This dish is inspired by the classic Mediterranean-Italian pasta puttanesca. Puttanesca traditionally calls for anchovies, but the recipe below excludes them, making it the perfect weeknight dinner for both vegetarians and non-vegetarians alike. The meal is wholesome enough for either, with beefy tomatoes, bright, bold flavors and al dente linguine. fast & easy dinner
Fast & Easy Dinner: Linguine with Caper and Green Olive Sauce
May 13 2008 - 10:26pm Post by amusesbouche
161 Views - 0 comments
This dish is inspired by the classic Mediterranean-Italian pasta puttanesca. Puttanesca traditionally calls for anchovies, but the recipe below excludes them, making it the perfect weeknight dinner for both vegetarians and non-vegetarians alike. The meal is wholesome enough for either, with beefy tomatoes, bright, bold flavors and al dente linguine. BLTs with Avocado and Spicy Mayo
938 Views - 8 comments
BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
- Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
- Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
- In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
- While the bacon cooks, toast the bread.
7-Layer Tortilla Pie
1,181 Views - 0 comments
7-Layer Tortilla Pie
From Campbell's Kitchen
2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
- Mash pinto beans.
Vegetable Chow Mein
623 Views - 2 comments
Vegetable Chow Mein
From Betty Crocker
1 cup vegetable or chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles
- Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes.
Chicken Breasts Stuffed with Couscous
236 Views - 0 comments
Chicken Breasts Stuffed with Couscous
From Everyday Food magazine
1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- In a small saucepan, bring 3/4 cup water to a boil.
- Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
- Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast.
RSS Feed