Thursday, April 30, 2009

Maple-Glazed Pork Roast

Maple-Glazed Pork Roast Serves 4 to 6 A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sautéed greens, braised cabbage, and soft polenta are good choices. 1/3 cup maple syrup, preferably grade B 1/8 teaspoon ground cinnamon Pinch ground cloves Pinch cayenne pepper 1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even intervals along length with 5 pieces butcher's twine ¾ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons vegetable oil 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper. 2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned, about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides. 3. Place the skillet in the oven and roast until the center of the meat registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut into ¼-inch slices, and serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, April 10, 2009

Wild Rice Pilaf with Pecans and Dried Cranberries

Wild Rice Pilaf with Pecans and Dried Cranberries Serves 6 to 8 Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender. 1 ¾ cups low-sodium chicken broth 2 bay leaves 8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine 1 cup wild rice, rinsed well in strainer and picked over 1 ½ cups long-grain white rice 3 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 ¼ cups) 1 large carrot, chopped fine (about 1 cup) Salt ¾ cup sweetened or unsweetened dried cranberries ¾ cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse 1 ½ tablespoons minced fresh parsley leaves Ground black pepper 1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a boil in a medium saucepan over medium-high heat. Add the wild rice, cover, and reduce the heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover to keep warm and set aside. 2. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 of inches water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer. 3. Heat the butter in a medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add the boiling water and the second thyme bundle to the rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork. 4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in a large bowl; toss with a rubber spatula until the ingredients are evenly mixed. Adjust the seasonings with salt and pepper to taste; serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 30, 2009

Shrimp Creole Bake

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks. SHRIMP CREOLE BAKE Prep time: 15 minutes; Cook time: 90 minutes; Total time: 105 minutes 2 cups water 1 & 1/4 cups uncooked white rice 2 onions diced 2 cups sliced mushrooms 5 carrots, sliced 1 green bell pepper, diced 1 & 1/2 cups diced celery 1 zucchini, sliced 1 (15 oz.) can seasoned tomato sauce 1 (16 oz.) can whole peeled tomatoes, crushed 2 tablespoons butter 1 (4 oz.) jar chopped pimento peppers 1 and 1/2 pounds cooked medium shrimp, peeled and deveined 2 teaspoons chili powder 1. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish. 4. Bake at 350 degrees F (175 degrees C) for 1 hour. 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, March 11, 2009

Arizona Chili Cheese Crisps

Arizona Chili Cheese Crisps Vegetable oil 4 (8") soft taco flour tortillas 1 cup shredded Cheddar cheese 1/2 cup salsa, drained 1/4 cup diced green chilies 1/4 cup grated Parmesan cheese Heat oven to 350º F. In large skillet, heat 1 inch vegetable oil to 360º F. Fry tortillas, one at a time, until golden brown on both sides. Drain on paper towels.* Place tortillas on large baking sheet. Sprinkle each with 1/4 cup shredded cheese, 2 tablespoons salsa, 1 tablespoon chilies and 1 tablespoon Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces. Makes 4 large appetizer servings. Note: Can be made ahead up to 8 hours. Cover loosely; let stand at room temperature. Nutrition (per serving) 360 Calories, 25 g Fat, 13 g Protein, 35 mg Cholesterol, 23 g Carbohydrates, 590 mg Sodium, 190 mg Potassium. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 10, 2009

Orange Pudding Cake

Orange Pudding Cake 1 C. sugar, divided 2 T. butter 1 1/2 T. grated orange rind 4 eggs, separated 1/4 C. flour 1 1/4 C. milk 1/2 C. orange juice Beat together 1/2 C. sugar, butter and orange rind until fluffy. Beat in the egg yolks, one at a time. Add flour alternately with milk and orange juice. Beat egg whites until thick. Beat in remaining sugar and continue to beat until stiff. Fold into the batter. Spoon into a buttered 1 1/2 quart baking dish. Bake 350 degrees for 50-60 minutes. Serve warm or cold. Makes 6 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 09, 2009

Grandmother's Jelly Cookies

Grandmother's Jelly Cookies 1 1/2 cups sugar 1 cup butter or regular margarine, softened 1 egg 1 1/2 tsp vanilla 3 1/2 cups flour 1 tsp salt 3/4 cup jelly preserves In a large bowl, cream together sugar and butter until light and fluffy. Add the egg and vanilla. Beat well. Stir in the flour and salt. Mix well. Stir to make a smooth dough. If batter gets too hard to handle, mix well hands. Cover and refrigerate about two hours. Preheat oven to 375 F. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about 1/8 inch thick. Cut out cookies with a 2 1/2 inch round cookie cutter. Roll out remianing dough. Cut with a 2 1/2 inch cutter with a hole in the middle. Place on prepared baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool about 30 minutes. To serve, spread preserves on the plain cookies and top with cookies that have the hole in the middle. Yield: about 3 dozen cookies Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Sunday, March 08, 2009

Cream Cheese Apple Crisp

Cream Cheese Apple Crisp Topping 1 1/2 Cups quick cooking oatmeal 1 1/3 Cups flour 1 Cup packed brown sugar 2 tsp ground cinnamon 3/4 Cup butter, chilled & cut up Apples 6 Cups peeled, chopped Apples 1/3 Cup sugar 2 tbsp flour 1 tsp ground cinnamon 1/4 tsp salt Filling 1 8 oz pkg cream cheese softened 1/2 Cup sugar 2 eggs 2 Tbsp flour 2 Tbsp milk Heat oven to 350. In large bowl stir together oatmeal, flour, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Press half the mixture in the bottom of 13x9 inch glass baking dish; reserve remaining mixture for topping. In large bowl toss together all apple ingredients until apples are coated. Spread over crust. In large bowl beat cream cheese and sugar at medium speed until smooth. Add eggs, flour & milk; beat until combined. Spread over apple mixture; sprinkle with reserved oatmeal mixture. Bake 40 to 45 minutes or until golden brown & apples are tender. Cool on wire rack. 12 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, March 07, 2009

Pear Fritters

Pear Fritters "Pears are caramelized, then folded into batter and deep fried, for a simple, lightly sweet treat." 1 tablespoon olive oil 1 pear - peeled, cored and diced 2/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1 egg 3 tablespoons milk oil for deep frying Heat olive oil in a skillet over medium-high heat. Saute the pears until caramelized; set aside to cool. Meanwhile, in a medium bowl combine flour, baking powder, salt and pepper; form a well in the center. In a small, separate bowl beat the egg with the milk and pour into the dry ingredients; mix well. Gently fold pears into the batter. Heat deep fryer to 350 degrees F (175 degrees C). Drop batter by rounded spoonfuls into hot oil, and fry until golden brown. Drain briefly on paper towels. Serve hot. Yields: 4 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, March 06, 2009

Apple Butter Spice Cake

Apple Butter Spice Cake "Apple butter, butter and sour cream provide unsurpassed moistness in this flavorful cake enhanced with nut and spice. No need for frosting here!" 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or wheat germ 1 cup sour cream 2 eggs, beaten Preheat oven to 350 degrees F (175 degrees C. Spray or grease one 9x13 inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. Sift together the flour, baking powder, baking soda and salt. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping. Bake for 40 minutes. Yields: 18 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Thursday, March 05, 2009

Caramel Apple Cupcakes

Caramel Apple Cupcakes 1 package spice cake mix or carrot cake mix 2 cups chopped peeled tart apples 20 caramels (unwrapped) 2 tablespoons milk 1/2 cup finely chopped pecans, toasted 12 wooden popsicle sticks Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full. Bake at 350 degrees F. for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a saucepan, melt the caramels and milk over low heat until smooth. Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides. Spread caramel over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 03, 2009

Grilled Flank Steak

Grilled Flank Steak 1/4 cup lime juice 2 TB vegetable oil 2 TB Oriental sesame oil 3 TB low sodium soy sauce 2 inch piece fresh ginger, thinly sliced 2 scallions, chopped 2 stalks lemon grass, thinly sliced, optional 6 sprigs fresh coriander 1/2 tsp. hot red pepper flakes 2 lb. flank steak Combine all of the ingredients except the steak in a large non aluminum container. Add the steak and turn to coat in the marinade. Let the meat marinate while the grill heats. Heat the broiler or light the charcoal grill. Broil or grill the steak 4 to 5 minutes on each side for medium-rare, brushing occasionally with the marinade. Let the cooked steak rest for 10 minutes before cutting it into thin slices. Spoon a little marinade over the steak, discarding the ginger and lemon grass, and serve. Serves: 4. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 02, 2009

Zucchini-Mozzarella Casserole

Zucchini-Mozzarella Casserole - 5 WW Points Yield: 4 Servings 1 tb Margarine + 1 ts Margarine 4 c Zucchini; thinly sliced 1/2 c Onions; chopped 2 tb Parsley flakes; 1/8 ts Garlic powder; 1/2 ts Dried oregano; 1/4 ts Dried basil; Salt and pepper to taste; 2 Eggs; slightly beaten 6 oz Mozzarella; shredded 1 ts Dijon mustard; Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned. Per serving: 13g protein, 6g fat, 9g carb., 282mg sodium, 170mg chol., 207 calories. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 27, 2009

Maple Apple Crisp

Maple Apple Crisp "Sliced apples are slathered in syrup, arranged in a baking dish and covered with a wonderful crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin ice cream." 5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened Preheat oven to 375 degrees F. Place apples in an 8 x 8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Yields: 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 06, 2009

Famous Autumn Potato Salad

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, October 08, 2008

Oven-Fried Chicken Chimichangas

Diabetic Recipes Oven-Fried Chicken Chimichangas 2/3 cup Pace® Picante Sauce 1 tsp. ground cumin 1/2 tsp. dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped 6 flour tortillas (8'') 2 tbsp. butter OR margarine, melted Fresh cilantro MIX picante sauce, cumin, oregano, chicken, cheese and onions. PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter. BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas. TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken. Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, April 30, 2008

Apple Pie Bread Pudding

Apple Pie Bread Pudding

Nonstick cooking spray 3 eggs, beaten 2 cups milk, half and half or light cream 1/2 cup sugar 1 can chunky apple pie filling (21 oz.), the more fruit kind 6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry) Whipped cream or vanilla ice cream, optional

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Serves 6

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Wednesday, April 23, 2008

Chocolate Angel Pie

Chocolate Pie Recipe - Chocolate Angel Pie

Ingredients: 4 eggs 1 cup sugar 1/4 cup cornstarch 2-1/2 cups half-and-half, light cream, or whole milk 3 ounces unsweetened chocolate, chopped 1 tablespoon butter or margarine 2-1/2 teaspoons vanilla 1/2 teaspoon cream of tartar 1/2 cup sugar Baked 9-inch pastry shell

Directions: 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside. 2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan. 3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm. 4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. 5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.

Makes 8 servings.

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Wednesday, April 09, 2008

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

8 ounces sun-dried tomatoes in oil -- coarsely chopped

2 tablespoons olive oil -- from tomatoes

8 ounces feta cheese -- crumbled

1 bunch fresh cilantro -- coarsely chopped

4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

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Linguine with Tomatoes & Basil

Famous Recipe - Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces

1/2 cup extra-virgin olive oil

1 cup fresh basil leaves, cut into strips

1 cup freshly grated parmesan cheese

3/4 cup sliced black olives

1/2 cup sliced pimiento-stuffed green olives

4 cloves garlic, minced

Salt to taste

1 teaspoon coarsely ground pepper

1 (16-ounce) package uncooked linguine pasta

Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 to 6 servings.

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Friday, April 04, 2008

Turkey and Fruit Pasta Salad

Turkey and Fruit Pasta Salad

1 cup dry gemelli pasta or 1 1/3 cups corkscrew macaroni 1 1/2 cups chopped cooked turkey or chicken 2 green onions, sliced 1/3 cup fresh lime or lemon juice 1/4 cup vegetable oil 1 tablespoon honey 2 teaspoons snipped fresh thyme or 1/2 teaspoons dried thyme, crushed 2 medium nectarines or plums, sliced 1 cup halved fresh strawberries Cook pasta according to package directions, preferably al dente (firm tothe bite). Drain, rinse with cold water and drain again. In a large mixing bowl, combine pasta, turkey, and green onions. Toss to combine. For dressing, in a screw-top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture;toss to coat. Cover and chill for 4 hours or overnight. Just before serving, add the nectarines or plums and strawberries. Toss gently to combine. Makes 4 servings.

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Seafood Wrap Sandwiches

Seafood Wrap Sandwiches

Ingredients 4 (10-11") flour-tortilla wraps, any flavor 4 large lettuce leaves 1 lb. deli-style seafood salad Sliced avocado, red onion Directions Line tortillas or wraps with lettuce. Spoon seafood salad down middle. Top with avocado and onion. Roll tortillas around filling, then wrap a 12x6" sheet parchment or waxed paper around each for easyeating. Makes 4 servings Nutrtional Info Per Serving: 430 cal, 11 g pro, 43 g car, 3 g fiber,23 g fat (3 g saturated fat), 17 mg chol, 899 mg sod.

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