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Recipes
Chil in slow cooker with stewed beef
By bdeedman
Crock pot stew beef chili
- 3 lbs stewing meat, browned
- 2 cloves garlic, minced
- 1/4 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp dry mustard
- 7 1/2oz can jalapeno relish
- 1 C beef broth
- 1 onion, chopped
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 T chili pepper
- 7oz can green chilies, chopped
- 141/2 oz can stewed tomatoes, chopped
- 150 z can tomato sauce
- 2 15oz cans red kidney beans, rinsed and drained
- 2 150z cans pinot beans, rinsed and drained
Mediterranean Couscous Salad
By bdeedman
Quick-cooking couscous lends to the 20-minute prep time of this Greek-style salad
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 3/4 cup uncooked couscous
- 1 cup cubed plum (Roma) tomatoes (3 medium)
- 1 cup cubed unpeeled cucumber (1 small)
- 1/2 cup halved pitted kalamata olives
- 1/4 cup chopped green onions (about 4 medium)
- 1/4 cup chopped fresh or 1 tablespoon dried dill weed
- 2 tablespoons lemon juice
- 2 tablespoons olive or vegetable oil
- 1/8 teaspoon salt
- 2 tablespoons crumbled feta cheese
Chicken Mozzarella
By bdeedman
Pound chicken until flat. Sprinkle with Italian seasoning, garlic salt
- 16 oz chicken breasts
- 4 oz mozzarella
- 1 Tablespoon onion flakes
- Garlic salt
- 1 ½ cup tomato juice
- ½ green pepper chopped
- Italian seasoning, oregano and red pepper flakes
Portobello-stuffed Pork Roast
By bdeedman
Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin
- CHERRY PORT WINE SAUCE:
- 1 package (6 ounces) dried cherries
- 3/4 cup ruby port wine or grape juice, warmed, divided
- 3 large portobello mushrooms, divided
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1-1/2 cups soft bread crumbs
- 1/3 cup chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons plus 1/4 cup balsamic vinegar, divided
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/2 cup ruby port wine or grape juice
- 1/2 cup balsamic vinegar
- 1/4 cup chicken broth
- 3 garlic cloves, minced
- 1/2 cup heavy whipping cream
Zucchini and Carrot sauteed
By bdeedman
Easy
- 6 carrots, thinly sliced
- 2 T butter or olive oil
- 1 sm onion, sliced
- 2 medium zucchini, sliced or julienne
- 3 T chopped fresh basil
- 1/2 t salt
- 1/4 t pepper
Easy Minestrone Soup with Seasonal Twists
By bdeedman
Add 8oz butternut squash and shredded savoy cabbage in winter 8oz frozen green peas and coarsely chopped escarole i
- 2 Tbs. olive oil
- 1 each: large onion, celery stalk and peeled carrot, cut into small dice
- 2 tsps. Italian seasoning
- 1/4 to 1/2 tsp. hot red pepper flakes
- 2 quarts vegetable broth
- 1 can (14.5 ounces) petite diced tomatoes
- 2 cans (15 or 16 ounces each) small white beans, undrained
- 1 cup ditalini or other small, tubular pasta
- 1 pound seasonal vegetables (see variations below)
- Salt and black ground pepper
- Optional: Parmesan cheese
Quick and Easy Chicken, Broccoli, and Brown Rice
By bdeedman
* Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- 1 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 1/2 cups uncooked instant brown rice
- 2 cups fresh or frozen broccoli florets
Skewered Ginger Beef
By bdeedman
Marilyn's Favorite
- 1 cup sugar
- 1 cup soy sauce
- 1/2 cup vegetable oil
- 1 bunch green onions, sliced
- 6 garlic cloves, minced
- 1/4 cup sesame seeds toasted
- 3/4 tsp ground ginger or 2 tsp grated fresh gingerroot 2 tsp pepper
- 2 pounds beef sirloin steak*, cut into 1/2 inch strips
Ginger and Cilantro Baked Tilapia
By bdeedman
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch c...
- 1 pound domestically farmed tilapia fillets
- Kosher salt and freshly ground pepper
- 3 garlic cloves, peeled and smashed
- 1 inch fresh ginger, grated, about 1 tablespoon
- 1 jalapeño pepper, roughly chopped (optional)
- 1/3 cup roughly chopped cilantro leaves
- 1/4 cup white wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Scallions, chopped for garnish
- Extra cilantro, to garnish
Spanish Garlic Parsley Grilled Squid
By bdeedman
Serves 6…You can serve these fried squid as an appetizer or associated with goat cheese and marinated peppers on ...
- Marinade:
- 1 3/4 lbs (800g) small squids
- 1 tbsp oil
- 1 tbsp of chopped parsley
- 2 cloves of garlic
- 1 tbsp bread crumbs
- Salt and pepper
- 1 tbsp of olive oil
- 1 tbsp of apple cider vinegar
- A few sprigs fresh thyme
- 1 pinch of Espelette pepper