Tag Archives for " Cooking "
Summer is the season for grilling out, no doubt! Hamburgers, hotdogs, potato salad, and watermelon will be served at picnics and family gatherings all summer long. While there is nothing like a good ole hamburger grilled over charcoal, there are a couple things you can do to spice up the original. The most basic trick is to add 1 T. Worcestershire sauce and 1 T. grill seasoning to 1 lb. ground beef before forming 4 patties. Always flavor your beef, then patty them, then refrigerate until ready to grill. This gives the flavors time to meld together, and a chilled burger holds its shape better while grilling. Another trick is to grill the hamburger buns. Lightly spread softened butter or margarine on the cut sides of the buns and sprinkle with garlic salt (if desired); then place on grill for a minute or so just to toast the buns to a golden brown.
So I know when you hear breakfast pizza, healthy isn’t the first word that comes to mind right? Well, this recipe is a perfect mix of protein, low calorie, and yummy! With some quick switches you can make a healthy breakfast that your kids will love to eat in the morning. Studies show that people that eat breakfast every morning make better food choices the rest of the day! So fuel your kids up in the morning with this healthy breakfast!
Ribollita recipe is a hearty dish from Tuscany. Classically, seasonal vegetables are used in this rustic dish. It is a flavorful meal that is inexpensive to make since the ingredients are in season or available year-round. But, substitutions are what make this dish your own unique creation. If you don’t like kale, use Swiss chard, your favorite winter greens, or even spinach. The authentic recipe calls for fresh cannelloni beans and pancetta, favorites in Italian cooking. I use dry great Northern beans (or other white beans) and bacon since they are easier to find and less expensive. Using stale, crusty bread is a wonderful way to be frugal in creating a tasty meal with nothing to waste. Since Ribollita is a peasant dish, it is made with inexpensive ingredients. Traditionally, there is no meat in this dish, but you could certainly add cooked chicken, Italian sausage, or leftover ham (preferably Virginia smoked and salt-cured). And, it’s up to you how thick or thin you serve this soup. You can add enough bread so that it can be eaten with a fork. There are so many possibilities with this Italian classic. Give this hearty soup a try and it will warm you up from the inside out.
Heat the oil in a heavy pot over medium heat. Add the onion, carrot, garlic, bacon, salt, and pepper. Cook until the onion is golden brown and bacon is crisp, about 7 minutes. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Transfer mixture to slow cooker. Add beans and next 3 ingredients. Cover and cook on low 4-6 hours or until beans are tender. Turn slow cooker off; add kale; stir to wilt. Replace cover and let stand for 1 hour. Stir again before serving.
Meanwhile, preheat the oven to 350 degrees. Drizzle the bread slices with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. The clove will melt onto the toasted bread. Place the toasts in the serving bowls and ladle soup over the toasts. Sprinkle with Parmesan and serve immediately.
Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Now that the holiday season is upon us, day-to-day life has become busy and suppertime sneaks up on me. So, I’ve pulled out the slow cooker to make suppertime quick and easy. When kielbasa or smoked sausage are on sale, I stock up and freeze. Cabbage is an inexpensive vegetable year-round, but it is fresh and really cheap this time of year. Frozen corn is a staple in my freezer and is often on sale, so keep this versatile veggie on hand. This dish can be cooked on the stove top, but the slow cooker is the easy way to go.
Give this slow cooker recipe a try and you’ll love the sweet and smoky combination of flavors of this easy meal.
Cabbage & Kielbasa
Combine all ingredients in slow cooker; cover and cook on high 3-4 hours or low 4-6 hours, depending on how soft you want your cabbage. Serve with rye or pumpernickel bread.
This sandwich sounds so good! I love pesto and sandwiches are a meal we have often when running to soccer practice. Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
On a recent trip to Nags Head, I had one of the most delicious bagel sandwiches of my life. Now, I have to say, the breakfast bagels in New York City were superb (of course), but this bagel sandwich I had at the beach was unique and easy to duplicate at home. It was the perfect meld of Mediterranean flavors and American convenience. A delicious, filling, hand-held meal. YUM.
The original was smoked turkey, provolone cheese, roasted red peppers, artichoke hearts, pesto, lettuce and tomato on a rosemary bagel. My version starts with deli-sliced roasted turkey. I substituted whole-grain focaccia for the bagel (less calories and more fiber) and I used sprouts, rather than lettuce. I also used home-made pesto and a juicy slice of yellow tomato.
The different twist on this sandwich was that I grilled it using my counter-top electric grill. One popular brand is the “George Foreman Grill”. By using my indoor grill, my yummy sandwich turned into a Panini. Using this technique, you can turn any of your favorite sandwiches into paninis. Soup and sandwich night is a quick and easy supper, while also a nutritious and satisfying meal.
Thanks to Connie for this Zucchini Meatloaf Recipe. I recently read an article in Cooking Light magazine suggesting a number of tips for using those plentiful zucchini from your summer garden. Zucchini is one of those vegetables that produces more than any family can eat, so we must get creative with how to prepare and store it. The article suggests to add shredded zucchini to a meatloaf. I was skeptical at first, but then I realized that we use zucchini to make breads and cakes, why not try it in a dry, boring meatloaf?? It was delicious! The zucchini added just the right amount of moisture to a classic that tends to be a little dry, especially if using lean meat. Continue reading