Labels

Saturday, October 29, 2016

Super Quick Tortilla Soup









 ingredients:



TJ's organic low sodium chicken broth
TJ's organic diced tomatoes fire-roasted
TJ's canned corn, drained
TJ's black beans, drained and rinsed
TJ's chicken in water (12.5oz. can), drained and flaked





Toppings:

TJ's:  vegetable chips, lite Mexican cheese blend, avocado slices

Heat broth to a low boil.  Add tomatoes, corn, beans, and chicken.  Reduce heat to medium, stir and heat for 10 minutes.  Serve topped with a handful of crushed chips, cheese and avocado!

Buen apetito!




Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at 1 comment:
Labels:

Thursday, October 27, 2016

Mediterranean Grilled Chicken and Grape Skewers



Ingredients

Marinade

  • 3 tablespoons extra virgin olive oil
  • 2 clovis garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons dried
  • 1 teaspoon grated lemon zest

Skewers

  • 1 pound boneless, skinless chicken breast cut into 3/4-inch dice
  • 1 1/2 cups green California seedless grapes
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice

Directions

Marinade: In a small bowl, whisk together the olive oil, garlic, red pepper flakes, oregano, rosemary, and lemon zest.

Thread alternating pieces of chicken and grapes onto 12-inch skewers. Place the skewers into a nonreactive dish or pan. Pour the prepared marinade over the skewers, turning to coat each one. Marinate in refrigerator for 4 to 24 hours.

Remove skewers from marinade, and let excess oil drip off. Discard any remaining marinade. Season the skewers with salt. Grill on a hot barbecue until the chicken is cooked through, 3 to 5 minutes on each side. Arrange on a serving platter and drizzle with the lemon juice.

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at 1 comment:
Labels:

Monday, October 24, 2016

Grape Grilled Cheese




Ingredients

  • 2 slices white (or 100% wheat) artisan bread, sliced 1/2-inch thick
  • 1 tsp light vegetable-oil buttery spread
  • 1 ounce spreadable Brie cheese or Brie cheese wedge with rind removed
  • 1/2 ounce blue cheese crumbles
  • 1/2 cup red seedless California grapes
  • 1/2 tsp honey

Directions

Butter both slices of bread with 1/2 teaspoon of butter spread each. Spread the Brie on the unbuttered side of one slice of bread and top with the blue cheese crumbles. Add the grapes on top of the cheese, pressing each one down a little so that they stick. Drizzle with the honey. Top with other slice of bread, butter side up.

Preheat non-stick skillet over medium heat. Place sandwich in pan, flipping once, until the cheese melts and is slightly golden brown on each side. 
 Recipe created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at No comments:
Labels:

Tuesday, October 18, 2016

Cheese & Pumpkin-Filled Manicotti Recipe

 

 

Ingredients

  • 1 package (8 ounces) manicotti shells
  • 1 container (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup canned pumpkin
  • 1/4 cup grated Parmesan cheese
  • 2 large egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1 jar (24 ounces) garlic spaghetti sauce, divided


Directions

  1. Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.
  2. In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti.
  3. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted. Yield: 7 servings. 

Originally published as Cheese & Pumpkin-Filled Manicotti in Country Woman October/November 2013, p39

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at 1 comment:
Labels:

Sunday, October 16, 2016

Easy Salmon fillet







 Salmon fillet
1/4 c. Garlic flavored olive oil
2 T. Lemon juice
1/4 t. Dill weed
1/4 t. Dry mustard

Place fillet on a sheet of heavy duty foil (do not pierce).  Combine remaining ingredients in a measuring cup.  Pour sauce over fillet before grilling on medium-high heat for 5-10 minutes/side depending on thickness.




Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at No comments:
Labels:

Thursday, October 13, 2016

Grilled Ginger Salmon Rice Bowl with Grapes





Ingredients

  • 4 boneless salmon fillets (3 ounces each), skin on
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons extra-virgin olive oil
  • 2 cups mixed green and red California grapes, halved
  • 2 scallions, thinly sliced diagonally
  • 4 cups hot cooked brown rice
  • 2 cups finely shredded green cabbage
  • 1 teaspoon sesame seeds
  • Reduced-sodium soy sauce (optional)

Directions

Heat a grill to high and oil the grates. Sprinkle the salmon with salt and pepper; set aside.

In a small saucepan, combine the rice vinegar, ginger, honey and olive oil and bring to a simmer over high heat. Stir in the grapes and scallions, and season with salt and pepper. Set aside off the heat.

Grill the salmon skin side up for 5-6 minutes. Turn and grill another 2-3 minutes or until salmon reaches desired doneness.

Divide the rice among four bowls and top with the cabbage and salmon. Spoon the grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired. Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at 1 comment:
Labels:

Tuesday, October 11, 2016

Baked apples with cherries and almonds



Any good baking apple, such as Golden Delicious, Rome or Granny Smith, holds its shape beautifully for this dish. Serve it as a light dessert, or alongside roasted pork or pork tenderloin.

Ingredients

  • 1/3 cup(s) cherries, dried
    coarsely chopped
  • 3 tablespoon nuts, almonds, chopped
  • 1 tablespoon wheat germ
  • 1 tablespoon sugar, brown (packed)
  • 1/2 teaspoon cinnamon, ground
  • 1/8 teaspoon nutmeg, ground
  • 6 small apple(s), Golden Delicious
    about 1 3/4 pounds total weight
  • 1/2 cup(s) juice, apple
  • 1/4 cup(s) water
  • 2 tablespoon honey, dark
  • 2 teaspoon oil, walnut
    or canola oil

Instructions

    Serves 6
    Preheat the oven to 350 F. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed. Set aside.
    The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
    Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity. Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them. Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50 to 60 minutes.
    Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature.
    Serving size: 1 apple
    Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.



Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at 1 comment:
Labels:

Sunday, October 9, 2016

Marmalade Glazed Pork Chops



Ingredients

  • 4 thick cut pork chops (approximately 6 oz. each)
  • 1/2 cup orange marmalade
  • 1/2 cup Riesling or other slightly sweet white wine
  • 1/2 teaspoon salt
  • 1 pinch allspice, ground
  • 3 whole cloves
  • 1 tablespoon vegetable oil
  • 1 cup California green seedless grapes, halved
  • 2 tablespoons orange zest, fine strips

Directions

In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this for at least four hours or overnight.

Heat the oil in a large skillet over medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown, about 2-3 minutes on each side. Take care that they do not burn. Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest, stir well and then spoon over the pork chops. Serve immediately.


Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at No comments:
Labels:

Wednesday, October 5, 2016

ITALIAN STRATA




 Autumn is a wonderful time for entertaining, especially with a brunch party. Cooler temperatures and shorter days seem to welcome lazy, late-morning gatherings that linger into the afternoon as you and your guests enjoy delicious, robust foods.

ITALIAN STRATA WITH TOMATOES, BELL PEPPER & SWISS CHEESE

Serves 8

1/2 pound (500 g) stale, country-style whole wheat or multigrain bread

1 garlic clove, halved

Olive oil-flavored nonstick cooking spray

1 cup (250 mL) finely shredded, reduced-fat Swiss cheese

1 large red bell pepper, roasted, peeled, seeded and torn into thin strips

2 large ripe tomatoes, cored and thinly sliced

3 large cage-free eggs

3 large cage-free egg whites

2 cups (500 mL) buttermilk

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

Freshly ground black pepper

Preheat the oven to 350 F (175 C).

With a sharp bread knife, cut the bread into slices 3/4 inch (18 mm) thick. Rub one or both sides of each bread slice with the cut sides of the garlic clove halves, using more or less depending on how garlicky you want the strata to be. Then, cut the bread into 3/4-inch (18-mm) cubes.

Lightly coat the inside of a 12-by-10-inch (30-by-25-cm) baking dish, gratin dish or a heavy nonstick 10-inch (25-cm) skillet with nonstick cooking spray.

Place the bread cubes in the dish or skillet in a single, even layer. Evenly sprinkle half of the cheese over the bread. Evenly layer the bell pepper strips and tomato slices on top, and then sprinkle the remaining cheese evenly over the peppers and tomatoes.

Put the eggs and egg whites in a mixing bowl and beat them lightly with a fork. Add the buttermilk, red pepper flakes, oregano, plus salt and pepper to taste, and beat until thoroughly combined. Pour the egg mixture evenly over the layered ingredients in the baking dish.

Bake the strata in the preheated oven until it looks slightly puffed up and the top is golden brown, 45 minutes to 1 hour. Remove the dish from the oven and let it set at room temperature for at least 10 minutes before using a large serving spoon to scoop it onto individual serving plates.
by Wolfgang Puck,

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

Posted by at No comments:
Labels:
Newer Posts Older Posts Home
Subscribe to: Posts (Atom)

Search This Blog

Contact Form

Name

Email *

Message *