Wednesday, August 16, 2017

Hot Italian Sausage and Tomato Pasta

 Time : 20 Minutes             Make 4 servings

1     pound dry fettuccine 
3    tablespoons olive oil
 1   medium red onion,
 sliced 1 clove garlic, 
smashed 4 hot Italian sausages, casings removed
 1    pint red or yellow cherry tomatoes 
2    tablespoons red wine vinegar
 3/4    teaspoon kosher salt 
1/4     teaspoon black pepper
 1/2    cup fresh basil leaves
, torn 1 cup arugula, 
torn 1/4 cup freshly grated Parmesan

Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.
Heart healthy

Tuesday, August 15, 2017

Sausage & Herb -Stuffed Peppers

 4 servings (serving size: 1 stuffed pepper)

3/4     cup water
 1/2     cup uncooked couscous
 2     (4-ounce) links spicy turkey Italian sausage 
1/8     teaspoon kosher salt, divided
 1/4     teaspoon freshly ground black pepper
 1/2     cup crumbled garlic-and-herb goat cheese, divided
 4     small red bell peppers (about 1-1/2 pounds)
 2     tablespoons sliced fresh basil

 1 .  Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2 .   While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.

 3  .  Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.

 4 .  Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

Heart healthy

Sunday, August 13, 2017

Chopped Salad with Quick-Pickled Vegetables

Total Time       50 Minutes           Serves : 6

1/4     cup white balsamic vinegar
 1/4    cup unseasoned rice vinegar
 3      celery ribs, finely dice
 2       medium carrots,
 finely diced 1 large red bell pepper
, finely diced 1 large yellow bell pepper,
 finely diced 1 large peach, 
cut into 1/4-inch dice 1 medium cucumber—peeled, seeded and cut into 1/4-inch
 dice 1 cup finely chopped frisée
 1     cup coarsely chopped arugula
 1     cup thinly sliced napa cabbage
 3     tablespoons extra-virgin olive oil 
Salt and freshly ground black pepper
 3    ounces fresh goat cheese,
 crumbled 1/2 cup slivered toasted almonds 
1     large hard-cooked egg, sliced into 6 rounds
 Smoked paprika, for sprinkling

 1    ..Preheat the oven to 350°. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.

 2  ..  Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.
Heart healthy

Saturday, August 12, 2017

BLT Chicken Burgers & Eastern Chicken Burgers

                                                             Blt Chicken Burgeers
 Topped with crispy bacon, juicy tomatoes, and lettuce, this burger is a twist on one of your favorite sandwiches. Sharp cheddar, parmesan, and garlic give the ground chicken patties some extra flavor.
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

1 pound ground chicken, 
preferably a mixture of 1/2 white and 1/2 dark meat 
1/2 cup shredded sharp cheddar cheese 
1/3 cup grated parmesan cheese 
1 teaspoon minced garlic 
1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise 1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 4 onion kaiser rolls, split
 8 strips bacon (about 8 oz.), cooked until crisp 
1 large tomato, thinly sliced 
4 leaves romaine lettuce
Get Ingredients Powered by Chicory
Nutritional Information  

 1 .  Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

 2  Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.


                                 Eastern Chicken Burgers
Pomegranate molasses is a special addition to these burgers—you simply brush it on right after the burgers are done cooking and get so much more flavor.

2     teaspoons extra-virgin olive oil
1    large onion, finely chopped
1    teaspoon ground cinnamon
1    teaspoon ground coriander
1/4    teaspoon red pepper flakes
1-1/2    teaspoons kosher salt
Freshly ground black pepper
2      cloves garlic, minced
1/4    cup chopped flat-leaf parsley
1    pound ground lean chicken
1/4    cup plain yogurt
3    tablespoons pomegranate molasses, for brushing
Fixings:
4    whole wheat buns, toasted
1    tomato, thinly sliced
1    English cucumber, thinly sliced
1    small red onion, sliced
Lettuce

2.  Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2 .  Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.
Heart Healthy

Sunday, August 6, 2017

Fruit Salad with Avocado

Prep Time   15 Minutes          Chill Time   1 Hour
Makes 6 cups (serving size: 1 cup salad)

Salad makes a wonderful side dish to a light  lunch or dinner without being too  filling -Fish -barbecue -sandwiches  ETC:
Be sure to come back for more .

1     (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry 
1    (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
 2    cups cubed fresh cantaloupe 
1    medium-size ripe avocado, halved and cut into chunks 
1/4    cup chopped fresh mint 2 tablespoons lime juice Garnishes: light sour cream, crushed pistachios

1       Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
Heart haelthy

 2        I  used Del Monte Sun Fresh Citrus Salad and Del Monte Sun Fresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.
Heart healthy

Friday, August 4, 2017

Shrimp Boil Pasta

Time        45 minutes          Serves 6

Two summertime staples—pasta salads and shrimp boils—combine in this fun family-style meal. The tangy sauce, flavored with scallions, Old Bay seasoning, lemon, and thyme, is truly delicious. When making a pasta dish, one simple trick will take the recipe from good to great. The key to making great tasting pasta is in the cooking water. Add about two tablespoons of kosher salt to a large stockpot of water before boiling, and then add the pasta. Salted water flavors the pasta internally as it absorbs liquid and swells. Many times a recipe will instruct you to reserve some of the cooking water, adding it later to the sauce. This flavorful dish could be described as a Low Country Boil with pasta. Complete with smoked sausage, fresh corn kernels, and Old Bay Seasoning, you can have 

1      pound uncooked gemelli or casarecce pasta
 16   ounces smoked sausage, cut into 1/2-inch-thick slices 
2      cups chicken broth
 2     cups fresh corn kernels (about 3 ears)
 2     pounds raw peeled and deveined large shrimp
 2- 1/2     teaspoons Old Bay seasoning
 1     bunch scallions, sliced (about 1 cup)
 2     tablespoons fresh lemon juice (from 1 lemon) 
1     tablespoon fresh thyme leaves

1 .  Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.

2.  While pasta cooks, cook sausage in a Dutch oven over medium-high, stirring occasionally, until browned, about 5 minutes. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heatto medium-low, and simmer until corn is tender-crisp, about 5 minutes.

 3       Add shrimp and Old Bay to sausage mixture; stir to combine. Cover and cook until shrimp are done, 2 to 4 minutes. Remove from heat, and stir in scallions and lemon juice.

Step 4        Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.
Heart Healthy


Tuesday, August 1, 2017

mmApple-Brined Turkey

Tired  of chicken , try this trukey recipe . Youre family will ask for more 
"Brining introduces flavor that penetrates to the bone"  "And, because brining adds moisture, the turkey can handle high heat."  
 TIME: 3 HOURS  45 MINUTES  SERVINGS: 8     TIME(OTHER): PLUS 25 HOUR BRINING AND DRYING

BRINE :
3    cups apple juice
1    green apple, quartered
1/2    navel orange
2       tablespoons coriander seeds
2       tablespoons fennel seeds
4       tarragon sprigs

1    medium bunch of thyme2    garlic cloves, crushed
2    tablespoons Old Bay seasoning
8    sage leaves
1    tablespoon whole allspice berries
2    whole cloves
1    tablespoon whole black peppercorns
2    cups light brown sugar
1    cup kosher salt
One 15-pound turkey, legs and breast separated (see  TIP)
HERB BUTTER
6    sticks unsalted butter (1 1/2 pounds), at room temperature
3    tablespoons chopped thyme
3     tablespoons chopped parsley
2     tablespoons chopped chives
2    tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
1.  In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.

BRINE THE TURKEY
2.  Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB BUTTER
3.  In a medium bowl, blend all of the ingredients except the salt and pepper.
Preheat the oven to 400°. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.

TIP:
Ask your butcher to separate the legs from the turkey.

SUGGESTED PAIRING

Spiced Pinot Noir: 2011 DeLoach Russian Riiver Valley
Heart healthy