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Recipes
Pina Colada Fruit Salad Recipe
By courtneyj87
In a serving bowl, combine the first six ingredients
- 1-1/2 cups green grapes
- 1-1/2 cups seedless red grapes
- 1-1/2 cups fresh blueberries
- 1-1/2 cups halved fresh strawberries
- 1 can (8 ounces) pineapple chunks, drained
- 1/2 cup fresh raspberries
- 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
- 1/2 cup sugar
- 1/2 cup pineapple-orange juice
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract
Castilian Chicken with Spanish Pesto
By courtneyj87
1. Rub chicken with juice of 1 lemon; sprinkle with salt
- 4 chicken breast halves -- boneless, skinless
- 3 lemons -- divided
- 1 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 envelope Sazon con Azafran
- 2 tablespoons smoked Spanish paprika
- 1/4 cup Spanish olive oil
- 2 tablespoons minced garlic
- parsley sprigs
- 1/2 cup pimiento stuffed olives
- Spanish Pesto
- 1/2 cup chopped parsley
- 1/2 cup pitted Spanish olives
- 1/2 teaspoon minced garlic
- 1/2 cup canned garbanzo beans -- drained
- 1/3 cup Spanish olive oil
- 1/2 cup Spanish pimientos
- 1/2 cup manchego cheese -- finely grated
Black and Blue Berries in Ginger Syrup
By courtneyj87
Lori Longbotham
- 2 cups water
- 2 1/2 cups blackberries, divided
- 1/3 cup turbinado or granulated sugar
- 2 (1-inch) pieces peeled fresh ginger, thinly sliced
- 2 (3-inch) strips lime zest
- 2 tablespoons fresh lime juice
- 2 cups blueberries
- 2 cups lemon sorbet (optional)
Easy Game-Day Black Bean Hummus
By courtneyj87
1 Place beans in food processor or industrial-strength blender
- 2 cans (15 oz each) Progresso™ black beans, drained
- 1/4 small sweet onion
- 3 to 4 cloves roasted garlic
- 1/2 jalapeño chile, seeds removed
- Dash salt
- 3 tablespoons fresh lime juice (2 medium)
- 1/4 cup olive oil
- 1 avocado, pitted, peeled and diced
- 1/4 cup chopped tomato
- 1 tablespoon chopped fresh cilantro
- Tortilla chips
Healthy Santa Fe Quinoa Salad
By courtneyj87
In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil
- 3/4 cup quinoa (about 5 ounces)
- 1 1/2 cups water
- Kosher salt
- 1 teaspoon cumin seeds
- 2 tablespoons fresh lime juice
- 6 tablespoons vegetable oil
- Freshly ground pepper
- One 15-ounce can black beans, rinsed
- 1 small red bell pepper, finely diced
- 1/2 cup finely chopped cilantro
- One 3-ounce jar cocktail onions, drained and finely chopped
Zesty Beef 'n' Bean Wedges
By courtneyj87
1. Heat oven to 375°F. Combine ground beef, beans, stuffing mix, lime juice and pepper in large bowl, mixing lig...
- 1 lb. ground round
- 1 can chili hot beans -- 15 to 16 ounces, drained
- 1 cup Southwestern-flavored cornbread stuffing mix
- 1 tablespoon fresh lime juice
- 1/8 teaspoon pepper
- 4 ounces jalepeño pepper cheese -- shredded (1 cup)
- 1/4 cup sliced green onions
Tuscany Beef & Spinach
By courtneyj87
1. Combine garlic, salt and pepper; press evenly onto beef steaks
- 4 boneless beef chuck top blade -- or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 pounds)
- 2 cloves garlic -- minced
- Salt and pepper
- 2 tablespoons olive oil
- 1 package (6 ounces) fresh baby spinach (6 to 7 cups)
- 1/2 teaspoon dried rosemary leaves -- crushed
- 1 cup shredded Asiago cheese -- divided
Delicious Creamy Peach Tart with Smoky Almond Crust
By courtneyj87
Preheat the oven to 350°
- 2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces)
- 1/2 cup smoked almonds
- 1/4 cup plus 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 egg
- 2 firm, ripe medium peaches, peeled and cut into thin wedges
Spring Salad of Roasted Asparagus, Goat Cheese, and Toasted Pine Nuts
By courtneyj87
Lori Powell
- 3 tablespoons balsamic vinegar, divided
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon hot water
- 8 whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
- 1 pound asparagus, ends trimmed
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper, divided
- 4 cups spring salad greens
- 1 tablespoon pine nuts, toasted
- 1 ounce crumbled goat cheese
Pasta Primavera
By courtneyj87
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan