Roasted Potato & Green Bean Salad

June 25, 2014 Leave a Comment
Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Family-Pleasing Turkey Chili

January 22, 2014 Leave a Comment

 

Family-Pleasing Turkey Chili

Family-Pleasing Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My children really love this recipe, and it’s become one of their favorite comfort foods.  It’s relatively inexpensive, and leftovers are wonderful!

          Sheila Christensen                                                                          Marcos, California

 

Family-Pleasing Turkey Chili Recipe

Family-Pleasing Turkey Chili

1 Lb. lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) reduced-sodium chicken broth

1 ¾ frozen corn, thawed

1 can (6 oz.) tomato paste

1 Tbsp. chili powder

½ tsp. Pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Transfer to a 4 quart slow cooker.  Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through.  Serve.

 

(Recipe for Family Pleasing Turkey Chili was on www.tasteofhome.com, 2014)

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Veggie Quiche Bundles

October 3, 2013 Leave a Comment
Veggie Quiche Bundles

Veggie Quiche Bundles

 

These special appetizers are as eye-catching as they are tasty.  With a rich cheese-and-veggie-filling, the crispy phyllo bundles could even be served as part of a brunch buffet.

 

Veggie Quiche Bundles Recipe

Veggie Quiche Bundles

1 cup chopped fresh mushrooms

½ cup diced zucchini

¼ cup chopped red onion

1 Tbsp. plus 1/3 cup butter, divided

1 plum tomato, seeded and diced

3 eggs

½ cup milk

1 Tbsp. prepared pesto

¼ tsp. coarsely ground pepper

½ cup crumbled feta cheese

½ cup shredded part-skim mozzarella cheese

12 sheets phyllo dough (14×9 inches)

In a skillet, sauté the mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in tomato.  In a small bowl, whisk the eggs, milk, pesto and pepper.  In another bowl, combine feta and mozzarella cheeses.

Melt remaining butter.  Place one sheet of phyllo dough on a work surface; brush with butter.  Repeat with three more sheets of phyllo, brushing each layer.  Cut phyllo in half widthwise, then cut in half lengthwise.  (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out).

Repeat with remaining phyllo dough and butter.  Carefully place each stack in a greased muffin cup.  Fill each with 4 teaspoons vegetable mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture.  Pinch corners of phyllo together and twist to seal.

Bake at 325 F. for 20-25 minutes or until golden brown.  Serve warm.  Refrigerate leftovers.     1 dozen

(Recipe for Veggie Quiche Bundles came from tasteofhome.com)

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