QUINOA CHARD PILAF
1 Bunch Swiss Chard, stems removed
2 Cups uncooked Quinoa, rinsed
1 T Olive Oil
1 Onion, diced
3 garlic cloves, minced
1 quart Vegetable Broth
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
Showing posts with label 6 ingredients. Show all posts
Showing posts with label 6 ingredients. Show all posts
Wednesday, September 23, 2009
LEMON ROASTED BEETS WITH FETA
LEMON ROASTED BEETS WITH FETA
3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste
Preheat oven to 400 degrees
Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.
Place on serving platter and top with Thyme and Feta.
3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste
Preheat oven to 400 degrees
Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.
Place on serving platter and top with Thyme and Feta.
Friday, August 14, 2009
BUSY MOMS MINI LIME TARTS
BUSY MOMS MINI LIME TARTS
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
Monday, July 27, 2009
ALMOND CHICKEN
ALMOND CHICKEN
8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds
Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side
Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken
8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds
Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side
Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken
Monday, July 13, 2009
PORK AND DILL CHOPS
PORK AND DILL CHOPS
6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder
In a small bowl, combine bottom 5 ingredients.
Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.
6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder
In a small bowl, combine bottom 5 ingredients.
Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.
BUSY MOMS SHRIMP FRIED RICE
BUSY MOMS SHRIMP FRIED RICE
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
BAKED PARMESAN ORANGE ROUGHY
BAKED PARMESAN ORANGE ROUGHY
4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste
In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.
Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.
4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste
In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.
Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.
Friday, July 10, 2009
MANGO CAPRESE SALAD
MANGO CAPRESE SALAD
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste
Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste
Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.
MANGO BACON BBQ PIZZA
MANGO BACON BBQ PIZZA
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced
Pre Heat oven to 450 degrees
Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced
Pre Heat oven to 450 degrees
Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.
BUSY MOMS DEVILED EGGS
BUSY MOMS DEVILED EGGS
¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste
Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.
Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.
¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste
Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.
Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.
Wednesday, July 8, 2009
BUSY MOMS BLUEBERRY DELIGHT
BUSY MOMS BLUEBERRY DELIGHT
1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut
In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.
1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut
In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.
BUSY MOMS CRANBERRY COUSCOUS
½ Cup Dried Cranberries
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil.
Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil.
Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
Thursday, July 2, 2009
QUICK AND EASY BASIL RED POTATOES
QUICK AND EASY BASIL RED POTATOES
1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt
In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.
Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.
1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt
In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.
Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.
MINT SANDWICH COOKIES
MINT SANDWICH COOKIES
1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)
In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers
Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)
Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.
1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)
In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers
Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)
Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)
Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.
Wednesday, June 24, 2009
PEACH CRÈME BRULEE
PEACH CRÈME BRULEE
1 Can Peach halves, drained
1 Cup Sour Cream
3 T Sugar
2 T Lemon Juice
1 t Vanilla Extract
1/3 Cup brown Sugar
Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.
In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.
1 Can Peach halves, drained
1 Cup Sour Cream
3 T Sugar
2 T Lemon Juice
1 t Vanilla Extract
1/3 Cup brown Sugar
Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.
In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.
BUSY MOMS BEST MASHED POTATOES
BUSY MOMS BEST MASHED POTATOES
For a heartier recipe, add cheese, green onions, bacon and/or parsley.
6 Medium Potatoes, halved (leave skins on for vitamins)
½ Cup Evaporated Milk
½ Stick of butter or margarine
4 oz. Cream Cheese, softened
½ cup Sour Cream
¼ Cup Ranch Dressing
Salt and Pepper to taste
Boil potatoes for about 15-20 minutes or until tender. Drain.
In a large bowl, beat with hand held mixer, add remaining ingredients and continue to beat. Season with salt and pepper.
Tuesday, June 23, 2009
CREAM CHEESE PINWHEELS
CREAM CHEESE PINWHEELS
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing
Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.
Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.
Friday, June 19, 2009
HAM AND PEAR PANINI
HAM AND PEAR PANINI
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
If you don’t have a Panini press, just use a non-stick skillet.
1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste
Pre Heat Panini Maker.
Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.
Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.
BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI
BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI
3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste
In a skillet, cook pears with butter for 3-4 minutes.
Place pears on baguettes, sprinkle goat cheese and almonds. Drizzle Balsamic Glaze over top.
Place in 350 degree oven for about 5 minutes or until cheese is melted
3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste
In a skillet, cook pears with butter for 3-4 minutes.
Place pears on baguettes, sprinkle goat cheese and almonds. Drizzle Balsamic Glaze over top.
Place in 350 degree oven for about 5 minutes or until cheese is melted
SIMPLE ONION AND APPLE TART RECIPE
SIMPLE ONION AND APPLE TART RECIPE
2 Medium Apples, cored and thinly sliced, divided
4 Medium Onions, thinly sliced
2 T Extra Virgin Olive Oil
½ cup Feta Cheese
2 t dried Thyme
1 can refrigerated Pizza Dough
Pre Heat oven to 425 degrees
In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable).
Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.
Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.
2 Medium Apples, cored and thinly sliced, divided
4 Medium Onions, thinly sliced
2 T Extra Virgin Olive Oil
½ cup Feta Cheese
2 t dried Thyme
1 can refrigerated Pizza Dough
Pre Heat oven to 425 degrees
In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable).
Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.
Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.
Subscribe to:
Posts (Atom)
