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Archive for July, 2014

Balsamic Green Bean Salad

Balsamic Green Bean Salad

Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Directions
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.

In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

Recipe found here: Balsamic Green Bean Salad

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Cruisin' Crostini

Ingredients
24 slices French bread (1/4 inch thick)
1/4 cup olive oil
1/2 teaspoon garlic powder
6 slices part-skim mozzarella cheese
1-1/2 cups chopped seeded tomatoes

Directions
Place bread slices on ungreased baking sheets. Combine oil and garlic powder; brush over bread. Cut each slice of cheese into four pieces. Top each slice of bread with tomatoes and a piece of cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 dozen.

Recipe found here: Cruisin’ Crostini

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Spinach-Topped Tomatoes

Spinach-Topped Tomatoes

Ingredients
1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.

Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.

Recipe found here: Spinach-Topped Tomatoes

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Runza

Runza
Ingredients
4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

FILLING:
1 pound ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions
Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Recipe found here: Runza

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Cool and Creamy Watermelon Pie

Cool and Creamy Watermelon Pie

Ingredients
1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
2 cups cubed seeded watermelon
1 graham cracker crust (9 inches)

Directions
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.

Recipe found here: Cool and Creamy Watermelon Pie

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Cheeseburger Pepper Cups

Cheeseburger Pepper Cups

Ingredients
4 medium sweet red, yellow or green peppers
1/2 pound ground turkey or beef
1/4 cup finely chopped onion
2 cups cooked brown rice
1 can (6 ounces) tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup vegetable broth
1 cup (4 ounces) shredded cheddar cheese

Directions
Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.

Place in a greased 13-in. x 9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 4 servings.

Recipe found here: Cheeseburger Pepper Cups

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BBQ Chicken Sliders

BBQ Chicken Sliders

Ingredients

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme

CHICKEN:
2 pounds boneless skinless chicken breast halves
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed

Directions
In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.

Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.

Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Yield: 8 servings (2 sliders each).

Recipe found here: BBQ Chicken Sliders

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