I just published a recipe for Baby Spinach-Stuffed Chicken Breasts on eHow. Click the link to take a look, then make your shopping list asap. Chicken and baby spinach were meant for one another!
From the category archives:
Recipes
1 (6.4-oz.) pouch or 2 (2.6-oz.) pouches StarKist Chunk Light or Albacore Tuna
1 (4-oz.) cup Cheddar cheese, shredded
1/2 cup Non-fat Peppercorn Ranch salad dressing
1 Tbsp. Olive oil
1-1/2 cups Bread crumbs, divided
1 Egg, lightly beaten
1/4 cup Green onion, sliced
In a medium bowl, combine tuna, 3/4-cup bread crumbs, cheese, egg, salad dressing, and onion.
Form six patties; coat each side with remaining 3/4 cup bread crumbs.
Heat oil in non-stick skillet over medium heat.
Cook patties 3-5 minutes on each side until golden brown.
Prep Time: 5 minutes
Cooking Time: 6-10 minutes
Serves: 6
What a delicious and healthy alternative to burgers! Most people are trying to cut back on red meat and hamburgers is one of the hardest areas to cut back on. That’s where healthy alternatives come in handy – you can simply replace one delicious meal with another one. The only difference is, zero guilt afterward.
See Starkist.com for more healthy recipes.
Wow, a few of my favorite things in the world are colliding: Good Morning America, Recipes, Wolfgang Puck, Paula Deen, Emeril Lagasse, Rachael Ray… I’m so there.
ABC News.com is launching a new GMA recipe site. In addition to recipes from the names above, you’ll find quick, affordable meal ideas and recipes, the anchor’s favorite recipes, and how to demos.
See the video below for details.
Carrot Cupcakes with Sour Cream Frosting
This recipe makes 24 cupcakes!
2 -1/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup HP Hood Sour Cream
1-1/2 cups grated carrots
1 8 oz can crushed pineapple, undrained
1 tsp vanilla extract
Preheat oven to 375˚F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple and vanilla extract, mixing well. Add wet mixture to dry mixture, stir just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in the center of the oven until light and golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.
Sour Cream Frosting
4 Tbsp butter, softened
1/2 cup HP Hood Sour Cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
2-3/4 cups confectioners’ sugar
In a medium bowl, mix together all ingredients, except powered sugar, until well combined. With an electric mixer on slow, add confectioners’ sugar, beating until smooth. Decorate as desired.
I get unbelievably excited this time of year. Even recipes seem to get excited. We’re all thawing out and ready for bright colors, flowers, birds, and fun, lighthearted recipes. This amazing Carrot Cupckaes with Sour Cream Frosting features Hood Sour Cream, pineapple, butter, and confectioner’s sugar – when that team takes the field, you know a HUGE victory is about to happen!
And we all know how sweet victory tastes…
1 pound breakfast or bulk sausage
1 cup chopped sweet onion
1 cup seeded and chopped green bell pepper
8 large eggs
1/4 cold water
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
8 (8-inch) flour tortillas, warmed
1 cup shredded Pepper Jack cheese
1 to 1½ cups chunky salsa, optional
1. In a large heavy nonstick skillet, cook sausage over medium heat, breaking sausage into small pieces. Cook until no
longer pink. Drain well on clean paper towels. Keep sausage warm.
2. Drain all but 1/2 to 1 teaspoon of pan drippings. Add onion and bell pepper to skillet and cook until vegetables are
soft. Wipe skillet clean. Keep vegetables warm.
3. In a mixing bowl, combine eggs, water and pepper. Spray skillet with cooking spray. Over medium heat, add egg
mixture stirring for 3 to 4 minutes or until eggs are scrambled and set. Keep warm.
4. Layer 1/3 cup sausage down center of each warm tortilla, leaving 1-inch border at ends. Top each with equal amounts
of vegetables, scrambled eggs and cheese.
5. Fold bottom edge up over filling and fold right and left sides of tortilla over filling. Roll up tightly.
6. Serve with Salsa, if desired.
For more information and to download free brochures and more recipes, visit www.hot-dog.org!
Yield: 8 Servings
1 pound breakfast sausage
1 cup chopped button mushrooms, stems removed and cleaned
1 cup chopped green onions
3/4 cup seeded and diced roma tomatoes
3 Tablespoons chopped fresh basil
8 large eggs, well beaten
1 cup milk
1/4 teaspoon each salt and freshly ground black pepper
Nonstick cooking spray
Extra chopped roma tomatoes for garnish
1. Preheat oven to 350ºF.
2. In a large heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces. Cook until no
longer pink. Remove from skillet and drain sausage on clean paper towels.
3. Drain all but 1/2 to1 teaspoon pan drippings from skillet. Sauté mushrooms and onions in skillet just until vegetables are soft. Allow to cool slightly.
4. Spray an 11×7-inch baking dish with nonstick cooking spray. Layer sausage, mushrooms, onions, tomato and basil into dish.
5. In a mixing bowl, whip together eggs, milk, salt and pepper. Pour egg mixture over sausage mixture but do not stir together.
6. Bake, uncovered, in a preheated oven for 22-25 minutes or until eggs are set. Cool for 5 minutes.
7. Sprinkle additional chopped tomatoes on top.
Yield: 8 Servings
For more information and to download free brochures and more recipes, visit www.hot-dog.org.
Nonstick cooking spray
1 pound breakfast or bulk sausage, spicy flavor preferred
1 large red bell pepper, ribs and seeds removed and chopped
2½ cups cold water
1 cup milk
1/4 teaspoon salt
1 cup quick-cooking grits
1/2 teaspoon dry mustard
1 teaspoon dried thyme
6 ounces white sharp Cheddar cheese, shredded, DIVIDED
2 large eggs, well beaten
Peach mango fruit salsa
1. Preheat oven to 350ºF. Spray a 7×11-inch baking dish with nonstick cooking spray.
2. In a large heavy nonstick skillet, cook sausage over medium heat, breaking up sausage into small pieces. Cook until no longer
pink. Drain on clean paper towels.
3. Drain all but 1/2 to 1 teaspoon of pan drippings. Add red peppers to skillet and cook until soft.
4. In a separate heavy saucepan, bring water, milk and salt to a boil. Slowly stir in grits. Immediately reduce heat and cook, stirring
constantly, until slightly thickened, about 7 minutes.
5. Add mustard, thyme and 1 cup cheese, stirring until cheese melts. Cool slightly and fold in sausage and red pepper. Stir in beaten
eggs.
6. Pour into baking dish. Sprinkle top with remaining cheese.
7. Bake in preheated oven for 40-45 minutes or until light golden brown. Grits should be firm and set in the center.
8. Let stand 10 minutes before serving.
9. Serve with peach mango fruit salsa.
Yield: 9-12 breakfast servings
For more information and to download free brochures and more recipes, visit www.hot-dog.org!
Like most people, I’ve been loving the heck out of the warmer weather. It’s hard to stay inside when it’s this nice. My mind has already switched into SPRING MODE. I’ve been planning out my flower bed, herb garden, and (of course) Spring menus.
The National Hot Dog and Sausage Council has released three delicious recipes that would complement any Spring Menu: Baked Sausage and Creamy White Cheddar Grits, Baked Sausage and Vegetable Omelet and Sausage Breakfast Burritos.
I’ll post the other two amazing recipes tomorrow morning. I wanted the Baked Sausage and Creamy White Cheddar Grits recipe to get your undivided attention right now. Does this look, and sound, sensational or what?!?! I swear on my coffee pot (now you know I’m serious) – if I weren’t already in my pajamas and my hair wasn’t totally wet, I’d make a beeline to my grocery store for the required ingredients. I would love to dive head first into this dish, whether said head is wet or not!
Patience, patience.
The other recipes are also amazing. Be sure to keep an eye out for them tomorrow.
After reading an article on Self.com, I am now officially dying for a grilled cheese sandwich. It’s a great write up about making one of our favorite comfort foods, Grilled Cheese Sandwiches, more healthy.
My favorite tip was this one:
Stuff it with salad Work in color and nutrients: Add ½ cup fresh spinach to your melt for a dose of vitamins A, C and K, which help protect against heart disease, cancer and bone disease, respectively. Top your greens with a layer of lycopene-loaded tomato slices; heating them releases even more antioxidants.
I try to work spinach and tomatoes into our meals as often as possible, so I’ll be trying this one out asap.
Speaking of sandwiches, I made some really delicious Turkey sandwiches this weekend. I toasted the bread in the oven for a few minutes. Then I topped it with White Cheddar Cheese and returned it to the oven until the cheese melted. I piled on Smoked Turkey slices and sauteed artichoke hearts, garlic, and spinach. I didn’t have any mayo on hand (no clue how that happened), so I used a little bit of Ranch dressing. The tangy attitude of the Ranch was actually good, but in all honesty, I think Mayo would’ve been even better.
I served a big delicious pasta salad with the sandwiches and we were happy, happy, happy.
Click HERE for the Grilled Cheese Please article.
If you love peanut butter as much as I do, the recent Peanut Corporation of America (PCA) recall sent you reeling. Fortunately, there was at least one peanut butter brand that wasn’t affected by it at all: Skippy. Why? Neither Skippy brand peanut butter nor any of the ingredients contained in the peanut butter are sourced from PCA.
Welcome back peanut butter and jelly sandwiches, peanut butter fudge, peanut butter crackers, peanut butter cookies, and fried peanut butter and banana sandwiches.
The outstanding recipe below is for BEST EVER PEANUT BUTTER-OATMEAL COOKIES.
Ingredients
2 cups quick-cooking oats
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Shedd’s Spread Country Crock® Spread
1 cup Skippy ® Creamy or Super Chunk® Peanut Butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 tsp. vanilla extract
1 package (12 oz.) semi-sweet chocolate chips (optional)
Directions
1. Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Spread with Skippy® Creamy Peanut Butter in large bowl, with electric mixer on medium speed until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
3. Drop dough by rounded tablespoonfuls on ungreased baking sheets, 2 inches apart.
4. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
The recipe above is from Skippy’s Official Website, where you can find tons, tons, tons of other great recipes. The ones below are just a few – to sort of get your mouth watering and your pulse going.
Banana and Peanut Butter Muffins
Chocolate Cake with Peanut Butter Frosting
And My absolute favorite???? Peanut Butter Fudge. Oh yeah! I know what we’ll be having for snacks during the Oscars. Cheering on Angelina Jolie with peanut butter on my breath. I’m so there.
Ingredients:
1 large onion, chopped, about 2 cups
2 large green bell peppers, cut into 1/2-inch squares
1 tablespoon garlic, finely chopped (approximately 3 cloves)
2 tablespoons vegetable oil
1 can (15.5 ounces) black beans, drained
1 can (15.5 ounces) pinto beans, drained
1 can (15.5 ounces) black-eyed peas, drained
1 can (14.5 ounces) diced tomatoes with juice
1 can (14 ounces) vegetable broth
1 cup dry red wine (or water)
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 tsp. ground cumin
Salt and pepper, to taste
1 bay leaf
1/4 teaspoon hot pepper sauce or to taste
2 cups Wisconsin Colby cheese, shredded and divided
Cooking Directions:
In a Dutch oven, sauté onion, bell pepper and garlic in oil about 5 minutes or until soft.
Stir in remaining ingredients except cheese. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Remove bay leaf and discard. Remove from heat and stir in half the Wisconsin Colby cheese until melted. Serve with
remaining cheese sprinkled on top.
I want to thank Eat Wisconsin Cheese for sharing the recipe above as well as the following recipes with my readers (and me!): WISCONSIN FIVE CHEESE MACARONI, WISCONSIN GRILLED CHEESE, and CHEESE FONDUE.
Visit their website for countless other delicious recipes.
.png)
