Wednesday, September 20, 2017

{soups-salads-and-salad-dressings} Spare No Rib Grapes & Pearls Salad

 

Spare No Rib Grapes & Pearls Salad

Grapes & Pearls salad photographed at Spare No Rib on Thursday, Aug. 31, 2017, in St. Louis. Photo by Chris Lee, clee@post-dispatch.com

Chris Lee • clee@post-dispatch.com

Yield: 6 side salads

1 pound fingerling potatoes or red potatoes

6 to 8 ounces spring salad mix, fresh or prepackaged

1 pound grape tomatoes

8 ounces mozzarella pearls

1 avocado, seeded, peeled and diced

3 to 4 large basil leaves, torn in small pieces

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

Freshly ground black pepper to taste

Notes: This salad is lightly dressed. If you like more dressing, simply double the recipe. Store any leftover in the refrigerator. Bring to room temperature to serve again.

1. Roast, grill or steam fingerling or red potatoes until tender. Set aside to cool.

2. If using fresh spring greens, wash, spin and pat leaves dry. Place the mix on 6 salad plates and set aside.

3. Wash tomatoes and divide among 6 plates.

4. Add fingerling potatoes to each plate. If using red potatoes, cut into pieces and add to plates.

5. Add diced avocado to plates.

6. Combine lemon juice and extra-virgin olive oil in a small cup. Add kosher salt and whisk to blend. Drizzle 2 teaspoons of dressing over each salad, whisking in between each.

7. Grind fresh black pepper over the top of each.

Per serving: 264 calories; 17g fat; 6g saturated fat; 30mg cholesterol; 11g protein; 19g carbohydrate; 3g sugar; 5g fiber; 299mg sodium; 230mg calcium

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

Tuesday, September 19, 2017

{soups-salads-and-salad-dressings} Apple Recipes from Susan Part 2

 

More apple recipes from Susan’s latest column.

Picking apples, apple recipes

Sunday, September 17, 2017

By Susan McClanahan

 

Apple Chicken Salad

Although this salad recipe does not have fresh sliced apples as an ingredient, it uses dried apple chips, which add texture and flavor without having to have a fresh apple on hand to prepare this salad.

 10 ounces mix of spring mix salad and chopped romaine

 1/4 to 1/2 red onion, thinly sliced

 2-3 vine-ripened tomatoes

 1-2 cooked chicken breast or about 2 1/4 cups cooked shredded chicken

 2 cups apple chips

 3/4 cup roasted pecan halves

 1/2 cup crumbled Gorgonzola cheese

 3/4 cup Panera Bread Fuji apple vinaigrette

Combine ingredients in a large bowl and evenly divide to serve 4 salads.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Crisp Cookies

 1 pie crust

 5 Granny Smith apples, peeled and diced

 1/4 cup granulated sugar

 1 teaspoon cinnamon

 2 tablespoons lemon juice

 1 tablespoon cornstarch

 1 cup flour

 1/2 cup granulated sugar

 1/2 cup light brown sugar, packed

 1/2 teaspoon kosher salt

 2/3 cup old fashioned rolled oats, not instant

 10 tablespoons cold unsalted butter, diced

Preheat oven to 350 degrees. Add baking spray or grease regular muffin tin (you'll use it twice or spray two muffin tins).

Cut 24 2-inch circles out of your pie crust. If you need to gather your scraps and re-roll them to 1/4 inch thickness. Add the pie crust to the muffin tins.

In a small saucepan add the apples, sugar, cinnamon, lemon juice and cornstarch. Cook for 5 to 7 minutes until the apples are softened and thickened.

To make the crisp topping, combine the flour, 1/2 cup sugar, 1/2 cup brown sugar, salt, oats and butter to a bowl and combine with either a hand mixer or pastry cutter.

Add one tablespoon of apple filling to each muffin well. Add two tablespoons of the crumble topping on top. Bake for 18 to 20 minutes. Let cool completely before carefully removing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Streusel Muffins

Muffin:

 2 apples, peeled, cored and diced

 2 cups flour

 2/3 cup white sugar

 2 teaspoons baking powder

 1 teaspoon salt

 2 large eggs

 3/4 cup milk

 1/4 cup butter, melted

 2 teaspoons cinnamon

Streusel Topping:

 1/2 cup flour

 1/4 cup butter, melted

 1/3 cup brown sugar

 Cinnamon for sprinkling

Preheat oven to 400. Line a muffin tin with cupcake wrappers.

In a large bowl, mix together wet and dry ingredients for the muffins until well combined. Gently stir in chopped apple. Scoop about 1/4 cup batter into each cupcake liner; the cups should be 2/3 full. Set aside

In a medium bowl, mix together ingredients for streusel topping. Spoon streusel topping on top of the batter in each muffin cup. Sprinkled enough to cover the entire top. Sprinkle a little cinnamon on top of the streusel.

Bake for 20 to 25 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dutch Apple Pie

 2 cups all-purpose flour

 1 cup packed brown sugar

 1/2 cup quick-cooking oats

 3/4 cup butter, melted

Filling:

 2/3 cup sugar

 3 tablespoons cornstarch

 1 1/4 cups cold water

 4 cups chopped peeled tart apples (about 2 large)

 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-inch pie plate.

In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling.

Bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Cool on a wire rack. Yield: 8 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Caramel Apple Fruit Pizza

I like to use peanut butter cookie dough for the crust of this delicious dessert pizza. As a convenience, you can use prepared refrigerated peanut butter cookie dough as a time saver. I'm sure the same could be said for the sugar cookie crust in this recipe.

Sugar Cookie Crust:

 1/4 cup butter

 1/4 cup shortening

 3/4 cup granulated sugar

 1 egg

 1/2 teaspoon vanilla

 1/2 teaspoon salt

 1/2 teaspoon baking powder

 1 1/4 cups flour

Caramel Apple Fruit Pizza:

 2 large apples diced (about 2 cups)

 1 1/2 cups club soda water

 1/2 cup chopped pecans toasted

 1/2 cup caramel sauce

Cream Cheese Frosting:

 4 ounces package cream cheese, softened

 1/4 cup butter, softened

 1 cup powdered sugar

 1 teaspoon vanilla

 1 tablespoon half-n-half, if necessary

 Toffee bits

Sugar Cookie Crust: Beat the butter and shortening together. Add granulated sugar and cream together for 2 to 3 minutes until lighter in color and fluffier in texture. Mix in the egg and vanilla. Mix in the baking powder, salt and flour. Press dough into a greased 9-inch springform pan. Bake at 375 degrees for 15 to 17 minutes.

Cream Cheese Frosting: Beat the cream cheese until smooth. Beat in the softened butter. Mix in powdered sugar.

Add vanilla and half-n-half, if necessary.

Assembly: Put the diced apples in the club soda water immediately after dicing them. Soak them in the water for about 3 minutes and then drain the water.

Spread the prepared cream cheese frosting (recipe above) on the cooled sugar cookie crust. Sprinkle with toffee bits. Top with the diced apples, sprinkle with chopped pecans and drizzle the caramel sauce over the top.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

{soups-salads-and-salad-dressings} CHEESY BACON & POTATO SOUP

 

CHEESY BACON & POTATO SOUP

Prep time 15 mins

Cook time 45 mins

Total time 1 hour

Serves: 6

6 slices of bacon

2 cups chopped carrots

½ cup diced onion

1 (20oz) bag of refrigerated diced potatoes (I used Simply Potatoes)

2 cups of shredded colby-jack cheese (or cheddar)

¼ cup all purpose flour

2 cups chicken broth

½ cup water

1 cup of milk

Cook bacon in a large pan over medium heat until crispy. Remove bacon and set aside to cool....but LEAVE some of the bacon grease!!! That's what we're going to sauté the veggies in!

Add carrots and onion and cook until onions begin to soften (about 3 minutes)

Sir in potatoes and cook for another 2 minutes.

Next, stir in broth, water and flour. Continue cooking, stirring constantly until the soup starts to boil and thicken. Reduce heat to low and cook for 20 minutes (or until potatoes are tender), stirring occasionally.

Next, stir in milk and cook for another 2-3 minutes. While you wait, chop up your cooked bacon.

Right before serving, mix in chopped bacon, and cheese. Stir until cheese is melted and completely combined.


__._,_.___

Posted by: pgeistfeld@yahoo.com
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

{soups-salads-and-salad-dressings} Three Bean Chili

 

THREE BEAN CHILI

For an easy meal with big flavor, try Three Bean Chili tonight. Simply combine kidney, pinto and black beans with tomatoes. Add McCormick® Organics Chili Seasoning Mix - a convenient blend of chili peppers, cumin and oregano - to create authentic flavor and heat. Top chili with cheese and sour cream, and dig in!

  • 5m

    PREP TIME

  • 15m

    COOK TIME

  • 7

    INGREDIENTS


















INGREDIENTS

 
4 

Servings

  • 1 package McCormick® Organics Chili Seasoning Mix
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (15 to 16 ounces) kidney beans, drained and rinsed
  • 1 can (15 to 16 ounces) pinto beans, drained and rinsed
  • 1 can (14 1/2 ounces) black beans, drained and rinsed
  • 2/3 cup water


















PREPARATION

  • Mix Seasoning Mix, tomatoes, beans and water in a large skillet. Bring to boil. Cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings if desired.



Source: McCormick

--
~~~~~
Rhonda in MO

__._,_.___

Posted by: Rhonda G <crazycatmom1966@gmail.com>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

Monday, September 18, 2017

{soups-salads-and-salad-dressings} POTATO SALAD WITH SCALLIONS AND DILL

 

POTATO SALAD WITH SCALLIONS AND DILL

From Woman's Day

This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.

By Woman's Day Kitchen

Nutritional Information (per serving)

Calories 181

Total Fat 7g

Saturated Fat 1g

Cholesterol 0

Sodium 112mg

Total Carbohydrate 26g

Dietary Fiber 2g

Protein 3g

Serves: 8

Yields: 8 servings

Total Time: 25 min

Prep Time: 25 min

 

2 1/2 pound(s) (about 30) small new potatoes

Kosher salt

Pepper

1/4 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons prepared horseradish

2 scallions, thinly sliced

1/2 cup fresh dill sprigs

1/2 cup fresh flat-leaf parsley, roughly chopped (optional)

Place potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut potatoes in half (or quarter if large).

Meanwhile, in a large bowl, whisk together oil, vinegar, horseradish, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add potatoes to bowl and toss to coat. Fold in scallions, dill, and parsley (if using).

Make-Ahead Tip: Prepare without the scallions, dill, and parsley and refrigerate for up to 1 day. Fold in the scallions and herbs before serving.


__._,_.___

Posted by: pgeistfeld@yahoo.com
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

{soups-salads-and-salad-dressings} Apple Recipes From Susan Part 1.

 

These were in Susan’s latest column.  It’s apple pickin’ time!

Picking apples, apple recipes

Sunday, September 17, 2017

By Susan McClanahan

Fall, cooler weather and apples all go together. The apple crop this year is abundant, and so are apple recipes to add to your collection. When I started looking for apple recipes, I just couldn't stop because there were so many.

In the vast array of choices, I was able to pick out a few to share with you. I encourage you to seek out your own new favorite recipes to try this fall during the peak harvest season.

Snickers and Caramel Apple Dip

 8 ounces cream cheese

 3/4 cup brown sugar

 1/4 cup sugar

 1 teaspoon vanilla

 2 Snickers bars, diced very small

 2-3 tablespoons caramel sauce

Beat the cream cheese, sugars and vanilla in a mixer for a few minutes until smooth. Fold in half of the diced Snickers and a drizzle of caramel sauce. Refrigerate for a few hours. To serve, top with the remaining Snickers and caramel.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Golden Apple Punch

 1 part apple juice, chilled

 1 part white grape juice, chilled

 1 part lemonade, chilled

 2 parts ginger ale, chilled

Stir together and serve in a large container. Before serving, add apple slices or whole apples to the serving container for a visual appeal. Serve well chilled over ice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cranberry Apple Cider Punch

Easy to make, deliciously sweet drink that is perfect for all your fall and winter parties.

 6 cups apple cider

 2 cups cranberry juice

 1 cup orange juice

 1/2 cup fresh lemon juice

 1 bottle (750 milliliters) sparkling grape juice or sparkling wine

 Slices of apples, oranges, and dried cranberries (for garnish)

In a large pitcher combine apple cider, orange juice, cranberry juice and lemon juice. Stir in the sparkling white grape juice or sparkling wine. Add sliced fruit. Serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Cranberry and Almond Coleslaw

Dressing:

 3/4 cup fat free Greek Yogurt (recommended using Fage, other brands may will be too thin)

 1/4 cup mayonnaise

 1/4 cup honey

 2 tablespoons apple cider vinegar

 Salt and freshly ground black pepper

Coleslaw:

 1 small cabbage, shredded (6-7 cups packed)

 1 1/2 cups matchstick carrots

 2 large gala apples, sliced into matchsticks (about 3 cups)

 1/2 cup sliced green onions

 3/4 cup sliced almonds or 1 cup slivered almonds

 3/4 cup dried cranberries

In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.

In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results. Yield: About 8 servings

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~                                                         

Caramelized Sweet Potato Apple Hash Browns

 1 very large sweet potato or 2 medium ones, peeled and diced -- about 2 cups diced

 1 large pink lady or Granny Smith apple diced, peeling optional

 3 tablespoons oil

 1/2 teaspoon fine grain sea salt

 1/4-1/2 teaspoon ground cinnamon

 1 teaspoon sugar, optional

Heat a large, seasoned cast iron pan (or any heavy skillet that won't stick) over medium heat and add oil.

Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes with cooking fat and salt.

Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2 to 4 minutes until the potatoes are soft. Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over. Add the diced apples and stir to combine. If adding the sugar, do this now. Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning. Once apples and potatoes are toasty, remove from heat and stir in the cinnamon. Let cool a bit and then serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Cranberry Walnut Salad

Crisp apples, dried cranberries, feta cheese and hearty walnuts come together in a fresh autumn salad.

 6 cups salad using arugula and baby spinach, or any spring green mix will do

 1 red apple

 1 green apple

 1 cup walnuts, roughly chopped

 1/3 cup crumbled feta cheese

 1/3 cup dried cranberries

For the dressing:

 1 cup apple juice

 4 tablespoons apple cider vinegar

 2 tablespoons honey

 Scant 1/2 teaspoon salt

 1/4 teaspoon black pepper

 1/4 cup oil

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta and cranberries together in a large bowl.

Whisk together all dressing ingredients. Toss with salad immediately before serving.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___