Chili-Rubbed Tilapia with Asparagus & Lemon
Directions: 1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until… Read More »
Chili Bean-Stuffed Peppers
Preparation: 1. Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom… Read More »
Chicken Tofu Stir Fry
Directions: 1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu;… Read More »
Chicken and Mushrooms
Directions: 1. In a plastic bag combine the 1/4 cup flour, salt, pepper, and paprika. Add 2 or 3 pieces of chicken to the bag at at time…. Read More »
Caribbean Smoked Chops
Directions: 1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 2. Trim fat from chops. Sprinkle the 2… Read More »
Brown Rice Risotto with Lamb
Directions: 1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking… Read More »
Braised Hunter Style Chicken
Directions: 1. Preheat oven to 350 degrees F. Season chicken with kosher salt and freshly ground black pepper. In a 12-inch oven-proof skillet with lid cook chicken in… Read More »
Blackened Chicken Mini Tacos
Directions: 1. For Pico de Gallo: Combine tomatoes, red onion; cilantro 1/8 teaspoon salt, and the sugar. Mix well. Cover; chill for several hours or overnight. 2. Cut… Read More »
Bistro Beef Tenderloin
Directions: 1. Preheat oven to 400 degrees F. 2. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil;… Read More »
Beef with Cucumber Raita
Directions: 1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside… Read More »
Basil Salmon and Julienne Vegetables
Directions: 1. In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini. 2. Place salmon, skin side… Read More »
Baja-Battered Fish
Directions: 1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer… Read More »
Asian Turkey Steaks
Preparation: 1. Transfer 2 tablespoons of the orange juice to a small bowl. Stir in cornstarch; set aside. 2. In a 4-quart pressure cooker, combine the remaining orange… Read More »
Vegetable Pasta Soup
Directions: 1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5… Read More »
Tuscan-Style Tuna Salad
Directions: 1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve. Tips: Ingredient Note: When… Read More »
Terrific Tortellini Salad
Directions: 1. In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold… Read More »
Strawberry, Melon & Avocado Salad
Directions: 1. Whisk honey, vinegar, mint, pepper and salt in a small bowl. 2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in… Read More »
Spaghetti Squash with Chunky Tomato Sauce
Directions: 1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian… Read More »
Soba Noodles with Mushroom, Spinach & Tofu
Directions: 1. Bring a 5- to 6-quart pot of water to a boil. 2. In a 10- to 12-inch saute pan, warm canola oil over medium-high heat. Add… Read More »
Skillet Sausage and Potatoes
Directions: 1. To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs. 2. To cook, pour 3 tablespoons oil into a heavy 12-inch ovenproof skillet;… Read More »
Sirloin Soup
Directions: 1. In a large saucepan, heat oil over medium heat and add onion. Cook until soft, about 5 minutes. Add ground beef and cook, breaking up chunks… Read More »
Shrimp Salad with Raspberry Vinaigrette
Directions: 1. Snap off and discard woody bases of asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender…. Read More »
Shrimp and Asparagus Salad
Directions: 1. In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander…. Read More »
Scoop-It-Up Chicken Salad
Directions: 1. For chicken salad, in a small bowl combine chicken, celery, mayonnaise dressing, salsa, and cheese; toss to mix. Spoon into a container; cover tightly. 2. Wrap… Read More »
Savory Millet Cakes
Directions: 1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic… Read More »
Roast Chicken Dal
Directions: 1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder… Read More »
Red Pepper & Goat Cheese Frittata
Directions: 1. Position rack in upper third of oven; preheat broiler. 2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof,… Read More »
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