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Recipes
Buffalo Chicken Burger
By jbrockel
PREPARATION: In a large bowl mix all ingredients together
- 1 pound lean ground chicken
- 1 small onion, chopped
- 1/4 cup finely chopped celery
- 1/4 cup Frank’s hot sauce (or more to taste)
- 2 ounces crumbled blue cheese
- 1 dash ground cumin
- 1 dash chili powder
- ground black pepper, to taste
- 1 dash crushed red pepper
Bread Machine Pumpernickel Bread
By jbrockel
Directions Place ingredients in the pan of the bread machine in the order recommended by the manufacturer
- Ingredients
- 1 1/8 cups 1 1/8 cups warm water
- 1 1/2 tablespoons 1 1/2 tablespoons vegetable oil
- 1/3 cup 1/3 cup molasses
- 3 tablespoons 3 tablespoons cocoa
- 1 tablespoon 1 tablespoon caraway seed (optional)
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 1/2 cups 1 1/2 cups bread flour
- 1 cup 1 cup rye flour
- 1 cup 1 cup whole wheat flour
- 1 1/2 tablespoons 1 1/2 tablespoons vital wheat gluten (optional)
- 2 1/2 teaspoons 2 1/2 teaspoons bread machine yeast
Broccoli Cheddar Chicken Crescent Braid
By jbrockel
1.Preheat oven to 375 degrees F 2
- 2 cans Pillsbury Original Crescent Rolls
- 2 cups chicken chunks, cooked
- 2 cups cheddar cheese
- 2 cups broccoli, frozen, steamed and chopped
- 1/2 cup light mayonnaise
- 1 egg yolk
- fresh rosemary
The Must Have Minestrone
By jbrockel
Heat a soup pot over medium heat with 2 tblsp of the EVOO
- 2 tablespoons EVOO
- 1 Onion, 3/4 chopped, 1/4 finely chopped
- 4 garlic cloves, finely chopped or grated
- 2 carrots, shredded
- 4 celery stalks
- 1 fresh bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried marjoram or oregano
- Salt & Pepper
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can cannellini beans, drained
- 1 (15 oz) can chickpeas, drained
- 2 to 3 sprigs of fresh rosemary, leaves stripped and finely chopped
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1 bunch of kale or chard, thick vein removed and leaves coarsely chopped
- 1/2 lb whole wheat elbow pasta
- Grated Parmigiano-Reggiano for topping
- 1 loaf of crusty bread
Mexican Corn Cakes
By jbrockel
1. Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary
- 1 1/2 cups Bisquick Heart Smart® mix
- 1/2 cup cornmeal
- 1 cup fat-free (skim) milk
- 3 egg whites
- 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
- 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, drained
- 2 tablespoons chopped ripe olives
- 1 cup Old El Paso® fat free refried beans
- 1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
- Fat-free sour cream, if desired
California Grilled Veggie Sandwich
By jbrockel
In a bowl, mix the mayonnaise, minced garlic, and lemon juice
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- 1/2 cup crumbled feta cheese
Breakfast Strudel
By jbrockel
Preheat oven to 400°F. 2 Thaw pastry according to package directions, about 30 minutes
- 2 sheets puff pastry
- 2 tablespoons butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup green pepper
- 1/2 cup onion
- 1 cup ham
- 11 eggs
- 4 ounces cream cheese
- 2 tablespoons orange juice
- 1 egg
- 1 tablespoon water
- 2 tablespoons parmesan cheese
- Read more: http://www.food.com/recipe/breakfast-strudel-180632#ixzz1XmtkioBI
Broccoli Salad
By jbrockel
Trim off the large leaves from the broccoli stem
- 1 head 1 head broccoli
- 6 to 8 slices 6 to 8 slices cooked bacon, crumbled
- 1/2 cup 1/2 cup chopped red onion
- 1/2 cup 1/2 cup raisins, optional
- 8 ounces 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup 1 cup mayonnaise
- 2 tablespoons 2 tablespoons white vinegar
- 1/4 cup 1/4 cup sugar
- 1/2 cup 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Lemon Snap Peas
By jbrockel
Melt butter in a medium skillet over medium-high heat
- serves 3
- 2 tbsp. unsalted butter
- 12 oz. fresh sugar snap peas, de-stringed
- 1 tsp. lemon zest, freshly grated
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- optional: 1 tsp. fresh thyme leaves, minced
Easy Mushroom Pizza Pie
By jbrockel
1. Heat oven to 425°F. Grease 10-inch glass pie plate with shortening or cooking spray
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 cup chopped onion (about 1 large)
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups milk
- 3 eggs
- 3/4 cup Original Bisquick® mix
- 1/2 cup pizza sauce
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped green bell pepper
- 1 to 1 1/2 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)