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Archive for the ‘vegetables’ Category

Cheese Tortellini Primavera

Ingredients
4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Directions
In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.

Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.

Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.

Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese. Yield: 6 servings.

Recipe found here: Cheese Tortellini Primavera

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Slow Cooker Creamed Corn with Bacon

Ingredients
10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
Chopped green onions

Directions
In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 20 servings (1/2 cup each).

Recipe found here: Slow Cooker Creamed Corn with Bacon

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Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups shredded sharp cheddar cheese, divided
1 can (6 ounces) french-fried onions, divided
2 packages (16 ounces each) frozen broccoli florets, thawed

Directions
Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes. Yield: 8 servings.

Recipe found here:

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Asparagus Ham Dinner

Ingredients
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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Roasted Vegetable Strata

Ingredients
3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk

Directions
Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.

Trim ends from bread; cut bread into 1-in. slices. In a greased 13×9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Recipe found here: Roasted Vegetable Strata

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Cheddar Creamed Corn

Ingredients
2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving. Yield: 9 servings.

Recipe found here: Cheddar Creamed Corn

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Grilled Vegetable, Sausage & Bacon Risotto

Ingredients
4 slices Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon, chopped
1/2 cup shallots or onion, chopped
1 cup Arborio rice
2 1/2 to 3 cups reduced sodium chicken broth or stock
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links or Paties, sliced or cubed
2 cups grilled or roasted vegetables, such as zucchini, bell peppers and mushrooms, coarsely chopped*
1/4 cup Parmesan cheese, grated
1/4 cup basil or thyme leaves, chopped
* Often found at deli or take out food counters at the supermarket. Any combination of left over cooked vegetables may be substituted.

Directions
Cook bacon in a large deep skillet or saute pan over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings.

Add shallots to drippings in skillet; cook 3 minutes, stirring occasionally.
Add rice; cook and stir 1 minute.

Add 1 cup of the broth; simmer until broth is absorbed, stirring occasionally. Continue adding broth 1/2 cup at a time cooking until broth is absorbed before adding more.

Continue simmering stirring occasionally until rice is firm to the bite. (This will take about 18 to 20 minutes total time).

Stir in sausage and vegetables; continue cooking 3 to 4 minutes or until heated through and rice is tender, adding additional broth if needed to keep a creamy consistency.

Remove from heat; stir in cheese and reserved bacon. Top with basil. Yield: 4 servings

Recipe found here: Grilled Vegetable, Sausage & Bacon Risotto

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