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Rosemary Sweet Potato Fries

Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)

Directions
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.

Recipe found here: Rosemary Sweet Potato Fries

Juicy Watermelon Salad

Directions
8 cups cubed seedless watermelon (about 1 medium)
1 small red onion, cut into rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) crumbled blue cheese

Ingredients
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. Yield: 10 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally

Recipe found here: Juicy Watermelon Salad

Loaded Potato Skins from TGI Fridays

Directions
4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Directions
Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.

Combine oil with next five ingredients; brush over both sides of skins.

Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Recipe found here: Loaded Potato Skins from TGI Fridays

Avocado Fruit Salad with Tangerine Vinaigrette

Ingredients
3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted

Dressing:
1/2 cup olive oil
1 teaspoon grated tangerine or orange peel
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad. Yield: 8 servings.

Recipe found here: Avocado Fruit Salad with Tangerine Vinaigrette

Cheesy Southwest Chicken Stuffed Red Peppers

Ingredients
1 cup Old El Paso™ Thick ‘n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

1 Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.

2 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.

3 In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.

4 Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.

5 Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

Recipe found here: Cheesy Southwest Chicken Stuffed Red Peppers

Mini Cherry Cobblers

Ingredients
1 can (21 ounces) cherry pie filling
1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
1 tablespoon butter, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 to 1/4 teaspoon ground cinnamon

Directions
Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups.

Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375° for 14-18 minutes or until biscuits are browned. Top with reserved pie filling. Yield: 5 servings.

Recipe found here: Mini Cherry Cobblers

Slow Cooked BBQ Pork Ribs

Ingredients
4 pounds boneless country-style pork ribs
2 cups ketchup
1/4 cup packed brown sugar
1/4 cup maple syrup
1/4 cup prepared mustard
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 teaspoons dried minced garlic
1/8 teaspoon pepper

Directions
Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over top. Cover and cook on low for 7-9 hours or until meat is tender.

Remove ribs and keep warm. Skim fat from sauce; serve with ribs. Yield: 8 servings.

Switch-and-Go Ribs: Place ribs in slow cooker. Substitute 3/4 cup each orange marmalade and teriyaki sauce and 2-1/2 teaspoons minced garlic for remaining ingredients. Prepare as directed.

Maple Pork Ribs: Layer ribs in slow cooker with 1 sliced large onion. Substitute 3/4 cup maple syrup and 1/2 cup Dijon mustard for remaining ingredients. Prepare as directed.

Sweet and Savory Ribs: Layer ribs in slow cooker with 1 chopped large onion. Substitute one 18-ounce bottle honey barbecue sauce, 1/3 cup maple syrup, 1/4 cup spicy brown mustard and 1/4 teaspoon pepper for remaining ingredients. Prepare as directed.

Recipe found here: Slow Cooked BBQ Pork Ribs

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