Broiled Sour Cream & Dill Salmon

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Try this dish if you are looking for something new and healthy.
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Into small bowl, with vegetable peeler, cut thin slices from each cucumber half up to seed portion. Stir in onion, vinegar, 1 teaspoon oil, salt and black pepper. Refrigerate until ready to serve.
  2. Place oven rack 4 to 5 inches from broiler; preheat broiler. Coat both sides of salmon with remaining 4 teaspoons oil. In shallow baking dish, place salmon, skin side up, and broil 3 to 5 minutes or until skin is lightly browned.
  3. With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with lemon pepper seasoning, onion salt and garlic powder. Broil salmon 5 minutes.
  4. In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and fle

Smoked Bacon, Leek & Herb Chevre Frittata

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Course Entrées
Prep Time 20 minutes
Cook Time 18 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 18 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Preheat oven-safe large nonstick skillet over medium-high heat 2 minutes. Add bacon and cook 10 minutes or until almost crisp, stirring occasionally. Meanwhile, in large bowl, whisk together eggs, milk, salt, pepper and nutmeg u
  2. Into same skillet, add leek and bell pepper and cook over medium-high heat 3 minutes. Add 3/4 of bacon and cook 2 to 3 minutes or until leek is lightly browned, stirring frequently. With rubber spatula, stir in egg mixture and cheese; sprinkle remaining b

Roast Beef with Rosemary, Roasted Garlic & Red Wine Sauce

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Course Entrées
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
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Instructions
  1. Preheat oven to 400°. Cut off and discard about 1/2 inch from top of garlic to expose tips of most cloves. In small bowl, combine rosemary, 1 tablespoon oil, salt and pepper. Place beef, fat side up, in small roasting pan. Rub beef all over with oil
  2. Roast beef 30 minutes. Reduce heat to 325°. Roast 40 to 45 minutes longer or until internal temperature reaches 130°. Transfer beef and garlic to cutting board; loosely cover beef with foil and let stand 20 minutes. Internal temperature will ris
  3. Meanwhile, when cool enough to handle, squeeze out pulp from garlic head into pan drippings. Lightly mash garlic with fork. Add wine to drippings and cook over medium heat 5 minutes. Mix cornstarch with remaining 1 cup broth; add to pan and heat to boilin

Lemon-Pepper Glaze

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Try this delicious glaze on your next holiday turkey!
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Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 7 minutes
Servings
people
Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 7 minutes
Servings
people
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Instructions
  1. In small saucepot, bring all ingredients to a simmer over medium-high heat. Reduce heat to medium and simmer 2 minutes. Remove saucepot from heat.

Mini Quiches

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Fun to make and fun to eat, these individual-sized mini quiches are sure to brighten your morning!
Instructions
  1. Preheat oven to 350°. In large skillet, cook bacon over medium heat 5 minutes. Add bell pepper, onion, and mushrooms, and cook 5 minutes. Remove skillet from heat and stir in spinach. In medium bowl, whisk together egg whites, eggs and pepper.
  2. Spray 8 standard muffin cups with nonstick cooking spray. Evenly divide bacon mixture into prepared muffin cups; sprinkle 1 teaspoon cheese over bacon mixture. Evenly pour egg mixture over cheese in muffin cups.
  3. Bake quiches 20 to 25 minutes or until tops are lightly browned and internal temperature reaches 145°. Cool in pan 5 minutes, then invert quiches onto plate.

Grilled Southwest Chicken Caesar Salad

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A delicious main course salad featuring grilled chicken, homemade Caesar dressing and an attention-grabbing Southwestern flavor!
Instructions
  1. Prepare Grilled Chicken & Corn: Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt, and pepper. Place chicken, and corn on hot grill rack. Cook chicken 10 to 12 minut
  2. Prepare Dressing: In small bowl, whisk together all ingredients. Refrigerate until ready to serve.
  3. Prepare Salad: Cut corn from cob and slice chicken. Distribute romaine, corn, beans, bell pepper, cheese, and chicken over 4 serving plates. Drizzle with dressing, sprinkle with black pepper and top with tortilla strips, if desired.

Tuscan Tuna, White Bean and Avocado Salad

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This Italian-inspired salad is perfect for cool summer evenings with family and friends!
Instructions
  1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt, and pepper. Fold in beans and tomato.
  2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.
  3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts.

Tailgate Sausage Heros

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Be the hero of your next tailgate party with these amazing Sausage Heros!
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Prep Time 15 minutes
Cook Time 33 minutes
Servings
people
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Instructions
  1. In large saucepot, cook sausage over medium to medium-high heat 8 to 10 minutes, turning frequently with tongs to brown all sides. Stir in bell peppers and onions, and cook 7 to 8 minutes or until onions and peppers are lightly browned, stirring occasiona
  2. Stir in tomato paste and cook 1 minute. Stir in tomatoes and cook 1 minute. Add water and stir to loosen brown bits from bottom of pot. Reduce heat to medium and simmer 15 minutes or until sausage us cooked through, stirring occasionally. Remove from heat
  3. Slice buns lengthwise in half but do not cut all the way through buns. Place 1 sausage into each bun. Spoon pepper mixture over sausage and sprinkle with cheese.

Yankee-Style Pot Roast

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This traditional main dish is tried and true!
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Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
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Instructions
  1. In small bowl, combine 2 teaspoons salt, garlic powder and pepper; rub mixture over beef. Heat 7- to 8-quart heavy bottom pot or Dutch oven over medium-high heat. Add oil and heat until hot but not smoking. Add beef and sear each side 3 to 4 minutes or un
  2. Add tomatoes with juice and broth. Heat to simmering over high heat. Cover and reduce heat to low; cook 2 hours longer.
  3. Add mushrooms, onion, carrots, celery and thyme. Heat to simmering over high heat; reduce heat to low and cook 30 minutes longer or until vegetables are tender.
  4. Transfer beef to cutting board; cover with aluminum foil to keep warm. With slotted spoon, transfer vegetables to bowl. Heat liquid remaining in pot to simmering over high heat. In medium bowl, combine sour cream and flour. Transfer 2 cups hot liquid into
  5. To serve, slice beef and spoon vegetables and sauce over sliced beef. Garnish with parsley sprigs, if desired.

Filet Mignon with Grilled Zucchini & Summer Squash

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Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. In blender or food processor with knife blade attached, blend bell peppers, sour cream, water and 1/2 teaspoon salt 30 seconds or to a saucy consistency. In cup, combine remaining 1-3/4 teaspoons salt, garlic powder and black pepper. In medium bowl, toss
  2. Prepare outdoor grill for direct grilling over medium-high heat. Coat steaks with 1 tablespoon oil and remaining seasoning mixture. Spray grill rack with nonstick grilling spray.
  3. Place steaks and squash on hot grill rack. Cook steaks 10 to 12 minutes or until internal temperature reaches 145° for medium-rare, turning once. Cook squash 2 to 4 minutes or until tender-crisp and grill marks appear, turning once. Remove steaks and