Prep/Total time: 15 min.
3/4 C. salsa
1 can (4oz) chopped green chilies
6 tilapia fillets (6oz each)
2 T. olive oil
2 T. steak seasoning
12 flour tortillas (6inches), warmed
3/4 C .shredded cheddar cheese
In a small bowl, combine salsa and chilies; set aside. Drizzle the fillets with oil; sprinkle both sides with steak seasoning. Transfer to a large skillet. Cook, uncovered, over medium heat for 5-8 minutes or until fish flakes easily with fork. Add reserved salsa mixture, stirring gently.
Spoon a heaping 1/3 cupful onto each tortilla; top with cheese. Roll up; serve immediately.
*Taste of Home*
Tuesday, January 19, 2010
Pumpkin Oat Muffins
Prep: 15 min.
Bake: 20 min.
1 C. all-purpose flour
1/2 C. packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. old-fashioned oats
Topping:
1/3 C. packed brown sugar
1 T. all-purpose flour
3/4 tsp. pumpkin pie spice
1 T. cold butter
In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just unil moistened. Stir in oats.
Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
*Taste of Home*
Bake: 20 min.
1 C. all-purpose flour
1/2 C. packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. old-fashioned oats
Topping:
1/3 C. packed brown sugar
1 T. all-purpose flour
3/4 tsp. pumpkin pie spice
1 T. cold butter
In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just unil moistened. Stir in oats.
Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
*Taste of Home*
Loaded Vegetable Beef Stew
Prep: 40 min.
Cook: 8-1/2 hours
Yield: 12 servings
8 bacon strips, diced
3 lbs. beef stew meat, cut into 1-in. pieces
6 medium carrots, cut into 1-in. pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 C. cubed peeled butternut squash
2 medium green peppers, chopped
2 tsp. dried thyme
2 garlic cloves, minced
2 cans (14/1/2 oz each) beef broth
1/2 tsp. pepper
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.
Stir in pepper. Cover and cook on high for 30 minutes. Sprinkle each serving with bacon.
*Taste of Home*
Cook: 8-1/2 hours
Yield: 12 servings
8 bacon strips, diced
3 lbs. beef stew meat, cut into 1-in. pieces
6 medium carrots, cut into 1-in. pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 C. cubed peeled butternut squash
2 medium green peppers, chopped
2 tsp. dried thyme
2 garlic cloves, minced
2 cans (14/1/2 oz each) beef broth
1/2 tsp. pepper
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.
Stir in pepper. Cover and cook on high for 30 minutes. Sprinkle each serving with bacon.
*Taste of Home*
Taco Meatball Ring
Prep: 20 min.
Cook: 30 min.
Yield: 16 servings
2 C. (8oz) shredded cheddar cheese, divided
2 T. water
2 to 4 T. taco seasoning
1/2 lb. ground beef
2 tubes refrigerated crescent rolls
1/2 medium head iceburg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 C. sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional
In a large bowl, combine 1 C. cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
*Taste of Home*
Cook: 30 min.
Yield: 16 servings
2 C. (8oz) shredded cheddar cheese, divided
2 T. water
2 to 4 T. taco seasoning
1/2 lb. ground beef
2 tubes refrigerated crescent rolls
1/2 medium head iceburg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 C. sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional
In a large bowl, combine 1 C. cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
*Taste of Home*
Cashew Beef Stir-Fry
Prep/Total time: 30 min.
Yield: 7 servings
2 T. cornstarch
2 C. cold water
4 T. soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 T. canola oil, divided
1 lb. boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 tsp. pepper
2 medium green peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 C. salted cashews
Hot cooked rice
In a small bowl, combine the cornstarch, water and 2 T. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 T. oil until vegetables begin to soften. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
*Taste of Home*
Yield: 7 servings
2 T. cornstarch
2 C. cold water
4 T. soy sauce, divided
1 bunch broccoli, chopped
3 medium carrots, julienned
2 T. canola oil, divided
1 lb. boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/2 tsp. pepper
2 medium green peppers, cut into strips
2 medium sweet red peppers, cut into strips
2 medium onions, halved and sliced
1 yellow summer squash, sliced
1-1/2 C. salted cashews
Hot cooked rice
In a small bowl, combine the cornstarch, water and 2 T. soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 T. oil until vegetables begin to soften. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
*Taste of Home*
Veggie Noodle Side Dish
Prep/Total time: 20 min.
Yield: 4 servings
1 small sweet red pepper
3/4 C. cut fresh green beans
3/4 C. thinly sliced fresh carrots
1/4 C. chopped red onion
1 T. canola oil
1 pkg ramen noodles
1 yellow summer squash, sliced
1 medium zucchini, sliced
1/4 C. chicken broth
1 T. soy sauce
1 tsp. fajita seasoning mix
In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 min. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).
Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended.
Yield: 4 servings
1 small sweet red pepper
3/4 C. cut fresh green beans
3/4 C. thinly sliced fresh carrots
1/4 C. chopped red onion
1 T. canola oil
1 pkg ramen noodles
1 yellow summer squash, sliced
1 medium zucchini, sliced
1/4 C. chicken broth
1 T. soy sauce
1 tsp. fajita seasoning mix
In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 min. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use).
Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended.
Sour Cream Yeast Rolls
Prep: 35 min. + Rising
Bake: 25 min.
Yield: 1 dozen
2 1/2 - 3 C. all-purpose flour
2 T. sugar
1 pkg (1/4oz) active dry yeast
1 tsp. salt
1 C. sour cream
1/4 C. water
3 T. butter, divided
1 egg
In a large bowl, combine 1-1/2 C. flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 C. flour; beat 2 min. longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Melt remaining butter brush over rolls. Remove from pan to a wire rack.
Bake: 25 min.
Yield: 1 dozen
2 1/2 - 3 C. all-purpose flour
2 T. sugar
1 pkg (1/4oz) active dry yeast
1 tsp. salt
1 C. sour cream
1/4 C. water
3 T. butter, divided
1 egg
In a large bowl, combine 1-1/2 C. flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 C. flour; beat 2 min. longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Melt remaining butter brush over rolls. Remove from pan to a wire rack.
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