Italian Layer Bake


1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten


1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.

3. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Easy Stuffed Peppers


4 medium-sized bell peppers
1 1/2 lbs ground beef
small onion, diced
1 tablespoon vegetable oil
2 cloves garlic, minced
1 – 15.25 oz can Hunts Seasoned Tomato Sauce for Meatloaf
1 cup instant white rice
1 teaspoon salt
1/8 teaspoon pepper
1 – 8 oz can tomato sauce


1. Cut off tops of peppers and remove seeds and membranes. Blanch peppers in salted boiled water for 5 minutes; remove and drain.

2. In a skillet, saute onions in vegetable oil until translucent. Add garlic and cook until fragrant.

3. In a large bowl, combine ground beef, sauteed onions and garlic, Seasoned Tomato Sauce for Meatloaf, white rice, salt and pepper. Mix until just combined.

4. Stuff mixture into each of the peppers and place upright into a small, greased baking dish. Pour small can of tomato sauce over the peppers.

5. Bake at 350 degrees F for 40 to 50 minutes or until cooked through. Exact cooking time will vary based on the size of the peppers.

Almost Stuffed Peppers



1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice









1. In a large skillet, brown beef; drain. Set beef aside and keep warm.



2. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.



3. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.





Penguin Gingerbread Cookies

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3 cups all-purpose flour
3/4 tsp baking soda
1-1/2 sticks salted butter
1 cup packed dark-brown sugar
5 tbs molasses
3 tbs water
2 tbs ground cinnamon
2 tbs ground ginger
1 tsp ground cloves
1/4 tsp ground pepper









1. Cream butter and sugar in bowl of stand mixer (using paddle attachment) until fluffy.


2. Add molasses, water and spices (cinnamon, ginger, cloves, and pepper) and mix until combined.


3. In a separate bowl, whisk together flour and baking soda. Slowly add in flour mixture, in three parts, mixing after each addition.


4. Roll dough out to 1/4″ thick between sheets of waxed paper (see instructions in this post.) Refrigerate dough sheets for 30 minutes before cutting shapes. Refrigerate cut shapes again, for another 30 minutes, before baking. Refrigerated dough will spread out less when baked.



5. Bake cookies for 8 to 10 minutes (depending on cookie size) at 400 degrees F on a parchment paper or Silpat-lined baking sheet. Bake cookies of equal size together.



6. Once cookies have cooled, they can be decorated with royal icing. This design is done in several stages.




For the icing


1. Outline the black section of the penguin with black piping icing. The tip should hover above the cookie without touching it.



2. After the outline has dried for a couple minutes, fill it in with black flood icing. If the flood is a little to thick, and doesn’t spread out on its own, a toothpick can be used to pull it into the corners.



3. Once the black section has dried completely (overnight), repeat steps 1 and 2 with the white piping and flood icings to outline and fill in the white section of the penguin.



4. Let the white section dry completely before piping on yellow triangles for the nose and feet



5. Using a black food decorating pen, draw eyes on the dried icing.





Spicy Spinach-Stuffed Mushrooms

See More Mushrooms Recipes




24 ounces, weight White Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 whole Medium Onion, Diced
1/2 cup Panko Breadcrumbs
Salt And Black Pepper To Taste
8 ounces, weight Cream Cheese, Softened
1/3 cup Sour Cream
1/2 cup Grated Sharp Cheddar Cheese
1/2 cup Grated Monterey Jack Or Farmer’s Cheese
1 package (small) Chopped Spinach, Thawed
8 dashes Hot Sauce (I Used Choulula)









1. Preheat oven to 375 degrees.

2. Wash and dry mushrooms. Pull the stems off the mushrooms, then chop the stems finely. Heat olive oil and butter in a skillet over medium-high heat. Add onion and chopped mushrooms stems and saute for several minutes, or until soft and starting to turn golden.


3. Add panko crumbs, salt, and pepper. Stir and continue cooking for 2 minutes. Remove from heat and set aside to cool.


4. Squeeze excess liquid out of thawed spinach. Set aside.


5. In a large bowl, add softened cream cheese, sour cream, grated cheeses, and the cooled mushroom/onion/panko mixture. Fold together to combine. Add spinach, a dash of salt, a little pepper, and hot sauce to taste. Fold together until combined.


6. Using a spoon, mound the mixture into the stemmed mushroom caps. Use the spoon to round the mixture on top. Place on a baking sheet or in a baking dish and bake for 20 to 25 minutes, or until the mushrooms are cooked and the filling is hot. Serve immediately or at room temperature. Yummy!





Fettucine Carbonara

See More Pasta Recipes




1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste (optional)









1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.



2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.



3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.



4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don’t overheat or the eggs will scramble. Season well with black pepper and serve.





Baked Chicken on the Grill

See More Chicken Recipes




2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up









1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.



2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.





Country Cottage Potato Salad

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6 large unpeeled red potatoes
2 cups mayonnaise
salt and ground black pepper to taste
10 green onions, chopped
1 (24 ounce) carton small-curd cottage cheese









1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.



2. Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise.
3. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
4. Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.





Chicken and Mushroom Pasta Bake

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• 20g/a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
• 200ml white wine
• 455g dried spaghetti
• 500ml double cream
• 200g Parmesan cheese, grated
• a sprig of fresh basil, leaves picked









1. Preheat the oven to 200ºC/400ºF/gas 6.



2. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz).



3. Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.



4. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.



5. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.



6. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off.



7. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.



8. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.





Slow Cooker Creamy Chicken and Wild Rice Soup

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4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery









1. Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.



2. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour.



3. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.



4. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.





Grilled Potatoes and Onion

See More Potatoes Recipes




4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter










1. Preheat grill for medium heat.



2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges.


3. Repeat with remaining potatoes and onion.


4. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.





World’s Best Pasta Sauce

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1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper









1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat.



2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.





Sarge’s EZ Pulled Pork BBQ

See More BBQ Recipes




1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee









1. Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.



2. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

3. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.






Tomato and Herb Bruschetta

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450g (1lb) tomatoes, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh flat leaf parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
A squeeze of lime juice
Salt and freshly ground black pepper
2 garlic cloves, halved
8 x 2.5cm thick slices of baguette









1. Place the tomatoes, herbs and vinegar, a tablespoon of oil and lime juice in a mixing bowl, season with salt and pepper and mix well. If time allows, leave the flavours to infuse for a couple of hours.



2. Rub the bread with the garlic and drizzle with a little oil. Griddle or toast.



3. Place the toasted bread on a platter and spoon the tomato mixture over. Serve at room temperature with the remaining olive oil.





Sauteed Brussels Sprouts with Bacon

See More Healthy Green Vegetable Recipes


Yield: Serves 4





18 Brussels sprouts, cut in half (choose small, firm, bright green sprouts)
3 strips thick-cut applewood- smoked bacon
1/2 sweet onion, diced
1/2 tablespoon fresh garlic, minced
2 tablespoons unsalted butter
kosher salt
freshly ground black pepper









1. Cook bacon in a large sauté pan over medium heat until crispy. Remove from pan and drain on paper towel.



2. Add onions, garlic and butter to bacon drippings and cook over medium-high heat until onions are translucent, about 3-4 minutes.



3. Add Brussels sprouts, cut side down, and season with salt and pepper. Cook, stirring occasionally, until the cut sides begin to caramelize, about 6-8 minutes. The outer leaves should remain bright green.



4. Roughly chop bacon and toss with Brussels sprouts. Serve immediately, while hot.





Beef and Ale Stew

See More Stew Recipes




• 3 fresh or dried bay leaves
• 500g diced stewing beef
• 500ml ale, Guinness or stout
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped tablespoon plain flour
• 1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper









1. If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4.



2. Trim the ends off your celery and roughly chop the sticks.



3. Peel and roughly chop the onions.



4. Peel the carrots, slice lengthways and roughly chop.



5. Put a casserole pan on a medium heat.



6. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.



7. Add your meat and flour.



8. Pour in the booze and tinned tomatoes.



9. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.



10. Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours.



11. Remove the lid for the final half hour of simmering or cooking.



12. When done, your meat should be tender and delicious.



13. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper.



14. You can eat your stew as it is, or you can add some lovely dumplings to it.





Garbanzo Bean and Quinoa Salad

See More Quinoa Recipes




1 cup quinoa
2 cups water
1 (15 ounce) can garbanzo beans, drained
1/2 cup dried cranberries
1/2 cup golden raisins
1/3 cup sliced almonds
1/4 cup mint leaves, chopped
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste









1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.



2. Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.





Country Style Barbecued Chicken

See More Chicken Recipes




1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves









1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.



2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.



3. Arrange chicken in the baking dish. Pour sauce over the chicken.



4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.





Insanely Easy Vegetarian Chili

See More Vegetarian Chili Recipes




1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil









1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.



2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.





Hanky Pankies

See More Hanky Pankies Recipes




1 pound fresh, ground pork sausage
3 tablespoons minced onion
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup process cheese sauce
16 ounces cocktail rye bread









1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.



2. Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.





Curried Rice With Shrimp

See More Curry Recipes




1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and black pepper
1 1/2 pounds peeled and deveined large shrimp
1/2 cup fresh basil









1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.



2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.



3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.



4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice.



5. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.





Tex-Mex Burger with Cajun Mayo

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1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 1/3 pounds ground beef sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup diced white onion
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato









1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.



2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.



3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.




Beer Cheese Soup

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1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
3 cups Progresso® chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer









1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.

2. Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.

3. Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.





Corn and Chicken Chowder

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6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish









1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.



2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.



3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.



4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.



5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.



6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.





Chicken Gyros

See More Wraps Recipes



Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil



For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts



To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin









1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.



2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.



3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.



4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.




Rainbow Rotini Salad

See More Pasta Salad Recipes





1 (16 ounce) package colored rotini pasta
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 large cucumber, chopped
1 cup broccoli florets
1 cup fresh sliced mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 cup black olives, pitted and sliced









1. Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.



2. Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.



Salmon with Dijon Tarragon Sauce

See More Salmon Recipes



Yield: 4 servings





3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets






1. Preheat oven to 450 degrees.


2. Line a baking sheet with aluminum foil and spray with non-stick spray.



3. Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.



4. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes.



5. Fish is done when it flakes easily.

6. Serve with remaining sauce on the side.

7. Enjoy!



Jalapeno Chicken Breasts


Yield: Makes 6 Servings





6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 ounce package reduced-fat cream cheese,
softened and cut into cubes
2 slices turkey bacon, crisp-cooked,
drained, and crumbled (optional)









1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.



2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.



3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.



4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.




Stuffed Bell Peppers, Greek Style


2 tablespoons extra virgin olive oil
1 1/4 cups onion, chopped
1 pound ground lamb
3/4 cup white rice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint, crushed
1 cup water
1/4 cup chopped fresh parsley to taste
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes
6 green bell pepper, top removed, seeded

Carne Asada Tacos

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1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado – peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon








1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper.



2. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.



3. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.



4. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute.



5. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.



6. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.