Chopped Veggie Salad with Watermelon and Feta Cheese

Recipe and picture from Bonappeti

Ingredients

• 1 pound Campari or plum tomatoes, diced, drained
• 1 1/2 cup diced seeded watermelon
• 1 large green bell pepper, seeded, cut into 1/3-inch cubes
• 1 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
• 1/2 cup very thinly sliced radishes
• 3 tablespoons olive oil, divided
• 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
• 2 green onions, chopped, divided
• 1/4 cup thinly sliced fresh mint leaves, divided
• 1/2 cup plain Greek-style yogurt
• 1 teaspoon dried oregano
• 
  
• Preparation

• Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not overmix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Salads Slideshow.

Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They're sold on the vine, and they're available at many supermarkets.

Rozanne Gold is the author of Cooking 1-2-3 and Kids Cook 1-2-3.

Read More http://www.bonappetit.com/recipes/2008/06/chopped_veggie_salad_with_watermelon#ixzz2Shn9QFFd

Wild Mahi Fish Tacos

This recipe comes from HEB that I had the other day and adored. So healthy, good for you and yummy.

recipe is for (4 people)

4 Mahi Fish steaks
2 cups Dole Classic Coleslaw
1 container of 3  oz Cilantro Cotija or Creamy Avocado
Corn Tortillas
Optional Toppings Fresh Avocado slices, guacamole, black beans, shredded cheese

1. Thaw fish in refrigerator overnight. Lightly salt and pepper fish or you can use slap ya mamma seasoning or lemon pepper.

2. Bake at 450 on a foil lined pan for 10 minutes per inch of thickness. Remove from oven when internal temperature reaches 150 degrees. Or you can pan fry with olive oil or a few tablespoons of butter.

3. While fish is baking, toast tortillas in a hot, dry skillet or microwave briefly to soften.

4. Remove cooked fish from pan and gently break into bite-size chunks with a fork.

5. Place a portion of cooked fish in each warm tortilla.  Top with coleslaw and sauce.

Tilapia in Brown Butter sauce with Capers

Recipe from Yummy!

2 medium-sized tilapia
      fillets (about 80 grams per fillet)
sea salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil for pan-frying
4 tablespoons unsalted butter
1 lemon, peeled and segmented (see tip below)
2 teaspoons capers, drained
2 teaspoons flat-leaf parsley, coarsely chopped
1 lemon wedge, seeded
lemon zest sliced into strips (optional)

1  Season tilapia fillets with salt and pepper, then dredge  in flour.

2  Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.

3  In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)

4  Once the butter is nice and brown, take the pan off  the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.

5  Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.

How to make lemon segments: Use a knife to peel the lemon by cutting the pith away. Remove the segments by slicing between the membranes. For a visual guide, click here.

Photography by Aldwin Aspillera | Prop Styling by Zee Castro-Talampas

Slow Cooker White Lasagna

Recipe from Pillsbury!!!

Ingredients

1

lb bulk Italian sausage

2

bags (14.4 oz each) frozen bell pepper and onion stir-fry, thawed and well drained

2

cans (18 oz each) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

12

uncooked lasagna noodles

3

cups shredded Italian cheese blend (12 oz)

Garnishes, If Desired

Chopped fresh basil or parsley

• 1In 12-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in vegetables and cooking sauce.
• 2Spray 4-quart slow cooker with cooking spray. Spoon 1 1/2 cups of the sausage mixture into slow cooker; top with 4 noodles, broken into pieces to fit. Sprinkle with 3/4 cup of the cheese. Repeat layers two more times--except do not top with remaining 1 1/2 cups of cheese. (Refrigerate remaining cheese while lasagna cooks.) Top noodles evenly with remaining sausage mixture, completely covering noodles.
• 3Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 1/2 cups cheese. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle with basil. Cut into pieces, or spoon out to serve.

Green and White Pizza

• 5 oz fresh (or frozen, defrosted) baby spinach
• Salt and pepper to taste
• 2 Tbs water
• 1 cup part-skim ricotta
• 1/2 tsp garlic powder
• 2 mini-pizza crusts (such as Boboli)
• 1/2 cup shredded reduced-fat mozzarella
• 2 Tbs grated parmesan
• 1 Tbs olive oil

1. Heat oven to 450 degrees. Put spinach in a microwave-proof casserole dish. Season to taste, and sprinkle with water. Cover with plastic wrap, and pierce to vent. Cook on high for two minutes. Drain cooked spinach well.

2. Mix ricotta and garlic powder in a small bowl. Place the pizza crusts on an ungreased baking sheet. Spread half the ricotta mixture on each pizza crust. Top each pizza with cooked spinach, mozzarella, and parmesan. Drizzle with olive oil.

3. Bake for 10 minutes, or until the cheese is melted. Cool slightly and cut each pizza in half to serve.

How kids can help: Sprinkle water on spinach; mix ricotta and garlic powder; put topping on the pizza.
Per serving: 352 calories, 13 g fat (4 g saturated), 637 mg sodium, 24 mg cholesterol

Ninfa’s Green sauce is popular in many Mexican Restaurants down here in Houston. Ninfa’s was one of the first restaurants to serve this sauce. Ninfa’s Green Sauce is a creamy sauce with a touch of heat. Don’t miss trying out the Ninfa’s Green Sauce. You get it when you get your salsa and chips before your meal.

Ninfa’s Green Sauce

Ninfa's Green Sauce

• Author: CopyKat.com
• Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, copyKat Recipes, Dips/Sauces
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 1

This sauce is very tasty! It makes a wonderful change from salsa!

Ingredients

• 3 medium Avocados
• 3 medium Green Tomatoes
• 4 fresh Tomatillos (find in your specialty fresh produce section of a grocery store)
• 3 cloves Garlic
• 2-3 Sprigs Cilantro
• 1-2 Jalapenos
• 1 1/2 cup Sour Cream
• Salt to Taste

Instructions

Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.

Creamy Herb Polenta

Ingredients
9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Directions
Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.


Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-polenta-recipe/index.html?oc=linkback

Breakfast Sausage Surprise

1 package (12 oz) bulk chorizo or spicy pork sausage

1/2

cup chopped onion

3/4

cup chopped bell pepper (any color)

10

eggs

1/4

cup whipping cream

2

cups shredded pepper Jack or Mexican cheese blend (8 oz)

1

teaspoon red pepper flakes

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

1

tablespoon vegetable oil

• 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
• 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
• 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
• 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Expert Tips

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.

This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Salmon Patties

2 Cans of  Pink Salmon (without bones)
2 eggs (whipped)
2 sleeves of saltine crackers (I put them in a large baggie and roll with a rolling pin until finely smashed)
1 small onion finely chopped
dill (optional)
flour (1 cup)
salt and pepper - to taste
1/4 cup canola oil

Mix all the above together except for the flour.  When well blended, form into a pattie and dip each pattie in the flour and fry in a frying pan with about 1/4 cup of canola oil until each side is golden brown.

Squeeze lemon juice over the top or serve with tarter sauce. Enjoy!

Lemon Poppy Seed Angel Cake

This recipe comes from the Diabetic Living magazine that I subscribe to. It is loaded with wonderful lemon flavor, light and fluffy.

12 egg whites (1 1/2 cups)
1 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 teaspoon yellow food coloring
1 cup cake flour
1/2 cup sugar

Lemon Glaze recipe:

In a small bowl combine 1 cup powdered sugar, 2 teaspoons finely shredded lemon peel and 2 tablespoons lemon juice. Whisk until smooth.

Preheat oven to 350 degrees. In a large bowl combine egg whites and cream of tartar.  Beat with an electric mixer on medium high speed 1 to 2 minutes or until frothy.  Reduce speed to medium; gradually add 1/2 cup of sugar.  Increase speed to medium high; beat egg whites until soft peaks form (tip curl).  Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring.  Beat 2 minutes more.

In a separate bowl sift together cake flour and 1/2 cup sugar.  Using a rubber spatula, gently fold one fourth of the flour mixture into the egg whites.  Repeat, three times, folding in remaining flour mixture one-fourth at a time.

Pour cake batter into a ungreesed 10-inch tube pan.  Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched.  Immediately invert cake in pan cool completely.  Loosen sides of cake from pan; remove cake from pan.  Just before serving; pour lemon glaze over cake. If desired, serve with dollops of thawed shipped dessert topping and additionally finely shredded lemon peel.

Vegetable Lasagna

This is another recipe from The Best of Cooking Light 2013.

Most white sauces rely purely on cream.  Ours is based on fat free broth.  We add just a bit of heavy cream and an egg to give it a silky texture.

Vegetables:

3 large shallots, peeled and cut into 1/2 inch thick slices
2 pounds baby pattypan squash
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 pints cherry tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons minced fresh garlic

Sauce:

3 1/2 cups vegetable broth or fat free, lower sodium chicken broth
5 tablespoons all purpose flour
1/4 cup heavy whipping cream
1 1/2 tablespoon Dijon mustard
1 large egg, lightly beaten
cooking spray
9 cooked lasagna noodles
1.5 ounces grated fresh Parmigiana-Reggiano cheese (about 1/3 cup)
3 ounces fontina cheese, shredded (about 3/4 cup)
2 tablespoon's torn fresh basil.

To prepare vegetables, place a small metal roasting pan in oven, Preheat oven to 450 degrees.

Toss Shallots and squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange vegetables in preheated pan; bake at 450 for 30 minutes, stirring once.

Preheat broiler to high.

Place tomatoes in a roasting pan; broil 10 minutes or until blistered.  Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.

Reduce oven temperature to 350.

To prepare sauce, heat a small saucepan over medium heat.  Add remaining 1 tablespoon oil; swirl to coat pan.  Combine broth and flour, stirring with a whisk; add mixture to oil.  Bring to a simmer stirring constantly with a whisk.  Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly.  Remove from heat; let stand 5 minutes.  Place egg in a small bowl; slowly add 1 1/2 cup sauce to egg, stirring constantly.  Return sauce to pan.

Spread 1/2 cup sauce in bottom of a broiler safe 13x9 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 lasagna noodles.   Sprinkle with half of Parmigiana-Re
Repeat layers with remaining noodles, squash mixture, and parmigiana reggiano, ending with noodles.   Pour remaining sauce over top; sprinkle with fontina.  Bake at 350 for 30 minutes or until bubly.

Preheat broiler to high

Broil 4 minutes or until lightly browned.  Sprinkle with 2 tablespoons of fresh basil.  Let stand 12 minutes.

Snapper with Zucchini and Tomato

Since my whole family love to fish this is a recipe that will please everyone and packed full of flavor.

(pic and recipe from Best of Cooking Light 2013)

4 teaspoon extra virgin olive oil divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) snapper fillets
2 tablespoons dry white wine
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice

Heat a large nonstick skillet over medium-high heat.  Add 1 teaspoon oil to pan; swirl to coat.  Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish.  Add fish to pan; cook 3 minutes on each side or until desired degree of doness.  

Remove fish from pan; keep warm.  Add wine; cook until liquid almost evaporates.  Add zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; saute for 3 minutes or until zucchini is tender.

Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoon oil, basil and juice; toss gently.  Serve with fish.

Muffaletta Sandwich

 

 

Ingredients

• 2 boule or Italian round loaves, about 9 inches, sesame seeds on top preferred
• 1 pound thinly sliced aged provolone cheese
• 1 pound thinly sliced mortadella
• 1 pound thinly sliced genoa salami
• 1 pound thinly sliced hot capicola  Or ham
• Olive Salad, recipe follows

Directions

 Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.

Olive Salad:

• 1 cup oil-packed black olives, pitted
• 1 cup green olives, pitted
• 1/2 cup olive oil
• 1/2 cup roasted red peppers, drained
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 1 teaspoon crushed red pepper
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper

Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.

Penne with Asparagus, Mint and Pictachios

Salt and pepper to taste

1 lb penne rigate

1/2 lb thin asparagus, trimmed and cut into 1 1/2 inch pieces

ice water

1 1/2 cups chicken or vegetable stock

1 cup fresh mint leaves

1 cup fresh parsley leaves

1/4 cup unsalted pistachios, toasted

2-3 tbsp EVOO

4 tbsp. butter

2 shallots, finely chopped

2 large cloves garlic, finely chopped

2 tbsp. flour

1/2 cup dry white wine

2 tbsp. fresh lemon juice or white balsamic vinegar

A handful grated pecoriono-romano, plus more or less to pass around the table.

Get Started:

Bring a pot of water to a boil, salt it after it boils add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water.

Step 1:

While the pasta is working, in a large skillet, bring 2 inches of water to a boil salt it, add the asparagus and cook for 3 minutes.  Transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside.  Reserve the skillet.

Step 2:

Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.

Step 3:

In the reserved skillet, melt the butter over medium heat.  Add the shallots and garlic and cook, stirring, for 2 minutes, season with salt and pepper.  Whisk in the flour. Stir in the wine and cook until reduced to 2 tbsp.  Add the remaining 1 cup stock and cook until thickened, about 5 minutes.  Lower the heat to low.  Stir in the lemon juice (or vinegar).  Remove from heat and stir in the pistachio puree.

Step 4:

Add the pasta, asparagus and a handful of cheese to the skillet; toss stirring in the reserved cooking water to thin the consistency if desired.  Season with salt and pepper. Pass more cheese at the table. 

Trout with Butter, Lemon & Herbs

A well seasoned cast iron skillet will easily release anything that's cooked in it; this makes it perfect for foods that are prone to sticking, like fish or eggs.

4 tbsp. butter

2 skin on trout fillets (6 to 8 oz each)

salt and pepper to taste

4 sprigs thyme

2 small lemons, 1 thinly sliced and 1 juice of lemon

1 tbsp. finely chopped flat leaf parsley.

In a large 10-12 inch cast iron skillet, melt the butter over medium high heat.  Season the trout, skin side down, in the skillet.  Scatter with the thyme and lemon slices.

Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip) about 5 minutes. Transfer the fish and lemon slices to a serving plate.

Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.