93.3 KIOA » Dinners

Mediterranean Burgers with Hummus

Maxwell — Mon, 13 May 2013 10:00:57 +0000

Wine Recommendation—Tassel Ridge American Pink Catawba

Sauce Ingredients:

8 oz nonfat plain hummus (about 1 cup)

1 ½ Tbsp fresh lemon juice

1 Tbsp parsley, chopped

¼ tsp black pepper

1 lb ground beef (95% lean)

1 ½ tsp Pepper-Herb Seasoning Mix (recipe follows)

4 whole-wheat hamburger buns, split, toasted

4 Romaine lettuce leaves

1 medium tomato, thinly sliced

1 small cucumber, thinly sliced

Directions:

Combine sauce ingredients in small saucepan. Cook and stir over medium heat about 8 minutes or until sauce is heated through. Set aside and keep warm.

Combine ground beef and seasoning mix in large bowl, mixing lightly but thoroughly. Lightly shape into four ½-inch-thick patties.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10–12 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning once; season with salt. Garnish with carrots and celery sticks as desired.

Line bottom of each bun with lettuce, tomato, and cucumber slices; top with burger and 2 tablespoons sauce. Close sandwiches. Serve with remaining sauce, if desired.

Pepper-Herb Seasoning Mix

Combine 1 tablespoon dried basil leaves, crushed; 1 ½ teaspoons dried oregano leaves, crushed; 1 ½ teaspoons lemon pepper; 1 ½ teaspoons onion powder; and ¾ teaspoon rubbed sage. Store in a airtight container. Shake well before using to blend.

Okoboji Chicken Casserole

Maxwell — Mon, 22 Apr 2013 15:13:08 +0000

INGREDIENTS

3 cups cooked rice

3 cups cooked chicken breast, cut in 1-inch chunks

1 can cream of chicken soup

1 cup chopped celery

1 cup mayonnaise

1 T grated onion

1 T lemon juice

3 hard-cooked eggs, chopped

1 8oz. can water chestnuts, sliced

1 cup crushed corn flakes

½ cup sliced almonds

2 T butter, melted

DIRECTIONS

Layer rice in bottom of 9 x 13” baking pan or 3-quart casserole.

Spread chicken evenly over rice. Mix next 7 ingredients and spread

over chicken. Mix corn flakes, almonds and butter and spread over

the top. Bake at 350 degrees for 40 minutes.

Serves 8-10.

Beef Mango Barley Salad

Maxwell — Mon, 01 Apr 2013 11:20:12 +0000

Ingredients

1 beef tri-tip roast (1-1/2 to 2 pounds)

2 medium red bell peppers, cut into 1-1/2 inch pieces

1 teaspoon sweet paprika

1 cup uncooked quick-cooking barley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup lime juice

1 teaspoon olive oil

1/2 teaspoon sweet paprika

2 medium mangoes, cut into 1/2 inch pieces

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 large Boston lettuce leaves (optional)

Instructions

Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside. Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, cook barley according to package directions. Set aside to cool slightly. Cut beef into 1/2 inch pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired.

ITALIAN EASTER PIE (PIZZAGAINA)

Maxwell — Mon, 25 Mar 2013 14:03:20 +0000

This rich, Italian holiday favorite is served as part of traditional Easter fare. Known as “Pizzagaina”, (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you’ll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.

DOUGH

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust.

DIRECTIONS

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Stir in 1/3 cup flour to “feed” yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Tip: It’s a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn’t as active as you’d like it to be; if only half the yeast is good, your bread will still rise; it will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85°F) milk into the yeast mixture.Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you’ve rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little “pops” as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.

FILLING

1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 egg yolk (optional – see note below)
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it.Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you’ll be using the prosciutto.

Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.

Assembly:

Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional – feel free to leave it out).

Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350°F oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you’ll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375°F for 20 minutes, or until golden.

Corned Beef and Cabbage

Maxwell — Mon, 11 Mar 2013 13:12:42 +0000

Ingredients:

2 medium yellow onions,

peeled 6 whole cloves

3 1/2 pound piece corned beef preferably bottom round

3 large carrots, peeled and cut into thirds

2 bay leaves

8 black peppercorns

1 medium head green cabbage

4-6 russet potatoes, peeled and halved

Salt and freshly ground black pepper

Hot mustard (optional)

Directions:

Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice). Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper. Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4″-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

Salisbury Steak & Dilled Mashed Potatoes

Maxwell — Mon, 04 Mar 2013 14:29:50 +0000

Ingredients: Dilled Mashed Potatoes:
1 (22-oz) package frozen mashed potatoes*
2 ⅓ cups milk
1 ½ teaspoons dried dill weed
½ teaspoon salt
⅛ teaspoon pepper
½ cup dairy sour cream

Ingredients: Salisbury Steak:
1 pound ground beef
⅓ cup finely chopped onion
¼ cup saltine cracker crumbs
1 egg white
2 tablespoons milk
1 tablespoon prepared horseradish
¼ teaspoon salt
⅛ teaspoon pepper
1 (12-ounce) jar brown gravy

For Dilled Mashed Potatoes: Combine potato ingredients except sour cream in 2-quart microwave-safe dish; cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream.
For Salisbury Steak: Combine ingredients except gravy in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove.
Add gravy to skillet; heat through. Serve gravy over patties and potatoes.

Bacon Cheddar Chicken Tenders

Maxwell — Mon, 25 Feb 2013 14:38:59 +0000

Ingredients

1 egg
1/2 cup plain panko crispy bread crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 package or jar (3 oz) cooked real bacon bits or pieces
1 package (14 oz) uncooked chicken tenders (not breaded)
Chive and onion sour cream potato topper, if desired

Directions
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

Chorizo & White Bean Stew

Maxwell — Mon, 11 Feb 2013 14:50:00 +0000

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Mushroom Frittata

Maxwell — Mon, 04 Feb 2013 14:10:41 +0000

Ingredients

2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10″ nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Cheeseburger Casserole

Promotions Staff — Sun, 20 Jan 2013 18:49:03 +0000

Ingredients

1 lb. ground meat (beef, pork, turkey)
1/4 chopped onion
1 (8 oz.) can tomato sauce
1/2 c. catsup
1/8 tsp pepper
6 slices cheese
refrigerator biscuits

Directions

Brown meat and onion in a large skillet, breaking up the meat with a fork; add tomato sauce, ketchup and pepper; stir well; place meat mixture in a casserole dish; cover with slices of cheese; then top with unbaked biscuits; bake at 400 for 25 minutes.
TIP: Tomato sauce keeps if from being too dry and extra cheese makes it taste even better!!