Yesterday I started telling you about this fabulous new book from Taste of Home and how it’s about bringing the family back to the dinner table. Not only ideas about talking with your family or of taking away distraction, it is one of the most user friendly cook books I have. The book is broken down in to the obvious categories but it also has “at a glance icons”so you know exactly what to expect when making the recipe. Let me explain a little more. My recipe yesterday was not only in the CHICKEN AND TURKEY category it was also a fast fix meaning this recipe can be made in thirty minutes or less.
There is also a 5 ingredient icon, a slow cooker icon as well as an eat smart icon which is one of the recipes I am sharing with you today. The eat smart is exactly that, something a little healthier! This is an apple, maple, pecan salad in the NO FUSS SALAD category. We loved this salad and it screams New England with the apples in the salad and the maple syrup in the dressing. There is really so much I love about this book. Before I get to the recipe, I was to let you know this book also includes easy meal plans! I just love this feature! I also think if you have kids and teens interested in cooking this is the perfect book for them to start cooking and learning about recipes! I love this book so much I will be purchasing one for a family member! Now, on to the recipe. Stay tuned tomorrow for another great recipe and more information about the Taste of Home 100 Family Meals!
APPLE, MAPLE & PECAN SALAD
INGREDIENTS
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup maple syrup
1 1/2 teaspoon Dijon mustard
1/2 teaspoon coursely ground pepper
4 cups shredded cabbage
3 large Granny Smith apples, julienned
1/2 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted
DIRECTIONS
Whisk the first five ingredients until blended. Combine the cabbage, apples and Gorgonzola, toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
NOTE – To toast pecans bake in a shallow pan on 350 degrees for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring pecans occasionally.
PER SERVING – 3/4 cup equals 169 cal., 13g fat (2g sat. Fat),
4mg chol., 84mg sodium., 14g carb (9 sugars, 3G fiber) 2g pro.
Diabetic exchanges 1 starch, 2 1/2 fat.
Enjoy!
I am so excited to share the new Taste of Home book with you! Although I was given a complimentary copy all of my opinions are mine. This is one of the most family friendly cook books that I have seen, and I love it for so many reasons. This book is not only packed with recipes but it’s full of ideas about how to bring the family back together around the table. Lots of great ideas for starting conversations or removing distractions all around a busy family schedule. This week I am sharing three recipes from the book from three different categories and I’ll talk more about the benefits of this terrific book. The recipe I’m sharing today is from the CHICKEN AND TURKEY category. It’s also a Fast Fix. This category is a great place to find dinner ideas for those crazy weeknight meals. I chose the Thai Chicken Tacos to make and share with you. These were fabulous, we loved the flavor combination with the peanut sauce and the fresh vegetables on top. Although this recipe said it served six my rotisserie chicken gave me a little less than six servings, I would buy two rotisseries next time as we loved it that much! On to the recipe!
NOTE- we used both hard and soft taco shells
THAI CHICKEN TACOS
INGREDIENTS
12 Taco shells
1 Rotisserie chicken, skin removed and shredded
1 bottle Thai peanut sauce, divided
1 medium cucumber, julienned
1 medium carrot, julienned
1/3 cup minced fresh cilantro
DIRECTIONS
Heat taco shells according to package directions. Meanwhile in a large skillet combine chicken and 1/2 cup of peanut sauce stirring and heating through. In a small bowl mix the cucumber, carrot and cilantro. Serve chicken in taco shells topped with the cucumber mixture. Add a drizzle of peanut sauce on top. Serve warm.
PER SERVING – 2 Tacos equals 434 cal., 21g fat (4g sat. Fat).,
62mg chol., 589mg. Sodium, 31g carb. (14g sugars, 1g fiber),
29g pro.
Enjoy!
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This is a dish that just happened with what I had on hand. I will sometimes add the “hot” Jimmy Dean Sausage into my pasta plates for that extra bit of flavor but I did not have any, but I did have one pound of original Jimmy Dean Sausage. After giving it a bit of thought I decided to make it on the sweet side and added a little bit of pure maple syrup to the sausage while I cooked and crumbled it. As it turned out everyone loved it!
INGREDIENTS
6 ounces of cooked spaghetti
1/2 cup Parmesan cheese, shredded
2 large eggs, beaten
2 Tablespoons olive oil
Salt and pepper to taste
1 pound Jimmy Dean original sausage roll
1/4 cup onion, chopped
2 garlic cloves, minced
1 jar of your favorite spaghetti sauce (I used Ragu)
1/4 cup real maple syrup
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
DIRECTIONS
To make the “crust”… in a large bowl combine cooked spaghetti, olive oil, Parmesan cheese, eggs, salt and pepper. Spread the mixture into a greased pie plate forming the crust. Set aside. In a skillet on medium high heat cook the sausage, onion and garlic crumbling the sausage as it cooks. When the sausage is cooked about half way through, drain any excess fat and add the pure maple syrup coating the mixture. Continue cooking until the sausage is cooked through. When the sausage is cooked through, add your pasta sauce mixing well. When the sauce is warmed through spread the sausage mixture over the spaghetti crust in an even layer. Top with both cheeses and bake at 350 degrees for 15-20 minutes or until cheese is bubbly and melted. Allow to rest for 5 minutes before slicing. Serve warm.
Enjoy!
Super Bowl Sunday is fast approaching and I know exactly what I will be making! These ham and cheese rolls are delicious and a perfect game day food. I made these a couple weeks ago and the entire dish was gone in a matter of minutes. Simple to make and great for any game day or gathering!
INGREDIENTS
1 stick of butter
1 Tablespoon brown sugar
1 Tablespoon worcestershire sauce
2 Tablespoons dijon mustard
1/2 Tablespoon poppy seeds
1 roll crescent sheet or rolls
(if you buy the rolls just seal the seams making it a sheet.)
12 slices Swiss cheese
1/4 to 1/2 pound of thinly sliced ham (I used a honey ham)
DIRECTIONS
In a microwave safe dish melt butter, brown sugar, worcestershire sauce, mustard and poppy seeds. After butter is melted, stir to combine and set aside. Unroll the crescent sheet and layer the ham covering the crescent dough. Top the ham layer with the cheese forming another layer. Roll the entire crescent dough with the ham and cheese into a log and cut into 12 sections. Place the rounds in a baking sheet and pour the butter mixture over all of the rolls. Bake in a 350 degree oven until golden brown. Serve warm.
Enjoy!
Welcome 2017! It’s crazy how fast time seems to go by. I bet you thought I would start the first blog of the new year with a calorie friendly, weight watching dish didn’t you? Nope! Sorry, not sorry!
I have seen this cannoli dip floating around Pinterest for a while now but really did not think my family would like it very much as it does have ricotta cheese in it. Well to my surprise while we were at a neighbor’s Christmas party she served this as one of her many dessert options and I could not keep Jim away from that dip! This dessert is sweet, but not overly sweet. I served this dip with original and chocolate graham dippers as well as sugar cones that I broke up into pieces. This dip won’t just make an appearance on our Christmas celebrations, but many times through the year!
INGREDIENTS
1 cup of ricotta cheese
8 ounces of cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
2/3 cup mini chocolate chips
TO DIP
Sugar cones broken into bite size pieces
Original and chocolate graham dippers
DIRECTIONS
Use a stand mixer or hand mixer. In a large bowl mix together ricotta, cream cheese and powdered sugar on medium high speed until well blended and smooth, about 3-5 minutes. Add vanilla and mix well again. Taste the dip and if you want it slightly sweeter you can add a little more powdered sugar at this time, mixing well. Fold in mini chocolate chips. Serve with dippers.
Enjoy!
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