August 7, 2010 at 11:43 am (black pepper, blue cheese, chicken broth, chives, corn on the cob, extra virgin olive oil, feta, goat cheese, grill, onion, red bell peppers, salt, soup, stovetop, Summer)
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.
Serves 6.
3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 lb tomatoes, halved, seeded and peeled (about 4)
2 T extra-virgin olive oil
4 C chopped onion (about 2 medium)
3 (14 oz) cans fat-free, less-sodium chicken broth
1/4 t salt
1/4 t freshly ground black pepper
1/4 C (1 oz) crumbled blue cheese
2 T chopped fresh chives
~~~~~~~~~~~~~~~~
1. Prepare grill to medium-high heat.
2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
4. Place one-third of tomato mixture in a blender, process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 C soup into each of 6 bowls; top each serving with 2 t cheese and 1 t chives.
Leave a Comment
August 3, 2009 at 1:24 pm (blue cheese, bottled hot sauce, chives, coarse ground black pepper, fresh tomatoes, ground beef, ground mustard, hamburger buns, leaf lettuce, Main Dish, old-fashioned oats, Quick Dishes, quick oats, salt, Summer, worcestershire sauce)
Prep Time:30 min
Start to Finish:30 min
makes:12 burgers
1/2 cup old-fashioned or quick-cooking oats
1/4cup water
3 lb extra-lean (at least 93%) ground beef
1 cup crumbled reduced-fat blue cheese (4 oz)
1/2 cup finely chopped fresh chives
1 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
1 teaspoon coarse ground black pepper
1 teaspoon ground mustard
1/2 teaspoon salt
12 whole wheat burger buns
12 leaf lettuce leaves
12 tomato slices
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat gas or charcoal grill. In large bowl, mix oats and water. Stir in beef, blue cheese, chives, Worcestershire sauce, red pepper sauce, pepper, mustard and salt until well mixed. Shape mixture into 12 patties, about 3/4 inch thick.
2. Place patties on gas grill over medium heat or on charcoal grill over medium coals. Cover grill; cook 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F.
3. For each burger, layer lettuce, tomato and patty in bun.
Contact Grill Directions: Heat closed contact grill 5 minutes. Place patties on bottom grill surface. Close grill; cook 6 to 7 minutes or until thermometer inserted in center of patties reads 160°F.
Leave a Comment
July 18, 2009 at 1:00 pm (7 ingredients or less, bacon bits, blue cheese, canned garbanzos, cherry tomatoes, fresh tomatoes, no-cook, Quick Dishes, romaine, Salad, Summer, vinaigrette)
Makes: 2 servings
Total Time: 17 min
6 cups romaine lettuce, torn into bite-sized pieces
6 oz. canned garbanzo beans, rinsed and drained
1 cup diced tomatoes or cherry tomatoes, halved
1/4 cup crumbled blue cheese
2 tablespoons bacon bits
1/4 cup olive oil vinaigrette
~~~~~~~~~~~~~~~~~~~~~~
Arrange lettuce on a platter.
Arrange beans, tomatoes, blue cheese and bacon bits over lettuce.
Just before serving, drizzle dressing over salad and toss well. Serve on chilled plates.
Leave a Comment
June 5, 2009 at 1:30 pm (apple cider, apple juice, Autumn, baby spinach, black pepper, blue cheese, boneless skinless chicken breast, canola oil, dried thyme, Main Dish, onion, pears, Quick Dishes, salt, stovetop, thyme leaves, whole-wheat pastry flour, Winter)
PREP: 20 min
COOK: 30 min
Serves 4.
1½ Tbsp whole wheat pastry flour
½ tsp salt
¼ tsp freshly ground black pepper
2 large boneless, skinless chicken breast halves (6–8 oz each), cut in half, or 4 chicken cutlets (3–4 oz each)
2 Tbsp canola oil
1 large onion, cut into wedges
2 medium pears, halved, cored, and sliced
6 oz baby spinach
½ c apple cider or apple juice
1½ tsp fresh thyme leaves, or ½ tsp dried
½ c crumbled reduced-fat blue cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the mixture and set aside.
2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until lightly browned. Add the pears and cook for 3 minutes, or until lightly browned. Add the spinach and cook for 1 minute, or until wilted. Place mixture on a serving plate.
3. Heat the remaining 1 Tbsp oil in the same skillet. Cook the chicken for 6 to 8 minutes, turning once, or until browned. Add the cider and thyme and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce is reduced by half.
4. Place the chicken on the spinach mixture, drizzle with the cider mixture, and sprinkle with the cheese.
Leave a Comment
May 22, 2009 at 2:10 pm (arugula, black pepper, blue cheese, cashews, extra virgin olive oil, granulated sugar, Main Dish, no-cook, Quick Dishes, red onion, red wine vinegar, romaine, Salad, salt, sliced roasted chicken, Spring, strawberries, Summer)
Pair this simple, no-cook meal with crusty bread.
Dressing:
1 T sugar
2 T red wine vinegar
1 T water
1/8 t salt
1/8 t freshly ground black pepper
2 T extra-virgin olive oil
Salad:
4 C torn romaine lettuce
4 C arugula
2 C quartered strawberries
1/3 C vertically sliced red onion
12 oz skinless, boneless rotisserie chicken breast, sliced
2 T unsalted cashews, halved
1/2 C (2 oz) crumbled blue cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 C chicken mixture on each of 4 plates. Top each serving with 1 1/2 t cashews and 2 T cheese. Drizzle about 4 t dressing over each serving. Yield: 4 servings.
Leave a Comment
May 11, 2009 at 1:52 pm (black pepper, boneless skinless chicken breast, chicken broth, gorgonzola, granulated sugar, ground coriander, Main Dish, prosciutto, salt, sherry vinegar, Spring, stovetop, strawberries, Summer, thyme leaves, vegetable cooking spray)
Sauce:
1 C chopped strawberries
1/2 C sugar
1/2 C sherry vinegar
1/3 C chicken broth
1/4 t ground coriander
Chicken:
1/4 C (1 oz) crumbled Gorgonzola cheese
2 t fresh thyme leaves
2 oz prosciutto, chopped
4 (6-oz) skinless, boneless chicken breast halves
Cooking spray
1/8 t salt
1/8 t freshly ground black pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth and coriander; bring to a boil. Reduce heat and simmer until reduced to 2/3 C (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.
2. To prepare chicken, combine cheese, thyme and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 T cheese mixture into each pocket.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce. Yield: 4 servings.
Leave a Comment
April 25, 2009 at 1:10 pm (all-purpose flour, bel paese cheese, butter, fettuccine, gorgonzola, half-and-half, Main Dish, nutmeg, parmesan, stovetop, vegetable stock, white pepper)
All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
~~~~~~~~~~~~~~~~~~~~~
In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
Leave a Comment
April 16, 2009 at 5:29 pm (7 ingredients or less, Aldi ingredients, Appetizers, blue cheese, butter, Condiments, no-cook, Sandwiches, walnuts)
Great on roast chicken, beef or apple sandwiches.
1/2 C soft butter
1/2 C crumbled blue cheese
1/4 C chopped toasted walnuts
~~~~~~~~~~~~~~~~~~~
Beat butter and cheese in a bowl. Stir in walnuts. Makes 1 cup. Keep in the fridge for up to a week.
Leave a Comment
January 17, 2009 at 2:01 pm (7 ingredients or less, blue cheese, blue cheese dressing, cracked pepper, cubed cooked chicken, green bell pepper, no-cook, pears, Salad, salad greens, yellow bell pepper)
Chicken Pear Salad with Blue Cheese
Prep Time: 10 minutes
Servings: 4
6 cups salad greens
1 1/4 cups cooked chicken or smoked turkey strips
1 yellow or green bell pepper, cut into strips
2 small ripe pears, peeled and sliced
1/2 cup blue cheese salad dressing
Cracked black pepper
Crumbled blue cheese (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a large bowl, toss greens, chicken and pepper strips. Arrange on 4 dinner plates.
2. Arrange pears on top. Drizzle with dressing; sprinkle with black pepper and cheese, if desired.
Leave a Comment
April 5, 2008 at 3:52 pm (7 ingredients or less, Appetizers, blue cheese, boston lettuce, grapefruit, no-cook, olive oil, Salad, toasted walnut halves)
Grapefruit Starter
Peel and dice half a grapefruit, removing the seeds and reserving the juice. Layer 2 cups Boston lettuce with grapefruit sections, 1/4 cup toasted walnut halves and 2 tablespoons blue cheese. Drizzle the top with the reserved juice and 1 teaspoon olive oil.
Leave a Comment
« Older entries
