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Garlic & Herb Potatoes

These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!

1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 degrees F.

2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.

3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.

Emily

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Crusty Garlic Bread

Enjoy this mouthwatering Italian bread, fragrant with garlic, herbs and Parmesan cheese, served warm from the oven.

2 cloves garlic
1-1/2 cups flat-leaf parsley leaves, lightly packed
1/3 cup walnut pieces
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/3 cup olive oil
1 (1 pound) loaf Italian bread

1. Preheat the oven to 400 degrees F. Drop the garlic into a running food processor or blender and process until finely chopped. Add the parsley, walnuts, Parmesan cheese, basil and salt; process until the parsley and walnuts are finely chopped.

2. With the food processor or blender running, gradually add the oil. Process, scraping the side down occasionally, until the mixture is smooth.

3. With a serrated knife, cut the bread in half, horizontally. Spread the herb topping over the cut sides of the bread. Wrap each half loosely in aluminum foil.

4. Bake until the bread is heated through, 15 to 18 minutes. Unwrap the top of the bread and bake for 3 minutes longer. Cut each half into 2-inch slices. Serve warm. Makes 6 to 8 servings.

Emily

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Garlic Mashed Potatoes

Garlic Mashed PotatoesRoasted garlic and rich sour cream give these mashed potatoes a creamy twist.

2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces

1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.

2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.

3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.

Emily

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Roasted Vegetables

Roasted VegetablesThe perfect vegetable recipe to compliment your favorite meat main dish.

1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots

1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.

2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.

3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.

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Slow Cooker Chicken & Vegetables

Chicken and VegetablesThis recipe turned out great! The chicken and vegetables were very tender and had a wonderful flavor and it was so easy-to-make! I definitely will be making this often!

1 medium onion, chopped
1/2 medium green bell pepper, cut into strips
1 (13 ounce) can artichoke hearts
2 pounds boneless, skinless chicken breasts, cut into strips
Salt (to taste)
Pepper (to taste)
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 cup red cooking wine
4 tablespoons soy sauce

1. Place onion, green bell pepper and artichoke hearts in bottom of slow cooker.
2. Place chicken strips on top of vegetables; sprinkle with the salt, pepper, garlic powder and thyme.
3. Stir together the cooking wine and soy sauce, pour over the chicken strips.
4. Cover the slow cooker and cook on Low for 5 to 6 hours or until the chicken and vegetables are tender. Makes 6 servings.

Emily

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Twice-Baked Potatoes

Twice-Baked Potatoes DSCN2078A delicious alternative to the usual baked potato!

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily

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Chicken Cacciatore

Chicken CacciatoreTender bites of chicken in a hearty, thick, flavorful sauce served over hot cooked noodles or rice will make short work of satisfying your family’s dinnertime hunger. And it only takes a matter of minutes to have this taste tantalizing dinner ready for the table!

2 pounds boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (14-1/2 ounce) cans diced tomatoes
1 (6.5 ounce) can mushroom stems & pieces
1 cup white cooking wine
1 teaspoon oregano
Hot cooked egg noodles or white rice
Grated Parmesan cheese (optional)

1. Cut the chicken into bite-sized pieces. Combine the flour, salt and pepper in a large resealable plastic bag; add the chicken a few pieces at a time and shake to coat.

2. In a large skillet over medium heat, brown the chicken in the oil in small batches; transfer to a Dutch oven.

3. In a small skillet, cook the onion, garlic and green bell pepper in the butter until vegetables are tender; add to the meat in Dutch oven. Stir in the diced tomatoes, mushrooms, white cooking wine and oregano; cover and simmer over medium-low heat for 30 to 40 minutes. Serve over hot cooked noodles or white rice; sprinkle with Parmesan cheese, if desired. Makes 6 to 8 servings.

Emily

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Onion-Mustard Pork Loin Chops

Onion-Mustard Pork Loin ChopsWhether you are counting your carbohydrates (like some of my family members) or not, you are sure to enjoy this simple pork dinner. The combination of onion and mustard flavors give these chops real taste appeal the whole family will appreciate!

8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream

1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.

2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.

3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.

4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.

Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.

* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.

Emily

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