Ingredients 5 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package) Olive oil 2 cups shredded pepper Jack or Monterey Jack cheese (8 oz) 1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped 1/2 cup pitted ripe olives, drained, chopped 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped 1 teaspoon adobo sauce (from can of chipotle chiles) 1/4 cup finely chopped fresh cilantro...
Ingredients 3 slices organic bread, cut into 1-inch-thick rounds 1 tomato, sliced 1/2 inch thick 6 slices white cheddar cheese, cut into triangles Coarse salt and freshly ground pepper Preparation Toast the bread rounds in a toaster oven. Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted. Top cheese with tomato slices. Season with salt and pepper to taste. Related Video
Ingredients 1/2 teaspoon salt 1 cup uncooked orzo or rosamarina pasta (6 oz) 1 package (3 oz) cream cheese, softened 1 1/2 cups diced cucumber (about 1 medium) 3 tablespoons cider vinegar 2 medium stalks celery, thinly sliced (1 cup) 1 tablespoon olive or vegetable oil 2 cans (5 oz each) albacore tuna in water, drained 2 tablespoons chopped fresh dill weed 1/2 teaspoon salt 1/4 teaspoon pepper Preparation In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling....
Ingredients 1 Fiber One™ 90 calorie chocolate peanut butter brownie 2 finely chopped peanuts 1 tablespoon Cool Whip fat-free frozen whipped topping, thawed 1/2 tablespoon sugar-free strawberry jam Preparation Mix whipped topping with strawberry jam to make the somethin’ somethin’ sauce and spread it on a chocolate peanut butter brownie bar that’s been cut in half. Sprinkle each half with finely chopped peanuts and close that sammie. Related Video
Ingredients 1 1/2 pounds carrots, cut into 3-inch pieces 5 medium fennel bulbs, cut into 1-inch wedges 3 lemons, halved 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 2 pounds boneless pork loin roast, tied at 1-inch intervals 1 teaspoon ground coriander Preparation Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 25 minutes....
Ingredients 4 cups skim milk 6 cups low-sodium chicken broth 1 1/3 cups quick-cooking polenta Coarse salt and ground pepper 1 pork tenderloin (1 pound), cut into 12 equal slices 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish 2 medium white onions, halved and thinly sliced lengthwise 1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped 2 to 3 teaspoons sherry vinegar 2 teaspoons unsalted butter Preparation In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high....
Ingredients 1/4 cup packed brown sugar 1/4 cup chopped pecans 1 tablespoon firm butter or margarine 1/2 cup packed brown sugar 1/2 cup milk 1/3 cup vegetable oil 1 teaspoon vanilla 1 egg 1 2/3 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup chopped fresh peach 1/2 cup coarsely chopped pecans Preparation Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups....
Ingredients 1 whole 4-pound chicken 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided Kosher salt and freshly ground pepper 2 lemons, thinly sliced, divided 6 small shallots (6 ounces), peeled and quartered lengthwise Preparation Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock....
Ingredients 4 medium beets (about 1 lb) 4 cups mixed spring greens 2 nectarines, sliced 1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz) 2 tablespoons walnuts, toasted* 3 tablespoons extra-virgin olive oil 2 tablespoons orange juice 2 tablespoons finely chopped onion 1 teaspoon Dijon mustard 1/4 teaspoon salt Preparation Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root....
Ingredients 1 large cantaloupe, peeled, seeded and chopped (4 pounds) 3 tablespoons sugar 2 tablespoons chopped fresh mint leaves 1/2 cup sour cream 1/4 cup dry white wine or white grape juice 2 teaspoons grated orange peel Fresh mint leaf Preparation Place cantaloupe, sugar and 2 tablespoons mint in food processor or blender. Cover and process until smooth. Stir together cantaloupe, sour cream, wine and orange peel. Garnish with mint leaves....
Ingredients 12 large shrimp (9 ounces), deveined and peeled, tails left intact 1/2 teaspoon vegetable oil 6 large scallions, green parts only, halved lengthwise Coarse salt 1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use) 1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips Preparation Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through....
Ingredients 2 pounds (about 60) small shrimp, peeled and deveined 4 ounces rice vermicelli 1/4 cup freshly squeezed lime juice (2 limes) 2 tablespoons sesame oil 1/4 teaspoon coarse salt 12 eight-and-a-half-inch rice-paper wrappers 1/2 seedless cucumber, cut in matchsticks 1/2 pound (about 2 cups) bean sprouts 1 bunch fresh chives, ends trimmed 1 head Boston lettuce, washed 1 bunch fresh mint 1 bunch fresh cilantro Nuoc Cham (Vietnamese Dipping Sauce), for serving...
Ingredients 1 package (2 1/4 teaspoons) regular active or fast-acting dry yeast 1/2 cup warm water (105°F to 115°F) 1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1 teaspoon olive oil 4 oz fresh mozzarella cheese, well drained 2 plum (Roma) tomatoes, thinly sliced 1/4 teaspoon salt Freshly ground pepper to taste 1/4 cup thin strips fresh basil leaves 1 tablespoon chopped fresh oregano leaves...
Ingredients 2 medium-size ripe mangoes, seeded and peeled 1/2 cup water 1/4 cup sugar 1/4 cup lemon juice 3 cartons (6 oz each) Yoplait® Light Very Vanilla yogurt or Yoplait® Original French Vanilla yogurt Ice pop molds or paper cups (2- to 4-ounce size) Wooden craft sticks (optional) Preparation In a blender, combine mangoes, the water, sugar, and lemon juice; cover and blend until smooth. Add yogurt; cover and blend until combined....
Ingredients 1 1/2 lb beef skirt steak 1 bay leaf 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup chopped red onion 1 cup chopped green bell pepper 3 cloves garlic 1/2 cup green olives, sliced 1 tablespoon capers 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 can (8 oz) tomato sauce...
Ingredients 1 1/4 cups sliced fresh or frozen (thawed) strawberries (8 ounces) 1/3 cup frozen (thawed) mandarin tangerine juice concentrate* 1/2 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 32 oz. container) 1/3 cup cold water 2 strawberries with leaves, if desired Preparation Place 1 1/4 cups sliced strawberries, juice concentrate, yogurt and water in blender. Cover and blend on medium-high speed until smooth. Pour into two 8-ounce glasses. Make a slit in strawberries; place on rim of glasses as garnish....
Ingredients 3 medium tomatoes, cut into 1/4-inch slices 1/4 cup tarragon wine vinegar or cider vinegar 1 tablespoon olive or vegetable oil 1 tablespoon chopped fresh or1 teaspoon dried tarragon leaves Freshly ground pepper Lettuce leaves Preparation Place tomatoes in nonmetal dish. Shake vinegar, oil and tarragon in tightly covered container; pour over tomatoes. Sprinkle with pepper. Cover and refrigerate at least 2 hours to blend flavors. Serve on lettuce....
Ingredients 2 tablespoons peanut or grapeseed oil 2 tablespoons soy sauce 6 cloves garlic, minced 1 tablespoon grated fresh peeled ginger 1 1/2 teaspoons fish sauce 1 1/2 teaspoons sugar 1 pound shelled raw peanuts Coarse salt and freshly ground black pepper Preparation Preheat oven to 325 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine oil, soy sauce, garlic, ginger, fish sauce, and sugar; set aside....
Ingredients 2 1/2 cups canned imported Italian plum tomatoes, with their juices 1/3 cup unsalted butter 3 tablespoons very finely chopped onion 3 tablespoons very finely chopped carrot 3 tablespoons very finely chopped celery Coarse salt 1/2 cup heavy cream Preparation Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside. Cook butter and onion in a medium skillet over medium heat until browned....
Ingredients 1 cup vanilla yogurt 1/4 cup flaked coconut, toasted if desired 1 can (8 ounces) crushed pineapple in juice, drained 2 tablespoons packed brown sugar 2 nectarines, sliced 16 strawberries 8 small bunches grapes 16 fudge-striped cookies Preparation In medium bowl, mix yogurt, coconut, pineapple and brown sugar. Serve dip immediately with fruit and cookies, or cover and refrigerate at least 1 hour. Related Video
