Tag Archives: Fruit and Vegetable

Appetizers

Potato Skins With Cheese And Bacon

Potato Skins With Cheese And Bacon
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
Print
 
Ingredients
  • 4 medium unpeeled baking potatoes 2#
  • vegetable cooking spray
  • 4 slices bacon
  • ¾ cup cheddar cheese
  • 1 tablespoon minced fresh chives
  • ¼ cup non-fat sour cream
Instructions
  1. Bake potatoes at 425°F for 1 hour (60 minutes) or until done
  2. Cool slightly
  3. Cut each potato in half lengthwise; scoop out pulp, leaving ¼ inch thick skin.
  4. Place potato shells on a baking sheet
  5. Bake at 425°F for 8 minutes or until skins are crisp.
  6. Cut bacon in to small pieces and cook in skillet.
  7. Drain excess fat on paper towels and cool.
  8. Divide cheese evenly among the shells
  9. Bake at 425°F for 5 minutes or until cheese melts.
  10. Sprinkle evenly with bacon and chives.
  11. Serve with sour cream
Soups & Stews, Vegetarian

Vegetable Stew

Vegetable Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Print
 
Ingredients
  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
Instructions
  1. Peel and dice all the vegetables.
  2. Place all vegetables in stock pot.
  3. Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 
Soups & Stews

Tomato Zucchini Stew

Tomato Zucchini Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Print
 
Ingredients
  • 3 Tbsp cooking oil
  • 1 large onion, diced
  • 2 stalks of celery, diced
  • 3 small zucchini, shredded
  • 2 lbs tomatoes, diced small
  • 1 cup good tomato paste
  • chives for garnish
Instructions
  1. In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  2. Combine tomatoes and tomato paste into mixture.
  3. Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  4. Serve hot with a sprinkle of chives on top of each bowl.

 
Soups & Stews

Zucchini and More Stew

Zucchini And More Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Print
 
Ingredients
  • 2 Tbsp cooking oil
  • 2 medium onions, diced
  • 4 large tomatoes, diced
  • 1 tsp salt
  • ½ lb green beans, trimmed and cut small
  • 5 cups water or broth
  • 6 small (young) zucchini, chopped
  • 4 yellow squash, chopped
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Instructions
  1. Put oil in large stock pot over medium heat, cook onion until tender.
  2. Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
  3. Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
  4. Season with salt and pepper.

 
Soups & Stews

Red Bell Pepper Soup

Refreshing Red Bell Pepper Soup
 
Author:
Recipe type: Soup
Cuisine: American
Print
 
Ingredients
  • 4 red bell peppers, diced
  • 1 small sweet onion, diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • ¼ cup chopped fresh herbs - oregano, basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste
Instructions
  1. In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  2. Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  3. Stir again before serving, taste and adjust seasoning.

 
Appetizers

BBQ Sauce For Smokies

BBQ Sauce For Smokies
 
Author:
Recipe type: Appetizer
Cuisine: American
Print
 
Ingredients
  • 1 - 10 oz can tomato soup
  • ¼ cup sweet pickle relish
  • 1 tablespoon Worcestershire sauce
  • ¼ cup onion -- finely diced
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
Instructions
  1. Whisk together all ingredients.
  2. Pour over 1 pound of lil' smokies or 1 pound of hot dogs cut up into pieces.
  3. Warm & Serve.
  4. Enjoy !
Appetizers, Chicken

Bar Buffalo Wings

Bar Buffalo Wings
 
Author:
Recipe type: Appetizer
Cuisine: Tex-Mex
Print
 
Ingredients
  • 30 Chicken Wingettes
  • 6 tablespoons Louisiana hot sauce
  • ¼ cup butter
  • 1 tablespoon white vinegar
  • ⅛ teaspoon celery seed
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper
  • ⅛ teaspoon garlic salt
  • 1 dash black pepper
  • ¼ teaspoon Worcestershire sauce
  • 1 to 2 teaspoon Tabasco sauce
  • bleu cheese or ranch dressing
  • celery and carrot sticks
Instructions
  1. In small sauce pan mix all ingredients.
  2. Stirring occasionally, heat until butter is melted.
  3. Deep fryer set at 375°F., (vegetable or peanut oil)
  4. Fry ½ of the at a time for 12-15 minutes, so they fryer isn't overloaded.
  5. Drain the wings for a few minutes then put them in a bowl or zip bag.
  6. After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
  7. Bake at 375°F for 5 minutes or you can eat them immediately.
  8. Serve with carrot, celery sticks bleu cheese or ranch dressing
Rice

Creole Dirty Rice

Creole Dirty Rice
 
Author:
Recipe type: Main
Cuisine: French
Serves: 4
Print
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
  2. Remove pieces with slotted spoon.
  3. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
  4. Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
  5. Stir in rice and serve.

 
Rice

Saucy Kidney Beans And Rice

Saucy Kidney Beans And Rice
 
Author:
Recipe type: Main
Cuisine: Ameican
Serves: 4
Print
 
Ingredients
  • 1 cup uncooked long grain white rice
  • 2 - 16 oz cans red kidney beans, plus 2 cans water
  • 8 oz cooked smoked sausage, chopped
  • 1 small onion, diced
  • ½ tsp any Creole seasoning blend
  • ¼ tsp hot sauce
  • ¼ tsp cayenne pepper
  • ⅛ tsp black pepper
Instructions
  1. Cook rice according to package directions.
  2. Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
  3. Add cooked rice to kidney bean mixture.
  4. Stir until rice is mixed in well.
  5. Serve.

 
Sandwiches

Mixed Up Mango Bean Wraps

Mixed Up Mango Bean Wraps
 
Author:
Recipe type: Sandwich
Cuisine: Mexican
Print
 
Ingredients
  • 2 sweet bell peppers, diced
  • 1 small sweet onion, diced
  • 1 15 oz cans black beans, rinsed and drained well
  • 2 mangos, diced
  • 1 lime, juiced
  • ½ cup chopped fresh cilantro leaves
  • 1 ripe avocado, pitted, peeled, diced
  • 4 (medium size) healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
Instructions
  1. In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
  2. Add the beans, reduce heat to low and cook gently for 5 minutes.
  3. In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
  4. Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
  5. Roll the tortillas up and serve.