Deviled Eggs Recipe

November 16, 2014 by Leave a Comment
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Ingredients

  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika

Directions

  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

 

Filed Under: Appetizers, Recipes

Thanksgiving Sausage, Apple & Cranberry Stuffing Recipe

November 13, 2014 by Leave a Comment
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Thanksgiving Sausage Apple Cranberry Stuffing Recipe

Recipe Type: Side Dish
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 1/2 cups cubed whole wheat bread
  • 3 3/4 cups cubed white bread
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 1/2 teaspoons dried sage
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 1 cooked turkey liver, finely chopped
  • 3/4 cup turkey stock
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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Filed Under: Recipes, Sides

Crispy Cajun Shrimp Fettucine Recipe

August 25, 2014 by 1 Comment
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 Crispy Cajun Shrimp Fettucini

CRISPY CAJUN SHRIMP FETTUCCINE
 
Recipe Type: Entree
Ingredients
  • 4 oz fettuccine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 16 large shrimp
  • 1 tbsp cajun spice (you can find recipe here)
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
Instructions
  1. Cook fettuccine according to package instructions.
  2. Clean the shrimp and season with 1 tbsp of cajun spice.
  3. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  4. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
  5. In the same skillet add chicken broth and heavy cream.
  6. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
  7. Serve warm.
  8. *Cajun Spice*
  9. /2 tbsp salt
  10. tbsp dried oregano
  11. tbsp paprika
  12. tbsp red chili powder
  13. tbsp ground black pepper
  14. *or you can use a cajun spice from store
 
Notes
Recipe thanks to Foodies TV

 

Filed Under: Main Dishes, Recipes

Roasted Cajun Potatoes

August 18, 2014 by Leave a Comment
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Ingredients

  • 2 1/2 pounds medium red potatoes
  • 1/4 cup olive oil
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Directions

  1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
  2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Filed Under: Recipes, Sides

Honey Rosemary Stuffed Pork Chops

August 18, 2014 by Leave a Comment
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 Honey Rosemary Stuffed Pork Chops

Honey Rosemary Stuffed Pork Chops
 
Recipe Type: Honey Rosemary Stuffed Porkchops
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped red onion
  • 1 1/2 cups chopped Granny Smith apples
  • 3 tablespoons honey, divided
  • 2 tablespoons toasted sliced almonds
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1/2 teaspoon cider vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon McCormick® Garlic Powder
  • 4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/2 cup reduced sodium chicken broth
Instructions
  1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.
  2. Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
  3. Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.
 
Filed Under: Main Dishes, Recipes

Replica Recipe ~ Olive Garden Baked Cheesy Penne

April 19, 2014 by Leave a Comment
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Baked Cheesy Penne

Replica Recipe – Olive Garden Baked Cheesy Penne
 
Recipe Type: Entree
Cuisine: Italian
Prep time:
Cook time:
Total time:
Ingredients
  • 6 tablespoons butter, plus more for baking dishes
  • kosher salt and black pepper
  • 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
  • 1 cup sliced oil-packed sun-dried tomatoes, drained
  • 1 1/2 cups shredded provolone (6 ounces) (I used an Italian blend that had provolone in it)
  • 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Instructions
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining Parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
 
Filed Under: Main Dishes, Recipes

Honey Glazed Ham Recipe

April 17, 2014 by Leave a Comment
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 Honey Glazed Ham

 

Honey Glazed Ham
 
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup
  • 2 cups honey
  • 2/3 cup butter
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
 
Filed Under: Main Dishes, Recipes

Baked Asparagus in Balsamic Butter Sauce

April 17, 2014 by Leave a Comment
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Baked Asparagus 

Baked Asparagus With Balsamic Butter Sauce
 
Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 bunch fresh asparagus, trimmed
  • cooking spray
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  3. Bake asparagus 12 minutes in the preheated oven, or until tender.
  4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
 
Filed Under: Recipes, Sides

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

April 17, 2014 by Leave a Comment
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Stuffed Leg of Lamb

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
 
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 1/2 cup coarsely chopped prunes
  • 1/4 cup currants
  • 2 tablespoons creme de cassis liqueur
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons minced fresh thyme
  • 1/2 teaspoon ground coriander
  • 1 1/4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4 pound) boneless leg of lamb, rolled and tied
  • 1/2 cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 5 tablespoons butter
  • 3 tablespoons honey
  • 1/3 cup thinly sliced, stemmed Calimyrna figs
  • 5 teaspoons chopped fresh basil
  • 6 leaves mint
  • 6 leaves basil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
  3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
  4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
  5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
  6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
 

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Filed Under: Main Dishes, Recipes Tagged With:

FREE Slow Cooker Cake Mix Recipes!

March 28, 2014 by Leave a Comment
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There’s never a bad time to bake a cake, especially when you can “bake” using your slow cooker! We’re excited to announce a brand new eCookbook from AllFreeSlowCookerRecipes.com, Slow Cooker Cake Mix Recipes: 16 To-Die-For Recipes with Cake Mix.  This eCookbook is free to download, and it’s packed with easy and decadent slow cooker cake mix recipes. Whether you’re looking to do some slow cooker baking and make traditional cakes and cobblers, or try something new, this free eCookbook has traditional cake mix cake recipes and unique slow cooker dessert recipes to try too!

Filed Under: Freebies & Samples, Recipes
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