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Recipes
Grilled Vegetable Platter with Picnic Vinaigrette
By Golfwidow7
Prepare a medium-hot fire in a grill
- 1 1 shallot, finely chopped
- 2 Tbs. 2 Tbs. red wine vinegar
- 1 Tbs. 1 Tbs. fresh lemon juice
- 1 tsp. 1 tsp. Dijon mustard
- 6 Tbs. 6 Tbs. olive oil
- 2 Tbs. 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. 2 Tbs. chopped fresh basil
- Salt and freshly ground pepper, to taste
- 2 2 red bell peppers
- 2 2 yellow bell peppers
- 4 4 Asian eggplant
- 4 4 zucchini
- 18 18 asparagus spears, trimmed and peeled, if
- desired
- 6 6 plum tomatoes, halved lengthwise
- 1/4 cup 1/4 cup assorted finely chopped fresh herbs,
- such as flat-leaf parsley and basil
Bacon and Bay Tomato Sauce on Brown Spaghetti
By Golfwidow7
Heat a Dutch oven or a deep skillet over medium to medium-high heat
- 3 tablespoons olive oil
- 1/3 pound meaty bacon, finely chopped
- 1 large white onion, chopped
- 8 to 10 sage leaves, thinly sliced
- 4 cloves garlic, sliced
- 2 large fresh bay leaves
- Salt and coarse black pepper
- 1 cup chicken stock
- 36 cocktail tomatoes, quartered or 2 pints cherry tomatoes, halved
- 1 pound whole wheat, farro or whole grain spaghetti
- Grated Grana Padano or Parmigiano-Reggiano cheese
Panzanella Salad
By Golfwidow7
Slice bread into 1-inch thick slices
- 1 Publix Bakery Sourdough Bread Round
- 1/4 cup white balsamic vinegar
- 1/2 cup extra virgin olive oil
- 3 garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 4 medium tomatoes, diced
- 1/2 cup red onions, diced
- 1/2 cup fresh mozzarella cheese, diced
- 10 fresh basil leaves, finely chopped
Eggs Benedict Bake
By Golfwidow7
An overnight egg bake with all the flavors of eggs benedict without the hassle
- EGGS AND MUFFINS:
- 6 English muffins, cut into 1-inch cubes
- 6-ounces Canadian-style bacon, chopped
- 1 1/2 cups milk
- 12 large Land O Lakes® eggs
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- HOLLANDAISE SAUCE:
- 1/4 cup water
- 3 large Land O Lakes® egg yolks
- 1/2 cup Land O Lakes® Butter, softened
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 2 to 3 drops hot sauce
- paprika to sprinkle to taste
Chicken Fajita Roll-Ups
By Golfwidow7
NUTRITIONAL INFORMATION Serving Size: 2 chicken roll-ups • Calories: 255 • Fat: 12
- For the Chicken:
- 2 Tbsp olive oil
- Juice of half a lime
- 1 clove garlic, minced
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- Pinch of cayenne pepper (optional)
- 2 Tbsp cilantro, chopped
- 3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
Chicken Cheesesteaks
By Golfwidow7
1.Heat Broiler with rack 4 inches away
- 1 pound chicken
- 2 tbsp vegetable oil
- 2 bell peppers
- 1 large onion
- 4 garlic cloves,thinly sliced
- 6 oz sliced provolone
- 4 soft hoagies
- 1/4 cup light mayo or ranch
Chickpea Salad, Mediterranean
By Golfwidow7
Mix all ingredients together
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 small red onion, quartered and thinly sliced
- 1/2 cucumber, peeled, seeded, and chopped
- 1 roasted red pepper, chopped
- 3 plum tomatoes, chopped
- 12 kalamata olives, sliced in half
- 2 tablespoons chopped parsley
- 2 cloves garlic, chopped
- 3 tablespoons lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- Feta Cheese
Chicken Milanese, Everything-Style
By Golfwidow7
In a food processor, combine the arugula, basil, garlic, lemon juice, salt and pepper
- For the Tomato, Basil and Bitter Greens Raw Sauce:
- 2 cups wild or baby arugula or baby kale leaves
- 2 cups basil
- 2 small cloves garlic, grated or pasted
- Juice of 1 lemon
- Salt and pepper
- 1/3 cup EVOO – Extra Virgin Olive Oil
- 3 cups chopped and seeded vine tomatoes (about 4 or 5 tomatoes)
- 1/2 medium red onion, finely chopped
- 4 6- to 8-ounce boneless, skinless chicken breasts
- Salt and pepper
- Flour, for dredging
- 3 large free-range organic eggs, beaten
- 1 cup fine dry breadcrumbs
- 1/2 cup panko breadcrumbs or homemade coarse breadcrumbs
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 teaspoon each granulated garlic and onion
- 1 teaspoon red pepper flakes
- 2 tablespoons sesame seeds
- 1 teaspoon dried oregano
- 2 tablespoons each fresh parsley and thyme
- Freshly grated nutmeg
- Olive or canola oil, for shallow frying
- 2 lemons, halved and caramelized or cut into wedges
Antipasto Chopped
By Golfwidow7
Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well
- 1 heart romaine, chopped into bite-sized pieces, about 6 cups
- 6 ounces fresh mozzarella, diced
- 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
- 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
- 10 to 12 large fresh basil leaves, chopped
- Kosher salt and freshly cracked black pepper
Chicken: Dijon Smothered in Mushrooms
By Golfwidow7
1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg...
- 4 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive, canola or soybean oil
- 1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
- 1 1/2 tablespoons Dijon mustard
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- Chopped fresh thyme, if desired