Beef & Blue Cheese Pizza

Posted in Dinner, Recipes

Ingredients:

  • 1/2  of a medium sized red onion, sliced in slivers
  • 2 tbsp. olive oil
  • 12 inch pizza shell
  • 8oz thinly sliced cooked roast beef
  • small sweet pepper
  • 4oz Blue Cheese crumbles

 Position the rack in the center of the oven.  Preheat to 425°. Cook the onion and 1 tbsp. of olive oil in a large skillet on medium heat (3-5 min).  Place the pizza shell on the baking sheet and brush over with the rest of the olive oil.  Bake this for about 5 minutes.  As this is cooking, slice beef into strips.  Layer the pizza shell with beef, sweet pepper, onion and blue cheese.  Set the oven the oven to broil, and broil the pizza for 4-5 minutes.

 

 

Judy’s Potato Pancakes

Posted in Dinner, Recipes

 

 Ingredients:

  • 1 16oz Reser’s Hash Browns
  • 1 large egg, beaten lightly
  • 6 Tbsp. all-purpose flour
  • 1 small onion, chopped
  • Salt and Pepper
  • 1/2 cup vegetable oil, for frying

 Combine the potatoes and the eggs in a bowl  and then stir in the flour thoroughly.  Add the chopped onion and salt and pepper as needed.  In a large heavy skillet, heat the oil over moderately high heat until it is hot but not smoking.  Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown.  Drain on paper towels if necessary.  Serve with apple sauce and sour cream , if desired.

 

Sweet Potatoes with Pecans & Goat Cheese

Posted in Dinner, Recipes

Sweet Potato and Pecans

 

Ingredients:

  • 1  1/2 lb sweet potatoes, scrubbed, unpeeled, in 1 inch coins
  • 4 tbsp olive oil, divided
  • 1/4 cup toasted pecan halves
  • 1 small shallot
  • 2 stalks celery
  • 2 tbsp flat leaf parsley
  • 1 tbsp dried cranberries
  • 2 oz firm goat cheese
  • Salt and freshly ground pepper
  • 2 tsp. red wine vinegar
  • 1/2 tsp smooth Dijon mustard

 Preheat oven to 450°. Coat a large baking sheet with olive oil, about 1—2 tbsp. Lay sweet potatoes in one layer on oiled sheet. Sprinkle with salt and pepper. Roast for 15—20 minutes. Carefully flip each piece. Sprinkle them with additional salt and pepper and return the pan to the oven for another 10 minutes, until both sides are browned. Meanwhile, prepare the salsa. Chop the pecans well, mince the shallot, chop the celery, parsley and mince the cranberries, crumble the goat cheese and stir into the mixture. For the dressing, whisk together 2 tbsp olive oil, 2 tsp red wine vinegar and 1/2 tsp Dijon mustard. Pour half over mixture. Scoop a spoonful of the salsa over each round. Pour remaining dressing over the top.

 

Quinoa Sage Stuffing

Posted in Dinner, Recipes

Quinoa Stuffing

 

Ingredients:

  • 1 cup quinoa, rinsed well
  • 2 cups organic vegetable broth
  • 1 bay leaf
  • 1 heaping cup diced celery
  • 1 medium white onion, diced
  • Small handful of fresh sage, chopped (about 2 tablespoons)
  • 1/4 tsp. garlic powder
  • 1 tbsp. extra virgin olive oil
  • Sea salt & fresh ground pepper

 Preheat oven to 375 degrees. In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat (do not lift lid) and allow the quinoa to steam for another 10 minutes. Heat the olive oil in a sauté pan over low heat. Add in the chopped celery and onion. Cook until they begin to become clear, about 5-10 minutes. Turn the heat up to medium and in the vegetable broth, sage, garlic powder and season with more salt and pepper if needed, simmer for a few minutes. Combine the quinoa with the veggie mixture and add the last 1/2 cup of vegetable broth, stir. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes, then broil until golden.

 

Pederson’s BLT “Kicked Up” Pasta

Posted in Dinner, Recipes

Ingredients:

  • 16 oz. rigatoni or penne
  • 12 slices Pederson’s Uncured Jalapeño Bacon
  • 1 7oz package arugula leaves
  • 1 pint grape or cherry tomatoes, quartered
  • 3/4 tsp. salt, 1/4 tsp. black pepper

Cook the pasta according to package.  Drain, rinse and transfer to a large bowl. Fry the bacon over medium heat and transfer to a paper towel-lined plate.  Spoon all but 1 tbsp of the bacon drippings into a small bowl; set aside. Return skillet to medium heat, add the arugula and stir until it wilts. Transfer arugula to the pasta. Return skillet to medium heat, add tomatoes and 1/2 tbsp of drippings (more if needed), cook for 2 minutes.  Transfer tomatoes to the pasta and arugula and toss.   Crumble bacon over the top and season with salt & pepper.

 

 

Tofurky Summer Salad

Posted in Dinner, Recipes

 

Ingredients:

  • 1 lb Bow Tie Pasta
  • 1 pkg. Tofurky Sausage
  • 2 Tbsp. Canola Oil
  • 1 Red Onion, cut Julienne
  • 6 oz Spinach Leaves, stemmed, rinsed
  • 1 Yellow Pepper, diced
  • 3 Tomatoes, diced
  • 1/3 cup Balsamic, Vinaigrette

Bring 1/2 gallon water to boil in a large pot.  Add a pinch of salt, if desired.   Cook pasta until tender.  Cook, drain and rinse.  Put oil in a large skillet over medium high heat.  Brown the sausage for a few minutes on each side.  Remove sausages and place on a paper towel, set aside.  Wipe any residue left behind in the skillet.  Return skillet to heat and cook the onion for a few minutes stirring often and brown lightly. Turn off heat and add spinach.  Stir the spinach in with the onion allowing the spinach to wilt lightly.  Transfer onions and spinach to a  bowl.  Add peppers, tomatoes, vinaigrette and pasta.   Cut up each sausage  in 8 to 10 pieces.  Add to bowl and mix all together.  Add salt and pepper if desired.

 

Italian Tilapia Cakes

Posted in Dinner, Recipes

Ingredients:

  • 3 pkgs. ( 10 oz) Sea Cuisine Parmesan Crusted Tilapia Fillets
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain bread crumbs
  • 2 eggs, beaten
  • 1/4 cup finely chopped parsley
  • 3 cloves garlic, crushed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 cup canola oil
  • 1 cup tomato sauce, heated

Cook Tilapia as directed on package. Cool 15 minutes and chop. Combine Parmesan, bread crumbs, eggs, parsley, garlic, salt, pepper and chopped Tilapia in a large bowl. Shape into 8 patties (2.5-inch diameter). Heat oil in a large skillet over medium heat. Add 4 Tilapia cakes and cook 4 minutes or until golden brown. Place on paper toweling to drain; repeat. Serve with sauce. Serves 4.

Grilled Cheeseburger Wraps

Posted in Dinner, Recipes, Uncategorized

Grilled_Cheeseburger_Wraps

 

Ingredients:

  • 1 lb Ground Beef
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Ketchup
  • 1 Tsp Minced Onion or Dried Onion
  • Salt & Pepper to taste
  • 5 large Flour Tortillas
  • Shredded Cheddar Cheese
  • Diced Tomatoes
  • Yellow Mustard

Directions:

Brown ground beef in a large skillet and drain. Add Worcestershire Sauce, ketchup, onion and salt & pepper to the beef and simmer for 5 minutes or until fully cooked. Sprinkle shredded cheese down the center of each tortilla and add divide the ground beef evenly between each tortilla, over the shredded cheese. Spread mustard over the ground beef and add the diced tomatoes. Roll up the tortilla, burrito style, and place wraps on a pre-heated indoor grill or lightly grill in a skillet, about 3 minutes each side.

Tan Tan Noodles

Posted in Dinner, Recipes

Ingredients:

  • 1/4 lb soba noodles
  • 1/2 cup minced scallion
  • 2 Tbsp. peanut butter
  • 2 Tbsp. rice vinegar
  • 1 1/2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 medium cloves garlic, chopped
  • 2 1/2 Tbsp. minced fresh ginger
  • 2 Tbsp. water
  • Pinch cayenne to taste
  • Salt and white pepper to taste

Bring lightly salted water to a boil and cook soba noodles according to package instructions.  While water is coming to a boil, blend sauce ingredients together in a blender and mince scallion.  Drain noodles and toss with sauce and scallions.

 

Rice Bowl Dinner

Posted in Dinner, Recipes

Ingredients:

  • 1 1/2 cups rice  (jasmine or basmati work well)
  • 1/4 cup rice vinegar
  • 3 Tbsp. soy sauce
  • 1 Tbsp. minced ginger
  • 2 cloves minced garlic
  • 1 Tbsp. cornstarch
  • 2 tsp. sesame oil
  • 2 Tbsp. chili garlic paste
  • 1 zucchini cut into matchsticks
  • 2 cups mushrooms, thinly sliced
  • 1 cup shredded carrots
  • 1 lb. ground beef or turkey

Prepare rice according to package. Blend together the next 7 ingredients in a small bowl.  Using cooking spray, cook veggies in a skillet for 4 minutes, set aside.  Cook meat in the same skillet for 5 minutes, add sauce mixture and cook  another 2 minutes. Serve meat and veggies over rice.