May 3, 2010

Recipe News: Old Fashion Recipes Perfect For Picnics and Potlucks

"Looking through some of my massive vintage recipe collection, I came across some old-fashion recipes that are excellent for picnics, family reunions, church potlucks, office pitch-ins, as well as your own family meals. Honey Baked Beans combine the flavors of beans, bacon, onion, and honey, etc. for a great taste that will impress your family and friends. Refrigerator Pickles are a great condiment to a wide variety of foods. Always keep a supply of these pickles handy for the occasions mentioned above. The Late Jerry Reed’s Meatloaf recipe uses cornflakes and rice as fillers making it a little different than your everyday meatloaf. Whether you choose one of these recipes or make all three, you will have something a little different than the norm. Others are sure to notice" Includes recipes for:
  • HONEY BAKED BEANS
  • REFRIGERATOR PICKLES
  • THE LATE JERRY REED’S MEATLOAF
Full article here.
Jennifer at Permalink | Comments (0) | social bookmarking

April 30, 2010

Recipe News: Guilt-free Cinco de Mayo recipes

"Navigating popular Cinco de Mayo party fare can be challenging for people focused on healthy-eating. So what’s a fiesta host or guest to do?

Elizabeth Edelman, resident culinary expert and healthy eating guru at Diabetes Daily (www.DiabetesDaily.com), has developed nutritious adaptations of some Cinco de Mayo favorites, including guacamole, veggie quesadillas, steak fajitas and delicious low-carb margaritas that are quick to make and easy to take to any Cinco de Mayo celebration. Full recipes are included below, as well as links where you can find more of Elizabeth’s healthy adaptations of Cinco de Mayo favorites."

Includes recipes for:


  • Guacamole

  • Portobello and Spinach Quesadilla

  • Steak Fajitas

  • Low-Carb Margarita


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 27, 2010

Recipe News: Celebrate Cinco de Mayo with Tasty Mexican-American Recipes

"Cinco de Mayo, the 5th of May, observes the Mexican army's surprising victory over the French at the Battle of Puebla on May 5, 1862. According to Wikipedia: “The Battle of Puebla was important for at least two reasons: First, although considerably outnumbered, the Mexicans defeated a much better-equipped French army. Second, it was significant because since the Battle of Puebla no country in the Americas has been invaded by an army from another continent.”

Except for a national day off work, Cinco de Mayo has had minimal significance as a Mexican holiday beyond the region of Puebla, but it is widely observed in the United States and in other parts of the world as a festive celebration of Mexican heritage and pride. The festivities have come to recognize a significant segment of diversity in our country."

Includes recipe for:


  • Tomatillo Shrimp Enchiladas

  • Frozen Margarita Pie


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 21, 2010

Recipe News: Kid Friendly Eggplant Recipe- Not Your Mama's Parmesan!

"Have you ever searched the produce section of the grocery store in hopes of finding a vegetable your kids will get excited about. I have, and I was drawn to the dark skinned, kidney shaped eggplant. I ate alot of my Mom's eggplant parmesan as a kid and I always loved it. So, I thought I'd make up a batch of that. Some sauce some sauteed, breaded eggplant smothered in mozzerella cheese and my kid eats her veggies, done! It didn't work out quite that well. My two-year old ate some of the eggplant but she seemed put off my it's texture and mostly pulled off and ate the cheese.

Undaunted, I bought another eggplant (because I love it) and plotted to hide it from my child's texture sensitive taste buds. I browned some ground turkey meat and pureed that and the eggplant and invented Baked Corkscrew Pasta and Eggplant Casserole. The corkscrew pasta is hearty and does not break up when you mix it together with the other ingredients and it is an interesting shape for little ones. The dish is simple to make and this time my daughter got her veggies down without even knowing she was doing it :)"

Includes recipe for:


  • Baked Corkscrew Pasta and Eggplant Casserole


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Chicken Breasts with Strawberry-Blueberry Chutney

"If you found it hard to get the five daily servings of produce you've been told for years you need, you'll probably find it even harder to get the nine serving experts now suggest. But adding a fruit chutney or compote to your dinner plate — rather than just over a dessert — can help nudge you along. Chutneys and compotes are both good choices, especially between seasons when fruits aren't necessarily at their best. Both types of sauces usually are cooked, which means that even if the fruits aren't that sweet, any sugars they do have will concentrate, and the resulting flavors will be much more intense. Compotes can be made with fresh or dried fruit, which usually is left chunky and baked or simmered in a light syrup. It can be served as a side or topping to a savory entree, such as chicken or pork. A chutney is a condiment made with fruits, vegetables or legumes. They can vary in texture, be sweet or sour, and range in spiciness from mild to very hot." Includes recipe for:
  • Chicken Breasts with Strawberry-Blueberry Chutney
Full article here.
Jennifer at Permalink | social bookmarking

April 16, 2010

Recipe News: Recipe: Chicken Marsala Stew With Spring Vegetables Includes recipe for:
  • RECIPE

"The intermittently cool and rainy then sunny and warm weather is perfect for a simple stew. The difference is the timing. Unlike a stew meant for the dead of winter, a spring stew should be a relatively speedy affair.

This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients like Marsala wine and balsamic vinegar. It also uses flavor-enhancing techniques, like browning the chicken before adding it to the stew.

The result is a light but flavorful stew perfect for spring. Serve it with a crusty baguette."

Includes recipe for:


  • Chicken Marsala Stew With Spring Vegetables


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 4, 2010

Recipe News: Empty Easter basket into sweet leftovers recipes

"If you didn’t just tip the Easter basket into your mouth like a nearly empty bowl of cereal, there are ways to stretch out your holiday candy experience.

Each of these recipes only requires basic and inexpensive ingredients. The most exotic addition would be some shredded coconut. But you may have some of that hanging around, dyed green and pretending to be grass for some other Easter goody.

I cobbled these recipes together from adapted tried-and-true formulas. A meringue is a meringue. A revel bar is a revel bar. Marshmallows plus cereal isn’t a revelation. I just added my own touches."

Includes recipes for:


  • Cadbury Creme Egg Revel Bars

  • Jelly Bean Clouds

  • Peeps Cereal Treats


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 1, 2010

Recipe News: Emeril's Lemon and Blueberry Buttermilk Pancakes

"One especially deserving mother got the surprise of her life when Emeril came a-knocking on her door this morning to treat her to breakfast in bed ? but she doesn't have to be the only one!"

Includes recipe for:


  • Emeril's Lemon and Blueberry Buttermilk Pancakes


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 16, 2010

Recipe News: Corned Beef Hash Crock Pot Recipe - St. Patrick's Day 2010

"If you have any leftover beef from making a Corned Beef and Cabbage Crock Pot Recipe on St. Patrick's Day 2010, you can make this Corned Beef Hash Crock Pot Recipe. You don't need any leftover vegetables, this recipe uses frozen hash browns and is so easy to put together in your crock pot. Serve it up with eggs and some of this wonderful Traditional Irish Soda Bread Recipe."

Includes recipe for:


  • Corned Beef Hash Crock Pot Recipe


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Penne with Vegetables

"Easy to prepare for a pleasing weeknight meal, this primavera-style recipe helps you with your “5-a-day” goal by providing a generous array of vegetables – more than 1 cup per serving.

A specialty of the Campania Region, which includes Naples, Capri and Sorrento, the name penne comes from the Italian word for pen. Whole-wheat and white versions are available, along with gluten-free penne made from corn, rice and other ingredients.

From the zucchini, the jewel of the squash family – with its spring-like flavor and flesh as delicate as a flower – to the broccoli, bell peppers, mushrooms, spinach and tomatoes, this medley of vegetables provides an extensive range of texture and taste. The word zucchini comes from the Italian zucchino, meaning small squash. And, as a general rule, smaller zucchinis are tastier than the larger varieties."

Includes recipe for:


  • Penne with Vegetables


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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