Wednesday, October 15, 2014

Green beans and Potatoes

1/2 pound applewood-smoked bacon
1/2 large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and pepper to taste

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Monday, October 13, 2014

Slow-Cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore recipe
cup  KRAFT Zesty Italian Dressing
lb.  mixed chicken thighs and drumsticks
lb.  fresh mushrooms, sliced
large  onion, coarsely chopped
cup  each red and green pepper strips
clove  garlic, minced
can  (14.5 oz.) crushed tomatoes
tsp.  dried thyme leaves
cups  hot cooked long-grain white rice

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; spoon over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
SERVE chicken mixture over rice.

Tuesday, September 9, 2014

Cider Stew

2 lb Beef Stew Meat,Cubed
2 T Oil
3 T Flour
1/4 t Thyme
1/4 t Black Pepper
4 Carrot,Sliced
3 Potatoes,Chopped
2 Onions,Sliced
1/4 c Celery,Sliced
1 Apple,Chopped
1 T Vinegar
2 c Apple Cider
1/2 c Cold Water
1/4 c Flour

In a skillet brown half the meat at a time in tablespoon of oil. Combine flour, thyme and pepper. Toss with browned meat to coat. Place vegetables in crockpot. Place meat on top. Mix together cider and vinegar. Pour over meat and vegetables. Cook on low 8- 10 hours or on high 5-6 hours. Turn heat to high. Stir cornstarch into water. Add to crockpot. Cook until sauce is thickened, about 15-20 minutes.

Bourbon Chicken

1 lb Boneless Chicken Thighs,Cut In Bite Sized Pieces
3 T low salt soy sauce
1/2 c Brown sugar
1/2 t Garlic powder
1 t Ginger
2 T Dried Minced Onion
1/2 c Bourbon

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate for several hours or overnight. Bake chicken at 350 for one hour in a single layer, basting occasionally. Yield: 3 Servings

Tomato-&-Olive-Stuffed Portobello Caps

Tomato-&-Olive-Stuffed Portobello Caps Recipe

Makes: 4 servings
Active Time: 
Total Time: 


  • 2/3 cup chopped plum tomatoes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped Kalamata olives (substitute cooked shrimp)
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 5 inches wide
  • 2 tablespoons lemon juice
  • 2 teaspoons reduced-sodium soy sauce


  1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  2. Preheat grill to medium.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
  4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.


  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.


Per serving: 122 calories; 8 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 high-fat meat

Saturday, September 6, 2014

Eggplant Lasagna

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce
2 cups shredded mozzarella cheese
  1. Preheat oven to 375 degrees F (190 degrees C). 
  2. Oil two baking sheets with 1 teaspoon olive oil. 
  3. Whisk eggs and water together in a shallow dish. 
  4. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. 
  5. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. 
  6. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. 
  7. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). 
  8. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. 
  9. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. 
  10. Oil a 9x13 baking dish with olive oil. 
  11. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. 
  12. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. 
  13. Repeat 2 more times, finishing with a layer of mozzarella cheese. 
  14. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes.

Sunday, August 10, 2014

Favorite Fresh Raspberry Pie Recipe

Favorite Fresh Raspberry Pie Recipe


Friday, August 8, 2014

Banana Bread - Quick Bread for Machines

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise

1. Place ingredients in the pan of the bread machine.

2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.

3. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.

Chicken Pot Pie

2 T olive oil
3 leeks , white and pale green parts only, roughly chopped
2 stalks celery , roughly chopped
2 large carrots , thickly sliced
1 large red-skinned potato, such as desiree or pontiac, unpeeled and cut into bite-sized chunks
1 c (75 g) thickly sliced button mushrooms
1⁄4 c (35 g) plain (all-purpose) flour
1⁄2 t dried thyme
1⁄4 t salt
400 ml (14 fl oz) salt-reduced chicken stock
1 2⁄3 c (250 g) diced cooked chicken breast or thighs-leftover or poached (see Basics)
1 c (155 g) peas , fresh or frozen
1 sheet frozen puff pastry (large enough to cover a 23 cm/9 inch pie dish), thawed
1 large egg
1 T milk

1. Heat oil in a large saucepan over medium heat.
2. Add leeks, celery, carrots and potato.
3. Cook, stirring occasionally, for 5 minutes.
4. Add mushrooms and cook, stirring occasionally, for 5 minutes.
5. Stir in flour, thyme and salt until blended, then stir in stock.
6. Increase heat to medium-high and cook, stirring, for 2 minutes.
7. Stir in chicken and peas.
8. Transfer pie filling to a deep, 23 cm (9 inch) pie dish.
9. Allow to cool to room temperature. Meanwhile, preheat the oven to 350 degrees.
10. Place pastry sheet on a flat surface.
11. Whisk together egg and milk and brush over pastry.
12. Place pastry, glazed side down, over filling in pie dish.
13. Trim the edge of the pastry; crimp or mark decoratively with a fork if desired.
14. Brush top with remaining egg mixture.
15. Cut four 2 1/2 cm (1 inch) slits in the centre of pastry to allow steam to escape. Place in oven and bake for 25 to 30 minutes, or until filling is bubbling and pastry is golden brown.