Tuesday, April 18, 2017

Recipe from this morning's show :)


MEDITERRANEAN FOIL-BAKED FISH
GREEK SALAD  WITH CREAMY GREEK DRESSING
NAAN BREAD WITH GREEK SPREAD
BLACK FOREST PUDDING CUPS

Mediterranean Foil-baked Fish
4 sheets heavy-duty aluminum foil
4 pieces white fish such as halibut, grouper or tilapia
2 cans cannellini beans, rinsed and drained well
1 cup cherry tomatoes washed and cut in half
¼ fresh chopped basil
Salt & pepper to taste
Olive oil
Lemon-pepper seasoning to taste
1 lemon sliced
½ onion, sliced
Spray 4 sheets of the foil with cooking spray.  Mix beans, tomatoes and basil together.   Divide the mixture evenly and place on the 4 pieces of foil.  Season the fish with salt, pepper and lemon pepper seasoning on one side and place each piece onto the vegetable mixture in each piece of foil.  Season the fish on the topside and drizzle a little olive oil over each piece of fish.  Place a lemon slice and an onion slice on top of each piece of fish and wrap the foil tightly and place the packets onto a baking sheet.  Bake at 450 for 18 minutes.  You may also grill the foil packets on medium high for about 14 minutes with the lid closed.



Greek Dip
5-ounces Greek yogurt
1 tablespoon sour cream
1 teaspoon vinegar
½ teaspoon lemon juice
2 tablespoons grated cucumber, squeeze liquid out of cucumber
1 teaspoon each of salt, pepper, Greek seasoning
1 clove garlic, minced
Mix all together and refrigerate and hour or overnight.
Serve with warm Naan bread or French bread.

GREEK SALAD WITH CREAMY GREEK DRESSING
Romaine or Iceberg lettuce, washed and chopped
1 cup cherry tomatoes, washed and halved
¼ cup chopped red onion
½ cup feta cheese
½ cup sliced pepperoncini
½ cup chopped cucumber
Black olives or kalmata olives, optional
Place into a large bowl and toss well.  Serve with Creamy Greek Dressing
CREAMY GREEK DRESSING
½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon Greek or Italian seasoning
1 teaspoon fresh dill, chopped
¾ cup buttermilk
Place all ingredients into a large mason jar, cover with lid and shake very well.  Refrigerate at least an hour or overnight.
BLACK FOREST PUDDING CUPS
1 small box chocolate pudding
2 cups whole milk
1 can cherry pie filling
Cool-Whip
Mix the pudding according to directions.  Place 2 tablespoons pudding in the bottom of a glass.  Place 2 tablespoons cherry pie filling on top of pudding.  Cover with another layer of pudding and then top with Cool-Whip.






Sunday, April 9, 2017

Cauliflower Fried Rice, Lettuce Wraps, Sweet & Sour Chicken & Roasted Cabbage Steaks...recipes from this morning's show :)

SWEET & SOUR CHICKEN
CAULIFLOWER FRIED RICE
LETTUCE WRAPS
ROASTED CABBAGE STEAKS

SWEET & SOUR CHICKEN
1 (8-ounce) bottle Russian dressing
1 (10-ounce) jar apricot preserves
1 envelope dry onion soup
7-8 boneless skinless chicken thighs
Garlic powder, onion powder, salt & pepper to taste
Combine first 3 ingredients together and mix well.  Season chicken on both sides with seasonings and then place in a baking dish.   Pour dressing mixture evenly over all the chicken.  Bake at 350 for 1 hour.

MELISSA’S CAULIFLOWER FRIED RICE
2 tablespoons real butter
2 tablespoons sesame oil
1 small onion, chopped
1 small bag frozen peas and carrots
2 eggs
1 teaspoon salt and pepper
3 tablespoons soy sauce (taste and add more if desired)
2 cups riced cauliflower
In a large wok or electric skillet, heat butter and sesame oil for about 1 minute.  Add onion, cauliflower, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add soy sauce.  Stir well, and cook on high for an additional 3 to 4 minutes. 

ROASTED CABBAGE STEAKS
1 head of cauliflower, washed
Salt, pepper, onion powder and garlic powder to taste
Olive oil
Slice the cauliflower into 2” rounds.  Place on a baking sheet and sprinkle seasonings on both sides of cauliflower.  Drizzle with olive oil and bake at 400 for 45 minutes.

LETTUCE WRAPS & SPECIAL SAUCE
1-½ pounds ground turkey
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
¼ cup hosin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger, optional
1 tablespoon Sriracha
1 (8-ounce) can diced water chestnuts
2 green onions, chopped
salt and pepper to taste
Romaine or iceberg lettuce, washed and drained
Heat the olive oil and add the ground turkey and onion and brown for 6 to 8 minutes.  Stir in remaining ingredients and simmer for 10 minutes.  Serve with crisp, cold lettuce and special sauce.
SPECIAL SAUCE
4 tablespoons sugar
½ cup hot water
2 tablespoon rice vinegar
3 teaspoons soy sauce
2 tablespoons ketchup
1 teaspoon fresh lemon juice
¼ teaspoon sesame oil
Place the sugar in hot water and stir until it dissolves.  Add the remaining ingredients and refrigerate until ready to serve.




Sunday, April 2, 2017

Ranch Grilled Chicken, Sweet Potato Rounds, Green Bean & Cabbage Slaw and Cauliflower :) Recipes from this mornings show..enjoy!

GRILLED RANCH CHICKEN
SWEET POTATO ROUNDS
CAULIFLOWER AUGRATIN
GREEN BEAN AND CABBAGE SLAW

GRILLED RANCH CHICKEN

4 boneless chicken breasts
1 (8-ounce) bottle Ranch dressing
1 (8-ounce) bottle Italian dressing
1 teaspoon minced garlic
salt, pepper, onion powder and garlic powder

Season chicken breasts with salt, pepper, garlic powder and onion powder on both sides.  Mix dressings and garlic well.  Place the chicken breasts in a gallon size Ziploc and pour marinade over the chicken.  Make sure the marinade is covering all the chicken and place the bag in a dish and refrigerate for at least 4 hours.  Overnight is best.  Grill the chicken on high 4 to 6 minutes on each side.   Wait 10 minutes before slicing.

SWEET POTATO ROUNDS

2 medium-size sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
Dash of cayenne pepper
Salt and pepper to taste

Peel sweet potatoes and carefully slice into 1” thick round pieces.  Place them in a large bowl and toss them with the olive oil and remaining ingredients.  Place in a single layer on a baking sheet and bake for 35-45 minutes at 400.  Flip them halfway through baking.

CAULIFLOWER AUGRATIN

1 large head of cauliflower, washed and chopped
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1 (5-ounce) container plain Greek yogurt
1 (8-ounce) bag sharp cheddar, shredded

Place the cauliflower in a microwave-safe dish, cover and microwave for 8 minutes.  In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place cauliflower and onions in the skillet and sauté’ for about 10 minutes.    Spread  the Greek yogurt over cauliflower then sprinkle cheese evenly over Greek yogurt.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

GREEN BEAN & CABBAGE SLAW

1 (16-ounce) bag frozen cut green beans
4 pieces of bacon, chopped
½ cup cider vinegar
¼ cup sugar
1-½ cups chopped red cabbage
½ cup chopped red onion
½ cup chopped or shredded carrots
Salt and pepper to taste

Place beans in a pot of boiling water for 3 minutes.  Remove from heat,  drain into a colander and run a little cold water over them.  Drain well and set aside.  Cook the bacon until crisp.  Remove bacon with a slotted spoon and place on a paper towel-lined plate.  Stir the vinegar and sugar into the bacon drippings.  Simmer over medium heat for 5 minutes.  Add cabbage and onion and cook for another 3 minutes.  Stir in the beans and carrots and season with salt and pepper and heat for another 2 minutes.  Pour into a serving bowl, sprinkle cooked bacon over the top and stir.  Serve warm.




Sunday, March 26, 2017

Recipes from this morning's show :)

CHICKEN SPAGHETTI
PIZZA DIP
ROASTED BRUSSELS SPROUTS
CHERRY CHEESECAKE


CHICKEN SPAGHETTI

2 cups cooked chicken, chopped or shredded
1 lb. Velveeta, cubed
! can Original Rotel
1 lb.  Spaghetti pasta, cooked and drained (even better if cooked in chicken broth)
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
Salt and pepper to taste

Melt the butter in a large pot and sauté the onions and pepper.  Add Rotel, soups, chicken, cheese and seasonings.  Add pasta and stir well just until cheese is melted.  Pour into a 13x9x2-baking dish, cover with foil and bake 25 minutes at 350.

Pepperoni Pizza Dip

8 ounces cream cheese, softened
½ cup sour cream
¼ t. Italian seasoning
¼ t. garlic powder
¼ t. ground red pepper
¾ cup pizza sauce
½ cup chopped pepperoni
¼ cup green onion
1 cup shredded mozzarella cheese
Beat first five ingredients with electric mixer until well blended.  Spread in lightly greased 9-inch pie plate.  Spoon sauce over top and sprinkle with pepperoni and green onions; bake at 350 for 10 minutes.  Sprinkle with cheese and bake 10 more minutes.  Serve with tortilla chips or pita chips.

ROASTED BRUSSELS SPROUTS

1 lb. Brussels sprouts, washed and cut in half
½ cup Olive oil
1 tablespoon sugar
Salt & Pepper to taste
½ cup Balsamic glaze

Toss the Brussels sprouts with olive oil, sugar, salt, pepper and balsamic glaze in a large bowl.  Pour into a large pan and bake at 400 for 25-35 minutes.

CHERRY CHEESECAKE
8 ounces cream cheese, room temperature
1 cup powdered sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
1 can cherry pie filling
1 9” Graham cracker crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the cherry filling on top.  Place in the fridge overnight or at least 3 hours.



Sunday, March 12, 2017

Recipes from this morning's show :) Corn Dip, Shrimp Cocktail, Artichoke Dip, Shrimp and Corn Chowder and Garlic Cheese Bread..Enjoy!

SHRIMP & CORN CHOWDER
SHRIMP COCKTAIL
DELICIOUS CORN DIP
GARLIC-CHEESE BREAD

SHRIMP & CORN CHOWDER

1 stick of real butter
1 green bell pepper, chopped
1 onion, chopped
½ cup green onions, chopped
2 stalks celery, chopped
½ cup fresh parsley, chopped
3 cloves garlic, minced
1 to 1 ½ cups chicken stock
1 teaspoon each of salt, pepper, garlic powder, onion powder & Cajun seasoning
4 regular size cans Pet milk (evaporated milk)
2 cans creamed corn
2 cans regular corn (drain one can, but not the other)
4 cans cream of potato soup
1 cap full of liquid crab boil seasoning
½ teaspoon cayenne pepper, if desired
2 lbs. shrimp, peeled, rinsed and patted dry

Melt the butter in a large soup pot and add the next 5 ingredients.  Sauté’ for about 10 minutes on medium heat, and stir often.  Add the garlic and stir well.   Add all remaining ingredients, and stir well.  Cover and simmer on low for 1 hour.  At this point, you may want to taste it to see if you ‘d like to add a little more of the seasonings.  Make sure it doesn’t boil, as the milk will scald.  Next add the shrimp and simmer another 20 to 30 minutes or until shrimp are cooked through.

DELICIOUS CORN DIP

3 (11-ounce) cans Mexicorn, drained
2 cans chopped green chilies
1 small can chopped jalapenos, drained
½ cup green onions, chopped
1 cup mayo
1 cup sour cream
½ teaspoon garlic powder
1 teaspoon each salt and pepper
1 (16-ounce) bag sharp cheddar cheese, shredded

Mix all ingredients together and refrigerate at least 2 hours.  This can also be baked.  Pour into an ovenproof dish and bake at 350 for 25 minutes.  It’s delicious and hard to stop eating JEnjoy!

SHRIMP COCKTAIL
16 to 20 jumbo shrimp with shells on (this is about  1lb.)
1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag
1 large lemon, quartered
4 tablespoons salt
2 tablespoons vinegar
1 cup zesty cocktail sauce
2 heaping teaspoons prepared horseradish
Parsley and lemon for garnish

In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.

GARLIC CHEESE BREAD

8 ounces sharp cheddar cheese, shredded
¾ cup mayo
1 teaspoon garlic powder
1 loaf French bread, cut into 1” slices

Combine cheese, mayo and garlic powder then spread onto sliced French bread.  Place on a baking sheet and bake at 350 for 18 minutes or until topping is melted and bubbly.