Kristin's Yummy Stuff

I adapted this from a Kalyn's Kitchen recipe.  6 red or green peppers ...2 lbs Ground Turkey 2 Italian sausage (hot or mild) 1 cup diced onion 1 cup diced crimini mushroom 1 cup diced pepper (tops of peppers) olive oil for browning meat and veggies Salt and pepper 2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!) 1 cup tomato sauce or substitute tomato paste and some beef broth. Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed. In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired. In a pan add oil to and coo...

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week. 6 chicken thighs (with skin and bone) 1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced) 1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this) 1 1/4 cup water 2 tsp. garlic puree 3 bay leaves 1 small onion, sliced in large slices fresh ground black pepper to taste Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side. Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler. Strain liquid to remove ...

Teddy Folkman's Moules Fromage Bleu Serves one as a meal; two to four as an appetizer 1 1/4 pound rope-grown P.E.I. mussels 4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil) 1/3 cup diced applewood-smoked bacon 1/3 cup thinly sliced shallots 1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue 1/3 cup white wine, preferably a dry Chardonnay Juice of 1 lemon 1/3 cup baby spinach, cleaned and destemmed Sea salt, as needed Black pepper, as needed Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

I have always wanted to try braciole . An avid lover Italian I just knew I would love this dish and boy was I right! Yum! I looked at several recipes online and combined a few and tweaked it to make it fit what I wanted. Enjoy! This is best if you can make it in the morning and let cook all day. Pronounced "bra- jole " or "bra- zhul " YOU WILL NEED: 1 Flank steak or 8 pieces of beef, thinly sliced. I used a flank steak and that had at it with a meat tenderizer to make thin and tender. Then I sliced it into 5 pieces . Prosciutto thinly sliced, enough to cover the flank steak 1 1/2 cups bread crumbs I went a little easy on the bread crumbs due to my personal tastes. 1/2 cup milk - eyeball it 2/3 cups Parmesan or Romano I used a block of parm and grated it fresh... mmmm .... and did about half of this to make room for other cheese Approximately 1/2 cup mozzarella/provolone/ fontina grated 1 small onion chopped **SEE ADDED VARIATIONS BELOW** Toothpicks 2 tbsp olive...

My sister in law swears by this low cal recipe. Can't wait to try it. She found it at verybestbaby.com. Citrus Chicken Spoon fruit sauce over chicken and serve with greens. Ingredients: 1 cup fresh orange juice divided 1 teaspoon cornstarch 2 teaspoons extra virgin olive oil divided 2 tablespoons chopped shallot 2 cloves garlic finely chopped 1/2 cup water 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon 1/2 teaspoon ground ginger 1 teaspoon butter 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves Makes 4 Serving(s) Prep Time: 10 mins.Cook Time: 25 mins. Preparation Instructions: COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well. HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minute...

6 Tbsp Fat free sour cream 2 tbsp prepared horseradish 1 tbs dijon 3/4 tsp salt 1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks 1/2 tsp freshly ground pepper 2 onions, sliced 1 lb small whole potatoes (white) 1 1/2 cups small whole baby carrots 2 garlic cloves, chopped 1 bay leaf 1 cup low sodium beef broth 2 tbsp Worscestershire sauce 3 tbsp flour 3 tbsp cold water 1 tbsp chopped parsley Makes 4 servings 1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours. 2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes. 3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 ...

2 tsp olive oil Four 4-ounce skinless chicken thighs 1 onion, chopped 3 garlic cloves, minced 3 cups sliced mushrooms One 14 1/2 oz can diced tomatoes 1 green bell pepper, seeded and diced (I might use red) 1/4 cup tomato paste 1 tsp oregano 1/2 tsp black pepper 4 cups hot cooked spaghetti 1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate. 2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min 3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce. 419 calories 2g fat 5g fiber 8 pts .

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!" Ingredients: 2 eggplants or medium zucchini 1/2 tsp. salt Meat sauce: 2 lbs. ground lamb or lean beef 1 Tbsp. butter salt and pepper 2 medium onions, chopped 2 garlic cloves, crushed 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. parsley 8 oz. (250 ml) tomato sauce 1/2 cup red wine Bechamel Sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt and pepper to taste 2 Tbsp. olive oil 1 lb (500 g.) Monteray Jack cheese, grated Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside. To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally. To ma...

1 teaspoon salt 3 chicken breast halves (about 6 ounces each) 1 tablespoon freshly chopped sage 3 thin slices prosciutto ham Flour to coat chicken breasts 1/3 heaping cup olive oil 1/2 cup white wine 3 to 4 large artichoke hearts, quartered 1/4 cup fresh lemon juice 1/4 cup whipping cream 1 tablespoon butter 2 tablespoons capers for garnish Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto. Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes. Remove chicken from pan and keep warm. Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and r...

I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests. 2 boneless skinless chicken breasts (6 oz ea) Salt to taste 1 cup flour 1/4 cup olive oil 1/4 cup white wine 4 lrg lemons 1/2 stk unsalted butter softened A small handful drained capers Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt . Lightly dust the chicken breasts in the flour . Shake off excess flour. Place chicken in the saute pan skin-side down. When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is complete...

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date". 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wra...

Rachael Ray rocks! I saw her show 30 minute meals again today and have to try this. I'll let you know how it turns out. Sounds delicious and easy. 1/3 cup sliced almonds, a couple of handfuls 1 quart chicken stock 1 lemon, zested 2 to 3 sprigs fresh thyme 4 tablespoons butter, divided 1 1/2 cups white rice 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets Salt and pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 tablespoons extra-virgin olive oil, 2 turns of pan 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends 6 or 7 large button mushrooms, sliced 1/3 cup half-and-half 1 rounded tablespoon Dijon mustard 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped 2 scallions, chopped Toast almonds in a small skillet until golden. Set aside. Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice...

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.

This is a wonderful recipe that my Aunt Lorraine used to make. She passed away a few years ago and every time I make it, it gives me the warm fuzzies just thinking of her. Enjoy. Pork loin - I like to use a tenderloin it is SO yummy and tender that way. 1 large can of stewed tomatoes Medium Onion 1 small can of chopped green chiles (I use mild, but you can use any spiciness you like) Garlic to taste Olive oil salt and pepper to taste In a large skillet or pot: Cut up the meat into small pieces, about 1 inch. Chop onion. Brown meat with olive oil and onion (garlic if you like) until pork in nicely browned and onions are tender. Add stewed tomatoes and chiles. Simmer until pork is tender. The longer the better. The last time I made it, I took it out of the skillet and tossed it in the crock pot for about 3 hours. YUM! You can serve this with Spanish rice. My husband likes it with guacamole, rice and tortillas. He makes it into a taco.

I saw this on 30 Minute Meals with Rachel Ray. I have not tried it yet, but how could this not be amazing?? Salt 1 head cauliflower, cut into florets 1 pound asparagus 2 tablespoons extra-virgin olive oil, (2 turns of the pan, plus some for drizzling) 2 shallots, thinly sliced 1 pound white mushrooms* Salt and black pepper 2 to 3 tablespoons red wine vinegar, eyeball it 1 1/2 pounds kielbasa 1 cup drained cornichons or baby Gherkin pickles 2 red pears 4 teaspoons lemon juice, divided 1 baguette, sliced 6 slices thick cut bacon Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin oli...

This is almost the exact recipe I use on spare ribs, but Shana uses is to make Honey Chicken. I made it last night and it was great. Shana suggests serving with mashed potatoes, but I used rice - either should be good. 1/4 cup honey 2 tbsp soy sauce 2 tsp ketchup Stir together and pour over chicken breasts. Bake at 350 for 40 minutes. That's it and it is wonderful!

I just made this for dinner tonight and it was GREAT! Another wonderful addition from Shana. Meatballs: Mix together 1lb ground beef 1 lb ground pork 1 cup or so of bread crumbs 2 eggs worcestershire sauce to taste garlic to taste salt and pepper a little chopped onion if desired Roll into 1 1/2 inch balls and place on foil lined cookie sheet. Bake at 350 for about 15 mintues until browned. Remove and place in baking dish. Sauce: In a saucepan mix 2 1/2 cups brown sugar - packed 1 1/4 cup water 2/3 cup vinegar 3 tbsp soy heat to boiling Mix 2 1/2 tbs cornstarch 3 tbsp water Add to boiling sauce and stir until thickened pour over meatballs, put them back in the oven for about 20 minutes at 350. Yum.

3-3.5 lb chicken, cut up 4 celery stalk tops 1 medium carrot, sliced 1 small onion, sliced 2 sprigs parsley, chopped 1 tsp salt 1/8 tsp pepper 5 cups water 2 1/2 cups bisquick 2/3 cups milk 1. Remove any excess fat from chicken. Place chicken, giblets (except liver) neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling. Reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when centers of thicker pieces are cut. 2. Remove chicken and veggies from Dutch oven. Skim 1/2 cup fat from broth; reserve. Remove broth; reserve 4 cups 3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. 4 Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and veggies to Dutch oven. Heat until hot. 5. Mix remaining 2 cups baking mix and the milk until soft dough for...

Good home made comfort food. Mmmm. It think the real name is Swiss Steak but our family renamed it Black Pot because my mom always made it in this big ancient black pot that I SWEAR makes it taste even better. 2 lbs Chuck steak or Stew Beef 1 onion sliced 1 green pepper sliced (I usually don't add - it over takes the dish) 1 can mushroom soup 1/4 cup ketchup 2 tsp worcestershire sauce water Place steak pieces in deep casserole or pot. Cover with onions and peppers. Mix remaining ingredients and pour over meat. Cover and bake at 350 degrees for 3 hours

I am not a huge fan of Cajun food, but Dan loves it. We had this at one of our squadron parties and it was so good I begged Dan's boss for the recipe. We had it with shrimp, but you can do it with crawfish if you so desire. They're too creepy for me. Crawfish (or Shrimp) Etouffee Recipe from Paul Prudhomme’s Louisiana Kitchen Seasoning mix: 2 teaspoons salt 2 teaspoons ground red pepper (preferably cayenne) 1 teaspoon white pepper 1 teaspoon black pepper 1 teaspoon dried sweet basil leaves ½ teaspoon dried thyme leaves ¼ cup chopped onions ¼ cup chopped celery ¼ cup chopped green or red bell peppers 7 tablespoons peanut oil ¾ cup all-purpose flour 3 cups, in all, Basic Seafood Stock (recipe below) ½ pound (2 sticks) unsalted butter, in all 2 pounds peeled crawfish tails or medium shrimp 1 cup very finely chopped green onions 4 cups hot cooked rice Basic Seafood Stock: 1 ½ to 2 pounds rinsed shrimp/crawfish/crab heads and/or shells ¼ onion (Bill’s addition) 1 celery stalk (Bill’...