Grilled Citrus Spiced Steak Kabob Salad

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Tired of grilling hot dogs and hamburgers? Make your next cookout a memorable one with this flavorful salad!
Instructions
  1. Prepare Marinade: In blender or food processor with knife blade attached, pulse all ingredients, except ¼ teaspoon salt and oil, until garlic, and chile pepper are chopped. With blender or processor running, drizzle in oil and process until well comb
  2. Prepare Kabobs: Place beef in large zip-top plastic bag. Pour ½ cup marinade over beef. Seal bag and refrigerate 2 to 6 hours to marinate. Refrigerate remaining marinade.
  3. If using wooden skewers, soak in water 10 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss mushrooms, onions, bell peppers and zucchini with ¼ cup remaining marinade. Remove beef from marinade; discard mar
  4. Lightly oil hot grill rack. Place kabobs on hot grill rack, cover grill and cook 8 to 10 minutes or until internal temperature of beef reaches 145° for medium-rare (10 to 12 minutes or 160° for medium; 12 to 14 minutes or 170° for well-done

Saut_ed Asparagus with Garlic

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This beautiful side dish will add color and flavor to your favorite meal!
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Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
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Rating: 0
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add 1/3 of the asparagus to water and cook 1 minute. With tongs, immediately transfer asparagus to large bowl filled with ice water. Once cooled, drain asparagus. Repeat process 2 time
  2. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 1/3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm.
  3. Toss asparagus with lemon zest, salt and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.

Spicy Red Pepper & Chicken Pasta

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Instructions
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in large saucepan over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook about 1 minute, stirring occasionally. Add chicken and cook about 6 to 7 minutes or until chicken is cooked through, stirring
  3. Stir in tomatoes and bell pepper, and let simmer, stirring occasionally, 4 minutes. Stir in parsley, basil, crushed red pepper, vinegar, salt and pepper. Additional crushed red pepper may be added, if desired.
  4. Add pasta and toss to coat. Serve immediately topped with cheese, if desired.

Hash Brown & Egg Bake

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This appetizing dish will make breakfast not only the most important meal of the day, but also the most delicious!
Instructions
  1. Preheat oven to 325°. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. In large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain and cool. Discard most of bacon fat
  2. Into same skillet, add onion and cook 5 minutes or until tender. Set aside 1/4 cup onion. To remaining onion in skillet, add mushrooms, and bell pepper, and cook 8 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; st
  3. In large bowl, mix eggs, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In medium bowl, mix hash browns, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and reserved onion. Press hash browns onto bottom and up sides of baking dish. Evenly spread pepp
  4. Bake 45 to 50 minutes or until center is set. Remove from oven; let stand 10 minutes. To serve, cut into squares and sprinkle with green onions.

Grilled Cilantro-Lime Fish Tacos

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Instructions
  1. In small bowl, mix lime juice, lime zest, garlic, jalapeño, sesame oil, cilantro, salt and pepper. Place fish in large zip-top plastic bag and pour lime juice mixture into bag. Refrigerate 1 hour.
  2. Prepare outdoor grill for direct grilling over medium-high heat. Tear 2 sheets of foil (each about 18 inches long). Place 1 sheet on work surface and spray center with nonstick cooking spray. Remove fish from marinade (discard all but 1 tablespoon), and t
  3. Place packet on hot grill rack. Cover and cook 10 minutes. Carefully open 1 end to let steam escape, then open sides of foil packet.
  4. On microwave-safe plate, place tortillas between 2 damp paper towels. Heat in microwave oven on high 10 seconds or until tortillas are warmed.
  5. To serve, evenly divide cabbage, pico de gallo, sour cream, fish with red onion, green onions, and cilantro leaves if desired, over center of tortillas. Fold each in half to close.

Traditional French Onion Soup

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Be sure to save this one for a cool, rainy Autumn day...
Instructions
  1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until on
  2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
  3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown

Green Beans with Caramelized Shallots & Almonds

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Course Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add green beans and cook 2 minutes. With tongs, immediately transfer green beans to large bowl filled with ice water. Once cooled, drain green beans.
  2. 2.In large skillet, toast almonds over medium heat 13 to 15 minutes or until lightly browned, stirring occasionally. Meanwhile, in large saucepot, melt butter over low heat. Add shallots and cook, partially covered, 30 to 35 minutes or until golden brown
  3. Increase heat to medium-high. Stir in green beans and red peppers. Cover and cook 4 to 6 minutes or until beans are tender-crisp and heated through, stirring occasionally. Remove saucepot from heat; toss with almonds, vinegar, salt and pepper.

Beet, Orange & Chevre Salad with Lemon-Chive Oil

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The perfect salad for Summer!
Instructions
  1. Prepare Lemon-Chive Oil; In blender or bowl of food processor with knife blade attached, puree all ingredients 30 seconds or until chives are finely chopped, scraping sides of blender occasionally with rubber spatula.
  2. Prepare Beet, Orange & Chevre Salad: Preheat oven to 375°. Rinse beets under cold water and pat dry. Rub beets with oil, salt, and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pie
  3. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into ¼-inch-thick slices.
  4. To serve, line large serving plate with spring mix, and place orange slices, beets, and onion over spring mix. Drizzle with Lemon-Chive Oil and top with cheese and pine nuts.

Maple-Roasted Acorn Squash

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Course Side Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
people
Course Side Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add 1/4-inch water to pan; sprinkle squash with salt and pepper.
  2. Place 1 tablespoon syrup, 1/2 tablespoon butter and 1/2 tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.

Slow Cooker Turkey Chili

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What's the big hurry? Take your time with the wonderful, slow-cooked turkey chili!
Instructions
  1. In large saucepot, heat oil over medium-high heat. Add ground turkey and cook 5 to 7 minutes or until browned, breaking up turkey with side of spoon.
  2. Stir in chili powder, salt, cayenne, and cumin. Stir in crushed tomatoes, tomato paste, garlic, leftover turkey, cilantro, and jalapeno. Stir in beans, celery, onions, bell peppers, and broth; heat to boiling over high heat. Boil 5 minutes. Reduce heat to
  3. Transfer chili to 5 to 6 quart slow cooker; cover and cook on high 5 to 6 hours. To serve, top chili with cheese, and sour cream, if desired.