recipes, food and cooking

May 1, 2007

Hi Everyone,

I've been out in the yard getting our garden planted. Yea! I'm almost finished. I can't wait for fresh vegetables. I can see the corn starting to come up already.

I've added new recipes to the Memorial Day section at Razzle Dazzle Recipes for you for summer. We have several sections with Grilling and Barbecue recipes and Camping Recipes at Razzle Dazzle Recipes and the BBQ Pit at That's My Home. We also have a Cooking for a Crowd recipe section for open houses and weddings. Enjoy!

Mary Ellen

RECIPES FOR MAY

CHEESECAKE STRAWBERRIES

24 large strawberries
12 oz. cream cheese, room temperature
1 teaspoon vanilla
3 tablespoon confectionary sugar
1/2 cup almonds or pistachios, chopped

Whip together the cream cheese, vanilla, and sugar.

Cut a small slice off the bottom of each strawberry so it can stand upright. Scoop out each hull with a small melon baller.

Pipe cream cheese into hole. Sprinkle with chopped almonds or pistachios.

Chill, and serve.

Makes 24 servings

CHERRY ROLLS

2 ounces (about 1/2 cup) whole natural almonds, toasted
1/4 cup sugar, plus 2 tablespoons
10 ounces (about 35) Bing cherries, stemmed, pitted, and quartered
4 phyllo sheets
2 ounces (4 tablespoons) butter, melted

Preheat the oven to 375 degrees F.

Finely grind the almonds and 1/4 cup of the sugar in food processor. Put in a small bowl.

In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar.

Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the stack and place it on the work surface. Cover the remaining sheets with a kitchen towel. With a pastry brush, brush the single sheet with 1/4 of the melted butter and then sprinkle with 1/4 of the almond sugar.

Lay a second sheet of phyllo on top of the first, and butter and sugar it. Continue in the same manner with the third sheet of phyllo. Place the fourth piece of phyllo on top of the stack but do not butter or sugar it.

Cut the phyllo vertically into quarters and then cut the phyllo in half horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries on the end of each phyllo rectangle. Roll up the phyllo around the cherries.

Place the rolls, seam side down, on a baking sheet. Brush the tops with the remaining butter and sprinkle with the remaining sugar. Bake until golden brown, 15 to 20 minutes.

Serve warm with vanilla ice cream.

DESSERT STRAWBERRIES

1 quart fresh strawberries confectioners sugar
1 8 oz. package cream cheese
1 8 oz. carton sour cream
1 cup sugar
2 tablespoons whipping cream
Amaretto liqueur 3 - 5 tablespoons to taste

Wash and hull strawberries, halving if necessary. Sprinkle with powdered sugar and chill.

Combine remaining ingredients, mixing until smooth. Chill.

To serve, place strawberries in individual small bowls and top with Amaretto cream mixture.

RHUBARB ALMOND SOUR CREAM SQUARES

Topping:
1/2 cup granulated sugar
2 tablespoon butter, melted
1/2 cup chopped almonds

Cake:
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb

Preheat oven to 350 degrees; grease a 9x13-inch pan.

In a small bowl mix sugar, nuts, and 2 Tablespoons melted butter together until crumbly, set aside.

In a medium bowl, cream brown sugar, butter, egg and extract.

Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb. Spread mixture into prepared pan and sprinkle with topping.

Bake at 350 for 45 to 50 minutes, until done. Cool in pan and cut into squares.

Makes 8-10 servings.

STRAWBERRY SOUR CREAM PIE

3 squares semisweet chocolate, divided
1 tablespoon butter
1 pastry shell
6 ozs. cream cheese, softened
1/2 cup sour cream
3 tablespoon sugar
1/2 teaspoon vanilla extract
3 to 4 cups fresh strawberries, hulled
1/3 cup strawberry jam

In a saucepan melt chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up sides of pastry shell. Chill.

Meanwhile, in a mixing bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer, cover and chill for 2 hours.

Arrange strawberries tip end up atop the filling, brush jam over strawberries.

Melt remaining chocolate and drizzle over all.

KEY LIME ANGEL FOOD CAKE

1 1/2 cups sugar
1 cup cake flour
1 1/2 cups egg whites (11 or 12)
1 1/2 tsp. cream of tartar
1/2 tsp. salt
1 tbsp. Key lime juice

Sift together 3/4 cup of the sugar and the flour three times and set aside.

Beat egg whites until frothy, then add salt and cream of tartar. Beat until it stands in peaks.

Add the remaining 3/4 cup of sugar, about 3 tbsp. at a time, beating well with mixer each time after adding the sugar. Lightly fold in the sugar-flour mixture, adding about 1/2 cup at a time. Add Key lime juice.

Bake in ungreased tube pan at 350 degrees for 35-40 minutes. Cool.

Filling and Frosting

2 eggs
2 egg yolks
1/2 cup plus 3 tbsp. sugar, divided
6 tbsp. Key lime juice
2 tsp. grated key lime peel
1/2 cup cold butter, cubed
1 cup whipping cream
1/2 tsp. vanilla
1 cup flaked coconut, toasted

In double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, Key lime juice and peel. Whisk in butter. Cook until thick. Strain, refrigerate until cold.

Horizontally split cake in three layers with a long serrated knife. Put some filling between each layer and then spread tops and sides with remaining frosting. Sprinkle with coconut.

TWO-LAYER KEY LIME PIE

Crust
3/4 cup granola (with no raisins or other dried fruit)
3/4 cup graham cracker crumbs (from about 6 whole graham crackers)
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar

Baked Layer
1 14 oz. can Eagle Brand milk
1/2 cup Key lime juice (or lime juice)
3 large egg yolks

Chilled Layer
1 8 oz. package cream cheese, room temperature
1/2 cup Eagle Brand milk
1/4 cup Key lime juice (or lime juice)
2 tablespoons sugar
1 teaspoon vanilla

Sweetened whipped cream, whipped

For crust: Preheat oven to 350 degrees. Using on/off turns, blend granola in food processor until coarsely ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter and sugar. Press crumb mixture over bottom and up sides of 9-inch deep-dish glass pie dish. Bake until crust is golden brown, about 8 minutes. Reduce oven temperature to 300 degrees. Remove crust from oven and cool completely.

For baked layer: Whisk Eagle Brand milk, lime juice, and egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set, about 25 minutes. Cool to room temperature.

For chilled layer: Using electric mixer, beat cream cheese, Eagle Brand milk, lime juice, sugar, and vanilla in large bowl. Pour over cooled baked layer, smooth top. Cover and chill until firm, at least 4 hours. (can be made 1 day ahead. Keep refrigerated.)

Pipe sweetened whipped cream decoratively around edges of pie (or dollop each slice).

Serves 8

LEMON CRÈME BRULEE TART

Crust
1 cup flour
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into 1/2-inch cubes
Pinch of salt
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend

Filling
3/4 cup sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
2 tablespoons sugar (see option)

For crust: Combine flour, powdered sugar and salt in food processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in Saran wrap and chill at least 2 hours.

Preheat oven to 350 degrees. Roll our dough on floured surface to 12-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Fold overhand in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white.

For filling: Whisk 3/4 cup sugar, whipping cream, yolks and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour. Serves 8.

Option: Instead of caramelizing granulated sugar on top, sprinkle with powdered sugar when done.

recipe newsletter

ON THE GRILL

GRILLED LEMON CHICKEN

Chicken and Rub

2 teaspoons grated lemon zest from 1 lemon (reserve lemon for vinaigrette)
2 teaspoons salt
1 teaspoon pepper
2 whole chickens (3 1/2 to 4 pounds each) cut into pieces

Vinaigrette

4 lemons , halved; plus halved, zested lemon from rub
1 garlic clove , minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves
2/3 cup extra-virgin olive oil

For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings Transfer chicken pieces to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)

Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.

Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chicken pieces skin-side down over cooler side of grill. Cover, with opened vents in lid over chicken.

Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. Grill chickens until skin is well browned and breast meat registers 160 degrees, 45 to 55 minutes. Move chickens to hot side of grill and sear, uncovered, until deep brown, 2 to 4 minutes longer.

For the vinaigrette: While chickens is grilling, squeeze 1/3 cup juice from grilled lemons into bowl. Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified.

Transfer chicken to cutting board and let rest 10 to 15 minutes. Transfer to serving platter, and pour 1/3 cup vinaigrette over chicken. Serve, passing remaining vinaigrette at table.

Serves 8

SPICY CITRUS SHRIMP

1 lemon
1 navel orange
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
30 medium shrimp, peeled and veins removed
Salt

Zest the lemon and half of the orange and place the zest in a medium bowl. Peel both pieces of fruit, then finely chop half of each. Placed the chopped fruit in the bowl with the zest and reserving the remaining halves.

To the bowl, add the oil, garlic, black pepper and pepper flakes. Mix well. Add the shrimp and toss to coat. Cover and marinate at room temperature for 30 minutes, or refrigerated overnight.

Heat a grill or grill pan over medium-high heat. Remove the shrimp from the marinade, allowing bits of citrus to stick. Discard the marinade. Season the shrimp lightly with salt and grill until opaque and cooked through, about 3 minutes per side.

Use the reserved halves of lemon and orange to squeeze a bit of juice over the shrimp just before serving.

Makes 10 three-piece servings.

Nutrition information per serving: 60 cal., 4.5 g total fat, 25 mg sodium, 4 g pro., 2 g carbo., 0 g dietary fiber.

GRILLED CHIPOTLE PORK TENDERLOIN

Pork and Marinade

1 pork tenderloin (12-14 ounces)
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons olive oil
1 tablespoon seeded and chopped canned chipotle peppers in adobo sauce
2 garlic cloves, pressed
1 teaspoon salt

Pickled Red Onion Salad

1/2 large red onion, thinly sliced
1/2 cup water
1/3 cup cider vinegar
1 tablespoon sugar
1 garlic clove, pressed
1/4 teaspoon salt
1/4 cup whole fresh cilantro leaves
1 orange, cut into segments

For pork, trim excess fat and silver skin from pork tenderloin. For marinade, combine orange juice concentrate, oil, chipotle peppers, garlic and salt; mix well. Reserve 2 tablespoons of the marinade for later use. Place remaining marinade and pork into a large resealable plastic bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours.

Meanwhile, for pickled red onion salad, combine onion, water, vinegar, sugar, garlic and salt in (1.5-qt.) Saucepan; bring to a simmer and remove from heat. Cool slightly; refrigerate until ready to serve.

Heat Grill Pan over medium heat 5 minutes. Remove pork from marinade; discard plastic bag with marinade. Grill pork 18-20 minutes or until Pocket Thermometer registers 150°F, turning occasionally. Remove pork to cutting board and tent with aluminum foil; let stand 10 minutes (temperature will continue to rise) or until internal temperature reads 160°F for medium doneness.

To serve, drain onions and toss with cilantro. Slice pork and arrange on serving plates with small mound of onion salad. Garnish each serving with orange segments and drizzle reserved marinade around edge of plate.

Yield: 2 servings

Nutrients per serving: Light: Calories 300, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 110 mg, Carbohydrate 15 g, Protein 37 g, Sodium 550 mg, Fiber 2 g

Diabetic exchanges per serving: 1 fruit, 3 low-fat meat (1 carb)

Cook’s Tips: Removing the tough silver skin from pork tenderloin will keep the meat from curling during cooking. Insert the blade of Paring Knife underneath the silver skin, keeping the blade angled away from the meat as you cut along the entire length of the silver skin.

To cut orange into segments, cut a thin slice from the top and bottom of the orange using Paring Knife. Stand the orange upright, cut end down, on cutting board. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

Source: Pampered Chef

LAYERED BARBECUE CHICKEN COBB SALAD

1 large cucumber, scored, seeded and sliced
1/2 small red onion
2 medium yellow or red tomatoes, seeded
1 avocado, peeled and seeded
1 package (16 ounces) iceberg lettuce salad mix
3/4 cup (3 ounces) shredded Monterey Jack or cheddar cheese
1 pound boneless, skinless chicken breasts
Salt and coarsely ground black pepper
1/2 cup barbecue sauce
3 slices bacon, crisply cooked, drained and crumbled (optional)
1/2 cup ranch salad dressing

Cut cucumber slices in half and slice onion. Dice tomatoes and avocado. Place half of the lettuce into bowl. Layer with tomatoes, cucumber and remaining lettuce. Sprinkle with cheese and top with avocado and onion. Cover; refrigerate salad until ready to serve.

Prepare grill for direct cooking over medium coals. Cut chicken into 1-inch cubes; thread onto four 12-inch skewers and season with salt and black pepper. Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally with barbecue tongs and brushing with barbecue sauce. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and remove from skewers.

Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 270, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 18 g, Sodium 480 mg, Fiber 3 g

GREEK HOT DOG SAUCE

1 lb. ground beef
1 t. red pepper
1 t. dried oregano
1 t. dried basil
1 t. cayenne pepper
1 t. chili powder
1 t. garlic salt
1 t. cumin powder
1 t. salt
2 medium onions, diced small
1 15 oz. can tomato sauce
1 15 oz. can water
1 T. prepared mustard

Brown ground beef and drain. Place all ingredients in saucepan and simmer for 1/2 to 2 hours. The longer it cooks, the better the flavor.

Source: Razzle Dazzle Recipes

CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD

4 tablespoons extra virgin olive oil
Four 5- to 6-ounce boneless, skinless chicken breast halves, pounded to half their original thickness
Salt and freshly ground black pepper
4 slices prosciutto, about 2 ounces
1/3 cup all-purpose flour
2 small bunches arugula
1 medium to large tomato, about 12 ounces
8 fresh basil leaves
1 tablespoon balsamic or quality red wine vinegar
4 fresh sage leaves or teaspoon dried sage leaves
1/2 cup dry white wine

Fill the sink with cold water while you put 2 tablespoons of the oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium heat. Season the chicken with salt and pepper. (If the butcher hasn't done so, pound the chicken between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.)

Put the flour on a pie plate or wax paper. Press a slice of prosciutto against each of the breast halves, then press the breast halves in the flour, shaking off any excess. Raise the heat under the skillet to medium-high and add the chicken, prosciutto side down. Cook for 5 minutes on one side.

While the chicken cooks, cut the arugula crosswise into 1/2-inch wide strips, discarding the stems. Wash the arugula briefly but vigorously in the sink to remove grit. Then spin dry in a salad spinner. Remove any excess moisture with paper towels.

Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into thin wedges, removing the core as you do.

Turn the chicken over and cook for 3 minutes. Meanwhile, chop the basil. Put the remaining 2 tablespoons of oil, vinegar, and salt and pepper to taste in a small bowl and mix well with a whisk. Chop the sage. (If using dried sage, crush with your fingers.)

Sprinkle the sage on top of the chicken, add the wine, and cook for 1 to 2 minutes, just until the chicken is cooked through. Remove the chicken to a serving platter. Raise the heat to high while scraping the bits from the bottom with a wooden spoon. Cook for 1 to 2 minutes or until reduced and lightly thickened.

While the chicken finishes cooking, put the arugula and tomato in a large mixing bowl, sprinkle with the basil and toss with the dressing. Pour the sauce over the chicken and serve with the salad.

Serves 4.

"Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes," Sam Gugino

recipe newsletter

SUMMER SALADS

CHIMICHANGA SALAD
This is a layered salad made from the ingredients usually found in chimichangas, with some slight adjustments. Instead of rolling up in tortillas as usual, serve tortilla chips on the side.

1 head of iceberg lettuce, torn in bite-sized pieces
2 cans (approx. 11 ounce) whole corn, 1 yellow and 1 white, drained
15 ounce can black beans, drained, rinsed, and drained again
2 tablespoons minced jalapeno pepper, hot or mild
1 chopped sweet onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
Salt and pepper to taste
1/2 cup Ranch dressing
1/2 cup salsa, hot or mild
1 cup shredded Longhorn cheese
1/2 cup shredded Monterey Jack cheese
1 small avocado, cut in small cubes
1 medium tomato, peeled, seeded, and diced
Tortilla chips

Place lettuce in a round glass serving bowl, approximately 10 to 12 inches in diameter and 2 to 3 inches deep.

Combine corn, beans, jalapeno pepper, onion, cilantro, and parsley. Sprinkle with salt and pepper and toss. Taste and adjust seasoning if needed.

Add Ranch dressing and salsa and toss again. Spread evenly over the layer of lettuce.

Sprinkle with the cheeses. Top with avocado and tomato.

Cover tightly and chill at least 2 hours before serving. Serve with tortilla chips.

About 15 servings.

LAYERED SPINACH SALAD

1 package (9 ounces) refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 bottle (8 ounces) low-fat ranch salad dressing
8 bacon strips, cooked and crumbled, optional

Cook tortellini according to package directions. Drain and rinse with cold water; set aside.

In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top; sprinkle with bacon if desired.

Cover and refrigerate for at least 1 hour.

Yield: 10 servings.

Diabetic Exchanges: One 1-cup serving (prepared with low-fat salad dressing and without bacon) equals 1 starch, 1 vegetable, 1 fat; also, 159 calories, 350 mg sodium, 14 mg cholesterol, 16 gm carbohydrate. 6 gm Protein. 8 gm fat.

WARM GREEK RICE SALAD

1 cup long grain rice
1/3 cup extra virgin olive oil
2-3 Tbs lemon juice
1 tsp dried oregano
1/2 tsp dijon mustard
1 red bell pepper seeded, and diced
2 large ripe tomatoes, seeded and chopped
2 1/2 oz. pitted Kalamata black olives, sliced in half
8 oz feta cheese, crumbled
1 Tbs capers, rinsed and drained
1 clove of garlic, minced
4 Tbs parsley, chopped
diced cucumber for garnish
salt and pepper to taste

Bring 2 cups of water to boil, add rice, reduce heat, cover and simmer for 20 minutes or until rice is cooked through.

While rice is cooking whisk together the oil, mustard, lemon juice, oregano, garlic, salt and pepper. Add the tomatoes, olives, feta cheese, capers, parsley, and bell pepper.

In a large bowl add the hot cooked rice, fluffing with a fork, then pour the oil-vegetable mixture over and gently toss to coat. Garnish with the diced cucumbers.
Serves 4

CHOPPED BLT SALAD WITH CREAMY BACON DRESSING

Salad
1 head iceberg lettuce, chopped
4 fresh tomatoes, seeded and sliced
1 cup sliced red onion
1 1/2 cup crumbled crispy bacon
1/2 cup toasted cashews, chopped
Creamy bacon dressing

Creamy Bacon Dressing
4 tablespoons mayonnaise
1/2 cup peanut oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 tablespoons minced shallots
1/2 teaspoon Tabasco sauce
1/4 cup finely chopped crispy bacon
1 1/2 tablespoons chopped basil
Salt and freshly ground pepper to taste

First prepare dressing by combining all ingredients in a bowl and whisk until smooth.

Assemble salad by tossing iceberg lettuce with tomatoes, onion, bacon, half the cashews, and the dressing. Sprinkle remaining cashews over top of salad and serve.

MARGARITA FRUIT SALAD

Tequila Orange Liqueur Dressing:
3 T tequila
3 T orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
3 T orange marmalade
juice of 1 lime, approximately 2 T

Fruit Salad:
4 C fresh strawberries, sliced
4 oranges, peeled, sectioned, and cut in small pieces
1 small honeydew melon, rind and seeds removed, and cut in small pieces
1 small cantaloupe melon, rind and seeds removed and cut in small pieces

In a large bowl, mix together tequila, orange-flavored liqueur, orange marmalade and lime juice. Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.

BACON RANCH POTATO SALAD

1/2 cup Salad Dressing
1/4 cup Ranch Dressing
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. garlic powder
3 lbs. small red potatoes, cooked, quartered
6 slices Bacon, crisply cooked, crumbled
1/2 cup sliced celery
1/2 cup thin red pepper strips
1/2 cup sliced green onions

Mix dressings and seasonings in large bowl.

Add remaining ingredients; mix lightly.

Serve immediately or refrigerate until ready to serve.

Makes 8 to 10 servings

recipe newsletter

CAMPING RECIPES

TARRAGON CHICKEN BUNDLES

1 lb. chicken breasts, cut into strips
2 medium carrots, julienned
1 medium yellow summer squash, julienned
1 medium zucchini, julienned
1 c. fresh mushrooms, halved
1 c. cherry tomatoes, halved
4 Tbs. butter
2 tsp. dried tarragon
1 tsp. salt
pepper to taste

Divide chicken and veggies among 4 pieces heavy-duty foil. Top each with 1 Tbs. butter, tarragon, salt, and pepper. Fold foil over and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and veggies are tender.

CHICKEN WITH BASIL POTATOES

1 Reynolds Hot Bags Foil Bag, large size
6 boneless, skinless chicken breast halves (1 ½ to 2 pounds)
Salt and pepper
1/2 cup Italian dressing
1 tablespoon flour
1 medium green or red bell pepper, cut in rings
1 1/3 pounds (4 medium) potatoes, cut in 1/4-inch slices
1 jar (4.5 oz.) sliced mushrooms, drained
1 ½ teaspoons dried basil
1 teaspoon garlic salt
¼ teaspoon pepper
1 cup shredded Mozzarella cheese

Preheat grill to medium-high or oven to 450°F.

Open foil bag. Sprinkle chicken with salt and pepper; arrange in an even layer in foil bag. Combine Italian dressing and flour; spoon over chicken. Arrange green pepper rings over chicken. Layer potatoes evenly over chicken and green pepper rings. Sprinkle with mushrooms, basil, garlic salt and pepper.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

Grill 23 to 28 minutes in covered grill OR BAKE 40 to 45 minutes in supporting pan in oven.

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Spoon sauce over chicken and sprinkle with cheese before serving.

FOIL CHICKEN 'N RICE

4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
soup
2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.

BROWN BEARS

1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits

Mix sugar, cinnamon and butter together until well blended. Take the biscuits and roll in hands to form long snake like pieces. Butter hands first to prevent sticking. Wrap the snake like dough around a stick in a coil fashion. Cook over an open fire until cooked (should appear brown). Roll the cooked dough in the cinnamon mix and put some inside the hole the stick was in.

PEACH COBBLER PIE

1 Yellow Cake Mix
16oz. Canned Peaches, drained 1/2 way
1 Cast Iron Dutch Oven
2 Tbsp. Butter/Margarine

After the peaches are drained place them in the dutch oven. Then dump the cake mix in and mix it in with the peaches. Next, put the button on top in small slices.

Check every 10-15 minutes until the top is golden brown and moist. Very good with vanilla ice cream!

recipe newsletter

If you enjoy this newsletter, help That's My Home grow by forwarding it to your friends. Sign up to receive our newsletter at That's My Home.

On a technical note, I get several emails after each newsletter goes out that wants to know how you can print just one recipe instead of the whole newsletter. In Internet Explorer, you highlight the recipe, and then go to File> Print> and then Print Selection in the Printer box.

recipe newsletter

WEIGHT WATCHER'S RECIPES

CHICKEN PICCATTA

12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

SMOTHERED CHICKEN WITH PIEROGIES

1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies
1 can (10 3/4 oz) low-fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

4 servings, 7 POINTS each

A pierogies is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points.

TACO SOUP

1 lb ground round beef
1 large onion, chopped
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
1 16 oz can pinto beans
1 16 oz can hot chili beans
1 16 oz can whole kernel corn
1 16 oz can stewed tomatoes
1 16 oz can diced tomatoes and chilis (i.e. Rotel mild)

Brown the beef and the onion together. Drain the grease. Stir everything together in a large pot and heat through.

1 cup = 4 POINTS

SHRIMP SCAMPI

1 Tbsp + 1 tsp olive oil
20 oz (1 pound, 4 oz) shelled and deveined medium shrimp with tails left on
1 Tbsp minced garlic
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 fresh lemon juice
1/4 cup minced parsley
1/4 tsp salt
1/4 tsp fresh ground black pepper

Heat olive oil in a large skillet. Add shrimp and cook, stirring constantly, for 2 minutes or until just pink. Add garlic and cook, still stirring, about 30 seconds. Use a slotted spoon to transfer shrimp to a serving platter. Keep them hot.

In the skillet, add the broth, wine, lemon juice, parsley, salt and pepper. Increase heat to High. Boil uncovered until sauce is reduced by half. Spoon over shrimp.

4 servings, 5 POINTS each.  Add points if you serve it over pasta.

CAULIFLOWER MEDLEY
 
 A zip-top plastic bag works great for marinating because once the air is squeezed out of the bag, the marinade coats the food and no stirring is required. You may use a large bowl instead, but remember to stir frequently so the food gets evenly marinated.
 
 1 cups fresh cauliflower, broken into florets
 1/2 cup fat-free Italian dressing
 2 Tbsp. Sliced ripe olives
 2 Tbsp. Capers
 1/4 tsp. Cracked pepper
 1 4oz jar diced pimiento, drained
 
Steam the cauliflower, covered, for 10 minutes or until crisp-tender. (Don't let it get mushy. Rinse the hot cauliflower in cold water to stop it cooking.)

Place cauliflower, dressing olives, capers, pepper, and pimiento into a large zip-top plastic bag. Seal and shake gently to coat the cauliflower with the dressing mixture.

Marinate in the refrigerator at least 8 hours. Serve cauliflower with a slotted spoon.

8 servings, 0 POINTS each

RHUBARB CRISP

1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
1 small package sugar-free strawberry or cherry Jell-O
2/3 cup boiling water
1 cup reduced-fat Bisquick
1/2 cup skim milk
1/3 cup sugar
1/4 cup egg substitute (or 3 egg whites)
1 tsp. butter flavor extract

In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.

In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

4 servings, about 3 POINTS each

BANANA CHOCOLATE CHIP MINI-MUFFINS

1 cup low fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 tsp. vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1 1/4 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup mini chocolate chips

Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften.

In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips. Do not beat, will be thick.

Spoon by heaping teaspoons into mini-muffin tins. Bake until golden brown, about 15-18 minutes.

Makes 36 mini-muffins at 1 point each

recipe newsletter

COOKING FOR KIDS

CORN DOG CASSEROLE

1 can corn (15.4 oz whole kernel, drained)
1 cup celery (thin sliced)
2 Tbsp. butter
1 cup onion chopped
1 pkg. hot dogs (sliced in half lengthwise, then up in ½ inch pieces)
2 eggs
1½ cups milk
2 tsp. rubbed sage
¼ tsp. Ground pepper
2 pkgs. Cornbread mix
8 oz. cheddar cheese shredded, divided
1 red bell pepper

Preheat oven to 400 degrees F.

Place drained corn in large mixing bowl. Melt butter in skillet and sauté celery for 5 minutes. Add onions and sauté an additional 3 minutes. Add mixture to corn in bowl. Saute hot dogs in sake skillet for 40 to 5 minutes until lightly browned. Add to vegetables in bowl and mix well. Reserve 1 cup of the hot dog vegetable mixture.

In another large bowl, combine eggs, milk, sage, and ground pepper. Add hot dog mixture from the first bowl and stir in corn bread mixes. Add 6 oz. of cheddar cheese, mix well and spread in 3 quart baking dish. Top with reserved hot dog mixture, remaining cheese, and red bell pepper. Bake uncovered at 400 degrees until golden brown about 35-40 minutes.

 

recipe newsletter

KITCHEN TIPS

Safety: Place a damp cloth or paper towel under your cutting board to keep it from slipping. You also could use a piece of the rubberized shelf liner with holes in it cut to the size of your cutting board. The advantage of this liner is that you can wash it and use it many times.

Roasting vegetables: The clear plastic bag comes in handy for coating vegetables with olive oil for roasting, too. I like to add seasonings to the oil before putting in the vegetables. For roasted potatoes, I use curry power, chili powder or a mixture of herbs with the oil. Simply place the potatoes, either whole small ones or large ones cut into long wedges, in the bag with the oil and seasonings and push them around until they're well coated. Then dump them out onto a cookie sheet and put them in a 400-degree oven until tender, about 20 to 30 minutes, turning halfway through cooking.

Measuring honey: For less waste, brush the measuring spoon or cup with oil or melted butter before measuring sticky substances such as honey, molasses or syrup.

Source: tennessean.com

recipe newsletter

RESTAURANT RECIPES

PATSY'S MEATBALL LASAGNA

2 1/4 pounds fresh lasagna sheets (4 inches by 8 inches)
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs
1 1/3 cups freshly grated Pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds sweet Italian sausage (about 8 links), broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.

2. Preheat oven to 450°. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

3. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

4. In a medium bowl, toss to combine meatballs with 1/3 cup Pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

5. In the same bowl, toss sausages with 1/3 cup Pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

6. In a medium bowl, combine mozzarella with 1/3 cup Pecorino; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

7. In a medium bowl, combine remaining 1/3 cup Pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.

8. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

9. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an oven-proof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160° to 170° on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired. 

Meatballs for Patsy's Meatball Lasagna

3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 cloves cloves garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.

4. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.

5. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.

6. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

Serves 10 to 12

Note: Recipe courtesy of Patsy's Restaurant

RED LION INN LEMON BREAD

3/4 cup margarine
2 cups sugar
3 eggs
1 egg yolk
3 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups lemon pudding - from mix or canned
3 tablespoons milk

Preheat oven to 350 degrees. Grease two loaf pans.

In a large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.

Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.

Pour the batter into the prepared loaf pans. Bake at 350 degrees for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Yields 2 loaves.

recipe newsletter

SUBSCRIPTION INFORMATION

Any questions or comments? I'd love to hear from you. E-mail me: http://www.razzledazzlerecipes.com/email.htm

You are receiving this newsletter because you have subscribed to our mailing list. If you wish to unsubscribe, you'll find the necessary information at the bottom of this newsletter. We'll hate to see you leave but you will receive no more mailings from us. Your e-mail address is only used for the purpose of the newsletter, recipes and news from That's My Home and Razzle Dazzle Recipes. We respect your privacy and your e-mail address will not ever be given out or sold as a list to anyone.

http://www.thatsmyhome.com Our Main Recipe Site
http://www.razzledazzlerecipes.com Our Holiday Recipe Site and a section for Everyday Cooking




Copyright That's My Home 1999 - 2007
Privacy Policy