Recipe from Eating Well.com
2 T hot sesame oil, divided
1 lb lean ground turkey
1 bunch scallions, sliced
2 cloves garlic, minced
1 T minced ginger
4 c chicken broth
3/4 c water
3 c thinly sliced bok choy
8 oz noodles
3 T soy sauce
1 T rice vinegar
1 small cucumber, sliced into matchsticks, for garnish
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Heat 1 T oil in large saucepan over medium heat. Add ground turky, all but 2 T of scallions, garlic, ginger and cook. Stir and break up turkey until no longer pink, about 5 minutes. Transfer to a plate.
Add broth, water, bok choy, noodles, soy sauce, vinegar and remaining 1 T oil to the pan. Bring to a boil over medium high heat. Cook, stirring occasionally, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stir to combine. Serve with garnish of scallions and cucumber.
Tuesday, March 15, 2011
Sausage Frittata
Recipe from AllRecipes.com
1 (9.6 oz) package Jimmy Dean Pork Sausage Crumbles
2 c cubed cooked red potatoes
8 eggs
1/4 c parm cheese
1/4 t salt
1/4 t black pepper
1/2 c chopped seeded tomato
2 green onions, thinly sliced
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Cook sausage in large nonstick over medium high heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg mixture to flow underneath. Do not stir.
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onion. Cut into 8 wedges to serve.
1 (9.6 oz) package Jimmy Dean Pork Sausage Crumbles
2 c cubed cooked red potatoes
8 eggs
1/4 c parm cheese
1/4 t salt
1/4 t black pepper
1/2 c chopped seeded tomato
2 green onions, thinly sliced
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Cook sausage in large nonstick over medium high heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg mixture to flow underneath. Do not stir.
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onion. Cut into 8 wedges to serve.
Seven Layer Tex Mex Dip
Recipe from AllRecipes.com
1 (16 oz) can refried beans
1 c guacamole
1/4 c mayo
1 (8 oz) container sour cream
1 (1 oz) package taco seasoning mix
2 c shredded cheddar cheese
1 tomato, chopped
1/4 c chopped green onions
1/4 c black olives, drained
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In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayo, sour cream and taco seasoning. Spread over the layer of guacamole.
Sprinkle a layer of cheddar cheese over the may mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
1 (16 oz) can refried beans
1 c guacamole
1/4 c mayo
1 (8 oz) container sour cream
1 (1 oz) package taco seasoning mix
2 c shredded cheddar cheese
1 tomato, chopped
1/4 c chopped green onions
1/4 c black olives, drained
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In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayo, sour cream and taco seasoning. Spread over the layer of guacamole.
Sprinkle a layer of cheddar cheese over the may mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Streusel Sweet Potatoes
Recipe from AllRecipes.com
4 1/2 c mashed sweet potatoes
3/4 c milk
3 eggs, lightly beaten
1/4 c and 2 T sugar
1/4 c and 2 T butter, melted
1 1/2 t ground cinnamon
1 1/2 t ground nutmeg
1 1/2 t vanilla
3/4 c chopped pecans
3/4 c packed brown sugar
3 T flour
3 T butter, melted
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In a large bowl, combine the first eight ingredients. Spoon into a greased baking dish. Combine the topping ingredients, sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Makes 6 servings
4 1/2 c mashed sweet potatoes
3/4 c milk
3 eggs, lightly beaten
1/4 c and 2 T sugar
1/4 c and 2 T butter, melted
1 1/2 t ground cinnamon
1 1/2 t ground nutmeg
1 1/2 t vanilla
3/4 c chopped pecans
3/4 c packed brown sugar
3 T flour
3 T butter, melted
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In a large bowl, combine the first eight ingredients. Spoon into a greased baking dish. Combine the topping ingredients, sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees.
Makes 6 servings
Indiana Succotash
Recipe from Martha Stewart Living
6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
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Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
6 ears of corn, husked
Court salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 1/2-inch pieces
3 T unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 t celery seeds
3/4 t paprika
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Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 T salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire mesh skimmer, and spread onto a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 t salt, and cook until heated through, 3-5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
Spiced Pumpkin Dunking Sticks
Recipe from Better Homes and Gardens
1 c butter, softened
1/2 c sugar
1 t cinnamon
3/4 t baking powder
1/2 t nutmeg
1/2 t ginger
1/4 t salt
1/4 t ground clove
1/3 c canned pumpkin
1 egg
1 t vanilla
2 1/2 c flour
Cream Cheese Glaze
Fleshly grated Nutmeg
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Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in the pumpkin, egg and vanilla until combined. Bet in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cooking sheet into 4-inch long strips.
Bake in the oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, let cool.
Drizzle cream cheese glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand 2 hours or until glaze is set. Makes about 30 cookies.
Cream Cheese Glaze: In a medium bowl, combine half of a 3 oz package softened cream cheese and 1 T butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 t finely shredded lemon peel, 1 t lemon juice, and 1/4 t finely shredded orange peel; beat until combined. Beat in 3/4 c powdered sugar. Beat in enough milk (2-3 t) to make the glaze of drizzling consistency.
1 c butter, softened
1/2 c sugar
1 t cinnamon
3/4 t baking powder
1/2 t nutmeg
1/2 t ginger
1/4 t salt
1/4 t ground clove
1/3 c canned pumpkin
1 egg
1 t vanilla
2 1/2 c flour
Cream Cheese Glaze
Fleshly grated Nutmeg
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Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in the pumpkin, egg and vanilla until combined. Bet in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cooking sheet into 4-inch long strips.
Bake in the oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, let cool.
Drizzle cream cheese glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand 2 hours or until glaze is set. Makes about 30 cookies.
Cream Cheese Glaze: In a medium bowl, combine half of a 3 oz package softened cream cheese and 1 T butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 t finely shredded lemon peel, 1 t lemon juice, and 1/4 t finely shredded orange peel; beat until combined. Beat in 3/4 c powdered sugar. Beat in enough milk (2-3 t) to make the glaze of drizzling consistency.
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