Friday, March 12, 2010

Vegetable Pasta

1 1/2 cups grape tomatoes, halved
1 large spaghetti squash, halved and seeded
1/3 cup water
salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon seasoning
1 red onion, chopped
1 green bell pepper, chopped
1 baby eggplant, halved lengthwise and sliced crosswise
1 carrots, sliced thin
1/3 cup white wine


1.Preheat an oven to 350 degrees F (175 degrees C). Arrange the tomatoes on a baking sheet with the cut sides facing up.
2.Roast the tomatoes in the preheated oven until cooked through and slightly browned on the underside, about 15 minutes.
3.Place squash halves face down in glass baking dish with the water; cover with plastic wrap. Microwave on High for 8 minutes. Leave covered and set aside. Once the squash is cool enough to handle, scrape in strands into a large bowl with a fork; season with salt and pepper and toss with 1 tablespoon olive oil.
4.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat; cook and stir the garlic, basil, and Italian seasoning in the oil until the garlic is softened, about 10 minutes. Add the onion, green bell pepper, eggplant, and carrot to the garlic; increase heat to medium. Continue cooking and stirring until the vegetables are nearly tender, 10 to 15 minutes. Mix the tomatoes and white wine into the vegetable mixture; cook another 2 to 3 minutes. Transfer the vegetables to the bowl with the spaghetti squash; gently toss together.

Pasta with Sardines

1 (16 ounce) package spaghetti
3/4 cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon ground black pepper
additional Parmesan cheese for serving (optional)


1.Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
2.Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Quiche Lorraine

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese


1.Preheat oven to 350 degrees F (175 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3.In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4.Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Sunday, February 7, 2010

Beef Stew


3/4 cup Zesty Dressing 2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks 6 slices Bacon, chopped 3 cups sliced fresh mushrooms (about 1/2 lb.) 1 large onion, chopped 6 carrots (about 1 lb.), sliced 1-1/2 lb. potatoes (about 3), peeled, cut into large chunks 1 can (14-1/2 oz.) stewed tomatoes, undrained 1 can (14-1/2 oz.) beef broth
1POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.

2COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain.

3ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

4BRING to boil, stirring occasionally; cover. Simmer on low heat 1 hour 15 min. Uncover; simmer 15 min. or until meat is done and sauce is thickened, stirring occasionally

Double Stacked Sandwich


1 Tbsp. Real Mayo Mayonnaise 2 tsp. Grated Parmesan Cheese 1 submarine roll, split 3 slices Deli Fresh Shaved Oven Roasted Turkey Breast 3 slices Deli Fresh Shaved Roast Beef 1 Deli Fresh Pepper Jack Cheese Slice 2 slices tomato 1/4 cup shredded lettuce Make It!HEAT broiler.

MIX mayo and Parm; spread onto cut sides of roll. Place, cut-sides up, in shallow pan. Broil 2 min. or until golden brown.

STACK meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted. Place on bottom half of roll.

FILL roll with remaining ingredients.