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Dessert

Muffuletta Pinwheels

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Muffuletta Pinwheels
A appetizer sized version of the New Orleans traditional sandwich.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ cup finely chopped pimento-stuffed green olives
  • ⅓ cup finely chopped black olives
  • ½ teaspoon dried oreganoextra virgin olive oil
  • 2 (8 ounce) packages cream cheese, softened
  • 1 pinch dried oregano
  • 1 pinch garlic powder
  • 5 (10 inch) flour tortillas
  • ¼ pound thinly sliced ham
  • ¼ pound thinly sliced provolone cheese
  • ¼ pound thinly sliced salami
  • ¼ pound thinly sliced mozzarella cheese
Instructions
  1. Combine green olives, black olives, ½ teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about ⅛ inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
  2. Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
  3. Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Watch the recipe video here:

Muffuletta Pinwheels: https://trib.al/nCKN0OZ

Posted by Allrecipes on Thursday, May 30, 2019

Salads

Asparagus ‘Guacamole’

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Asparagus 'Guacamole'
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 1½ pounds asparagus, cut into small pieces
  • 1 tablespoon fat-free Greek-style yogurt
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • ½ jalapeno pepper, minced
  • 1 tablespoon minced garlic
  • 1 tomato, diced
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot pepper saucesalt and ground black pepper to taste
Instructions
  1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Watch the recipe video here:

Asparagus 'Guacamole': https://trib.al/jNHTPS6

Posted by Allrecipes on Thursday, May 30, 2019

Breakfast

Stuffed Pickle Egg Rolls

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Stuffed Pickle Egg Rolls
Crab salad meets crab rangoon in these stuffed fried pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 ounce) can fancy crabmeat, drained
  • 4 ounces cream cheese, softened
  • ½ stalk celery, diced
  • 1 green onion, chopped
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seafood seasoning (such as Old Bay®)
  • 8 whole dill pickles, halved lengthwise
  • 8 egg roll wrappersvegetable oil for frying
Instructions
  1. Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
  2. Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
  3. Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Watch the recipe video here:

Crab salad meets crab rangoon in these stuffed fried pickles!Stuffed Pickle Egg Rolls: https://trib.al/9AoBUv7

Posted by Allrecipes on Wednesday, May 29, 2019

Soup

Homemade Wonton Soup

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Homemade Wonton Soup
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1 bunch green onions, cut into ½-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • ¼ cup dry bread crumbs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)
Instructions
  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Watch the recipe video here:

Homemade Wonton Soup: https://trib.al/mEhz9vn

Posted by Allrecipes on Monday, May 27, 2019

Main dish

Sausage, Peppers, Onions, and Potato Bake

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Sausage, Peppers, Onions, and Potato Bake
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoningsalt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour ¼ cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Watch the recipe video here:

Sausage, Peppers, Onions, and Potato Bake: https://trib.al/1ULAAaU

Posted by Allrecipes on Monday, May 27, 2019

Main dish

Fried Cabbage with Bacon, Onion, and Garlic

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Fried Cabbage with Bacon, Onion, and Garlic
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Watch the recipe video here:

Fried Cabbage with Bacon, Onion, and Garlic: https://trib.al/yqL9fgl

Posted by Allrecipes on Saturday, May 25, 2019

Main dish

Cheesy Chicken Poblano Chowder

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Cheesy Chicken Poblano Chowder
This semi-spicy, comforting soup goes great with corn bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 poblano peppers
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 (32 ounce) cartons chicken broth
  • 2 cups diced roasted chicken breast
  • 2 (11 ounce) cans whole kernel corn with peppers
  • 2 (15 ounce) cans black beans
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic powdersalt and pepper to taste
  • 2 cups tortilla chips, for topping
Instructions
  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Watch the recipe video here:

Cheesy Chicken Poblano Chowder: https://trib.al/CmteN3i

Posted by Allrecipes on Saturday, May 25, 2019

Salads

Good for You Greek Salad

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Good for You Greek Salad
A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 3 large ripe tomatoes, chopped
  • 2 cucumbers, peeled and chopped
  • 1 small red onion, chopped
  • ¼ cup olive oil
  • 4 teaspoons lemon juice
  • 1½ teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 6 black Greek olives, pitted and sliced
Instructions
  1. In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Watch the recipe video here:

Good for You Greek Salad: https://trib.al/SiI3g7d

Posted by Allrecipes on Saturday, May 18, 2019

Main dish

Jalapeno Popper Dip with Bacon

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Jalapeno Popper Dip with Bacon
Creamy, spicy chip dip.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded Cheddar cheese
  • 1 (8 ounce) package cream cheese, softened
  • 8 jalapeno peppers, or more to taste, seeded and minced
  • 5 slices cooked bacon, crumbled
  • ½ cup sweet corn kernels
  • ¼ cup mayonnaise
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, and mayonnaise together in a small casserole dish.
  3. Bake in preheated oven until warm and bubbly, 15 to 20 minutes.

Watch the recipe video here:

Jalapeno Popper Dip with Bacon: https://trib.al/QoLmGFK

Posted by Allrecipes on Friday, May 17, 2019

Main dish

Avocado Pesto with Zucchini Pasta

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Avocado Pesto with Zucchini Pasta
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (optional)
Instructions
  1. Make zucchini noodles using a spiralizer.
  2. Mash avocado in a small bowl and mix in pesto until smooth.
  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Watch the recipe video here:

Zoodles with Chicken & Avocado Pesto: https://trib.al/YHcZIRf

Posted by Allrecipes on Friday, May 17, 2019