Taste of home recipes I have tried
This was delicious! We devoured this dish. I absolutely loved the fresh pineapple salsa. The original recipe called for 3/4 cup black beans that are rinsed and drained. I left that out as not everyone in my family can have beans.
INGREDIENTS
- 1 1/2 cups uncooked basmati rice
- 3/4 cup canned black beans, rinsed and drained-optional
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup packed brown sugar
- 1 Tablespoon sriracha chili sauce
- 3 cups cubed fresh pineapple
- 1/4 cup diced red onion
- 1 medium sweet red pepper, diced
- 1 cup chopped fresh cilantro-I left out
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds peeled and deveined shrimp
DIRECTIONS
Cook rice according to package instructions, stir in beans. Cover and keep warm.
While rice cooks, heat oil in a large skillet over medium-high heat. Sauté onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce, bring to a boil. Cook uncovered on high until the liquid is reduced to a 1/2 cup, 10-12 minutes.
For the salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt, and pepper.
Once the sauce has reduced, stir in the shrimp and return to boil. Reduce heat and simmer uncovered until shrimp turns pink. 2-3 minutes. Serve warm with rice and salsa.
Enjoy!
This is another fantastic recipe from Taste of Home. It does take a little bit of time but it’s well worth it. My family loved this, everyone cleaned their plates!
INGREDIENTS
- 6 cups sliced fresh strawberries
- 1/2 cup sugar
FOR THE SHORTCAKE
- 3 cups all-purpose flour
- 5 Tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 1/4 cups buttermilk
- 2 Tablespoons heavy whipping cream
WHIPPED TOPPING
- 1 1/2 cups heavy whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
DIRECTIONS
Combine strawberries with the sugar mash slightly and let stand at least 30 minutes. Toss occasionally.
Preheat oven to 400 degrees. For the shortcake, whisk together flour, 4 Tablespoons of sugar, baking powder, baking soda, and salt. Cut in the butter until crumbly. Add buttermilk and stir just until combined. Don’t over mix. Drop batter by 1/3 cup fulls 2 inches apart onto an ungreased baking sheet. Brush with 2 Tablespoons of heavy cream and sprinkle with remaining sugar. Bake until golden brown 18-20 minutes. Remove to a wire rack to cool completely.
For the topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla. Beat until soft peaks form. To serve cut biscuits in half, Top with strawberries and whipped cream.
Enjoy!
I’m always looking for new dishes that I can take on the road with us in the Motorhome. This Taste of Home recipe is a hearty snack after a busy day. I made this on the grill but the oven directions are just as easy. I have made this a couple of times. The second time I made it I added diced onions and tomatoes but left off the french fried onions. Both ways were very good, no complaints and the plate was cleaned. This can also be made with either BBQ beef or BBQ pork. I made it with pork as that’s what my grocery store had, so use whatever you can find.
INGREDIENTS
- 1 8oz. Package of cream cheese, softened (I used whipped cream cheese)
- 1 15 Oz. Package of refrigerated fully cooked barbecue shredded beef or pork
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 3/4 cup French fried onions
- 1/2 cup diced tomatoes
- tortilla chips
DIRECTIONS
Spread cream cheese onto the bottom of a greased 9-inch pie plate (I used a tin pie plate for the grill). Spread the cooked beef or pork over the cream cheese layer. Sprinkle with the cheddar cheese, diced red onion, and tomatoes.
OVEN DIRECTIONS
Preheat oven to 350 degrees. Bake until heated through, about 15 minutes. Sprinkle with French fried onions and bake an additional 5 minutes. Serve with tortilla chips.
GRILL DIRECTIONS
Turn your grill onto the lowest heat setting. For my grill, it is about 300 degrees. All grills will be slightly different so do check often as to not burn the bottom. Place the pie tin on the grill, close the grill lid and let heat through about 10-15 minutes. Add the French fried onions and continue to cook about 5 more minutes with the grill lid down. Serve with tortilla chips.
Enjoy!
This dish is super simple and needs to be made ahead. It’s perfect for those busy summer nights. With just a few ingredients you will have a great side dish to serve with your dinner. I served this on a day we were grilling and it was a perfect accompaniment. Another Taste of Home refreshing recipe!
INGREDIENTS
- 1/2 cup sour cream
- 3 Tablespoons white vinegar
- 1 Tablespoon sugar
- pepper to taste
- 4 medium cucumbers, peeled if desired and thinly sliced
- 1 small sweet onion , thinly sliced and separated into rings. I diced my onion so you can make it either way.
DIRECTIONS
In a large bowl whisk the sour cream, vinegar, sugar and pepper together until well blended. Add the cucumbers and onions. Toss to coat, refrigerate covered for at least 4 hours. Serve with slotted spoon.
Enjoy!
This became a family favorite after the very first bite. I love so many Taste of Home recipes but this one might be not only my favorite but also Jim’s! This is really that good and would be great for a date night and easy enough for company. The topping adds such great flavors to the haddock with the crunch of the panko, the sweet from the tomatoes and the salty from the bacon. This recipe is an absolute home run!
INGREDIENTS
- 6 bacon strips, chopped
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 cup panko bread crumbs (can use gluten-free)
- 2 plum tomatoes, chopped
- 1/4 cup fresh minced parsley
- 2 Tablespoons olive oil
- 1 Tablespoon butter, melted
- 5 haddock fillets, about 6 ounces each
- 2 Tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
DIRECTIONS
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic cook until golden brown, stirring occasionally, about 10-15 minutes. Remove from heat and stir in bread crumbs, tomatoes
Pre heat oven to 400 degrees. Spread oil and butter in an ungreased baking dish. Place fillets in baking dish. Drizzle with lemon juice and sprinkle with salt. Top with the bread crumb mixture and bake uncovered for 10-15 minutes or until the fish flakes easily with a fork. Remove from oven and serve warm.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
