“Meatless Monday” Recipe of the Week – Baked Rice Primavera

June 18, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Rice Primavera. An Italian-Style Baked Rice and Vegetable Casserole Dish. It’s from the CooksRecipes website. You can find this recipe and variations of it on different sites but I went with this one at the Cooks site. The Cooks site is loaded with delicious and healthy recipes so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baked Rice Primavera
A hearty, Italian-style baked rice and vegetable casserole.

Recipe Ingredients:
10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese

Cooking Directions:
1 – Lightly butter a 13 x 9 inch baking dish; set aside.
2 – In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F (220°C) for about 35 minutes, or until vegetables are nicely browned, stirring occasionally.
3 – Reduce oven temperature to 325°F (160°C).
4 – In large mixing bowl, combine roasted vegetables and remaining ingredients, except Parmesan cheese.
5 – Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle Parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.

Makes 4 servings.
https://www.cooksrecipes.com/mless/baked_rice_primavera_recipe.html

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Soup Special of the Day…….Cajun Gumbo

June 17, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Gumbo, but just not any Gumbo a Cajun Gumbo! Made with Chicken Thighs, Crab Meat, Shrimp, Crawfish, Oysters, and more! Everyone leaving the table will be smiling! The recipe comes from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Cajun Gumbo
Gumbo combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African and Choctaw. The dish is the official cuisine of the state of Louisiana.

Recipe Ingredients:
4 pounds chicken thighs
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 (28-ounce) can tomatoes
2 cups chicken broth or water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 dried bay leaf
1 (10-ounce) package frozen sliced okra
1 1/2 pounds crabmeat, shrimp, crawfish, lobster and/or surimi
1 (10-ounce) jar medium oysters, drained
1/2 cup chopped fresh flat-leaf parsley

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Place chicken thighs in a single layer on a shallow baking pan and season with salt and pepper. Bake 45 to 50 minutes or until done. Remove chicken from pan and set aside to cool. Deglaze pan with a little water, scraping the bottom to remove any browned bits and pour pan juices into a fat separator and set aside. When chicken is cool enough to handle, pick meat and discard skin and bones.
3 – Meanwhile, heat oil in a large, heavy-bottomed pan over medium heat. Add onion and green pepper and cook until tender, about 10 minutes. Stir in flour, reduce heat to low and cook 5 minutes, stirring constantly. Add garlic, and cook for 2 more minutes, or until fragrant. Stir in tomatoes (undrained), chicken broth, red pepper flakes, thyme and bay leaf. Increase heat and bring to a boil. Reduce heat and simmer until slightly thickened. Cover and and cook for 30 minutes, stirring occasionally. Add chicken, pan juices (discard fat) and okra. Return to a boil, reduce heat and simmer for 15 to 20 minutes. Stir in crab, oysters and parsley. Cook gently 5 to 10 minutes or until oysters begin to curl and crab is thoroughly warmed (if using shrimp, shrimp should be pink and opaque throughout). Season to taste with salt and pepper. Serve over rice in soup bowls.

Makes 4 servings.
https://www.cooksrecipes.com/soup/cajun_gumbo_recipe.html

“Meatless Monday” Recipe of the Week – Bean and Cheese Enchiladas

June 11, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Bean and Cheese Enchiladas. Refried Beans, Onion, Spices, and shredded Wisconsin Sharp Cheddar Cheese are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.

Recipe Ingredients:
1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives

Cooking Directions:
1 – Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
2 – Pour a thin layer of enchilada sauce on bottom of 13×9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
3 – Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
4 – Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.

Makes 4 servings.
https://www.cooksrecipes.com/mless/bean_and_cheese_enchiladas_recipe.html

“Meatless Monday” Recipe of the Week – Penne with Asparagus

June 4, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Penne with Asparagus. Easy dish to prepare and some of the ingredients be needing; Sautéed Asparagus pieces, Italian Tomato Sauce, Parmesan Cheese, Herbs, Spices, and Penne Pasta. The recipe is from the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines. Check it out today! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Penne with Asparagus
Tender, sautéed asparagus pieces, an Italian tomato sauce and Parmesan cheese are tossed with penne pasta in this simple, yet sophisticated dish.

Recipe Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 medium onions, chopped
4 large garlic cloves, finely minced
2 (14-ounce) cans Italian-style tomatoes with juice
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Salt and freshly ground black pepper to taste
1 pound penne, cooked according to package directions
1/2 cup grated fresh Parmesan cheese
Additional grated fresh Parmesan cheese

Cooking Directions:
1 – Melt butter with oil in large cooking pot over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl.
2 – Add onions to pot and sauté until lightly golden in color, about 10 minutes. Add tomatoes with their juices, basil, oregano, red pepper, salt and ground black pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes and stirring occasionally, about 15 minutes.
3 – Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add cooked penne and 1/2 cup Parmesan. Toss to combine. Season with additional salt and ground black pepper, if needed. Transfer pasta to large serving bowl. Serve, passing additional cheese separately.

Makes 4 servings.
https://www.cooksrecipes.com/mless/penne-with%20asparagus-recipe.html

Soup Special of the Day……….Summer Squash and Corn Stew

June 3, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Summer Squash and Corn Stew. 2 types of Squash, Zucchini, Corn, Spices, and Herbs are some of the ingredients making up this week’s recipe. It’s from one of my favorite recipe websites, the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Summer Squash and Corn Stew
The secret ingredient to this summer squash stew is half-and-half steeped with a potent mixture of fragrant spices and fresh herbs.

Recipe Ingredients:

6 black peppercorns
6 coriander seeds
6 whole cloves
4 tablespoons chopped fresh cilantro – divided use
1 jalapeño chile, seeded and sliced into sixths
1 cinnamon stick
1 tablespoon coarsely chopped mint leaves
1 cup half-and-half (light cream)
1/2 pound summer squash
1/4 pound crookneck squash
1/2 pound zucchini
2 ears corn, shucked
2 tablespoons vegetable oil
1/2 onion, chopped
1 teaspoon salt
1 tomato, seeded and chopped

Cooking Directions:
1 – Bruise peppercorns, coriander seeds and cloves with a mortar and pestle and add, along with half the cilantro, half the jalapeño, cinnamon stick and mint, to the half and half. Gradually bring to a boil in a small saucepan. Remove from heat and let steep while prepping the vegetables.
2 – Cut summer squash and crookneck squash into rounds 1/2 inch thick. Quarter zucchini lengthwise and then cut quarters into 1/2 inch chunks. Cut corn kernels off cobs. Combine all in a large bowl and set aside.
3 – Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add onion. Sauté for 2 minutes. Add reserved vegetables, remaining jalapeño and salt. Continue to sauté for 5 more minutes. Pour the half-and-half directly into pan through a strainer and add tomato. Simmer for several minutes, until sauce has reduced a little and squash are tender. Garnish with remaining cilantro and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/summer_squash_and_corn_stew_recipe.html

Soup Special of the Day……….Easy Corn Chowder

May 27, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Easy Corn Chowder. Bacon, Cream Style Corn, Milk, Diced Hash Brown Potatoes, and Green Onions make up this delicious Chowder! It’s from one of my favorite Recipe Sites, CooksRecipes. The Cooks website has a huge selection of recipes to please all tastes and cuisines. Check it out today! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Easy Corn Chowder
Cream-style corn and frozen diced hash browns put the ‘easy’ in this hearty corn chowder.

Recipe Ingredients:
6 bacon slices, cooked and crumbled
2 (17-ounce) cans cream-style corn
4 cups milk
3 cups frozen diced hash brown potatoes
3 green onions, chopped
1 teaspoon salt or to taste
Freshly ground black pepper to taste

Cooking Directions:
1 – Combine first 5 ingredients in heavy medium saucepan.
2 – Simmer over medium heat until soup is slightly thickened, stirring occasionally.
3 – Season with salt and pepper and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/easy-corn-chowder-recipe.html

Soup Special of the Day………..Chilled Spring Avocado-Cucumber Soup

May 20, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chilled Spring Avocado-Cucumber Soup. It’s another delicious recipe from the CooksRecipes website (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Chilled Spring Avocado-Cucumber Soup
This chilled avocado and cucumber soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.

Recipe Ingredients:
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1/4 cup red wine vinegar
2 large or 3 small ripe avocados, halved, pitted, peeled and diced (about 2 1/2 cups total)
1 cup water
1 cup sliced unpeeled cucumber
1/3 cup snipped fresh dill
Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)

Cooking Directions:
1 – Combine evaporated milk and vinegar in small bowl; let stand for 15 minutes.
2 – Place avocados, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).
3 – Pour soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.
Makes 8 servings (about 2/3 cup per serving).

https://www.cooksrecipes.com/soup/chilled_spring_avocado-cucumber_soup_recipe.html

“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

May 14, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Herbed Bean and Sweet Potato Hash. A Herbed Bean and Sweet Potato Hash with an option of topping with or without an Egg. The dish is only 250 calories and 3 grams of fat per serving. You can find this recipe along with the many other delicious and healthy recipes at the CooksRecipes website. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

“Meatless Monday” Recipe of the Week – Spanish Potato Skillet

May 7, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spanish Potato Skillet. If you’re a Potato Lover like myself you’ll love this week’s recipe of Spanish Potato Skillet! White Potatoes, Onions, Eggs, Salt, Pepper, Hot Red Pepper Sauce, and Flat Leaf Parsley make up this Dish. Where’s the Meat? Who cares! It’s from one of my favorite Recipe Sites, the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spanish Potato Skillet

Recipe Ingredients:
1 1/3 pounds unpeeled potatoes, such as round reds or long whites (about 4 medium) cut into 1/8-inch thick slices
1/4 cup olive oil
1 large onion, thinly sliced
4 large eggs
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Several drops hot red pepper sauce
Chopped fresh flat-leaf parsley or chives (optional)

Cooking Directions:
1 – Put the potatoes into a large saucepan with enough salted water to cover. Bring to a boil over high heat. Reduce the heat; cover and simmer for 8 minutes or until the potatoes are tender. Drain well.
2 – Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add the onion and sauté for 6 to 8 minutes, or until soft and golden; remove from heat.
3 – Beat the eggs, salt, black pepper and hot pepper sauce in a large bowl.
4 – Add the onion and potatoes to the eggs, tossing until mixed well. (It’s okay if some of the potato slices break.)
5 – Preheat the broiler.
6 – Heat the remaining oil in the same skillet over medium-high heat. Spread the potato mixture evenly and press it down lightly. Reduce the heat to medium and cook for about 4 minutes, or until bottom is golden brown, shaking the pan back and forth once or twice.
7 – Place the skillet under the broiler. (If the skillet handle is not oven-proof, wrap it in triple thickness of aluminum foil before placing it in the oven.) Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the eggs are set. Watch carefully! Sprinkle with parsley. Cut into wedges; serve hot or warm.
Makes 4 servings.

https://www.cooksrecipes.com/mless/spanish_potato_skillet_recipe.html

“Meatless Monday” Recipe of the Week – Mozzarella Risotto Cakes with Marinara Sauce

April 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mozzarella Risotto Cakes with Marinara Sauce. Made using BUITONI Risotto and BUITONI® Marinara Sauce, so you know this is going to be a winning dish! The recipe is off the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mozzarella Risotto Cakes with Marinara Sauce
These risotto cakes, topped with marinara sauce, make a wonderful vegetarian entrée that is simply delicious.

Recipe Ingredients:
1 (5.5-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil – divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed

Cooking Directions:
1 – Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.
2 – Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.
Makes 12 risotto cakes.

Nutritional Information Per Serving (1/12 of recipe): Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 450 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 3 g Protein: 4 g.
https://www.cooksrecipes.com/mless/mozzarella_risotto_cakes_with_marinara_sauce_recipe.html

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