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Bring the taste of summer into your kitchen with these Grilled Shrimp Tostadas. These delicious tostadas can be made under your broiler or on your grill. This time of year our grill is buried in the snow so I opted for using the broiler and they came out perfectly. This dinner can be prepared in less than 35 minutes perfect for a quick diner when you don’t want to spend a lot of time prepping.Grilled Shrimp Tostadas

 

Grilled Shrimp Tostadas

 

Ingredients:

 

2 Tbsp. Taco seasoning

2 Tbsp. Lime juice

2 Tbsp. Olive oil

2 Plum tomatoes, chopped

¾ cup Corn kernels

½ Avocado, pitted, peeled and cut into small pieces

½ cup Red onion

¾ pound shrimp, peeled and deveined

4 (6 inch) corn tortillas

1/3 cup chopped fresh cilantro

1 cup refried beans, warmed

2 cups thinly sliced romaine lettuce

¼ cup feta cheese

 

Directions:

 

Spray your grill rack with olive oil non-stick spray or if using your broiler spray the broiler pan. Preheat broiler or grill.

 

Whisk together taco seasoning, lime juice, and onion in a medium bowl. Add the tomatoes, corn, avocado and onion and toss to coat. Set aside.

 

Lightly spray shrimp with the olive oil non-stick spray. Place on grill rack or broiler pan and cook until just opaque in the center, about 2 minutes per side. Transfer to a plate.

 

Lightly spray the corn tortillas and place on grill rack or broiler pan and cook until browned in spots and crispy, about 2 minutes per side.

 

Add the shrimp and cilantro to the tomato mixture and toss to combine. Spread each tortilla with ¼ cup of the refried beans, top with ½ cup of the romaine lettuce and then add the shrimp tomato mixture on the top. Sprinkle with the Feta cheese and serve.Grilled Shrimp Tostadas

Makes four generous servings.Grilled Shrimp Tostadas

 

Our weather has been cold and rainy for the last several days. It was the perfect weather to cook up a batch of spicy kielbasa soup. The red pepper flakes give it a little zip. If you have any leftovers don’t worry this spicy kielbasa soup is great reheated, after the flavors have had a chance to blend. I served this soup with some bread and a salad and it was the perfect rainy day dinner.spicy kielbasa soup

 

This recipe was adapted from a recipe I found on the Taste of Home website.

 

Spicy Kielbasa Soup

 

Ingredients:

 

1 pound turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

2 celery ribs, thinly sliced

4 garlic cloves, minced

4 cups chicken broth, preferably homemade

1 can (15.5oz) can white cannellini beans, drained and rinsed

1 can (14.5oz) can stewed tomatoes

1 small zucchini, sliced

1 medium carrot, shredded

1 Tbsp. dried parsley

¼ tsp. crushed red pepper flakes

¼ tsp. pepperspicy kielbasa soup

 

Directions:

 

In a nonstick skillet, cook kielbasa over medium heat until slightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for five minutes or until the vegetables are tender. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low heat for 8-9 hours. Makes about 5 servings.spicy kielbasa soup

 

This spicy kielbasa soup recipe is even better the next day when the flavors have blended a bit. I’m sure it would be one of those soups you could freeze as well. We enjoyed it for diner one night and lunch the next day and there were no other leftovers!spicy kielbasa soup

 

We are really looking forward to the arrival of spring and being able to enjoy salads out on the deck. However with the cold rainy weather we’ve been having this week spicy kielbasa soup seemed the perfect choice!

Are you looking for a quick and easy breakfast? These Spinach and Bacon Quinoa Muffins can be mixed up the night before (everything but the eggs). In the morning scramble the eggs and add them to the mix and in twenty minutes your muffins are ready. I usually make a double batch and save the extras for future breakfasts. They keep in the refrigerator for a couple of days just fine. I have not tried freezing these spinach and Bacon Quinoa Muffins yet, but I’ve been told they do freeze well. These Spinach and Bacon Quinoa Muffins are perfect for meal prep. This recipe makes one serving, which is three muffins, very easy to double or triple the recipe.Spinach and Bacon Quinoa Muffins

 

I’m always looking for new breakfast ideas and I like to find recipes that include some sort of vegetable. Not always easy as eating vegetables for breakfast does not seem to be the norm, unless you are enjoying a spinach omelet! Often I will stir fry some peppers to enjoy with my eggs but I love the idea of making these ahead of time and having my breakfast ready to enjoy!Spinach and Bacon Quinoa Muffins

 

Spinach and Bacon Quinoa Muffins

 

Ingredients:

 

1 cup spinach

1 Tbsp. scallions

1 egg, scrambled

2 slices cooked turkey bacon, chopped

½ cup cooked quinoa

1 tsp. Olive oil

 

Directions:

 

Preheat your oven for 375. Cook the spinach with olive oil just until wilted. Transfer the spinach to a bowl and add all of the remaining ingredients. Stir to combine. Spoon the mixture into your muffin pan, which has been lined with muffin cups or coated with nonstick spray. I used my silicon muffin liners and they work perfectly. Bake for 20 minutes.Spinach and Bacon Quinoa Muffins

 

As I mentioned this recipe can easily be multiplied to make more Spinach and Bacon Quinoa Muffins. Why not make a big batch to freeze so you always have a healthy, pre-workout meal ready to enjoy!Spinach and Bacon Quinoa Muffins

Recently we traveled to visit my mother-in-law and I asked if I could cook dinner one night. Chicken stuffed with fresh basil was the meal I decided to make and was it ever a winner. The recipe takes only minutes to prepare and can easily be doubled or tripled. The chicken breasts I used were small so we each had our own chicken breast. There were no leftovers.chicken stuffed with fresh basil

 

The key to making a delicious chicken stuffed with fresh basil is the quality of the ingredients. Use fresh basil and a good quality of tomatoes and fresh mozzarella. The juice from the tomatoes helps the chicken to stay moist. I can’t wait to try this recipe using fresh garden tomatoes.chicken stuffed with fresh basil

 

Chicken Stuffed with Fresh Basil

 

Ingredients

2 boneless chicken breasts

6 – 8 thin slices of mozzarella cheese

3 – 4 small cocktail tomatoes

Fresh basil leaves

Italian seasoning

olive oil

 

Preparation

Preheat your oven to 400 degrees F. Slightly spray a small baking dish with non-stick spray.

Place the chicken breasts on a cutting board and cut 3-4 thin slices across the top of the chicken. Do not cut all the way through.

Stuff each slice with a piece of cheese, some tomato and a fresh basil leaf. Place the chicken breasts in the baking dish. Sprinkle each chicken bread with salt, pepper and Italian seasoning. Lightly drizzle with olive oil.chicken stuffed with fresh basil

Bake in a 400 degree oven for 30 minutes or until the internal temperature of the chicken is 160 degrees.chicken stuffed with fresh basil

Additional Notes

Chicken stuffed with fresh basil can easily be doubled or even tripled. Use good quality mozzarella and fresh tomatoes and basil!chicken stuffed with fresh basil

 

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At first glance this may seem like just another macaroni and hamburger casserole. Not so! This Poverty Casserole recipe is good enough for company. The ingredients may start out like a normal casserole, but with the addition of sun dried tomatoes and a little cream this casserole becomes something special! This recipe is adapted from one of my favorite cookbooks, Cold Weather Cooking. The story is that Sarah Leah Chase developed this recipe as an attempt to make a quick and humble supper of hamburg and macaroni. Like I’ve said before I’ve never made a recipe from this book that wasn’t absolutely delicious! This recipe makes 4-6 servings.poverty casserole

 

Poverty Casserole or Fancy Baked Hamburg and Macaroni Casserole

 

 

Ingredients:

 

3 Tbsp. Extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 pound lean ground beef

8 whole sun dried tomatoes, packed in oil, drained and minced

1 can (28oz) crushed tomatoes in puree

2 Tbsp. Oregano

2 tsp. Dried marjoram

Salt and pepper to taste

1 box (16oz) ziti

2 large eggs

2/3 cup heavy or whipping cream

2 cups shredded mozzarella

3 Tbsp. Freshly grated Parmesan cheese

 

Directions:

 

Before getting started preheat your oven to 350. Heat the oil in a large skillet over medium high heat. Add the onion and garlic and sauté for five minutes. Stir in the ground beef and cook until it looses it’s pink color. Add the sun-dried tomatoes, crushed tomatoes, and seasonings. Let the mixture simmer uncovered for 15 minutes.

 

Meanwhile cook the ziti in a large pot of salted water until al dente, and drain.

 

Whisk the eggs and cream together in the bottom of a 3 quart Dutch oven or other ovenproof casserole. Quickly toss the drained ziti with the eggs and cream. Add the meat mixture and stir to combine thoroughly. Fold in 1 ½ cups of the mozzarella. Top the pasta mixture with the remaining ½ cup mozzarella and the Parmesan.Poverty Casserole

 

Bake uncovered for 30-40 minutes or until the cheese is melted and the casserole in bubbling. Serve at once with a salad and some bread.Poverty Casserole Once you try this Poverty Casserole you may never go bake to the basic recipe for hamburger and noodles again. The addition of the sun dried tomatoes gives this dish a wonderful flavor. Enjoy!Poverty Casserole

We use ginger in many different recipes, Chinese recipes like Beef with Oyster Sauce use ginger. The addition of fresh ginger to this Scallops and Fresh Ginger recipe adds a slight oriental flavor to the dish. My husband’s grandmother was a fantastic cook and living on an island had a local source of fresh scallops. Her favorite recipe for scallops was with Ritz crackers and lots of butter. It was delicious but so much butter!  I once decided to serve her this Scallops with Fresh Ginger when she came to visit us. She had given us a gift of fresh scallops. At first she was a little hesitant, no Ritz crackers? Her only comment was , “this is different” and then she proceeded to enjoy every bite!

 

Scallops and fresh ginger is a quick recipe. Preparing the rice will take the longest and if you chop the vegetables ahead of time the whole dinner can be on the table in well under an hour!Scallops with Fresh Ginger

 

Scallops with Fresh Ginger

 

Ingredients:

 

1 large carrot, peeled and trimmed (3/4 cup)

1 small zucchini, end trimmed (1 cup)

1 small leek, trimmed (3/4 cup)

4 Tbsp. butter

2 Tbsp. shallots, finely chopped

2 Tbsp. freshly chopped ginger

½ cup white wine

½ cup heavy cream

  • ½ pounds bay scallops

 

Directions:

 

Cut the carrots into 1-½ inch lengths, and then continue slicing into matchstick like sticks. Cut the zucchini and the leek into matchstick like sticks as well.

 

Melt 2 Tbsp. Of butter in a skillet and add the shallots, cook briefly and add the carrots. Cook for about 30 seconds and add the ginger. Cook briefly and add the wine. Let the wine reduce almost completely and then ad the cream. Cook over high heat until reduced by half. Add the scallops, zucchini and leeks. Continue cooking until the scallops are done. Swirl in the remaining 2 Tbsp. of butter and serve over rice. Makes four servings.Scallops with Fresh Ginger

 

The cream adds a delicious creaminess to the recipe and the fresh ginger ties it all together. If you are a scallop lover you will enjoy this Scallops with Fresh Ginger.Scallops with Fresh Ginger

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