Title: Shrimp Quesadillas
Yield: 8 Servings
8 flour tortillas
2 c shredded Monterey Jack cheese
1 lg tomato, chopped
1/2 c cooked bacon pieces
4 oz frozen cooked salad shrimp, thawed
Heat 10-inch nonstick skillet over medium-high heat. Place
1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese,
1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4
of the shrimp. Sprinkle with additional 1/4 cup of the
cheese. Top with another tortilla.
Cook 1 to 2 minutes or until bottom is golden brown; turn.
Cook 1 to 2 minutes longer or until bottom is golden brown.
Repeat 3 more times with remaining ingredients. Cut each
quesadilla into wedges.
Title: Asian Tossed Salad
Yield: 6 Servings
3 c shredded romaine lettuce
1 1/2 c coleslaw mix
1 c fresh sugar snap peas, trimmed
1/2 c shredded carrots
1/4 c thinly sliced red onion
1/4 c mayonnaise
2 tb olive oil
1 tb honey
2 tb tablespoons slivered almonds
In large bowl, mix lettuce, coleslaw mix, peas,
carrots and onion. In small bowl, mix mayonnaise,
olive oil and honey with wire whisk until smooth.
Add dressing mixture to salad; toss to mix.
Sprinkle with almonds.
Title: Stuffed Chicken Breasts
Categories: Main Dish
Yield: 4 Servings
1/2 c basil pesto
1/2 c shredded parmesan cheese
4 boneless skinless chicken breasts
2 tb olive oil
1/4 ts salt
14.5 oz diced tomatoes
1 tb balsamic vinegar
4 oz fresh mozzarella, cut in 4 slices
Heat oven to 400 degrees F. Line large, rimmed
sheet pan with foil. Place wire rack on top of
foil. Spray with cooking spray.
In small bowl, mix pesto and Parmesan cheese. In
thick side of each chicken breast, cut 3-inch-long
pocket to within 1/4 inch of opposite side of
breast. Spoon about 2 rounded tablespoons pesto
mixture into pocket in each chicken breast. Brush
olive oil on both sides of chicken, and place on
rack. Sprinkle with salt.
Roast uncovered 25 to 30 minutes or until chicken
is cooked through and stuffing in chicken reaches
internal temperature of 160 degreesF.
Meanwhile, in 1 1/2-quart saucepan, heat tomatoes
to a simmer over medium heat. Reduce heat to
medium-low, and cook 7 to 8 minutes, pressing with
wooden spoon to break down tomatoes, until sauce
thickens. Remove from heat; cover pan to keep warm.
Brush chicken breasts with balsamic vinegar; top with
mozzarella cheese. Bake 3 to 5 minutes or until cheese
is melted. Top with tomato sauce.
Title: Basmati Rice with Saffron
Categories: Side Dish
Yield: 6 Servings
1 c uncooked basmati rice
2 tb vegetable oil
1/4 c raw whole cashews
1/4 c golden raisins
1 ts cumin seed
1/2 ts black peppercorns
5 cardamom pods
6 whole cloves
2 bay leaves
2 three-inch cinnamon sticks
2 md red onions, sliced
1 1/2 c cold water
1/2 ts saffron threads
1 ts salt
Place rice in medium bowl; add enough cold water
to cover rice. Rub rice gently between fingers;
drain. Repeat 4 or 5 times until water is clear;
drain. Cover rice with cold water; soak 30 minutes.
Drain; set aside.
Heat oil in 2-quart saucepan over medium-high heat.
Add cashews; stir-fry 10 to 20 seconds or until
cashews are golden brown. Remove with slotted spoon;
drain on paper towels.
Add raisins to hot oil; stir-fry 20 to 30 seconds or
until raisins plump up. Remove with slotted spoon; add
to cashews to drain.
Add cumin seed, peppercorns, cardamom pods, cloves, bay
leaves and cinnamon sticks to hot oil; sizzle 15 to 30
seconds. Mix in onions; stir-fry 3 to 4 minutes or until
onions are golden brown.
Add rice; gently stir-fry 1 minute, taking care not to
break tender rice grains. Stir in 1 1/2 cups cold water,
the saffron and salt. Heat to boiling, stirring once;
reduce heat to medium-high. Cook uncovered 5 to 6
minutes, stirring occasionally, until almost all the
water has evaporated.
Reduce heat to low. Cover and cook 5 minutes; remove
from heat. Let rice stand covered 10 to 15 minutes.
Fluff rice with fork or spoon to release steam. Serve
sprinkled with roasted cashews and raisins. Serve with
peppercorns, cardamom pods, cloves, bay leaves and
cinnamon sticks left in to continue to flavor the rice,
but do not eat them.
Title: Chocolate Mint Brownies
Yield: 16 Brownies
16 oz boxe brownie mix
Water, oil and egg called for
- on brownie mix box
2 tb butter, softened
3 oz cream cheese, softened
2 tb heavy whipping cream
3 c powdered sugar
1/4 ts mint extract
green gel food color
1/3 c heavy whipping cream
1 1/3 c semisweet chocolate chips
1/3 c butter
Heat oven to 350 degrees F (325 degrees F for
dark or nonstick pan). Line 9-inch square pan with
foil, allowing some to hang over edges of pan.
Grease bottom and sides of foil with shortening or
cooking spray. Make and bake brownies as directed
on box. Cool completely on cooling rack, about
1 1/2 hours.
In large bowl, beat softened butter and cream
cheese with electric mixer on medium speed until
smooth. Add 2 tablespoons whipping cream; beat
until blended. Slowly add powdered sugar; beat
until fluffy. Beat in mint extract. Beat in food
color until desired color. Spread over cooled
brownies. Refrigerate about 1 hour or until set.
In 2-quart saucepan, heat Topping ingredients
over medium-low heat, stirring constantly, until
melted and smooth. Remove from heat; let stand
Pour topping over filling; spread to cover.
Refrigerate uncovered about 2 hours or until set.
Using foil to lift, remove brownies from pan, and
peel foil away. Before cutting, let stand 20
minutes at room temperature. Cut into 4 rows by 4
rows. Store covered in refrigerator.