16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper
Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
Brush the spears with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.
2 medium courgettes (zucchini)
4 garlic cloves
2 red chilies (1 if you prefer it less hot)
1⁄2 cup grated parmesan cheese
150 g penne pasta
1 teaspoon butter
1 tablespoon olive oil (optional)
In a large pan of salted water, put the pasta on to boil.
Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
Melt the teaspoon of butter in a large frying pan and add the garlic.
Cook for a couple of minutes and then add the chilli and courgette/zucchini.
Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
Remove from the heat and stir in the parmesan.
When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
Plate up the pasta and serve with the courgette/zucchini mixture on top.
1 lb ground beef or 1 lb Italian sausage
1⁄2 cup onion, diced
1⁄2 cup green bell pepper, diced
3 garlic cloves, minced
2 serrano peppers, minced (optional) or 1 teaspoon crushed red pepper flakes (optional)
1 (15 1/2 ounce) jar spaghetti sauce (I use Classico Spicy Red Bell Pepper)
1 1⁄4 ounces sloppy joe seasoning mix
8 slices Texas toast thick bread, frozen (the garlic bread kind found in the frozen section)
1⁄2 cup parmesan cheese
Bake Texas toast style garlic bread slices per package directions. (I like the kind with cheese!).
Brown meat (breaking up into crumbles), onion, peppers, and garlic in a large skillet over medium high heat until veggies are soft and meat is cooked through. Drain grease if necessary.
Add dry sloppy joe packet and spaghetti sauce to meat mixture. Stir well to combine.
Reduce heat to medium. Let sauce simmer until reduced to desired consistency, about 5-10 minutes (we like ours super saucy, so I only simmer about 5 min).
I serve these open-faced, so spoon sloppy joe mixture over baked garlic bread pieces and top with parmesan cheese.
2 (16 ounce) containers crescent rolls
2 lbs hamburger
salt and pepper
1⁄2-1 cup spaghetti sauce
6 -8 slices cheese
1 (14 ounce) can whole kernel corn
4 cups mashed potatoes
paprika or parsley flakes
Flatten rolls and arrange in bottom of 9x13 inch baking dish.
Brown meat, season with salt and pepper.
Drain off excess fat.
Put in layer over pastry crust.
Spread with spaghetti sauce.
Arrange cheese over meat layer, then a layer of corn.
Spread mashed potatoes on top.
Sprinkle with parsley or paprika.
Bake in a preheated 375 degree oven for about 25 minutes, or until bottom crust is done.
I've been making these for years just didn't know they had a name although not only corn I put many different types of veggies in it.
6 large portobello mushroom caps, stems removed
1⁄4 teaspoon seasoning salt
1⁄4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1⁄4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1⁄2 teaspoon italian seasoning
1 cup prepared marinara sauce
1⁄2 cup shredded mozzarella cheese
Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan.
Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps.
Return the caps to the pan gill-side up.
Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned.
Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Chili Cheese Dogs in Beach Blankets I guess this is the potically correct name for PIGS N A BLANKET. Hahahahahaaaa
3⁄4 lb ground turkey
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
salt and pepper
2 tablespoons tomato paste
14 ounces pizza dough (refrigerated)
1 1⁄2 cups cheddar cheese, shredded
8 hot dogs
Preheat oven to 400 degrees F.
Place the ground turkey in a large non-stick skillet over medium high heat.
Add the chili, onion and garlic powders and cook stirring frequently (breaking up into small bits) until browned, 6 to 7 minutes.
Season with salt and pepper.
Stir in the tomato paste, then add 1/4 cup water to help loosen it up.
Lower the heat and simmer until thick, about 5 minutes.
Remove from heat.
On a work surface, roll out the pizza dough and stretch into a big rectangle.
Cut the dough lengthwise and then cut each half crosswise into 4 equal pieces (you should have 8 pieces in all).
In the center of each rectangle, drop some chili and sprinkle with cheese.
Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese (the ends of each hot dog should peek out).
Bake until golden, about 18 minutes.
Let cool slightly before serving.
4 chicken breast halves, boneless and skinless (small breasts work best)
8 slices bacon
2 tablespoons lime juice
2 tablespoons lemon juice
pepper and garlic salt
1 avocado, sliced thinly
4 slices swiss cheese
8 slices Texas toast thick bread (can sub toasted hamburger buns)
Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and plac
1 lb boneless skinless chicken breast, cut into 1-inch squares
2 cups fresh pineapple, cut into 1-inch squares
2 cups red peppers, cut into 1-inch squares
1⁄2 cup soy sauce
1⁄4 cup rice vinegar
1⁄4 cup canola oil
1⁄4 cup brown sugar
2 teaspoons garlic, minced (about 4 cloves)
2 teaspoons ginger, chopped
1⁄2 teaspoon dry mustard
Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
If you are using wooden skewers, be sure to soak them in water for 2 hours.
Heat grill to medium-high.
Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.
Stevens Note: I marinaded overnight I think it really tastes better just make sure they are not to soggy to cause everything to fall off the skewers
Combine all ingredients for the sauce in the slow cooker.
Add the chicken, coating it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked.
Shred the chicken, and place it back in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
Serve on buns or however you like! Enjoy!
Note: You may keep the crock pot on low to keep the chicken warm, so guests or family can serve themselves!
I do a lot of crock potting durning the summer cause even though I like to cook it's just to dam hot to be in the kitchen. Ha!
Place the pork in a 3 to 4 quart crock pot.
Sprinkle with seasonings, pour tomatoes over pork.
Cover and cook on low for 8 to 10 hours.
Remove the meat from crock pot, place on cutting board and shred using 2 forks, discarding the bones.
Return meat to crock pot and mix well.
Using a slotted spoon to remove pork mixture from cooker and fill each roll with 1/2 cup meat mixture.
Top with cheese and condiments as desired.
2tablespoons LAND O LAKES® Butter
4cups thinly sliced zucchini
1cup chopped onions
2tablespoons dried parsley flakes
1/4teaspoon garlic powder
1/4teaspoon dried basil leaves
1/4teaspoon dried oregano leaves
2LAND O LAKES® Eggs, well beaten
2cups shredded Muenster or mozzarella cheese (8 oz)
1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2teaspoons yellow mustard
1Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
1 box Betty Crocker™ Suddenly Salad™ chipotle ranch pasta salad mix Save $
1 1/2 cups Progresso™ chicken broth
1 1/2 cups half-and-half
2/3 cup shredded Parmesan cheese
2 cups grilled chicken strips
10 slices bacon, cooked and crumbled Save $
1 tablespoon parsley, finely chopped
1. Place Suddenly Salad™ pasta and spice packet in a large pot with broth, half-and-half, Parmesan cheese and chicken strips.
2. Cook on stovetop over medium-high heat, stirring constantly, for 12-15 minutes or until pasta is tender. Stir in bacon.
3. Garnish with parsley.