Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

Saturday, June 18, 2016

Chicken Nacho Dip

For summer reading, at the library where I work, there are various reading challenges. One such challenge is to check out a cookbook and make a recipe from a library cookbook. Challenge met and conquered! Below is the delicious recipe I chose complete with pictures and you can find it on page 85 of Eat What You Love Quick and Easy: great recipes low in sugar, fat and calories by Marlene Koch. 
Also, here is a shout out to Sara, my college roommate and forever bestie. She is the one in the pictures helping this recipe come to life!

Ingredients 
3/4 cup canned black beans, rinsed and drained 
1/2 cup light cream cheese
1/2 cup light sour cream
1 1/2 teaspoons hot sauce
1 cup shredded cooked chicken breast
1/4 cup diced red bell pepper
3 tablespoons chopped green onion
1/4 cup reduced fat cheddar cheese
1/2 cup diced tomatoes
2 tablespoons chopped cilantro 

Directions
Spread black beans evenly on bottom of 1.5 quart microwave safe dish.

In bowl, mix cream cheese, sour cream and hot sauce.


Add chicken, red pepper and half of green onions. Stir to combine.

Spread mixture evenly over beans and top with cheddar cheese.


Microwave for 2 minutes and garnish with cilantro, tomatoes and remaining green onions.

Cooking tips
Make this the in advance and stick it in the refrigerator for a busy day snack, picnic or party!
Use different peppers, cheese or canned green chiles to spice it up

Thursday, June 16, 2016

Chicken and Vegetable Pasta Salad

The I recently made my own adaptation of a recipe. Almost every Tuesday, I work late and make a slow cooker meal for my family. When they get home, dinner is ready and waiting. However, this past Tuesday, it was too hot out to even imagine eating something out of a slow cooker. Instead, I made a fresh pasta salad and stuck it in the refrigerator to be consumed later in the evening. This makes an excellent dinner on the go or easy lunch to pack or eat at home. See the full recipe below. 


1 box pasta (small shells)
2 cans cooked shredded chicken (you can use regular chicken breast, but this is the quick and cheap option)
1 Tablespoon dried chives
1 red bell pepper, chopped
1/2 cup stuffed green olives (you can also use black, if you want)
1 cucumber, sliced 
2/3 cup Italian dressing
sunflower seeds to taste

Cook pasta in boiling water over medium-high heat until al dente. Meanwhile, in large bowl, add chicken drained and rinsed, add olives, bell pepper, cucumber, and chives. Mix all ingredients. Drain pasta when cooked  and mix in pasta. Add Italian dressing and mix well. Sprinkle sunflower seeds on top. Enjoy!  

Cooking Tip
Exchange the chicken for tuna or chickpeas
Add seasonal vegetables to switch it up!


Original recipe found here Chicken and Vegetable Pasta Salad

Wednesday, June 8, 2016

Western Baked Beans - Picnic Food

8 strips bacon
4 large onions, sliced and separated in rings
½ to 1 cup brown sugar, firmly packed
1 teaspoon dry mustard
½ teaspoon garlic powder
1 teaspoon salt
½ cup cider vinegar
2 (15 ounce) cans dried lima beans, drained
1 (1 pound) can green lima beans, drained
1 (1 pound) can dark red kidney beans, drained
1 (1 pound, 11 ounces) jar New England style baked beans


Fry bacon in skillet until crisp. Drain on paper towels and crumble. Set aside. Place onion rings in large skillet. Add sugar, mustard, garlic powder, salt and vinegar; cover and cook for 20 minutes.  Add onion mixture and bacon to the beans. Pour into 3 quart casserole dish and cover. Bake in 350 degree oven for 30 minutes. Uncover and bake 30 minutes more. Makes 12 servings.

Taken from Farm Journal’s Best Ever Recipes

Touchdown Pinwheels - Picnic Food

 8 slices bacon                                   
2 teaspoons fresh thyme
6 cups sliced white onion (5-6 medium onions)
1 (8 ounce) package cream cheese, softened
6 ounces goat cheese, softened  
1/2 teaspoon salt 
1/2 teaspoon ground black pepper    
6 (10-inch) flour tortillas 



In a large skillet cook the bacon over medium-high heat until it is crisp. Drain on paper towels. Leave 1 tablespoon of the bacon drippings in the skillet, reduce the heat to low, and add onions and thyme. Cook, stirring occasionally, until the onions are golden brown, for about 45 minutes.

When bacon is cool, finely chop it and set aside.

Combine the cream cheese and goat cheese in a large bowl. Using an electric or hand mixer on medium speed beat until they are well combined, about 1 minute. Stir in the caramelized onions, bacon, salt, and pepper until everything is well combined. Spread the mixture evenly onto the tortillas, and roll them up tightly. Wrap each rolled tortilla in plastic wrap, and refrigerate for at least 30 minutes. 

Unwrap the plastic, and cut the ends off the rolls. Use a sharp knife to cut each roll into 1-inch sections. Serve the pinwheels immediately, or place in a cooler until you are ready to serve them.

Makes 6-8 servings. (240 calories for 3)

Tip: Pinwheels are easiest to cut with a very sharp knife.

Taken from The Outdoor table Cookbook

Philly Cheesesteak Sliders - Picnic Food

1 package of King's Hawaiian Rolls
1 box Thinly Sliced Steak (found in frozen food section)
1 Green Pepper, diced
1 Onion, diced
6 slices Provolone cheese
2-3 Tbsp of Mayonnaise
3 Tbsp Butter, melted
Salt & Pepper to taste



Preheat oven to 350°F
Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste.
Place the steak aside,
Saute the pepper and onions until they are tender.
Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.

When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
Place a layer of provolone cheese over the peppers and onions.
Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.
Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
Cut and serve.

Prep time 20 mins   Cook time 20 mins Total time  40 mins

My Favorite Lemon Squares - Picnic Food

Crust:
½ cup butter, creamed
¼ cup powdered sugar
1 cup flour
½ teaspoon salt

Line an 8x8” pan with parchment paper allowing the paper to extend over the pan edge. This excess will let you pull the baked squares out easily. Combine all the crust ingredients.  This will look like corn meal. Press into the prepared 8x8” pan. Bake at 350 degrees F for about 20 minutes, do not brown.


Topping:
2 extra large eggs
1 cup granulated sugar
Grated rind from whole lemon
2 tablespoon flour
Juice of whole lemon

Combine the topping ingredients and pour over the baked crust (the crust does not have to be cooled).  Be sure you mix the topping ingredients just before you put it on the top as it will separate. Bake for an additional 20 to 25 minutes.  Remove from oven and sprinkle with powdered sugar while hot.

Cool and cut into squares.

If you like lemon you will like this recipe.  Fresh lemon juice and grated lemon rind are a must.

Mini Corn Dog Muffins - Picnic Food

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar                          
2 eggs
1 cup buttermilk                    
1/2 teaspoon baking soda 
1 cup cornmeal                      
1 cup all-purpose flour 
1/2 teaspoon salt.                    
8-10 all-beef hot dogs cut into 1" bites 

Whisk together butter and sugar. Add eggs and stir well. Add buttermilk and continue to whisk together. In a separate bowl, combine flour, baking soda, cornmeal, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each muffin cup.

Bake for 8-12 minutes at 375 degrees; or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini corn dog muffins.

(103 calories per piece)

Deviled Eggs - Picnic Food

6 hard cooked eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
About 3 Tablespoons salad dressing, vinegar, or cream (enough to moisten)



Cut hard cooked eggs in halves. Slip out yolks. Mash with fork. Mix in rest of ingredients. Refill whites with egg yolk mixture, heaping it up lightly. Serve with salads or cold meat platters.

To carry deviled eggs to picnics, fit two halves together and wrap in waxed paper (twisting the ends). Mounds of savory yellow egg yolks in white frames. A tasty finger food for picnics and parties.

From Betty Crocker’s New Picture Cook Book; Text Ed. p 254

Crispy Chicken with Honey Dipping Sauce - Picnic Food

1 cup mayo
1/4 cup honey
2 Tablespoons Dijon mustard 
2 Tablespoons peanut butter 
4 boneless chicken breasts cut into nuggets.
1 1/2 cup finely crushed potato chips 



Mix mayo honey mustard and peanut butter. Remove 1/2 cup set remaining aside.  Brush chicken with 1/2 cup of the mayo mixture and coat with crushed chips. Place on greased cookie sheet. Bake 425 for 7-9 minutes. Turn. Bake an additional 4-5 minutes or until lightly browned. Serve with remaining mayo mixture as dipping sauce.

Chili Cheese Dip (5 ingredients or less cookbook) - Picnic Food

8- oz. pkg. cream cheese, softened
2 cups shredded Cheddar cheese 
10-1/2 oz. can chili without beans (we use Skyline Chili)



Spread cream cheese in the bottom of an ungreased 13" x 9" baking pan. Spread chili on top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Serves 10.

(160 calories-0.2 cup)

Blackberry Cobbler - Picnic Food

1 cup flour
1 cup sugar
1 cup milk
1 ½ teaspoon baking powder
¼ teaspoon salt
1 stick butter
4 cups blackberries (or berry of your choice)


Melt butter in a pan over medium heat. Mix in dry ingredients and pour over butter. Take 4 cups berries and heat until just hot. Pour over cobbler mix. Bake at 350 F for 20-30 minutes.

Waldorf Salad - Picnic Food

3 apples dices
1 cup grapes sliced
1/4 cup sliced celery
1/2 cup nuts 
1/2 cup Greek yogurt
1 Tablespoon Splenda
Cranberries dried



Combine and enjoy!

Ambrosia Cake - Picnic Food

Cake
1 yellow cake mix
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 can undrained mandarin oranges (11 oz.)

Mix all ingredients until well blended.  Pour into 13x9 greased pan.    Bake at 300 degrees for 45 minutes to one hour.

Topping
1 medium tub cool whip
1 large can undrained crushed pineapple
1 box instant vanilla pudding (3 oz.)


Combine cool whip with dry pudding mix.  Add pineapple. Stir until well blended.  Spread over cooled cake. Keep cake refrigerated.