green pepper, and olives. Drizzle remaining dressing over top and toss to coat all ingredient.
6) Place tuna steak over bed of salad mix. Add eggs quarters and tomato slices.
...Family Circle Cookbook
1/2 lb fresh greens beans, trimmed
Dressing:
3 tbs balsamic vinegar
1 tsp Dijon mustard
1/8 tsp garlic salt
1/8 black pepper
1/4 cup extra-virgin olive oil
Tuna Salad:
6 tuna steaks
1/4 tsp salt
1/8 tsp black pepper
1 bag European salad blend
1 can (14.5 oz) fully cooked potatoes, drained and sliced
1 large green pepper, seeded and cut into thin strips
1/4 cup Nicoise olives, pitted
4 eggs, hardboiled and quartered
4 plum tomatoes, sliced
Directions:
1) Heat gas grill to high or prepare charcoal grill with hot coals.
2) In medium-size saucepan of salted boiling water, cook green beans for 6 to 7 minutes or until crisp-tender. Drain beans and let cool.
3) For dressing, in small bowl, whisk together balsamic vinegar, mustard, garlic salt, and pepper. Gradually whisk in oil until dressing is thick, smooth, and well blended.
4) Season tuna with salt and pepper. Grill for 3 minutes. Turn tuna over and grill about 2 minutes longer or until fish flakes easily when tested with a fork. Brush with 2 tbs of dressing. Set aside.
5) In large bowl, combine green beans, salad blend, potato slices, green pepper, and olives. Drizzle remaining dressing over top and toss to coat all ingredient.
6) Place tuna steak over bed of salad mix. Add eggs quarters and tomato slices.
...Family Circle Cookbook
What You Will Need:
3/4 cup light mayonnaise
1/4 cup fresh basil leaves
4 tbs balsamic vinegar
1/2 tsp garlic powder
3 tbs extra-virgin olive oil
1/3 tsp salt
1/8 black pepper
6 onion rolls, split
6 large portabella mushroom caps
2 large tomatoes, thickly sliced
1 bunch arugula
Directions:
1) In food processor, blend mayonnaise, basil, 1 tbs balsamic vinegar and the garlic powder.
2) In a small bowl, whisk together the remaining 3 tbs balsamic vinegar, the oil, salt, and pepper.
3) Heat gas grill to medium or prepare charcoal grill with medium coals.
4) Grill onion rolls, cut sides down, about 1 1/2 minutes or until toasted.
5) Brush mushrooms and tomato slices with some of the vinegar-oil mixture.
6) Grill mushrooms for 16 to 20 minutes and tomatoes for 4 minutes or until tender, turning once and brushing with remaining vinegar-oil mixture.
7) Spread generous 1 tbs of basil-mayonnaise mixture on each cut side of each onion roll. Evenly divide arugula among the onion roll bottoms. Top each with a portabella mushroom, a tomato slice and onion roll top.
...Family Circle Cookbook
3/4 cup light mayonnaise
1/4 cup fresh basil leaves
4 tbs balsamic vinegar
1/2 tsp garlic powder
3 tbs extra-virgin olive oil
1/3 tsp salt
1/8 black pepper
6 onion rolls, split
6 large portabella mushroom caps
2 large tomatoes, thickly sliced
1 bunch arugula
Directions:
1) In food processor, blend mayonnaise, basil, 1 tbs balsamic vinegar and the garlic powder.
2) In a small bowl, whisk together the remaining 3 tbs balsamic vinegar, the oil, salt, and pepper.
3) Heat gas grill to medium or prepare charcoal grill with medium coals.
4) Grill onion rolls, cut sides down, about 1 1/2 minutes or until toasted.
5) Brush mushrooms and tomato slices with some of the vinegar-oil mixture.
6) Grill mushrooms for 16 to 20 minutes and tomatoes for 4 minutes or until tender, turning once and brushing with remaining vinegar-oil mixture.
7) Spread generous 1 tbs of basil-mayonnaise mixture on each cut side of each onion roll. Evenly divide arugula among the onion roll bottoms. Top each with a portabella mushroom, a tomato slice and onion roll top.
...Family Circle Cookbook
What You Will Need:
12 oz farfalle pasta
1 tbs extra-virgin olive oil
1/2 lb fresh green beans or asparagus, trimmed and cut into 2" pieces
1 yellow pepper, seeded and diced
1 small zucchini, trimmed and halved lengthwise and cut into 1/4"-thick half-moons
2 cloves garlic, sliced
1/2 cup purchased basil pesto
1/4 cup heavy cream
1 cup cherry or grape tomatoes, halved or quartered
1/2 tsp salt
Directions:
1) Bring large pot of slated water to boil. Add pasta and cook following package directions for 8 minutes. Drain.
2) Meanwhile in a large nonstick skillet, heat oil over medium to medium-high heat. Add green bean and pepper and cook for 5 minutes.
3) Add zucchini and garlic and cook for 2 minutes.
4) Stir in pesto and cream and cook for 1 minute.
5) Stir in tomatoes and salt. Remove from heat.
6) Add cooked bow ties to sauce. Toss well to combine.
...Family Circle Cookbook
12 oz farfalle pasta
1 tbs extra-virgin olive oil
1/2 lb fresh green beans or asparagus, trimmed and cut into 2" pieces
1 yellow pepper, seeded and diced
1 small zucchini, trimmed and halved lengthwise and cut into 1/4"-thick half-moons
2 cloves garlic, sliced
1/2 cup purchased basil pesto
1/4 cup heavy cream
1 cup cherry or grape tomatoes, halved or quartered
1/2 tsp salt
Directions:
1) Bring large pot of slated water to boil. Add pasta and cook following package directions for 8 minutes. Drain.
2) Meanwhile in a large nonstick skillet, heat oil over medium to medium-high heat. Add green bean and pepper and cook for 5 minutes.
3) Add zucchini and garlic and cook for 2 minutes.
4) Stir in pesto and cream and cook for 1 minute.
5) Stir in tomatoes and salt. Remove from heat.
6) Add cooked bow ties to sauce. Toss well to combine.
...Family Circle Cookbook
What You Will Need:
Falafel:
1 can (19 oz) chickpeas, rinsed and drained
1/2 onion, coarsely chopped
1/3 cup plain dry bread crumbs
2 tbs chopped fresh flat-leaf parsley leaves
1 tsp ground cumin
2 cloves garlic, smashed
1/4 tsp salt
1/8 tsp black pepper
4 small pitas
2 cups shredded iceberg lettuce
nonstick cooking spray
Tahini Sauce:
1 cup fat-free plain yogurt
1/4 cup tahini
2 1/2 tbs lemon juice
1 clove garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
1/2 cucumber, diced
Directions:
1) In food processor, combine chickpeas, onion, bread crumbs, parsley, cumin, the smashed garlic, 1/4 tsp salt, and 1/8 tap black pepper. Whirl until blended.
2) Divide mixture in 12 equal balls. Flatten slightly.
3) Coat nonstick skillet with nonstick cooking spray. Heat over medium heat. Add chickpea balls and cook for 2 to 3 minutes per side or until lightly browned. Set aside.
4) In food processor, combine yogurt, tahini, lemon juice, the chopped garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whirl until smooth. Add diced cucumber.
5) Split each pita halfway down side. Put 1/2 cup lettuce inside each pita. add 3 chickpea balls and top with some of the Tahini sauce.
...Family Circle Cookbook
Falafel:
1 can (19 oz) chickpeas, rinsed and drained
1/2 onion, coarsely chopped
1/3 cup plain dry bread crumbs
2 tbs chopped fresh flat-leaf parsley leaves
1 tsp ground cumin
2 cloves garlic, smashed
1/4 tsp salt
1/8 tsp black pepper
4 small pitas
2 cups shredded iceberg lettuce
nonstick cooking spray
Tahini Sauce:
1 cup fat-free plain yogurt
1/4 cup tahini
2 1/2 tbs lemon juice
1 clove garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
1/2 cucumber, diced
Directions:
1) In food processor, combine chickpeas, onion, bread crumbs, parsley, cumin, the smashed garlic, 1/4 tsp salt, and 1/8 tap black pepper. Whirl until blended.
2) Divide mixture in 12 equal balls. Flatten slightly.
3) Coat nonstick skillet with nonstick cooking spray. Heat over medium heat. Add chickpea balls and cook for 2 to 3 minutes per side or until lightly browned. Set aside.
4) In food processor, combine yogurt, tahini, lemon juice, the chopped garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whirl until smooth. Add diced cucumber.
5) Split each pita halfway down side. Put 1/2 cup lettuce inside each pita. add 3 chickpea balls and top with some of the Tahini sauce.
...Family Circle Cookbook
What You Will Need:
½ cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ cup buttermilk
1 1-oz bottle (2 tablespoons) red food coloring
2 3-oz packages softened cream cheese
3 tablespoons softened butter
½ teaspoon peppermint extract
3 cups powdered sugar
Directions:
To Make Peppermint Cream Cheese Filling:
1) In large bowl, combine the cream cheese, butter, and peppermint extract with an electric mixer on medium speed until light and fluffy.
2) Gradually add powdered sugar, beating well. If necessary, stir in enough milk, 1 teaspoon at a time to make the filling the consistency of icing.
To Make Cookies:
1) Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.
2) In large bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
3) Drop batter by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes then transfer to wire rack to cool completely.
4) Spread Peppermint Cream Cheese Filling on to bottoms of half of cookies. Top with the remaining cookies, bottom sides down.
...Better Homes & Gardens 100 Best Cookies 2009
½ cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ cup buttermilk
1 1-oz bottle (2 tablespoons) red food coloring
2 3-oz packages softened cream cheese
3 tablespoons softened butter
½ teaspoon peppermint extract
3 cups powdered sugar
Directions:
To Make Peppermint Cream Cheese Filling:
1) In large bowl, combine the cream cheese, butter, and peppermint extract with an electric mixer on medium speed until light and fluffy.
2) Gradually add powdered sugar, beating well. If necessary, stir in enough milk, 1 teaspoon at a time to make the filling the consistency of icing.
To Make Cookies:
1) Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.
2) In large bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
3) Drop batter by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes then transfer to wire rack to cool completely.
4) Spread Peppermint Cream Cheese Filling on to bottoms of half of cookies. Top with the remaining cookies, bottom sides down.
...Better Homes & Gardens 100 Best Cookies 2009
Profile
![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=88.8)
tummyyummy- tummyyummy
Syndicate
