May 1, 2007
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
BBQ Pit at That's My Home. We also have a
Cooking for a Crowd recipe section for open
houses and weddings. Enjoy!
RECIPES FOR MAY
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
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.
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
Combine remaining ingredients, mixing until smooth. Chill.
To serve, place strawberries in individual small bowls and
top with Amaretto cream mixture.
RHUBARB ALMOND SOUR
1/2 cup granulated sugar
2 tablespoon butter, melted
1/2 cup chopped almonds
1 1/2 cups packed brown sugar
1/2 cup butter
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.
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
Arrange strawberries tip end up atop the filling, brush jam
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.
Filling and Frosting
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
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
1 14 oz. can Eagle Brand milk
1/2 cup Key lime juice (or lime juice)
3 large egg yolks
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
LEMON CRÈME BRULEE TART
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
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.
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
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.
SPICY CITRUS SHRIMP
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
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
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
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.
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
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
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
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.
"Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes," Sam Gugino
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
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
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
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.
CHOPPED BLT SALAD WITH CREAMY BACON DRESSING
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
Assemble salad by tossing iceberg lettuce with tomatoes, onion, bacon, half the
cashews, and the dressing. Sprinkle remaining cashews over top of salad and
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
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
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
TARRAGON CHICKEN BUNDLES
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
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.
CHICKEN 'N RICE
4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
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.
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
Check every 10-15 minutes until the top is golden brown and moist. Very good
with vanilla ice cream!
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WEIGHT WATCHER'S RECIPES
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
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
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
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.
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
1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water,
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
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)
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
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.
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.
PATSY'S MEATBALL LASAGNA
2 1/4 pounds fresh lasagna sheets (4 inches by 8 inches)
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
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
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
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
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
Yields 2 loaves.
Any questions or
comments? I'd love to hear from you. E-mail me:
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