Mommy's Recipes Blog » Fruit

Garlic Chicken over Baby Spinach with Toasted Pine Nuts

Ruthie — Sun, 23 Oct 2011 13:47:47 +0000

INGREDIENTS

Dressing

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon honey

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

Chicken and Spinach

1/4 cup pine nuts

1/2 cup corn flake crumbs

1/2 teaspoon garlic powder

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons olive oil

2 shallots, halved and sliced (about 3/4 cup)

3/4 lb sliced mushrooms (about 4 cups)

3 tablespoons sliced sun-dried tomatoes in oil

8 cups fresh baby spinach leaves

DIRECTIONS

1. In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.

2. Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.

3. Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.

4. In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.

5. To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

Bacon-Wrapped Apple-Cheddar Rolls—A Simple Fall Appetizer

Ruthie — Tue, 18 Oct 2011 13:32:25 +0000

INGREDIENTS

1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices

1 tablespoon packed brown sugar

Dash salt

1 can Pillsbury® refrigerated crescent dinner rolls

8 Slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)

16 slices packaged precooked bacon

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)

2. In medium bowl, toss apple slices with brown sugar; sprinkle with salt.

3. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

4. Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.

5. Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.

Streusel-Topped Pumpkin Pie

Ruthie — Fri, 14 Oct 2011 13:36:25 +0000

INGREDIENTS

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

Topping

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2. In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.

3. Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

4. Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

Serve with whipped cream or vanilla ice cream.

Slow Cooker Pork Sausage and Squash

Ruthie — Tue, 11 Oct 2011 13:29:23 +0000

INGREDIENTS

2 tablespoons dried minced onion

1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes

2 medium apples, peeled, cut into 1-inch cubes

1/4 cup real maple syrup or maple-flavored syrup

2 tablespoons frozen apple juice concentrate, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

2 packages (7 oz each) frozen brown-and-serve sausage links (original or maple flavor), thawed, cut up

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, squash and apples. In small bowl, mix syrup, juice concentrate, salt and pepper; pour over apples.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Gently stir in sausage. Increase heat setting to High. Cover; cook 20 to 30 minutes or until sausage is thoroughly heated.

Choose firm-textured apple, such as Braeburn or Granny Smith, for this dish instead of a mealy apple, such as Delicious.

Pineapple-Teriyaki Chicken

Ruthie — Fri, 07 Oct 2011 13:24:21 +0000

INGREDIENTS

1/2 cup purchased teriyaki baste and glaze

1/4 cup pineapple preserves

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

4 boneless skinless chicken breasts*

1/2 teaspoon black and red pepper blend

1/4 teaspoon salt

4 slices (3/4 inch thick) fresh pineapple

DIRECTIONS

1. Heat gas grill or coals. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.

2. Sprinkle all sides of each chicken breast with pepper blend and salt.

3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning once.

4. Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.

5. After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook 5 to 10 minutes longer or until chicken is fork-tender and juices run clear, brushing occasionally with teriyaki mixture. Cut pineapple slices into wedges, if desired.

6. Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken and pineapple.

Grilled Pork Tenderloin with Pineapple Salsa

Ruthie — Wed, 05 Oct 2011 13:14:50 +0000

INGREDIENTS

1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/2 lb pork tenderloin

1 kiwifruit, peeled, chopped

1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces

1 tablespoon orange marmalade

1 teaspoon finely chopped jalapeño chile

DIRECTIONS

1. Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.

2. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

3. Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in

4. Cut pork into thin slices. Serve pineapple salsa with pork

Grilled Bacon and Tomato Pizza Wedges

Ruthie — Sun, 02 Oct 2011 13:58:32 +0000

INGREDIENTS

5 slices bacon, cut into 1/2-inch pieces

1/2 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)

1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)

1 large plum (Roma) tomato, cut into 10 thin slices

1 tablespoon extra-virgin olive oil

1/4 cup chopped fresh basil leaves

DIRECTIONS

1. Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.

2. Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.

3. Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

Watch pizzas carefully. Each grill heats and cooks differently. If the lowest setting of your grill seems too hot, move pizzas to a cooler part of the grill. You could also turn off a burner if your grill has more than one burner.

To bake pizzas, heat oven to 375°F. Place pizzas on cookie sheet. Bake 6 to 8 minutes or until toppings are warm. Sprinkle basil over pizzas.

Candy Wraps

Ruthie — Wed, 31 Aug 2011 13:00:04 +0000

Ingredients

1 (10 inch) whole wheat tortilla

1 teaspoon orange marmalade

1 teaspoon pure maple syrup

Directions

Lay the tortilla out on a clean surface or dinner plate. Spread orange marmalade on one half, then spread maple syrup on the other. Roll the tortilla up tightly, starting at the end with the syrup and finishing with marmalade. Use toothpicks to hold it together if needed, or wrap in plastic wrap. Refrigerate for a few hours, then slice into 1 inch pieces to serve.

Pineapple Banana Bread

Ruthie — Mon, 29 Aug 2011 13:00:10 +0000

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

1 1/4 cups vegetable oil

2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, drained

2 cups mashed ripe bananas

Directions

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Grilled Salmon Skewers

Ruthie — Sat, 27 Aug 2011 13:00:47 +0000

Ingredients

1 pound salmon filet without skin

1/4 cup soy sauce

1/4 cup honey

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger root

1 clove fresh garlic, minced

pinch of freshly ground black pepper

12 fresh lemon wedges

12 skewers

Directions

Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.

In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.

Preheat an outdoor grill for medium-high heat.

Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.