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Recipes
Pear, rosemary and goat cheese tarts
By shelle
Makes 2
- 1 package all-butter puff pastry
- 1 large Comice pear, semi-firm
- 2 ounces goat cheese crumbled
- 2 springs rosemary
- 1 egg for brushing the pastry
- Honey for drizzling
- 1/4 cup toasted walnuts, roughly chopped
Rosemary and Garlic Simmered Pork Chops
By shelle
1. In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops
- 2 teaspoons dried rosemary
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 4 (6 ounces) boneless center-cut pork loin chops
- 2 cloves garlic, chopped
- 1 cup beef broth
Paula Deen's Zucchini Bread
By shelle
Preheat 350. Grease 2 9 x 5 loaf
- 3 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 tsp vanilla
- 2 cup grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
Reata's Rodeo rib-eye with jalapaneo cilantro butter
By shelle
Lightly dust each side of the rib-eyes with Reata Grill spice
- 6 (14 to 18 ounce) beef ribeye steaks, well trimmed
- 2 tablespoons Reata grill spice (below)
- 1 onion
- 6 tablespoons unsalted butter, melted
- 12 tablespoons jalapeno cilantro butter (below)
- Reata Grill Spice - makes about 1 1/2 cups
- 1/4 cups freshly ground black pepper
- 2 tablespoons kosher salt
- 4 tablespoons ground thyme
- 3 tablespoons garlic
- 2 1/2 tablespoons sugar
- 1/4 cup ground cumin
- 1/2 cup ground paprika
- Mix all together and store in an airtight container
- Jalapeno cilantro butter - makes about 16 tablespoons
- 1 pound unsalted butter, softened to room temperature
- 1 fresh jalapeno, seeded and minced
- 1 fresh shallot, peeled and minced
- 1/2 bunch fresh cilantro, finely chopped
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Simply chill blended butter in fridge for about 30 minutes and roll it into a medium sized log on wax paper. tightly wrap log in wax paper, twist the ends and freeze. When you are ready to use, remove from freezer and slice off rounds as needed.
Southern Living Squash Casserole
By shelle
1. Preheat oven to 350. Cut squash into 1/4-inch thick slices;place in a Dutch oven
- 3 lb yellow squash
- 1/2 cup chopped sweet onion
- 1 1/2 tsp salt, divided
- 1 cup grated carrots
- 1 (10 3/4 oz) can reduced fat cream of chicken soup
- 1 (8-oz) container light sour cream
- 1/4 cup chopped fresh chives
- 1/2 cup crushed cornflakes cereal
- 1/2 cup crushed French fried onions
- 2 tbsp melted butter
- 1/4 tsp freshly ground pepper
Biggest Loser Fire Roasted Tomato Soup
By shelle
Heat olive oil in a 2 quart saucepan over medium heat
- 1 teaspoon olive oil
- 2 Tablespoons minced shallot or onion
- 4 quarter size slices peeled fresh ginger (optional)
- 1 Tablespoon chopped garlic - add last - do not brown
- 1 1/2 cups (one 14.5 ounce can) diced fire-roasted tomatoes
- 1 cup fat-free chicken or vegetable broth
- 1/2 cup 1% milk (or fat free)
- Salt and pepper to taste
Biggest Loser Mexican Turkey Burgers
By shelle
Combine all ingredients in mixing bowl
- 20 ounce pkg extra lean ground turkey breast
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/3 cup diced fresh mushrooms
- 1 tablespoon Mexican seasoning or fajita seasoning
- 1/4 cup Mexican blend low fat cheese
- 1 teaspoon minced garlic
- Garnish: (Optional)
- Six whole grain buns or Sandwich Thin
- 6 Tablespoons salsa
- 1 1/2 avocados, thinly sliced
- 6 Tablespoons non-fat plain Greek-style yogurt
Peanut Butter-Chocolate-Oatmeal Cereal Bars
By shelle
1. Preheat oven to 350. Combine first 5 ingredients in a medium bowl
- 2 cups uncooked quick-cooking oats
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup all purpose flour
- 3/4 cup butter, melted
- 1 large egg
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 4 cups crisp rice cereal
- 1 (12 oz) package semisweet chocolate morsels
- 1 (10 oz) package peanut butter morsels
- 1 cup chopped dry-roasted peanuts
Quick Beef and Vegetable Soup
By shelle
1. Cook beef, onion, carrots, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in Dutch oven over medium high heat...
- 1 pound 90 percent lean ground beef
- 1 onion chopped
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 teaspoon dried oregano
- Salt and pepper
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 8 ounces Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
- 6 ounces green beans, trimmed and cut on bias into 1 inch lengths
- 2 tablespoons chopped fresh parsley
Squash Casserole
By shelle
Clayton Sherrod, Southern Living SEPTEMBER 2006
- 3 pounds yellow squash, cut into 1/4-inch-thick slices
- 1 small onion, chopped
- 1 1/2 tablespoons salt
- 16 saltine crackers, divided
- 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons butter, melted
- 1/4 teaspoon pepper
- 1/8 teaspoon salt