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My Mother’s Turkey with Stuffing–easiest holiday recipe ever

My Mother’s Turkey with Stuffing–easiest holiday recipe ever

    My mother couldn’t cook.  Everyone in the family knew it, and most of the neighborhood kids, who made every effort to avoid eating at our house.  But the one thing that lady could make was Thanksgiving turkey.  Now her recipe is just as easy as when she devised a way to cheat fate […]

Recipe of the Week: Panko-Portobello Mushroom Burger

Recipe of the Week: Panko-Portobello Mushroom Burger

  Ingredients: 4 Portobello mushrooms (cleaned and gills removed) 1 cup all-purpose flour 1 cup whole milk 2 cups panko breadcrumbs ½ teaspoon salt ¼ teaspoon black pepper Grapeseed oil for frying (or vegetable oil) 4 brioche buns (sliced in half) 1 large ripe avocado 1 tablespoon fresh lime juice ¼ teaspoon Sriracha sauce ½ […]

Recipe of the Week: Curried Chicken And Rice

Recipe of the Week: Curried Chicken And Rice

Ingredients: 3/4 pounds boneless, skinless chicken breasts or thighs 2 teaspoons olive oil 1/2 cup chopped onion 1/4 cup chopped red bell pepper 1 clove garlic, minced 1/2 teaspoon curry powder 1 cup long-grained rice 2 cups chicken broth 1/2 teaspoon salt 1 cup frozen peas and carrots, thawed and drained   Directions: Cut chicken […]

Recipe of the Week: Sausage and Tomato Rigatoni

Recipe of the Week: Sausage and Tomato Rigatoni

Ingredients: 4 cups rigatoni pasta (8 oz.) uncooked 1 b. Italian sausage, cut into chunks 1 medium red onion, sliced 1/4 cup tomato pasta 1/4 cup Sun-Dried tomato vinaigrette dressing 1/4 cup fresh parsley 1/4 cup grated Parmesan cheese   Directions: Cook pasta as directed on package Brown sausage in large nonstick skillet: drain Stir in onions […]

Recipe of the Week: Beefless Stew with Sofrito

Recipe of the Week: Beefless Stew with Sofrito

Aromatic and savory, sofrito is a condiment, sauce, and a base for many Caribbean dishes from countries such as Puerto Rico, Dominican Republic, and  Cuba. In short, it is super versatile. And it is flavorful. Super flavorful.  Sofrito has its origins in Spanish cuisine and typically consists of onions sautéed in oil with ingredients like garlic, […]

Recipe of the Week: Slower Cooker Navy Bean Soup

Recipe of the Week: Slower Cooker Navy Bean Soup

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color. Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that […]

Recipe of the Week – Easy to Make Lasagna

Recipe of the Week – Easy to Make Lasagna

Ingredients: 9 lasagna noodles 2 cans (8 ounces each) low sodium tomato     sauce 1 clove garlic, minced 1 teaspoon fresh oregano or 1/4 teaspoon     dried oregano 1 package (10 ounces) frozen chopped broccoli,   thawed and squeezed of excess liquid 1 cup shredded carrot 1 container (15 or 16 ounce) part-skim ricotta     cheese 1/4 cup grated Parmesan cheese […]

Recipe of the Week: The Best Quesadillas

Recipe of the Week: The Best Quesadillas

I call these the ‘best’ quesadillas because they combine four tasty cheeses with roasted tomatoes and Poblano peppers. What could be better? See Chef Randy’s website for more recipes at: http://valley-vegetarian.com Ingredients: 4 large plum tomatoes (quartered lengthwise) 3 large Poblano chiles Vegetable oil 1 cup fresh Oaxaca cheese (grated) 1 cup Monterey Jack cheese […]

Recipe of the Week: Ploughman’s Lunch

Recipe of the Week: Ploughman’s Lunch

  A ploughman is a farmhand. You may already know that a ploughman’s lunch is: . . . a cold meal originating in the United Kingdom, commonly served in pubs. Its core components are cheese, pickle and bread. It is traditionally eaten with beer. The dish can also include such items as boiled eggs, ham […]

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Recipe of the Week: Blackened Tilapia Tacos with added Toppings

Ingredients: 2 6-ounce tilapia fillets 2 teaspoons spice rub (such as Chef Paul Prudhomme’s Blackened Redfish Magic) 2 teaspoons olive oil 3/4 cup frozen corn, thawed (or fresh kernels cut from 1 ear) 1 red bell pepper, diced 8 6-inch corn or whole wheat tortillas, warmed   Directions: Heat a large nonstick skillet over medium high […]

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