Food and Features

Ingredients:

1 large onion
1/4 tsp. sugar
pinch salt
4 tsp. spicy brown mustard
3 tsp. horseradish
2 tsp. honey
8 slices light whole-wheat bread
12 slices light ham
4 slices low-fat swiss cheese

Coat medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.

Stir together mustard, horseradish and honey; set aside.

Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place 2 tbsp. onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.

Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through. [Full story »] 

Ingredients:

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans , preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with chips. [Full story »] 

It's time for football and that means it's time for tailgating food!
Here is an easy hamburger recipe that is sure to please.

Ingredients:

1 lb. ground beef
1/2 tbsp. garlic powder
1/2 tbsp. cayenne pepper
1/2 tbsp. oregano
6 oz. blue cheese
hamburger buns

*Note-these burgers have a kick to them. If you would like to make them not as hot, I would use 1/4 tbsp. of cayenne pepper.

Season beef with cayenne pepper, garlic powder and oregano. For beef into patties. Divide each into two and flatten both. Place blue cheese on one patty and top with the other. Pinch edges to seal. Grill the burgers and enjoy.
[Full story »] 

Chicken Salad:

Ingredients:

2 cups cooked shredded chicken, cold
1 cup chopped celery
1 cup chopped onion
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped (optional)

Mix chicken, celery, onion, lemon juice, salt and pepper. Add mayonnaise, mix well. Fold in chopped eggs, blending throughout. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.



Vegetable Pasta Salad:

Ingredients:

1 (16 ounce) package uncooked tri-color spiral pasta
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.

Chill before serving. [Full story »] 

Pork-the other white meat. I use boneless pork chops for this recipe.

6 pork chops
1 onion, thinly sliced
3/4 cup Kikkoman Teriyaki Baste and Glaze
1 tbsp. chili powder
1 tbsp. lemon juice
1/4 cup water

Pre-heat oven to 350. Arrange pork chops, side by side in casserole dish, sprinkle with onion slices. Combine in bowl; baste and glaze, chili powder, lemon juice and 1/4 cup water; pour over chops and onion slices. Cover and bake for about 1 hour and 15 minutes or until chops are tender. [Full story »] 

I know it's early for soup, but this is wonderful. You can make it as mild or hot as you like.
Enjoy! This makes a lot, so either invite friends over or shorter the recipe.

Ingredients:

2lbs. ground turkey or beef
1 chopped onion
Two 1/2 oz. pkgs. of Hidden Valley Ranch dry dressing
Two 1.25 oz. pkgs. of taco seasoning
16 oz. can of black beans, undrained
16 oz. can of pinto beans, undrained
16 oz. can of kidney beans, undrained
10 oz. can of Rotel tomatoes
16 oz. can of stewed tomatoes, chopped
16 oz. can of white corn, undrained
2 cups of water

Cook meat and onion together until meat is browned. Drain off grease. Stir ranch dressing and taco seasoning mix into the meat. Add remaining ingredients with juices from all. Add water. If mixture is too thick, add more water. Simmer 2 hours. A crock pot works very well with this recipe. Garnish with sour cream, cheese, sliced onion and jalapenos if desired. Serve with tortilla chips.
[Full story »] 

This is a new twist on spaghetti. This is definitely a keeper.

Ingredients:

1/2 stick margarine
1/2 cup chopped onions
1/2 cup chopped celery
3 large chicken breasts, cooked and cubed
1 8oz. pkg. spaghetti, cooked and drained
1 sm. jar or can of sliced mushrooms, drained
1 can cream of chicken soup
1 can Rotel
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
shredded cheddar cheese

Saute chopped onions and celery in margarine until tender. Combine all ingredients and spread mixture in a 9x13 inch baking dish. Sprinkle with shredded cheese on top. Bake at 350' until warm and cheese is melted, about 30 minutes.

I used whole wheat spaghetti and I only used about 1/3 of the can of chicken soup. I also used Smart Choice butter and 2% milk cheddar cheese. [Full story »] 

Here is a quick recipe for jambalaya. It is not spicy. You can always add peppers to spice it up.
Enjoy!

2.25 cups water
1.5 cups uncooked regular rice
1 can cream of celery soup, undiluted
1 can French Onion soup, undiluted
1 can Rotel tomatoes
1 lb. sausage
1 lb. shrimp, peeled and deveined

Combine the first 5 ingredients in a lightly greased shallow baking dish. Cover and bake at 350 degrees for 40 minutes. Meanwhile cut sausage in 1/2 inch sizes and brown in skillet. After 40 minutes, stir in sausage and shrimp. Cover and bake additional 20 minutes. [Full story »] 

Yet another recipe for you grill masters.

Ingredients:

1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. dark brown sugar
1.5 tsp. garlic powder
1.5 tsp. celery salt
1 tsp. cayenne pepper
1/2 tsp. ground allspice
2 racks baby back ribs (about 1/2 lb. each) membrane removed
1 cup wood chips, soaked

Sauce Ingredients:

1.25 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp. liquid smoke

For the ribs:
Combine all the spices in a bowl. Wash ribs and pat ribs dry with paper towels and massage spice rub into both sides of ribs. Refrigerate overnight or up to 24 hours.
Grill or smoke for 1.5 hours with bone side down. When grilling or if your smoker does not have a water pan, place a small disposable aluminum pan filled with 2 cups water under the burner. Adjust oven rack to middle position and heat over 250 degrees. Set wire rack inside rimmed baking sheet or pan and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil and cook until ribs are completely tender, about 2 hours. Transfer to serving platter, tent with foil and let rest for 10 minutes. Brush ribs with 1 cup of sauce and place on the remaining on the table.

[Full story »] 

Here is a simple yet flavorful rub and marinade for a pork tenderloin. We have grilled this on a charcoal and gas grill. I prefer the charcoal grill for this recipe.

Rub:
1/2 tsp. ginger
1/2 tsp. pepper
1/4 tsp. salt
1 tbsp. minced garlic

Marinade:
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbsp. olive oil

Heat the marinade before using it so the ingredients can incorporate together. [Full story »] 

Here is a recipe for one of my favorite summer side dishes. This goes great with ribs or steaks on the grill. You could also add an egg if you would like. Enjoy.

Ingredients:

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper.

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Store covered in the refrigerator and serve when chilled. Can be stored for up to 3 days. [Full story »]