Mommy's Recipes Blog » Vegetables

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.

Wild Mushroom Pizza

Ruthie — Sat, 22 Oct 2011 13:44:22 +0000

INGREDIENTS

1 teaspoon olive oil

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 tablespoon butter or margarine

1 lb assorted fresh wild mushrooms (shiitake, oyster, crimini), cut into 1/4-inch-thick slices

1 teaspoon dried thyme leaves, crushed

Salt and pepper to taste, if desired

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

4 oz fontina cheese, shredded

1 cup shredded mozzarella cheese (4 oz)

Fresh thyme leaves, if desired

DIRECTIONS

1. Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.

2. Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.

3. Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.

4. Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.

Mini Bacon-Cheese Cups

Ruthie — Thu, 20 Oct 2011 13:41:11 +0000

INGREDIENTS

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

1 package (3 oz) cream cheese, softened

1 whole egg

1 egg yolk

1/4 cup chopped green onions (4 medium)

3 oz shredded Swiss cheese (about 2/3 cup)

8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)

Additional finely chopped green onions, if desired

DIRECTIONS

1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Tarragon-Mustard Corn On The Cob

Ruthie — Sat, 15 Oct 2011 13:41:19 +0000

INGREDIENTS

4 ears corn with husks

1/4 cup margarine or butter

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon leaves

1/8 teaspoon pepper

DIRECTIONS

1. GRILL DIRECTIONS: To grill corn in husks, tie the tops of husks with a piece of husk or string. Soak ears in cold water 1 to 2 hours.

2. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently.3. Meanwhile, melt margarine in small saucepan. Stir in mustard, tarragon and pepper. Set aside.

4. Remove corn from grill; peel back husks. With tongs, hold base of corn; grasp top of silk and pull quickly to remove. Brush ears of corn with melted margarine mixture.

Baked Fish Sandwiches

Ruthie — Wed, 12 Oct 2011 13:33:02 +0000

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf

1/4 cup tartar sauce

8 frozen breaded fish sticks

1 cup shredded lettuce

DIRECTIONS

1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.

2. Cut loaf of dough crosswise into 4 pieces to make buns. Place dough pieces seam sides down and 2 inches apart on cookie sheet. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each. Place fish sticks on cookie sheet next to dough.

3. Bake 21 to 24 minutes or until buns are golden brown. Cool 2 minutes.

4. With serrated knife, cut buns in half horizontally. Spread bottom half of each bun with 1 tablespoon tartar sauce. Top each with 2 fish sticks and 1/4 cup lettuce. Cover each with top half of bun.

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.

So-Easy Chicken Pot Pie

Ruthie — Sun, 09 Oct 2011 13:03:48 +0000

INGREDIENTS

1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

2 cups cubed cooked chicken

1 can Pillsbury® refrigerated original breadsticks

DIRECTIONS

1. Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11×7-inch (2-quart) glass baking dish.

2. Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.

3. Bake uncovered 14 to 18 minutes or until breadsticks are light brown.

If mixed vegetables aren’t your family’s favorite, try other frozen vegetables such as 2 cups of whole kernel corn, green beans or peas.

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

Swiss Steak Supper

Ruthie — Fri, 30 Sep 2011 13:48:40 +0000

INGREDIENTS

1 1/2 pounds beef boneless round steak, about 3/4 inch thick

1/2 teaspoon peppered seasoned salt

6 to 8 new potatoes, cut into fourths

1 1/2 cups baby-cut carrots

1 medium onion, sliced

1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained

1 jar (12 ounces) home-style beef gravy

Chopped fresh parsley, if desired

DIRECTIONS

1. Remove excess fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 minutes, turning once, until brown.

2. Layer potatoes, carrots, beef and onion in 3 1/2- to 6-quart slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables.

3. Cover and cook on low heat setting 7 to 9 hours or until beef and vegetables are tender. Sprinkle with parsley.

BLT Wrap Sandwich

Ruthie — Fri, 19 Aug 2011 13:00:13 +0000

Ingredients:

3 oz. pkg. cream cheese, softened

4-5 (10 inch) flour tortillas

2 tomatoes, seeded and chopped

2 avocados, chopped

2 green onions, chopped

2 cups mixed salad greens

10 slices bacon, fried crisp and crumbled

1/3 cup ranch salad dressing

2 Tbsp. mayonnaise

Preparation:

Spread some of the softened cream cheese on each flour tortilla.

In large bowl combine tomatoes, avocado, green onion, salad greens, cooked bacon, ranch salad dressing, and mayonnaise and mix well. Place on tortillas and roll up. Serve immediately or wrap well and chill for 3-4 hours, then serve.