Sunday, February 25, 2018

Herb Butter Salmon with Charred Tomatoes and Green Beans

2 cups cherry tomatoes
4 cups string beans
2 T EVOO or grass fed melted butter
pinch sea salt
pinch cracked black pepper
1 lb wild caught salmon

For the Herb Butter
  • 1/4 cup grass-fed butter
  • 1/4 cup packed fresh parsley
  • 1/4 cup packed fresh basil
  • 2 garlic cloves, minced
  • Pinch fine sea salt

  • Preheat oven to broil high.
  • In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.
  • Place on a baking sheet and broil for 5 minutes.
  • While broiling, combine butter ingredients in a blender and blend until combined.
  • Brush onto salmon and add the salmon to the baking sheet.
  • Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.

  • Source:

    Sheet Pan Chicken and Brussel Sprouts

    1 to 2 lbs Brussel Sprouts
    4 Bone-in, Skin-on chicken leg quarters
    2 T EVOO
    Kosher salt and pepper to tastes
    1/4 to 1/2 cup Balsamic Vinegar

    Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway. 

    Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half.

    Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.

    Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.

    Author Notes: Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal. 

    For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that. 

    Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.


    Tuesday, February 20, 2018

    Triple-Layer Cracker Toffee Bars

    90 buttery rectangular crackers (from 13.7-oz box)                                                                
    can (14 oz) sweetened condensed milk (not evaporated)                                                                
    1  cup packed brown sugar                                                                
    1/2 cup butter                                                                
    1/4  cup milk                                                                 
    1  bag (11.5 oz) milk chocolate chips (2 cups)

    1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.                                                            
    2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.                                                            
    3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.                                                            
    4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

    Source: Pillsbury

    Oreo Slab Pie

    1 box Pillsbury™ refrigerated pie crusts, softened as directed on box                                                                
    1 jar (16 oz) hot fudge topping (2 cups)                                                                
    1 1/2 cups heavy whipping cream                                                                
    1  package (8 oz) cream cheese, softened                                                                
    1/3 cup sugar                                                                
    1/2 teaspoon vanilla                                                                
    16 Oreo™ cookies, coarsely crushed                                                                 
    8 Oreo™ cookies, halved

    1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.                                                                    
    2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.                                                                    
    3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.                                                            
    4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.                                                            
    5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.                                                                    
    6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

    Saturday, February 3, 2018

    Slow-Cooker King Ranch Chicken Soup

    cup chopped yellow onions
    medium red bell pepper, diced (1 cup)
    tablespoons vegetable oil SAVE $
    teaspoon salt
    can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
    can (18 oz) Progresso™ creamy mushroom soup
    cups Progresso™ chicken broth (from 32-oz carton)
    can (4.5 oz) Old El Paso™ chopped green chiles 
    package (0.85 oz) Old El Paso™ chicken taco seasoning mix
    lb boneless skinless chicken breasts
    package (8 oz) cream cheese, cubed, softened
    Chopped fresh cilantro leaves and crushed tortilla chips, if desired


    • 1
      Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
    • 2
      In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
    • 3
      Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
    • 4
      If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

    Friday, February 2, 2018

    5-Ingredient Slow-Cooker Pulled Pork Chili


    cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                
    can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                
    cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                
    packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                
    to 4 lb boneless pork shoulder roast, trimmed  

    Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

    Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

    Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

    Source; Pillsbury

    Slow Cooker Creamy Tuscan Chicken


    1  Tablespoon butter                                                                
    1 package (20 oz) boneless skinless chicken breasts                                                                
    1 jar (15 oz) Alfredo pasta sauce with roasted garlic                                                                
    1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)                                                                
    1/4 cup grated Parmesan cheese                                                                
    1 teaspoon Italian seasoning                                                                
    1 cup chopped fresh spinach

    Linguine if desired.


    In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

    In 3 1/2- to 4-quart slow cooker, place chicken breasts. 

    In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

    Source: Pillsbury