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Monday, March 19, 2007

Turkey Burritos

Ingredients:
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas

In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).

In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.


Recipe from Allrecipes.com

Pan Seared Chicken Breasts with Shallots

Ingredients:
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Recipe from Allrecipes.com

Friday, March 2, 2007

Creole Breakfast Scramble

Creole Breakfast Scramble

Ingredients:

6 eggs
1/2 cup chopped green onions
1/2 cup chopped onions
1 1/2 cups of shredded mild cheddar cheese
1 lb. Breakfast sausage preferably spicy
6 strips of bacon
seasoned salt and black pepper to taste

In a medium sized bowl, put your eggs, cheese, seasoned salt and pepper...Beat well with a fork...In a large skillet, cook the bacon until crisp...Remove bacon from the skillet, crumble it and set aside...In the bacon grease in the skillet, add green and regular onions...Saute for about five minutes over a medium flame...You just want to take the raw edge off of the onions and soften them...Add the breakfast sausage to the skillet and break up into pieces with your cooking utensil....Cook sausage until it is done...Pour the egg and cheese mixture into the skillet with the sausage...Add crumbled bacon and scramble until eggs are the desired doneness...ENJOY!

New Orleans Style Potato Salad

New Orleans Style Potato Salad

Ingredients:

Eight medium sized potatoes
Six eggs
1 cup of mayonnaise
3 tablespoons of yellow mustard
1 cup chopped onions
1/2 cup celery chopped finely
salt and pepper to taste

In a large pot, boil the potatoes for approximately 20 minutes...Add the eggs to the pot and cook for 15 more minutes or until potatoes are fork tender...Peel potatoes and boiled eggs and chop into bite sized pieces...In a large bowl, mix the potatoes and boiled eggs with the mayonnaise, mustard, onions, celery, salt and pepper...Blend well...Refrigerate before serving...Goes great with fried fish.....

Thursday, March 1, 2007

St. Patricks Day Tips

St. Patricks Day will be upon us soon and it is time to start getting your food ideas together if you are going to have a special get together or family dinner or party. Of course the theme for this holiday is green so here are some good food tips that fit the St. Patricks Day motif.

-Cabbage
-Asparagus
-Brussells Sprouts
-Stuffed Bell Peppers
-Mirlitons and Shrimp
-Lemon Cake with Lime frosting

The stuffed bell peppers recipe above is perfect for St. Patricks Day because it is a main course that packs awesome creole flavors into package sized treats. It is not too filling and it is green.
Have fun this St. Patricks Day and remember to make food a central part of your celebration.