Sunday, July 20, 2014

Cheesy Greek-Style Baked Quinoa

Cheesy Greek-Style Baked Quinoa
Recipe from: chewnibblenosh
Image credit: Christine
Cheesy Greek-Style Baked Quinoa
“This easy, healthy, baked quinoa dish makes for an absolutely delicious side, or in heftier portions, a super satisfying meatless main dish.” Christine

Ingredients:

2½ cups cooked quinoa (1 cup dry yields 3 cups cooked)

1¼ cup Fat Free Feta Cheese

½ cup reduced fat shredded Mozzarella

1 cup marinated artichoke hearts, in oil

1 cup chopped fresh spinach

1 cup grape tomatoes, halved

½ cup skim milk

1 large clove garlic, minced

1 tsp fresh lemon juice

1 tsp chopped fresh parsley

1 tsp chopped fresh basil

1 tsp onion powder

Salt and pepper to taste

Instructions:

Preheat oven to 400*F.

Cook the quinoa according to directions on the package.

While the quinoa is cooking, prepare the vegetables and feta sauce.

Add the feta, milk, lemon juice, parsley, and basil to the bowl of a food processor. Puree until 
smooth.

Once the quinoa is done, place it in a large bowl.

Stir in the tomatoes, spinach and artichokes hearts.

Add the feta sauce, onion powder, salt and pepper, and stir to combine.

Pour the mixture into a baking dish.

Sprinkle with mozzarella cheese.

Bake, at 400*F, for 15 minutes or until cheese is melted and bubbly.


Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Skinny Shrimp Scampi with Zucchini Noodles

Skinny Shrimp Scampi with Zucchini Noodles
Recipe from: justataste
Image credit: 
Skinny Shrimp Scampi with Zucchini Noodles

“Gone is the butter. Gone is the pasta. Gone is the white wine. Wait. I can’t. I just can’t do it.”

Ingredients:

2 Tablespoons olive oil

1 pound jumbo shrimp, shelled and deveined

1 Tablespoon minced garlic

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup white wine

2 Tablespoons freshly squeezed lemon juice

2 medium zucchini, cut into noodles (See Kelly’s Notes)

Chopped parsley, for garnish

Directions:

Place a large sauté pan over medium-low heat.

Add the olive oil and heat it for 1 minute.

Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout 
and pink on all sides, about 3 minutes.

Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a 
bowl, leaving any liquid in the pan.

Increase the heat to medium.

Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits 
from the bottom of the pan, cooking the wine and lemon juice for 2 minutes.

Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.

Return the shrimp to the pan and toss to combine.

Season with salt and pepper, garnish with parsley and serve immediately.


Read more and enjoy this amazing recipe and many more when visiting justataste

Cranberry and Orange Juice Spareribs

Cranberry and Orange Juice Spareribs
Recipe from: livingthegourmet
Image Credit: Catherine
Cranberry and Orange Juice Spareribs

“Bake low and slow to perfection, these cranberry and orange infused ribs are sure to please!” Catherine

Ingredients:

4 lbs. of pork spareribs

For the Marinade

½ cup cranberry juice

½ cup orange juice

¼ cup ketchup

¼ cup soy sauce

¼ cup water

¼ cup vinegar (any kind)

1 tsp. ground cumin

1 tsp. ground curry

1 tsp. salt

1 tsp. garlic powder

1 tsp. black pepper

Instructions:

Combine all of the ingredients for the marinade in a bowl and stir.

Place ribs in the marinade and refrigerate for at least one hour or more or up to overnight.

Preheat oven to 325 degrees F.

Place the ribs in a roasting pan with the marinade.

Bake uncovered for 2 – 2 ½ hours or until the ribs are fall off the bone tender.

Allow the marinade to evaporate in the cooking process.

Let the ribs cool slightly; then separate the ribs with a cooking scissor and plate.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet


Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak
Recipe from: allrecipesTESSLYNN 
Image Credit: TESSLYNN 
Slow Cooker Salisbury Steak

"This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served 
over mashed potatoes." TESSLYNN 

Ingredients:

2 pounds lean ground beef

 1 (1 ounce) envelope dry onion soup mix

 1/2 cup Italian seasoned bread crumbs

 1/4 cup milk

 1/4 cup all-purpose flour

 2 tablespoons vegetable oil

 2 (10.75 ounce) cans condensed cream of chicken soup

 1 (1 ounce) packet dry au jus mix dry au jus mix

 3/4 cup water

Directions:

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using 
your hands.

Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat.

Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid.

 In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

Pour over the meat.

Cook on the Low setting for 4 or 5 hours, until ground beef is well done.


Read more and enjoy this amazing recipe and many more when visiting allrecipes


Monday, July 14, 2014

Cheesy Bacon Chicken Casserole

Cheesy Bacon Chicken Casserole
Recipe from: navywifecook
Image credit: Mercedes
Cheesy Bacon Chicken Casserole

“I used shredded rotisserie chicken (as I do for most things), but you can certainly use whatever chicken you have on hand...just be sure it's cooked.” Mercedes

Ingredients:

1 shredded rotisserie chicken

1 package bacon pieces

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 oz) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

Directions:

Heat oven to 400.

Place the shredded chicken in a large bowl and sprinkle with garlic powder and salt and 
pepper.

Mix well.

In a large pot, cook pasta according to package directions.

Meanwhile, spray a 9×13 baking pan with non-stick cooking spray.

Drain pasta and return to pot.

Add the chicken, both cans of cream of chicken soup and 1 cup of shredded cheese – stir to 
mix well.

Pour into prepared baking dish and top with the bacon pieces and remaining cup of shredded 
cheese.

Bake for about 20 minutes...just until cheese is melted and beginning to brown on top.


Read more and enjoy this amazing recipe and many more when visiting navywifecook


Sunday, July 13, 2014

Mongolian Beef Satay

Mongolian Beef Satay
Recipe from: favfamilyrecipes
Image Credit: Emily
Mongolian Beef Satay

“This Mongolian Beef Satay started out as an experiment and turned out amazing!! “ Emily

Ingredients:

2 to 3 lbs sirloin steaks

Chopped peanuts (for garnish)

Wood skewers

Marinade:

2 Tbsp. peanut oil (or veg. oil if you are allergic)

1 tsp. ginger

1 Tbsp. minced garlic

Red pepper flakes, to taste

1/2 c. soy sauce

1/2 c. dark brown sugar

Spicy Dipping Sauce:

1/2 c. mayonnaise

1/4 c. sour cream

1 tsp. sriracha hot sauce

1 tsp. lime juice

Pinch of garlic powder

Instructions:

Mix together the marinade ingredients in a large bowl.

Cut the beef into long thin strips, and then stir it into the marinade.

Cover and refrigerate for at least 3 hours.

About an hour before serving, mix together the sauce ingredients and refrigerate.

Then soak the wood skewers in a water bath.

This will keep them from catching on fire during grilling.

About 20 minutes before serving, thread the meat onto the skewers, baste the meat with some 
of the marinade, then discard the excess.

Grill for about 6 to 7 minutes on each side over direct high heat, only turning once.


Garnish with chopped peanuts and serve with spicy dipping sauce.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Saturday, July 12, 2014

Mexican Pasta Bake

Mexican Pasta Bake
Recipe from: blogchef
Image credit:  Bobby
Mexican Pasta Bake

“What I really enjoy about this Mexican pasta bake is how easy that it is to prepare. Most of the flavor in this recipe comes from green salsa.” Bobby

Ingredients:

12 ounces rigatoni pasta

1lb bulk pork sausage

1 cup chopped onion

1 (16 ounce) jar green salsa

4 cups shredded Monterey jack cheese

2 roma tomatoes (cut into wedges)

1 jalapeno pepper (sliced into rings)

¼ cup fresh cilantro

Directions:

Preheat the oven to 350 degrees F.

Lightly grease a 3-quart baking dish.

Bring a large pot of water to a boil and cook the pasta according to package directions.

Drain and set aside.

While the pasta is cooking, heat a large skillet to medium-high heat.

Add the sausage and onion and cook while breaking up the meat into chunks with a spatula 
until the meat is browned and the onion is tender.

Drain off any excess grease. Stir in green salsa.

In the prepared baking dish layer half of the cooked pasta, half of the sausage mixture, and half 
of the cheese.

Repeat layers ending with a layer of cheese.

Place into the oven and bake uncovered at 350 degrees F. for 35 minutes or until bubbly.

Remove from the oven and let stand for 10 minutes.

Top with tomato wedges, jalapeno slices, and cilantro.

Read more and enjoy this amazing recipe and many more when visiting blogchef


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