Lebanese Tabbouleh

INGREDIENTS ¼ cup fine bulgur wheat 1 small garlic clove, minced (optional) Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) ¼ cup chopped fresh mint ½ pound ripe tomatoes, very finely chopped 1 bunch scallions, finely chopped Salt, preferably kosher salt, to taste ¼ cup extra virgin olive oil 1 romaine lettuce heart, leaves separated, washed and dried PREPARATION Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves. YIELD6 appetizer spread servings, 4 salad servings TIME30 minutes Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Andrew Scrivani for The New York Times We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Low carb cheesy squash casserole

Recipe courtesy of Paula Deen (Minus her Ritz Crackers) Cheesy Squash Casserole Total:40 minPrep: 10 min Cook: 30 min Yield: 6 to 8 servings Level: Easy Ingredients 1 tablespoon vegetable oil 6 medium yellow summer squash, thinly sliced 1 large Vidalia onion, thinly sliced 1 tablespoon butter 1/2 cup grated Parmesan 1 cup shredded sharp Cheddar 1/2 cup sour cream 1 egg beaten Salt and freshly ground black pepper Directions Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Low Country Boil

So easy and healthy, yellow corn, red potatoes, sausage ( I like spicy, like Adeles), lemon, shrimp, old bay season, bay leaves, use Zatarain's Seasoning or make your own with cayenne pepper, garlic salt, real minced garlic, chili powder, bay leaves.

In a big pot boil all ingredients on medium to low for four hours.

Easy Weeknight Cassarole-Beef and Cheddar Cassarole from Food Network

Ingredients: This recipe takes about 55min in the oven, 5minutes to put all thehe ingredients together. 1 tablespoon extra-virgin olive oil, plus more for the baking dish Kosher salt 3 cups wide egg noodles (about 5 ounces) 1 1/2 cups sour cream 1/2 cup freshly grated Parmesan 12 ounces ground beef 1 red bell pepper, seeded and chopped 1 bunch scallions (white and green parts), finely chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning One 14 1/2-ounce can petite diced tomatoes 2 cups grated Cheddar ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 425 degrees F. Oil a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes. Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. From Food Network Kitchens

Easy Asian Quinoa Slaw

The ingredients are actually surprisingly simple and affordable. All you need is some red cabbage (you can either chop it yourself, or buy it bagged), shredded carrots, green onions, almonds (slivered or sliced), and lots of cooked quinoa. I went with red quinoa, but any color will do. Yield: 6-8 servings Easy Asian Quinoa Salad Prep: 10 mins Cook: 0 mins Total: 10 mins Ingredients: Slaw Ingredients: 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked quinoa (I used red quinoa) 2 cups shredded carrots 2/3 cup thinly-sliced green onions 1/2 cup slivered or sliced almonds, toasted 2 tablespoons sesame seeds Asian honey vinaigrette (see below) Asian Honey Vinaigrette Ingredients: 1/3 cup vegetable oil (or any cooking oil) 3 Tablespoons rice wine vinegar 1 tablespoon honey (or agave, to make this vegan) 1 teaspoon soy sauce 1/8 teaspoon sesame oil pinch of salt and black pepper Directions: To Make The Slaw: Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day. To Make The Asian Honey Vinaigrette: Whisk all ingredients together until combined. Difficulty: Easy Category: Vegan

Lemon Butter Italian Chicken

Buy really good organic chicken boneless breasts. Pound them flat with a meat tenderizing hammer. Melt butter, white cooking wine, lemon juice, capers, pine nuts and hearts of artichoke to taste. Serve with any kind of your favorite ready rice. I like brown and wild grain.

Indian Green Chutney-Mint or Hot Chili

Mint & Coriander Chutney- Indian Green Chutney Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too. Ingredients:(makes about 1.5 cups) 1. 2.5 cups fresh coriander (cilantro) leaves 2. 1/2 cup fresh mint leaves 3. 1/2 small onion, coarsely chopped – Optional 4. 6 – 8 cloves garlic 5. 1/4 inch fresh ginger, peeled and chopped – Optional 6. 3 hot green chili peppers, or to taste 7. 2 tablespoons fresh lemon juice 8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency 9. 1/2 teaspoon cumin seeds 10. 2-3 tablespoons fresh grated coconut (optional) 11. salt to taste Insanely Hot South Indian Green Chili Chutney Ingredients Nutrition Yield 1 cup Units US • 10 serrano chilies, stems removed • 1 bunch cilantro, stems trimmed • 1 inch dried tamarind or 1⁄2 teaspoon tamarind paste or 1 tablespoon lemon juice • salt, to taste • 1 teaspoon oil • 1⁄2 teaspoon Urad Dal (optional) • 1⁄4 teaspoon mustard seeds (optional) Directions 1. Heat 1/2 tsp oil in a pan. 2. Add whole chilies and dry tamarind if using. 3. Saute until chilies and tamarind become slightly charred on outside. 4. Watch out or cover the pan'coz whole chilies may explode. 5. Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender. 6. Blend with little water into a smooth paste. 7. Transfer to a bowl. 8. This chutney can be seasoned if desired. 9. For this, heat 1/2 tsp oil in a saucepan. 10. Add urad dal and mustard seeds. 11. Let them splutter and add them to the chutney. 12. Mix well. 13. The heat of this chutney can be reduced by mixing in some yogurt as required. 14. However, the chutney will become more like a sauce. 15. This thinned down chutney is wonderful as a marinade. 16. Jalapenos or Thai bird chilies can be used. 17. If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins. 18. This chutney can be served with idlis or dosas.

Easy Bacon & Onion Foil Packet Potatoes-Great Winter Family Dinner Side Dish

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Copy Cat Sesons 52 White Bean Pesto Soup, Perfect for winter.

 

 

White Bean & Bacon Soup

 

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

This white bean and bacon soup is a copycat of the one at Seasons 52 and it is fantastic. The pesto adds a great flavor, but feel free to omit if you don't have it.

Serves: 6

 

Ingredients

• ½ pound bacon, chopped
• 1 TBS olive or grapeseed oil
• 1 TBS butter
• 1 cup small-diced onion
• ½ cup diced carrots
• 5 cloves garlic, minced
• 4 15-ounce cans of Cannellini beans (white beans), drained and rinsed
• a few pinches salt and pepper
• 1 TBS herbs (like basil or Italian seasoning)
• 2 dashes of Tabasco or a sprinkling of red pepper
• 32 (4 cups) ounces of chicken stock
• ¼ cup pesto

 

Gluten Free Southern Cornbread Dressing

So I made an incredible Gluten Free Southern Cornbread Dressing for Thanksgiving. I wanted to share it because you could make easy variations of this all year as a side dish for your family.

Make your Gluten Free Cornbread One or Two days ahead. It needs to dry out. I bought mine at Aldi and saved money over the health food stores.

5 Slices of Gluten Free Bread. Dry it in the oven at about 250degrees for an hour.

1 Cup Onion
1Cup of diced celery.
1/2 Cup of butter (real, not margarine)
3/4 tsp. poultry seasoning
3/4 tsp. rubbed sage
4 Eggs, beaten
1 tsp. baking powder
Salt & Pepper to taste
1 quart of chicken broth (32oz) or Cambells cream of mushroom soup
Pre-heat your oven to 350F

In a sauce pan melt the butter, onions and celery mixture. Sautee them until they are translucent. Let them cool.Add some sage and poultry seasoning.

In a large bowl crumble bread and cornbread mixture. Add the baking powder, salt&pepper and a little more sage and poultry seasoning to taste.

beat your 4eggs and add to bread mixture

add the cooled onion&celery mix

add the chicken broth and or soup to your bread mix. You really want this mix to be kind of wet and soupy otherwise your dressing will be dry and terrible.

Bake at 350F for 45minutes to an hour. Until the top is lightly brown. Add pecans to the top for decoration and crunch. 

Slow Cooker Angel Chicken-Christy Jordans Southern Plate Blog

http://www.southernplate.com/2013/08/slow-cooker-angel-chicken.html

If you’ve never heard of or had Angel Chicken, you’re in good company! Until last week we fit into that category. Once we had our first bite, though, we were hooked. My husband kept saying “Oh man. Oh man. Oh man. You have GOT to get this recipe.” So I called up Gricelda, who is not a Disney Princess although her name leads you to believe that, and asked if she would share. She had been kind enough to cook this wonderful supper for my family and she immediately said “Of course I’ll share!”. Maybe she should be a Disney Princess, she definitely has the personality for it! I was thrilled to discover that Gricelda cooks this in a slow cooker AND and it easily makes enough for a hungry family! Let’s get cookin’!

You’ll need: butter, Italian Dressing Mix (brand of your choice), Chicken Broth, Golden Mushroom Soup, Cream Cheese, Chicken, and Angel Hair Pasta (substitute Gluten Free Pasta if needed). *A word about the sauce. Gricelda doubles the sauce in her angel chicken so there is plenty to serve atop the pasta, kind of like you do with spaghetti. We LOVED it exactly how she made it so I am bringing you her recipe with double the sauce.

Just grab whatever brand Italian dressing mix you see first or is least expensive. I usually get Good Seasons brand. Place chicken in bottom of 5 or 6 quart slow cooker. This could fit in a 4 quart if that is all ya have.

Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove. Cook over medium heat, stirring constantly, until melted and well mixed. Pour sauce over. Cook on low for 6 -7 hours. Cook Angel Hair Pasta according to package directions; drain. There are two ways to serve this so it just depends on your personal preference. I like family style. To serve family style : Place drained pasta in bottom of 9×13 pan. Place chicken atop. Spoon sauce over. Ingredients 1/2 cup butter (1 stick) 2 packets Italian Dressing Mix Powder (0.7 ounces each) 1 Cup Chicken Broth (Original recipe uses white cooking wine) 2 cans golden mushroom soup 8 ounces cream cheese 16 ounce box angel hair pasta (entire box) 2-3 lbs frozen or thawed boneless skinless chicken breasts or chicken tenderloins (the more you use, the more this feeds) Instructions Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove. Cook over medium heat, stirring constantly, until melted and well mixed. Place chicken in slow cooker. Pour sauce over. Cook on low for 6 -7 hours. Before serving, Cook pasta according to package directions, drain. To Serve Family Style: Arrange pasta in 9x13 dish and place chicken on top. Pour all sauce over. For Individual Servings: Place pasta on plate. Top with Chicken. Spoon sauce over. Serve hot.

Apple Bacon Cole Slaw

Apple Bacon Coleslaw…

1/4 cup cider vinegar

1 cup mayonnaise

1/3 cup honey

2 teaspoons kosher salt

1/4 cup pulp free orange juice

 juice from 1/2 fresh lemon

1 teaspoon ground black pepper

1 sm Fennel shredded

1 medium cabbage, cored,  shredded

1/2 pack of bacon fried crispy then broken up into small pieces

1 bunch scallions, thinly slice1/2 cup finely minced parsley leaves, optional

4 firm apples, peeled, cored and shredded

Mix everything in a large bowl and let sit in the fridge over night…This is always better if you let it sit for a day or so…really lets the flavours out…

Before summer is gone make Nigella Lawsons No-Churn Ice Cream

Nigella Lawsons-Easy No-Churn Ice Cream

Every week — often with your help — Food52’s Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: 4 ingredients. 1 step. No cooking. No churning. Ice cream!

Not having an ice cream maker never stopped us before. We’ve done all kinds of weird stuff in the name of doing it for ourselves. We’ve nested coffee cans and shaken (or kicked) them; we’ve returned obsessively to the freezer to stir; we may or may not have purchased this ball.

I am so impressed with us for doing all of that! We did a really good job of making ice cream, against all odds. But instead of doing any of it, you can glide over to your cupboard like you’re Nigella Lawson, find four ingredients, whip them into a cloud, then freeze — they will become ice cream while you go on with your day. 

It’s really as simple as that — there’s no egg to deal with, nothing to heat or temper or ice bath or strain. Just cream and sweetened condensed milk, flavored with espresso powder and liqueur. The sugar and booze keep it from getting hard and icy; the whipped cream provides air (and, yes, cream); the thick condensed milk helps do the work of a custard. 

"When I was a child, I used to make an ice cream with my great aunt that required no special equipment (save a freezer) and was the work of moments and a trio of ingredients: condensed milk, heavy cream, and vanilla," Lawson wrote to me. "Needless to say, it was sickly sweet, but more latterly it occurred to me that by adding bitterness or sharpness — coffee, bourbon and salted caramel, the fixings for a margarita, the combined juices of pomegranate and lime — this effortless ice cream could make life subtly sweeter in the grown-up world.”

Makes 1 pint

1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
2. Fill two 500-mililiter or one 1-pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer.

Gazpacho-The summer cold soup

Gazpacho

A cold, crisp, fragrant bowl of fresh summery goodness. Use your own home-grown veggies or go get them at your local farmers' market and make this soup that same day. The vitamins in this one will leap right out of the bowl, course through your veins and out your EARS, people.

5 Tbsp. olive oil
4 Tbsp. red wine vinegar
2 tsp. salt
1/2 tsp. ground black pepper
1 large cucumber, peeled and diced
2 avocados, peeled, pitted and diced
3 stalks celery, diced
5 scallions (green onions), sliced
1 green pepper, diced
3 tomatoes, peeled and diced (plunge them in boiling water for one minute to easily remove skins)
4 cups V-8 juice

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

It's finally summer! I will be posting Gaspacho, cold soups and great side salads for the next few weeks. Enjoy! Bon Appetite

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

INGREDIENTS:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

— with Bree Michalski.


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