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Fast & Easy Dinner: White Bean and Tuna Panzanella

partysugar — Tue, 08 Sep 2009 06:50:56 -0700

When it comes to panzanella - the classic Italian bread salad with tomatoes - I love every variation. While I've made it with heirloom tomatoes and arugula, I've never had the filling warm-weather dish with tuna and white beans.

But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.

Check out the recipe when you read more.

White Bean and Tuna Panzanella
From Real Simple

Ingredients

1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained

Directions

Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

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Fast & Easy Dinner: Skillet Vegetables on Cheese Toast

partysugar — Thu, 05 Mar 2009 06:50:12 -0800

Make sure your loved ones get their fill of veggies by serving this simple but scrumptious vegetarian meal. Crusty, thick-cut wheat bread is topped with creamy goat cheese and quick-sauteed vegetables. Once you read the recipe's technique, get creative: the bread, cheese, and vegetable combinations are virtually endless. Dislike mushrooms? Sub in butternut squash. Goat cheese not your thing? Use an herbed cream cheese. To look at the basic recipe and go from there, read more.

Skillet Vegetables on Cheese Toast
From Better Homes and Gardens

Ingredients

8 slices rustic wheat bread
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
Fresh basil (optional)

Directions

Preheat broiler. Place bread on baking sheet; set aside.
In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown.
Add 2 tablespoons water; cover and cook over medium heat 5 minutes, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil.

Serves 4.

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Fast & Easy Dinner: Greek Pizza

partysugar — Thu, 26 Feb 2009 07:50:00 -0800

Sometimes the simplest of dishes can be the most rewarding. Take this quick pizza with classic Greek flavors.

The cooking technique is far from complex and the ingredients are nothing out of the ordinary, yet the resulting dish is comforting, cheesy, and divine.

Feel free to get creative with the toppings - roasted red peppers or Parmesan cheese would be great additions. For the recipe, please read more.

Greek Pizza
From The Nest

Ingredients

1 (12- to 14-inch) pizza crust, freshly made or commercial
1 cup pizza sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
10 to 15 thinly sliced red onion rings, or to taste
1 1/2 cups shredded low fat, regular or soy mozzarella cheese
1/2 cup crumbled feta cheese
2 plum tomatoes, cored, seeded and diced
1/3 cup chopped or sliced pitted black Greek kalamata olives

Directions

Preheat the oven to 450°F.
Prebake the fresh pizza crust if using, for 3 to 4 minutes. Remove from the oven, and set aside to cool slightly.
Spread the sauce on the crust. Sprinkle the pizza with the oregano, arrange the onion rings on the sauce and top with the mozzarella cheese. Sprinkle the feta cheese, tomatoes and olives over the mozzarella cheese.
Bake for 10 to 12 minutes, or until the cheese melts. Remove from the oven, and serve.

Serves 6.

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Fast & Easy Dinner: Chicken and Mango Salad

partysugar — Fri, 05 Sep 2008 10:30:48 -0700

Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.

Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more.

Chicken and Mango Salad
From Body and Soul magazine

Ingredients

1/4 cup olive oil plus more for grill grates, for the chicken
1/4 cup white-wine vinegar, for chicken
1 tablespoon Dijon mustard, for chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped, for dressing
1/4 cup cilantro leaves, for dressing
1/4 cup mint leaves, for dressing
1 tablespoon curry powder, preferably, for dressing
1 tablespoon white-wine vinegar, for for dressing
1/4 cup olive oil, for dressing
Coarse salt and black pepper, for dressing
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
1 large bunch watercress, tough stems removed (3 cups) , for salad
1/4 cup thinly sliced red onion, for salad

Directions

For the chicken: in a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for 30 to 45 minutes.
Meanwhile make the dressing: in a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
To serve: slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Serves 4.

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Fast & Easy Dinner: Caribbean Chicken Kabobs

partysugar — Wed, 20 Aug 2008 06:45:40 -0700

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more.

Caribbean Chicken Kabobs
From Betty Crocker

Ingredients

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces

Directions

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning.
Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Serves 8.

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Not Your Regular Nachos: Spicy Shrimp Nachos

partysugar — Thu, 22 May 2008 10:15:15 -0700

If you're looking for a lighter variation on the classic nacho recipe, I highly recommend these spicy shrimp nachos. They may not be super Fit friendly, but they are less heavy than the meat-laden, overly cheesy nachos I normally make.
The shrimp is tossed with a sweet-hot blend of sugar and spices before being grilled. A fresh, colorful salsa that combines mango, jalapeño, and red pepper tops the shrimp and chips. A generous sprinkling of pepper jack cheese finishes off this scrumptious dish. To take a look at the recipe, read more.

Spicy Shrimp Nachos
From Better Homes and Garden magazine

Ingredients

1 cup mango, seeded, peeled, and chopped
1 medium red sweet pepper, chopped
2 Tbsp. finely chopped red onion
1 fresh jalapeño chile pepper, seeded and finely chopped*
2 Tbsp. packed brown sugar
2 Tbsp. Jamaican jerk seasoning
1 lb. peeled, deveined uncooked shrimp
Nonstick cooking spray
8 cups tortilla chips (8 oz.)
4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded

Directions

Preheat broiler.
For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.

In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat.

Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp.

Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese.
Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

Makes 8 servings.

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Fast & Easy Dinner: Greek Pizza with Feta

partysugar — Fri, 14 Mar 2008 09:03:31 -0700

I have a weakness for pizza, it's one of my favorite foods and I love it in all forms. Tonight I am treating myself to a Greek style pizza. Meat seasoned with cloves, cinnamon, allspice, and oregano is baked atop a store bought dough. Red onion, cherry tomatoes, and feta cheese finish off the tasty dish. To take a look at the recipe I'll be using, read more.

Greek Pizza with Feta
From Real Simple magazine

Ingredients

2 (10-ounce) portions frozen pizza dough, thawed
1 pound lean ground sirloin
4 garlic cloves, minced
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons dried oregano, crumbled
1/2 cup chopped red onion
2 cups sliced cherry tomatoes
2/3 cup crumbled feta cheese

Directions

Arrange oven racks in the lower and upper third of the oven. Heat oven to 475° F.
Divide dough into four equal portions. Roll out on a well-floured surface to make four 6-inch rounds and transfer to two ungreased baking sheets.
Combine raw beef with the garlic, cinnamon, and allspice, and season with salt and pepper.
Crumble meat evenly over each round. Top with oregano, onion, and tomatoes.
Bake 10 minutes; remove pizzas from the oven and scatter feta over tops. Return to oven and bake 5 minutes longer, or until the edges are lightly browned and the beef is thoroughly cooked.
Serves 4.

NUTRITION PER SERVING: CALORIES 562(0% from fat); FAT 18g (sat 6g); PROTEIN 39mg; CHOLESTEROL 71mg; CALCIUM 217mg; SODIUM 808mg; FIBER 4g; CARBOHYDRATE 69g; IRON 6mg

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Fast & Easy Dinner: Beef and Blue Pizza

partysugar — Fri, 01 Feb 2008 09:01:31 -0800

Kick off your Super Bowl weekend tonight with pizza for dinner. Homemade pizzas are super fun because you can control the topping ingredients. Caramelized red onion and ribbons of roast beef are delicious when paired with crumbled blue cheese and sweet red pepper. If you dislike blue cheese, substitute a creamy goat cheese. To make a vegetarian version remove the beef and add thinly sliced mushrooms or black olives. Whatever you do, you'll need the recipe so please read more.

Beef and Blue Pizza
From Better Homes and Garden magazine

1/2 of a medium red onion, cut into thin slivers
2 Tbsp. olive oil
1 12-inch Italian bread shell (such as Boboli)
8 oz. thinly sliced cooked roast beef
1 small sweet red pepper, seeded and chopped
4 oz. crumbled blue cheese
1/4 tsp. pizza seasoning (optional)

Position oven rack in center of oven. Preheat oven to 425F.
In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender.
Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.
Meanwhile, stack beef slices on cutting board; slice into strips.
Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning.
Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges.

Serves 4.

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What Would You Make?

partysugar — Wed, 03 Oct 2007 10:11:49 -0700

Last week, you came up with so many inspiring recipes that we decided to challenge you yet again. So here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have red onion, honey, and French bread. Using these products along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by making a simple honey mustard vinaigrette with finely minced red onion, mustard, honey, lemon juice, and olive oil.
I would use this vinaigrette to flavor a can of tuna.
Next, I would cut the bread into large pieces and toast on both sides. Once toasted, I would rub with garlic.
I would smear the tuna mixture onto the toast, and shred on some Parmesan cheese.
Then, I would stick the whole thing under the broiler until the cheese is melted and bubbly.
To plate, I would make a sandwich and call it a tuna melt!

Source, Source

Favorite Summer Side: Grilled Potato & Onion Packets

partysugar — Sat, 28 Jul 2007 05:10:31 -0700

This is one of my all time favorite side dishes. Baby potatoes are tossed with red onions and a mustard oil for a delicious and fabulous side. I've made it countless times, it's my go-to side dish when I want something quick, easy and tasty. The red onions become sweet as they cook, and the thyme provides just the subtlest fragrance. It pairs perfectly with any meat and tastes great with beer can chicken or grilled fish too. You must give this recipe a try, so get it now, just read more

Grilled Potato & Onion Packets
From Bon Appetit magazine
Image Source

2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds white-skinned potatoes (about 4 large), peeled,
sliced 1/4 inch thick
2 large red onions, halved, sliced 1/2 inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional)

Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
Prepare barbecue (medium-high heat).
Add potatoes and onions to mustard oil. Toss to coat.
Set six 18 x 9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25-35 minutes.
Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.

Serves 6.

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