Ingredients
1 lb. ground beef or turkey
1 cup bread crumbs
1/4 cup milk
2 eggs or 1/2 c. Egg Beaters
1/2 cup salsa
2 tsp. chili powder
3/4 cup canned black beans (rinsed & drained)
Directions
Mix all ingredients. Pour into a 9x5x3-inch baking pan. Bake at 350 for 55 minutes or until cooked through. Top with 1/4 cup salsa.
Sunday, April 26, 2009
Thursday, April 23, 2009
A Pesto Thanksgiving
I attended a reception for newly accepted Colgate applicants earlier this week. Hosted by Moira G., the event offered an array of treats for attendees. Amidst the candy and veggie platters were some phenomenal sandwiches that I just have to share here. I'm offering some Kitchen Witch amendments to the original recipe.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Tuesday, April 14, 2009
Mango Salsa
This salsa is super easy and always gets rave reviews. Offering a fruit-based salsa, a guacamole and a traditional tomato-based salsa makes a very colorful spread for summer parties on the deck. Best accompanied by mojitos and margaritas!
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Sunday, April 12, 2009
Asian Pork Meatloaf
Sky and I recently watched an episode of Alton Brown's "Good Eats," during which he demonstrated the perfect meatloaf. Alton recommended trying a variety of different meats and vegetables, so I went HOG wild with my love of pork.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Sunday, March 15, 2009
Sweet & Sour Beef Stew
Ingredients
1.5 lbs. beef stew meat, cut into 1" cubes (London Broil works well)
2 tbsp. vegetable oil
1 cup carrots, chopped
1 cup onions, sliced
1-8 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
4 tsp. cornstarch
3/4 cup water, divided
1 tsp. salt
Directions
Brown meat in hot oil. Add the next six ingredients, 1/2 cup water and salt. Cover and cook over low heat until meat is tender (about two hours). Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over egg noodles. Serves 4.
1.5 lbs. beef stew meat, cut into 1" cubes (London Broil works well)
2 tbsp. vegetable oil
1 cup carrots, chopped
1 cup onions, sliced
1-8 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
4 tsp. cornstarch
3/4 cup water, divided
1 tsp. salt
Directions
Brown meat in hot oil. Add the next six ingredients, 1/2 cup water and salt. Cover and cook over low heat until meat is tender (about two hours). Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over egg noodles. Serves 4.
Fruit Dip
Ingredients
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.
Classic Cucumber & Onion Salad
My version of the traditional cucumber salad, this dish accompanies picnic fare quite well.
Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed
Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.
Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed
Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.
Special Birthday Icing
We never liked sickly-sweet icing on our cakes growing up, so my mom concocted this recipe for our birthdays. Best with a chocolate cake, of course!
Ingredients
1 pkg. Jell-O Instant Pudding (white chocolate!)
1 cup whole milk
1 container Cool Whip
Directions
Beat milk into pudding with a whisk or fork. Let sit for three minutes. Fold-in Cool Whip. Store in the refrigerator and frost your cake just before serving!
Ingredients
1 pkg. Jell-O Instant Pudding (white chocolate!)
1 cup whole milk
1 container Cool Whip
Directions
Beat milk into pudding with a whisk or fork. Let sit for three minutes. Fold-in Cool Whip. Store in the refrigerator and frost your cake just before serving!
Tortilla Pinwheels
Easy, but impressive appetizers, Tortilla Pinwheels are one of my favorite contributions to a party. Feel free to change up the ingredients per your preferences... and remove ham for a nice vegetarian snack!
Ingredients
1 lb. cream cheese, softened
1 lb. ham (2-1/4" thick deli slices), diced
1-8 oz. can chopped green chiles
1-8 oz. can chopped black olives
1-8 oz. jar diced pimentoes
12 medium to large flour tortillas
1 jar Nance's Honey Mustard
Directions
Blend cream cheese, ham, chiles, olives & pimentoes. Spread a thin layer of the mixture evenly on the tortillas. Roll the tortillas snuggly and refrigerate, covered with plastic wrap and a damp cloth for four hours. Cut into 1/2 inch slices, arrange on a platter and serve with honey mustard!
Ingredients
1 lb. cream cheese, softened
1 lb. ham (2-1/4" thick deli slices), diced
1-8 oz. can chopped green chiles
1-8 oz. can chopped black olives
1-8 oz. jar diced pimentoes
12 medium to large flour tortillas
1 jar Nance's Honey Mustard
Directions
Blend cream cheese, ham, chiles, olives & pimentoes. Spread a thin layer of the mixture evenly on the tortillas. Roll the tortillas snuggly and refrigerate, covered with plastic wrap and a damp cloth for four hours. Cut into 1/2 inch slices, arrange on a platter and serve with honey mustard!
Linguini & Broccoli
This simple pasta dish never fails to satisfy even the hungriest dinner guests. It's an old stand-by in my mom's kitchen... but she finds many family members requesting it when they visit! Feel free to mix in some of your favorite additions; I've been known to add chicken, sun-dried tomatoes, mushrooms, black olives and/or artichoke hearts.
Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground
Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.
Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground
Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.
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