Woman’s Day is one smart publication. They know that when the temperatures climb, the last place people want to be is in front of the stove for hours each night. In the newest issue of Woman’s Day,they’re featuring recipes that don’t require cooking.
Ironic, isn’t it that on a blog called Get Cooking, I’m posting about Not Cooking?! Well… one night a week isn’t going to hurt anyone, right? Shhh, we just won’t tell.
The recipes in the issue include the No Cooking Required recipe below, Southwestern Shrimp. Delicious!
No Cooking Recipes: Southwestern Shrimp
1 lb large peeled cooked shrimp
1 cup diced jicama
1⁄2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1⁄3 cup chopped cilantro
1⁄4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges
Recipe Preparation
1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.
2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.
For more recipes from Woman’s Day, grab the newest issue and check out the No Cook Summer Recipes on Woman’s Day.com.
2 9″ pie shells
1 lb ground sausage, browned & drained
1/4 cup green pepper
2 Tbs onion, chopped
4 eggs, beaten
1 cup light cream
1-1/2 cups cheddar cheese
salt & pepper to taste
After browning and draining the ground sausage, divide the crumbles into the unbaked pie shells. Top with cheese.
Mix the other ingredients together (including a little salt and pepper) and pour over the sausage and cheese. Bake at 375 degrees for 40-45 minutes.
Makes 2 breakfast casseroles.
I made these delicious Roast Beef Dippers for supper last night and they quickly disappeared. I served them with a great tossed salad and fried apples.
Roast Beef Dippers With French Onion Soup
1 can condensed Campbell’s French Onion Soup
package of sliced quality roast beef
6 French rolls – about 3 to 4 inches long, each
6 Slices Provolone Cheese (I use Sargento)
Combine the soup and 1 can of water in a saucepan. Heat the soup until warm. Add the slices of Roast Beef. I bought deli roast beef because it simply tastes better than most of the varieties you find in the lunch meat aisle. However, there are some very good roast beef slices available – just be choosy and don’t pinch Penny too hard! Roast beef slices are one of those things in the grocery store that you most definitely get what you pay for.
Heat the beef in the soup for about 5 minutes, stirring occasionally until heated through.
Cut the rolls in half. Using a slotted spoon, put the roast beef slices on the bottom halves of the rolls. Put a few onions from the soup on top of the beef and top with the provolone cheese. I folded the cheese in half and placed 1 piece of cheese on each slider – and, trust me, provolone is the cheese you’ll want to use in this instance. Provolone is a Heavenly cheese and never more so than when it’s paired with roast beef.
Top each with the top halves of the rolls.
Divide the soup amongst 6 small bowls or custard cups. Serve the sandwiches with the warm soup for dipping.
This is a very delicious, satisfying, and quick-as-a-wink recipe. These dippers can be served with a tossed salad, pasta salad, jell-o, or even a bag of Frito’s. They’re as perfect for supper as they are for lunch.
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Some of the most popular recipes (online or offline) are chicken recipes. Everyone and their uncle seems to be searching for chicken recipes, easy chicken recipes, and fresh ways to serve chicken. This chicken recipe is sure to be a hit in your kitchen because it has several things going for it: It’s a delicious way to fix chicken, it’s an easy way to fix chicken, and it’s a unique recipe that looks and tastes like you spent hours in the kitchen. Feel free to substitute for the olives by adding more onions, celery, or carrots. Personally, I think black or green olives add an unexpected little twist, but not everyone is as big a fan of olives as I am. My favorite pizza? A cheese pizza with nothing on top but tons of green olives.
Delish!
An Easy Chicken Recipe: Chicken With Rice
1 small chicken, cut up
1 can (16 oz) peas
1 onion, chopped
1 small can or jar of mushrooms
2 large stalks celery, chopped
4 medium carrots, sliced
2 large tomatoes, chopped
1 jar olives, chopped
1 can (8 oz) tomato paste
Garlic, salt, and pepper, to taste
1 large green pepper, chopped
1 pkg. long grain rice
In a large saucepan, cook chicken in enough water to cover. Drain, reserving broth. Shred the chicken, discarding the bones. Combine the peas, onion, mushrooms, celery, carrots, tomatoes, olives, tomato paste, and green pepper in a large saucepan or Dutch Oven. Add enough water to cover and season with garlic, salt, and pepper.
Add chicken.
Bring to a boil, then reduce the heat and simmer until carrots are tender.
Prepare rice according to the directions on the package, but substitute the reserved broth for water. Very important! Serve chicken mixture over rice.
Yield: 12 servings
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Anytime you’re making rice, substitute chicken broth for the water in the recipe and you’ll be blown away by the results. Somehow, chicken broth just takes rice to a whole new delicious level. Normally, I love butter on cooked rice but when you use chicken broth instead of water, you don’t need the butter at all.
I mentioned a few posts back that I’ve kind of gotten stuck in Steamed Asparagus with Hollandaise sauce Heaven. Not that’s a single solitary thing wrong with this delectable dish – but I’d been wanting to try a new dance step with asparagus. So, I did just that a couple of times this week.
Baked Asparagus: Wednesday night, I baked asparagus. I washed the fresh asparagus (about 1-1/2 pounds), and snapped off the tough ends. I laid the asparagus down – with sides not touching – in a baking tray (a shallow cake pan is fine). I sprinkled the stalks with olive oil, salt, freshly ground pepper, chopped parsley (about 2 tablespoons), and garlic powder. Then I baked them just until the asparagus was tender – a little over 5 minutes.
Cast Iron Skillet Asparagus. Sunday Night, I used my cast iron grill skillet. I let the iron skillet heat up (to a medium-high temp.) while I prepared the asparagus (washed, trimmed). Then I brushed olive oil onto each stalk before placing it into the skillet. I seasoned the asparagus lightly with salt, pepper, and garlic pepper. I turned the stalks over after a few minutes, lightly seasoning the newly exposed side. At this point, I added a small amount of water to the bottom of the pan. The water created a lovely little sauna for the seasoned asparagus and, in no time at all, they were ready for the platter. When I removed them to the platter, I lightly squeezed a little fresh lime over the glistening beauties.
Notice I say “lightly” seasoned? The reason for this is the fact that cooking with cast iron gives you an outrageously amazing flavor that I frankly don’t want to mess with. Because of this incredible flavor, you can bypass the extra calories that come with many sauces, seasonings, and spreads (sigh, even Hollandaise Sauce). If you’re an asparagus fan, you seriously have to try this technique – it’s outstanding.
It’s tough to give exact times when giving vegetable recipes such as these simply because people like their vegetables cooked differently. I prefer mine to retain a little crispiness, while others like for them to collapse under the weight of a fork.
As always, just stay close by and test for yourself when you think your vegetables (in this case asparagus) are done.
Another tip: You might even want to use one asparagus stalk as a guinea pig. Take him through the motions and see how much, if any, seasonings you think are necessary. I SWEAR, cast iron magically creates its own flavor and seasonings. After taking my single stalk through the motions, I realized it was delicious as it was but that I wanted to experiment with more seasonings…. lightly.
I can’t wait to try asparagus recipes (as well as other vegetable recipes) on the grill. Grilled asparagus, grilled corn, grilled bell peppers, grilled mushrooms – all served alongside an orzo/rice combination makes my mouth water and my heart beat a little faster. What a tasty summer this will be!
The beauty at the top of the post is the Le Creuset Enameled Cast Iron Cobalt Square Grill Pan 10.25-in.
. This grill pan, which will soon become your best friend in the kitchen, is available through Amazon. Click the link for more information.
