Jan 25

Beef Barley Soup

With the cold weather outside, a bowl of this warm delicious soup hits the spot. Dinner being ready when you walk in the door after a long day of work makes it even better. Beef broth and the spaghetti sauce bring a rich hearty flavor to the soup. I like to sprinkle each serving with Parmesan cheese also. This does freeze well if your only cooking for a few. Enjoy!

Beef Barley Soup

1 1/2 lbs. bottom round cut into 1-in. chunks(or your choice of cut)
1 Tbsp. olive oil
1 can (14 1/2 oz.) diced tomatoes
1 C. chopped onion
1 C. diced celery
1 C. sliced fresh carrots
1/2 C. chopped green pepper
4 C. beef broth
2 C. water
1 C. spaghetti sauce
2/3 C. medium pearl barley
1 Tbsp. dried parsley flakes
2 tsp. salt
1 1/2 tsp. dried basil
1/2 tsp. pepper

In a large skillet, brown meat in oil over medium heat; drain. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings.Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender.

Yields: 8 servings

Jan 16

Southwestern Quinoa and Black Bean Casserole

If you haven’t tried quinoa, or if you have and didn’t care for it, give this recipe a try. I found this dish on pinchofyum.com. While eating this dish, it’s hard to believe you are eating something healthy, because it is SO good! We enjoyed this as a side dish and also with chips, both being delicious. I added half the cayenne pepper and the jalapeno and didn’t feel any heat, but feel free to leave them out. Enjoy!

Southwestern Quinoa and Black Bean Casserole
3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 Tbsp. oil
2 cans black beans, rinsed and drained
1 1/4 C. chicken stock
2 C. cooked quinoa
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. cumin
4 bell pepper, diced (any color)
1 1/4 C. shredded Mexican cheese(or your favorite)
diced green onions

Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.

In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin and salt for 1-2 minutes. Taste and season with salt. Set aside.

In the same dry nonstick skillet over medium high heat, place the diced peppers and do not stir.This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them “roast” for another few minutes before removing from the heat.

Preheat oven to 375 degrees. Spoon black bean mixture into a baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the top layer of cheese is golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes(otherwise it will be too runny). Serve with sour cream, tortilla chips, or eat it plain.

Jan 04

Coconut Almond Muffins

Coconut, almonds and chocolate chips are the key ingredients to these delicious muffins. Very easy to prepare, and only 20 minutes to bake. Be careful not to over bake as they will turn out a little tough. Enjoy!

Coconut Almond Muffins
1 C. all-purpose flour
1/2 C. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 C. sour cream
1/4 C. butter, melted
1/4 tsp. almond extract
1/2 C. flaked coconut
1/4 C. miniature semi sweet chocolate chips
1/4 C. sliced almonds
Additional sugar

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar.

Bake at 375 for 18-20 minutes. Cool 5 minutes before removing from pan.

Yields: 6 muffins

Dec 22

Mini Cheese Balls

Here’s a bite size version of a great go to appetizer. These adorable, easy cheese balls are great for any party or a simple snack. Enjoy!

Mini Cheese Balls
2 pkg. (8-oz.) cream cheese, softened
1 pkg. (2 1/2-oz.) thinly sliced deli ham,
finely chopped
3 green onions, finely chopped
2 Tbsp. Worcestershire sauce
1 C. finely chopped peanuts
Crackers and raw vegetables

In a bowl, combine the cream cheese, ham, onions and Worcestershire sauce; mix well. Shape into 3/4-in. balls. Roll in peanuts. Cover and refrigerate until serving. Serve with crackers and vegetables.

Yields: about 5 dozen

Dec 17

Caramel Apple Dip

Apples dipped in creamy caramel sauce! A quick and easy snack or a festive holiday desert. Enjoy!

Caramel Apple Dip
1 pkg. (14-oz) caramels
20 large or 2 C. small marshmallows
1/2 C. butter, melted
1/3 C. heavy whipping cream
Apple slices

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.

Yields: 2 1/2 cups

Dec 14

Crunchy Pea Salad

This is delicious! It is a surprise that a salad made out of peas would be this good, but then again it has lots of bacon in it! One pound of bacon is a lot, so I used about 1/2 pound or more, and we thought it was plenty. Enjoy!

Crunchy Pea Salad
1 10-oz box frozen peas, thawed and drained
1 C. peanuts
1/4 C. chopped green onions
1-lb (or less) bacon cooked and crumbled
1 C. crasins
1/2 C. mayonnaise
1 Tbsp. plus 1 tsp. vinegar
1 tsp. sugar
ground pepper to taste
a good dash of soy sauce
a good dash of Worcestershire sauce

Whisk together the mayonnaise, vinegar, sugar, pepper, soy sauce and Worcestershire sauce in a bowl. Combine the peas, peanuts, green onions, bacon and crasins in another bowl. Add the mayonnaise mixture to the peas and toss to coat. Chill for at least 1 hour before serving.

Dec 05

Peach-Mustard Glazed Pork Tenderloin

This elegant tenderloin is moist, and the glaze is slightly sweet with a hint of bourbon. The key to pork is not to over cook it. Pork is also a blank canvas, and needs a great sauce, marinade or spices to give it great flavor. Serving this at your next dinner party will impress your guests with how great pork can taste. Enjoy!

Peach-Mustard Glazed Pork Tenderloin 2 (1 1/4-lb) pork tenderloins
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, minced
1/2 C. peach preserves
1/3 C. bourbon
2 Tbsp. country-style Dijon mustard
1/4 tsp. dried crushed red pepper
1/2 C. reduced-sodium chicken broth

Preheat oven to 400. Sprinkle tenderloins with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.

Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.

Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 150. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.

Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins.

Yields: 8 servings

Dec 02

Cocktail Sauce

You will not need to buy another jar of cocktail sauce once you taste this sauce! It is so simple to make, and it tastes amazing. The horseradish gives this a good kick, so adjust the amount used if needed. Enjoy!

Cocktail Sauce

2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
1/2 lemon juiced
1 tsp. hot sauce
1/2 C. chili sauce
1/2 C. ketchup
1/2 C. vegetable juice (V-8)
Salt & pepper

Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together. Season with salt and pepper.

Nov 24

Sausage Wonton Cups

These are great little appetizers. Cheese and sausage filled cups made from wonton wrappers. Feel free to add bell peppers, olives, a different cheese, or whatever you would like. Enjoy!

Sausage Wonton Cups
1/2 lb. bulk Italian sausage
3 green onions, chopped
16 wonton wrappers
1 Tbsp. olive oil
1 C. (4-oz) shredded Pepper Jack cheese

In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in onions; set aside.

Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350 for 6-7 minutes or until golden brown. Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.

Nov 16

Spinach Stuffed Tomatoes

Tomatoes stuffed with spinach, Boursin cheese, and topped with toasted pecans are a great way to dress up a side dish for a special dinner. They are a great idea for the holidays also. These tomatoes are best eaten the day they are prepared. Enjoy!

Spinach Stuffed Tomatoes

2 (1-lb) containers Campari tomatoes
1/2 tsp. black pepper, divided
1/4 tsp. salt
2 Tbsp. olive oil
1 (6-oz) pkg. fresh baby spinach
2 (5.2-oz) pkg. garlic and fine herbs Boursin
cheese, softened
3/4 C. finely chopped toasted pecans, divided
2 Tbsp. finely chopped green onion
1/4 tsp. seasoned salt

Using a serrated knife, cut a thin slice off bottom of tomatoes so they are level. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Invert tomatoes onto paper towels; drain for 10 minutes. Sprinkle inside of tomato shells evenly with 1/4 tsp. pepper and salt.

In a large skillet, heat olive oil over medium heat. Add spinach; cook for 3-4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach, and finely chop.

In a medium bowl, combine cheese, chopped spinach, 1/2 cup pecans, green onion, seasoned salt, and remaining 1/4 tsp. pepper. Spoon or pipe cheese mixture into tomatoes. Sprinkle tops of tomatoes with remaining 1/4 cup pecans.