If haven’t tried Spaghetti Squash, check out my newest post on Shannon’s Table:
Give me pasta and I am happy. Give me pasta with capers and I am in heaven. Good for You : Easy, Healthy Recipes for Every Day has this super simple
This pasta dish is light, but delicious. It forgos the heavy white sauce for a light, but kicked up taste. The cauliflower is an unexpected twist! I am really looking forward to buying this entire recipe book when it comes out in March!
- 4 Multigrain Bread slices (each about 1∕2 inch)
- country-style whole-grain bread
- 2 cloves garlic, peeled but left whole
- 2 heads cauliflower
- 3 tablespoons olive oil
- Sea salt
- 3∕4 lb whole-wheat penne
- 1∕4 cup fresh lemon juice
- 1∕4 cup chopped fresh parsley
- 3 tablespoons capers, drained
- 1 teaspoon red pepper flakes
- 1∕4 cup (freshly grated Parmesan cheese
Preheat the oven to 300°F (150°C)
Place the bread slices on a baking sheet and toast until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool,
then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).
Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4–1/2 inch (6–12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with thegarlic and 1/2 teaspoon salt, and toss gently to coat evenly. Roast, turning after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Addthe pasta to the boiling water and cook until al dente, about 12 minutes or
according to package directions. Drain, reserving 1/2 cup (4 fl oz/125 ml) of thecooking water. Return the pasta to the pot and add the cauliflower, lemon
juice, parsley, capers, red pepper flakes, and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve right away.
Source: Good for You : Easy, Healthy Recipes for Every Day, Dana Jacobi (to be released March 2013)
I know all of you are getting ready for cooking this week. Here is a great recipe for a soy Turkey brine. If you haven’t cooked with a brine before, you are missing out! Easy and delish.
There are several different ways to brine. I prefer to use a Soy Brine. You can see more details on using a salt brine here.
Just follow these easy steps. (note, if you don’t have a fridge large enough, try using a cooler – just be sure to follow the temperature information here)
Here is what you will need:
- 2 gallons cold water
- 10 ounces of Kikkoman Natural Brewed Soy
- 1/2 cup Kosher Salt
- 1/2 cup Sugar
- 2 tablesppons dried sage
- 2 tablespoons dried celery seed
- 1 tablespoon of dried thyme
- 16 -24 lb Turkey
The night before you are ready to roast, clean and rinse Turkey ( like you normally would).
1. In a large stock pot, mix water and all the ingredients except Turkey.
2. Place the turkey in the brine. (if you would like, you can use a Brining Bag – I prefer to just put it right in the pot)
3. Cover the turkey and place in refrigerator overnight or atleast 8 hours.
4. Remove your brine and rinse well. Follow your regular cooking instructions.
Need tips for roasting your turkey? Check them out here.
Mexican food is a favorite in my house. We tend to eat tacos… a lot. We love enchiladas, but honestly, they seemed so hard to make. I found a recipe (and tweaked it, like I always do) and ended up with this yummy meatless Enchilada. The best part of this dish is the creamy tomatillo sauce, that is made with salsa verde (the green stuff ) and heavy cream. It adds a rich flavor, that compliments the cheese and beans.
Don’t worry, you won’t miss the meat!
I love this time of year. The weather has just begun to change here, and temperatures are dipping into the low 40′s at night. The trees are changing colors and the air has a fresh, crisp coolness to it.
It is the perfect season for cooking comfort food. As the daylight gets shorter and the tempatures chillier, I begin to rely on my crockpot for easy, hearty meals.
My husband asked why I haven’t made beef stew in several years. I can’t believe it was true, but it turned out it was. I don’t know why, because this meal is easy and delicious. I dusted off my old recipe card and made this yummy dish!
The cooler weather is fastly approaching, here are 25 Gooseberry Patch Meatloaf Recipes you can download and print out for free.Head over to the Gooseberry Patch Facebook page and “like” them to be able to download the recipes.
Here is an example of a recipe you will find:
Muffin-Tin Pizza Loaves
- 1 egg, beaten
- 1/2 c. pizza sauce
- 1/4 c. Italian-flavored dry bread crumbs
- 1/2 t. Italian seasoning
- 1-1/2 lbs. ground beef
- 1-1/2 c. shredded mozzarella cheese
- Optional: additional pizza sauce, warmed
In a large bowl, combine egg, pizza sauce, bread crumbs and Italian seasoning. Add beef; mix well. Press into the bottoms and up the sides of 12 greased muffin cups. Spoon cheese into the centers. Bake, uncovered, at 375 degrees for 15 to 18 minutes. Serve with additional pizza sauce, if desired. Makes 12 servings.
Chicken Bacon Burgers with Cherry-Chive Mayo
TANGY CHERRY-CHIVE MAYO
- 2/3 cup Smucker’s® Orchard’s Finest® Michigan Red Tart Cherry Preserves
- 1/2 cup real mayonnaise or low-fat mayo
- 2 tablespoons fresh chopped chives
- 2-3 teaspoons Crisco® Pure Olive Oil
- 1 cup Jonathan apple, cored and finely chopped
- 1/2 cup sweet yellow onion, finely chopped
- Salt and pepper to taste
- 2/3 cup panko breadcrumbs
- 1/2 cup chopped crispy bacon
- 16 ounce roll ground chicken
- 1 egg (or egg white)
- 1 1/4 tablespoons Dijon mustard
- 1 1/2 teaspoons Montreal steak seasoning
- 5 slices provolone cheese, for topping
- 5 sourdough English muffins, split and toasted
- 5-10 thin slices red onion
- 5-10 pieces, red-leaf lettuce
1. HEAT broiler on high. Spray broiler pan with no-stick cooking spray.
2. COMBINE the preserves, mayonnaise and chives in a small bowl, set aside.
3. HEAT a large skillet with the olive oil over medium-high heat. Add the apples and onions; season well with salt and pepper.
4. COOK and stir until softened, about 3 to 5 minutes.
5. STIR in the panko crumbs, and then transfer to a large mixing bowl to cool.
6. ADD all the remaining burger ingredients into the apple mixture, season with salt and pepper; mix to combine.
7. FORM the mixture into 5 patties (thinner at the center and thicker at the edges for even cooking). *Mixture should be pretty sticky for a moist burger, but you may sprinkle in a little extra panko crumbs if needed
8. PLACE patties on broil pan on the center rack. Broil for 7-10 minutes, or just until centers are no longer pink, flipping once.
9. PLACE one slice of cheese on top of each patty the last minute of cooking.
10. ASSEMBLE burgers on bottoms of split toasted muffins by layering lettuce, patty, Cherry-Chive Mayo, and 1-2 slices of red onion
Source: Smuckers Recipes
Leftovers can be a pain. They tend to grow in my fridge until I run out of room. I am frequently throwing away food because I don’t use it. I should use them during the week for quick dinners, but you know how that goes.
After doing a few recipes using VELVEETA® and RO*TEL®, I found I had a leftovers, but not enough to create a full dish.
I was trying to think of a way to use up the leftovers, without reverting to the old stand by - RO*TEL® dip. So my sister, Natalie, had a genius idea. After she saw my Kicked Up Grilled Cheese post, she said that we should try it on a cheesesteak. Of course – a cheesesteak. What Philly girl doesn’t love a cheesesteak!
So I gave it a go — and of course, it turned out fantastic. Now, I know some of you like your cheesesteaks a particular way — but give this a shot, you won’t regret it.
Since this is really using up your leftovers, you don’t need specific measurements – just use what you have on hand!
All you need:
- Minute Steaks
- RO*TEL® Diced Tomatoes & Green Chilies (drained VERY WELL)
- Steak Rolls
Make your minute steaks according to package. Melt your VELVEETA® into cooked steak. You can either add in RO*TEL® and warm – or put steak in rolls and top with tomatoes.
VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!
This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
A Recipe – Slow Cooker Cream Cheese Recipe
I cannot believe it is already March. Even though it’s still cold out, we are starting our baseball season. During baseball season, we have tournaments every weekend. This means we usually leave early in the morning and come home for a few hours for dinner – then back to the baseball fields. It is very easy to eat fast food during the spring tournaments so I really have to plan ahead so that we don’t fall into that trap.
I rely on my slow cooker a lot during tournament season. We really enjoy this one dish meal – it includes carbs, protein and veggies. We also try different vegetables – we have used green/red peppers, zucchini, squash and more. We also garnish with fresh parmesan or Romano cheese – which gives it an even richer taste.