Greek Rice Stuffed Tomatoes

                                 Target recipe

ingredients

• 8 large tomatoes
• 3 cups cooked rice
• 1/2 cup chopped red onion
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/3 cup vegetable oil
• 1 tablespoon salt

directions

Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees for 20 minutes.

Top Thanksgiving recipe for Stuffing!

Top requested recipe from sunset magazine

Ingredients: French bread ¾ loaf (¾ lb) Nonfat milk 1 ½ cups Sweet Italian sausages 2 lbs Parsley, chopped 1 cup Garlic, minced or pressed 1 clove Medium onion, chopped 1 Celery, finely chopped ½ cup Green Swiss chard, stem ends trimmed, coarsely chopped 1 ½ lbs Parmesan cheese, freshly grated 1 ½ cups Basil, dried 1 ½ tsp Sage, dried and rubbed ¼ tsp Rosemary, dried and rubbed ¼ tsp Salt To taste Steps: 1. Cut bread into ½-in. slices. Put slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. 2. Meanwhile, set a 6- to 8-qt pot over medium-high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; pour off any excess fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and ½ cup water and cook, stirring often, until wilted, about 5 minutes. 3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. 4. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt (9 x 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, covered and chilled. Allow about 1 hour to bake.

Fresh Cranberry Sauce with Pomegranate

from sunset magazine 

Ingredients: Cranberries, thawed if frozen 1 bag (12 oz) Light brown sugar, packed ½ cup Pomegranate molasses ¼ cup Fresh thyme 3 small sprigs Pomegranate seeds 1 cup Steps: 1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme. Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.

Poached Pears with White Wine Syrup

from sunset magazine 

Ingredients:

Small to medium ripe pears,

halved lengthwise and cored

3 - 3 ½ lbs

Granulated sugar 1 ½ cups

Vanilla bean, whole 1

Cinnamon stick 1

Sauvignon blanc 1 bottle (750 mL)

Olive oil 1 tbsp

Pumpkin seeds (pepitas) ¼ cup

Light brown sugar, packed 1 ½ tsp

Cayenne pepper 1 pinch

Mascarpone 1 ¾ cups

Steps:

1. Put pears in a large saucepan or wide sauté pan, cut side up, with the granulated sugar, vanilla

bean, cinnamon stick, wine, and ½ cup water. Simmer gently, covered, 6 minutes. Using 2

rubber spatulas, gently turn over and simmer until pears are tender when pierced with a fork, 5

to 8 minutes more.

2. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium

heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup

too much). Chill until cool, at least 1 hour.

3. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and

cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3

minutes.

4. Just before serving, mix ¼ cup of the syrup with mascarpone. Arrange pears on a serving platter.

Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and

sprinkle with pepitas mixture.

Make ahead: through Step 3, 1 day ahead; chill pears airtight (otherwise they’ll turn gray)

Bacon and Ranch Cheese Ball

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"Basic" Stuffing

The Best Mashed Potatoes

Maple,Bacon Brussels Sprouts

Amazing Side Dish

Truly my favorite way to eat Brussels Sprouts, this is a perfect fall dish with all the right favors of the holidays. I can see why it's featured in the food network magazine this month, and with the ease  of this recipe  I sure will be adding this recipe to my holiday dinners! 

Cook Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water,cover, until tender, 5 minutes.. Cook 4 diced slices of bacon in a skillet until crisp. Add the cooked Brussels sprouts. and 1 tablespoon maple syrup: toss.

serve immediately

Wood Ranch BBQ & Grill Peanut Coleslaw

 I made this for dinner last night and yum just like the Wood ranch BBQ.

A bonus it's much healthier than regular coleslaw! 

Wood Ranch BBQ & Grill Peanut Coleslaw

Prep Time: 15 minutes

Serving Size: Six people

Ingredients:

1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded

1 ½ cups red cabbage, packaged, shredded

3/4 cup celery, finely sliced or celery seed 

1/3 cup green onion, finely chopped

1/3 cup red wine vinegar

1 tablespoon water

1 ½ tablespoon sugar

1/2 teaspoon seasoning salt

1/4-1/2 teaspoon garlic powder

1/3 cup vegetable oil

1 cup unsalted peanuts

Instructions:

1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.

2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.

3. Mix dressing with coleslaw; stir in peanuts and toss well.
4. Refrigerate until ready to serve.

Homemade Beef Jerky Recipe

Homemade Beef Jerky Recipe

Ingredients

• 1/2 lb lean top round sirloin beef roast, a little frozen still. (trim off the fat)
• 2 tbsp water
• 1/2 tsp of minced garlic
• 1/4 tsp cayenne pepper
• 1/4 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp. chili powder
• 1/4 C. Worcestershire sauce

Instructions

1. Cut your roast into thin slices

2. Mix together all ingredients into a large bowl

3. Place your beef slices in the bowl and cover and let marinate overnight in the fridge.

4. Place slices on baking sheet and roast at 175 degrees for 3 hrs.

5. Turn meat and continue to bake for 1-2 more hours until the meat is dry and flexible. (if it breaks, it baked for to long)

Roasted Mushrooms with Walnut Pesto

We have five basics tastes - sweet, sour, bitter and salty. The fifth is umami. While sodium delivers saltiness, and sugar delivers sweetness, glutamate delivers umami.  (yes,  the same glutamate found in the taste enhancing  MSG  - . monosodium glutamate - and why it's used as a taste enhancer).

g MSG  - . monosodium glutamate - and why it's used as a taste enhancer).

Red meats satisfy the umami receptors as do mushrooms, ripe tomatoes and tomato sauce, and fermented and aged products (e.g. strong cheeses like parmesan, fish pastes and soy sauce used in Asian cuisines).  Great chefs give careful thought as to how to satisfy the umami taste receptors.  When creating plant-based meals that will satisfy everyone in your family, you must be thinking about how to excite the umami receptors.

This roasted mushroom with walnut pesto sauce can be a go-to umami recipe.  Add some chickpeas to create a 'meatier' course.

Pep time: 30 min. cookbook time under 45 minutes serves 4

Ingredients

1	lb	Mushrooms (medium)
1⁄2	c	Chickpeas (cooked and dried)
1⁄2	c	Walnut Pesto (see recipe)
1⁄4	c	Parmesan cheese (optional) Instructions Roasted Mushrooms: Preheat oven to 400° F.  Cut mushrooms in half, and spread mushrooms out on large baking sheet.  Make sure to leave some space between each mushroom to assure even roasting.  Roast the mushrooms for 20 to 25 minutes. Flip and continue to roast for 10 minutes more.  Grilled Mushrooms: Skewer whole mushroom onto metal skewer or well-soaked wooden sticks.  Place mushrooms on grill.  Turn about 90 degree in 3-4 minutes.   Repeat 2 more times. Remember - a bit charred for taste is fine, but highly charred food can be toxic. Walnut Pesto Sauce See recipe. Place roasted or grilled mushrooms In a large bowl.   Add walnut pesto sauces and chickpeas. Toss until mushrooms are well coated.   Optional: Add 1/2 parmesan cheese. Toss again. Add the remaining parmesan cheese. Toss a third time. FOR NUTRITION  information

Pancetta Peas, easy and best side dish!

This is a Delicious side dish that can be serve with any meal, the pancetta adds texture and flavor to the peas,the orange juice softens the harsh flavor of the peas. The kids and the men  love this dish, its a good way to  get some vegetable into your family's diet.  

1/4 Pound Pancetta diced  ( 1 cup )
1 Shallot sliced
1 Teaspoon minced garlic
Grated zest and juice of 1 orange
3 Cups shelled fresh peas about 1 pound
1/4 Cup fresh chopped parsley
1 Tablespoon unsalted butter
Kosher salt


 1. Cook the pancetta in a large skillet over me- low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute, then add orange juice.
2. In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat  and fold in orange zest, parsley and butter. Taste  for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.

                                                        Cook the Pancetta till its crispy

about 5 minutes then add the shallot and garlic  cook 1 minute

 then add the orange juice

In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat  

 fold in orange zest, parsley and butter. 

Taste  for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.

Spinach with Onions, Raisins, Pistachios, & Sweet Spice

Cooked greens simply do not need to be the dull side dish that you struggle to get your family to eat.   In this recipe, we combine spinach with a rich combination of other flavorful ingredients that also adds texture. Serve with a spiced black bean salad to create the centerpiece of a nutrient rich, incredibly satisfying meal. The "sweet' spice makes the spinach much more interesting for the kids.

Serves 4

Ingredients

2 1⁄2	lb	Spinach, fresh
1	T	Olive Oil
1		Onion, Small
1⁄4	c	Wine, sweet white (or vermouth)
4	T	Raisins, golden (plumbed in hot water)
3	T	Pistachios
1⁄2	t	Trade Routes Sweet Spice Blend

Instructions

Cover raisins in 2 tablespoons of white wine.  Wash spinach. Leave in colander to drain.  

Heat large pan (that also has a cover) to a medium-low heat. Add oil and onions. Cover and cook until soft, stirring occasionally.  Blend in spices,* nuts and raisins. Add spinach and wine.  Toss ingredients together in the pan. Cover.  Toss again after two or three minutes. Cook until spinach is wilted.

Nutrition Facts Per Serving: Calories 175; Protein 5g; Carbohydrates 26g; Total Fiber 8g;  Soluble Fiber 0g;  Sugar 9g; Total Fat: 5g; Saturated Fat .5 g; Monounsaturated Fat 3.5g;  Polyunsaturated Fat 1 g, Trans Fat 0g; Omega-3 0; Cholesterol  0mg;  Calcium 110mg; Iron 4.3mg; Magnesium 9mg; Potassium 1211mg; 156 Sodium mg.

  Trade routes sweet spice recipe 

Trade Routes Sweet Spice

Trade Routes Sweet Spice

Gram for gram, cinnamon and clove are two of the most potent plant-based antioxidants. We have added a few more culinary spices to enrich this blend.  Note:  no sugar but this spice combination adds a sweeteness to grains and vegetables.  Blend this ahead of time and use in daily cooking.  It's also great for ramping up the antioxidant levls of a protein shake. 

Ingredients

3	T	Cinnamon
2	T	Ginger
2	t	Clove
1	T	Nutmeg
1	t	Star anise
1	t	Allspice

 

Instructions

Blend and store in a tight lid jar.

Pan-Seared Portobello Mushroom, No Fat, Low Calorie

In The Kardea Gourmet,  you learned about the usefulness of a water saute' to make great tasting, low calories dishes.   Here is a recipe that adds a terrific flavor punch to this healthy cooking technique.    The recipe uses portobello mushrooms,  but try with spinach,  Swiss chard or even Brussels Sprouts that have been quartered.  

For dinner, serve as a meaty focus, or for lunch, try putting these flavorful pan-seared mushrooms on a crusty whole wheat roll with some chopped lettuce, and thin slices of onion and tomato. If you are feeling like this needs something to moisten the sandwich, try a teaspoon of chimichurri  (adds about 45 calories) or a Dijon mustard.  

4		Portobello mushrooms, large
2	T	Red Wine
1	T	Balsamic vinegar
1⁄2	t	Oregano (better - Kardea's classic Mediterranean herb blend)
2	T	Soy Sauce (try with 1 tablespoon of lite soy sauce to cut sodium)

Cranberry Ginger Fizz Cocktail

INGREDIENTS

• 3/4 cup sugar
• 3/4 cup water
• 1 cup fresh cranberries
• 1 lemon, cut into wedges
• 1/2 orange, cut into slices
• 1 1/2 cups dry gin - Bombay Sapphire, Beefeater or Tangueray suggested
• 1 cup chilled Ginger Ale
• 4 mint springs

PREPARATION

1. Bring sugar and water to a boil in a medium saucepan, stir until sugar is dissolved. Remove from heat; pour off all but one cup of syrup, reserving any extra for another use.
2. Heat the syrup to a boil and then reduce heat to medium. Add the cranberries and simmer for 2-3 minutes until they just begin to burst. Remove from heat and let cool in syrup.
3. Place 2 Tablespoons drained cranberries and 6 Tablespoons cranberry syrup in a large pitcher; add the lemon wedges and orange slices.
4. Using a muddler or wooden spoon, vigorously mash the fruit.
5. Stir in gin and let steep for at least 5 minutes.
6. Strain into a medium pitcher.
7. Fill 4 glasses with crushed ice and 1/4 cup ginger ale.
8. Fill a cocktail shaker with ice and then pour half the cranberry mixture into the shaker and shake vigorously for 10 seconds, strain liquid into two glasses. Repeat.
9. Mound additional ice on top of each glass and garnish with 3 candied cranberries and a mint sprig

4 ingredient biscuits

This was my first attempt  at making biscuits, they came out  so good. Very moist with a light buttery favor.

WOW! so good

INGREDIENTS:

4 cups of Bisquick

1 cup sour cream

1 cup of 7 up

1/2 cup of melted butter

                        

   

                                  preheat oven to 450

melt butter and place in pan

cut sour cream into Bisquick

add 7 up mix and dump on well floured parchment paper, it well be very sticky at this point but, don't worry biscuits will come out great!

then pat out just with your hands about 1" thick

then using a biscuit cutter cut out your biscuits   be sure to flour the cutter each time before cutting your biscuits

and place each biscuit in your buttered pan

bake until golden brown 12-15 min.

                           

note: be sure then cutting out  biscuits  that they are about 1" thick.

 

Wendy's Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Ruth's Chris Sweet Potato Casserole

About This Recipe

"This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato."

Ingredients

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts ( pecans preferred)
• 1/4 cup butter ( melted)

SWEET POTATO MIXTURE

• 3 cups mashed sweet potatoes ( can use canned to save time, just drain)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs ( well beaten)
• 1/2 cup butter, melted ( 1/2 cup)

Directions

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

SOUTHERN CORNBREAD STUFFING

Recipe Courtesy of Paula Deen

Servings: 6 to 8 servings
Cook Time: 1 hour 35 min
Difficulty: Easy

Ingredients Add to grocery list

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten

Cornbread:

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Cornbread:
Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.