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  1. Chicken and Spinach Quesadillas Fri, 30 Jan 2015 06:00:00 -0600
      Tagged: button mushrooms, chicken, flour tortillas, monterey jack cheese, party, quesadillas, roasted chicken, salsa, sour cream, spinach, sports, super bowl, tailgating, the big game, Quesadillas are ideal for using up leftovers. Experiment with different combinations, such as black beans, shredded cheese, and fresh herbs or sliced smoked sausage and roasted red bell peppers. Recipe courtesy of Williams-Sonoma.com   Foodie Byte Ingredients 3 tablespoons corn oil 6 ounces fresh button mushrooms, trimmed and sliced2 cups packed baby spinach2 cups shredded roast chicken, homemade or purchased8 flour tortillas, each 10 inches in diameter2 cups shredded Monterey jack cheese1/2 cup sour cream 1/2 cup salsa, homemade or purchased Preparation Prepare the filling: In a large, heavy fry pan over medium heat, warm 1 tablespoon of the oil. Add the mushrooms and saut until tender, about 3 minutes.Add the spinach and chicken and saut just until the spinach is wilted, about 30 seconds. Transfer to a bowl. Cook the quesadillas: Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 tablespoons oil. Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more. Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table. More...
  2. Hearty Game Day Mexican DipWed, 28 Jan 2015 06:00:00 -0600
    Prep Time:15 min Cook Time:0 min   Tagged: dip, game day, green chilies, ground beef, mexican, onion, picante sauce, A super dip for a Game Day (or tailgate) party! This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.   Foodie Byte Ingredients 1 pound Lean ground beef 1/2 cup finely chopped onion 1 jar (16 ounces) Picante sauce 1 can (4 ounces) diced or chopped green chilies, undrained 1 cup Water, divided 1 package Pioneer Country Gravy Mix (2.75 ounces) 16 ounces processed Mexican cheese food, cubed 1 teaspoon Cumin 1 teaspoon finely chopped jalapeo pepper (optional) Preparation In large saucepan, cook ground beef and onion until beef is browned; drain off fat.Add picante sauce, green chilies and 1/2 cup water; heat to a boil.In glass measure, dissolve Pioneer Country Gravy Mix in remaining 1/2 cup water; stir into boiling mixture until slightly thickened. Reduce heat to low; stir in cheese until melted. Stir in cumin and jalapeno pepper. Heat through. Serve warm with bread chunks, tortilla chips or corn chips. Makes 4 cups or approximately 8 1/2-cup servings. More...
  3. Eggplant Parmesan with Homemade Red SauceWed, 28 Jan 2015 06:00:00 -0600
    Prep Time:30 minutes Cook Time:1 hour Serves:8   Tagged: eggplant parmesan recipe, italian, marinara, meatless, red sauce, vegetarian recipes, This recipe is a delicious, modern interpretation of an Italian classic--and a meatless meal the whole family will enjoy. The homemade red sauce is easy to make, and tastes better than jarred marinara. Why Try? Many people are trying to cut back on meat consumption. This entree makes an excellent meatless choice--it has such a rich, "meaty" flavor, your kids may not realize it's not Chicken Parmesan unless you tell them.   Foodie Byte We recommend you use Japanese-style bread crumbs for a crispier crust, and, if you're in a pinch for time, you can substitute your favorite prepared pasta sauce. Ingredients 2 to 3 medium eggplants cut into 1/2-inch thick round slices (need 16 slices)3/4 cup Parmesan cheese RED SAUCE:3 tablespoons olive oil2 cups chopped yellow onion4 garlic cloves, minced28 ounce can crushed tomatoes in tomato puree28 ounce can diced tomatoes8 ounce can tomato paste1/4 cup chopped fresh flat leaf parsley1/2 cup chopped fresh basil leaves1 1/2 teaspoons kosher salt1/2 teaspoon coarse ground black pepperEGGPLANT:5 cups Japanese breadcrumbsButter, for greasing the baking dish5 large eggs, beaten2 tablespoons waterAll-purpose flour, for dredgingVegetable oil, for fryingRED SAUCE:12 ounces grated Mozzarella (not fresh)1/2 pound fresh Mozzarella, thinly sliced Preparation PREPARATION FOR RED SAUCE:Heat olive oil in a large pan. Add onion and saut over medium-low heat for 5 minutes.Add garlic and cook for 1 minute.Add tomatoes, tomato paste, parsley, basil, salt and pepper; simmer, uncovered, over medium-low heat for 15 to 20 minutes, or until thick.PREPARATION FOR EGGPLANT:Preheat oven to 400F.Lightly butter the bottom and sides of 8 individual 4x6 baking dishes.Place breadcrumbs in a large shallow bowl.In another shallow bowl, whisk eggs and 2 tablespoons water together.Season each eggplant slice with salt and pepper on both sides. Dredge each slice in flour, tapping off excess, dip in egg, and dredge in breadcrumbs. Shake off excess breading and transfer each eggplant slice to a baking sheet.Heat 3 tablespoons of oil in saut pans over medium heat. Working in small batches, fry a few of the eggplant slices, turning once, for 3 minutes or until golden brown. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.Cover the bottom of the prepared baking dish with some tomato sauce and arrange eggplant slices on top. Cover eggplant with more sauce, and grated Mozzarella. Repeat to make layers ending with the sauce. Top with the fresh Mozzarella and Parmesan cheese.Bake until hot and just beginning to brown, about 30 minutes.Let rest 10 minutes before serving. Nutritional Information Calories 748, Carbohydrates 62g, Cholesterol 141mg, Fat 44g, Fat Calories 393, Fiber 10g, Protein 29g, Saturated Fat 15g, Sodium 1408mg. Daily Values: Calcium 401.69mg 40%, Phos 351.54mg 35%, Copper 0.47mg 24%, Zinc 2.59mg 17%, Panto 1.16mg 12%, Biotin 6.82mcg 2273%, Iodine 25.62mcg 17%, Magnesium 72.32mg 18%, Iron 4.07mg 23%, Vitamin B6 23%, Vitamin C 69%, Vitamin B12 22%, Vitamin D 6%, Vit E-a-Toco 14%, Vitamin A 52%. Percent Daily Values are based on a 2,000 calorie diet. More...
  4. Wild Rice and Peppers Tue, 27 Jan 2015 14:39:51 -0600
    Prep Time:15 minutes Cook Time:20 minutes Serves:8   Tagged: green bell, green onions, long grain and wild rice mix, mushrooms, red bell pepper, white rice, Jazz up rice by adding earthy wild rice, mushrooms and colorful peppers. See the video for step-by-step instructions by clicking here. Recipe courtesy of Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen Diabetic Exchanges: 1.5 starch, 1 fat   Foodie Byte Nutritional Nugget: The carotenoid-rich bell pepper provides powerful protection helping reduce the risk for certain cancers and boosting the immune system. Ingredients 1 (6-ounce) box long-grain and wild rice mix 2 tablespoons olive oil 1 red bell pepper, cored, sliced in long, thin slices 1 green bell pepper, cored, sliced in long, thin slices 1/2 pound sliced mushrooms 1/2 cup cooked white rice 1 bunch green onions, chopped Preparation Cook wild rice according to package directions; set aside.In large nonstick skillet, heat oil and saut red and green peppers, and mushrooms until tender, 5-7 minutes.Stir in cooked wild rice, white rice, and green onion. Nutritional Information Calories 163, Carbohydrates 23g, Cholesterol 0.0mg, Fat 7g, Fat Calories 35, Fiber 2g, Protein 4g, Saturated Fat 1.0g, Sodium 352mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet. More...
  5. Cheesy Buffalo Chicken Dip Tue, 27 Jan 2015 06:00:00 -0600
    Prep Time:5 minutes Cook Time:20 minutes   Tagged: buffalo, dip, frank's redhot, super bowl, the big game, This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies. Recipe courtesy of Frank’s® REDHOT®. Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking. Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.   Foodie Byte Ingredients 8 ounce package cream cheese1/2 cup blue cheese salad dressing1/2 cup Frank's REDHOT Buffalo Wing Sauce or Frank's REDHOT Original Cayenne Pepper Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cups shredded cooked chicken Preparation HEAT oven to 350F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. More...
  6. Guacamole Grilled Chicken ClubTue, 27 Jan 2015 06:00:00 -0600
    Prep Time:5 minutes Cook Time:15 minutes Serves:4   Tagged: chicken, chipotle mayo, club sandwich, cojita cheese, guacamole, mexican, sandwiches, Add a Mexican accent to your run-of-the-mill club sandwich with a scoop of fresh guacamole. ¡Olé! Why Try? It’s a simple way to bring exciting new flavor and color into an old favorite.   Foodie Byte The crumbled cojita cheese adds another nice layer of flavor. Dont skimp hereits worth it. Ingredients 4 boneless, skinless chicken breast filets (about 1 pound total) Salt and black pepper, to taste 4 Ciabatta rolls, sliced horizontally, buttered and toasted 1/4 cup Chipotle mayonnaise, recipe below 4 green leaf lettuce leaves 8 slices bacon, cooked crisp 1 cup Guacamole 1/4 cup Cojita Mexican cheese, crumbled CHIPOTLE MAYONNAISE: 1/4 cup mayonnaise 1/2 teaspoon peppers in adobo, pureed Preparation Preheat grill.Season chicken with salt and pepper and grill over medium for 5 to 8 minutes on each side or until cooked through.Spread chipotle mayonnaise on bottom half of each roll and top with lettuce, chicken breast, bacon, guacamole and crumbled cheese.Close each sandwich with top half of roll and serve. Nutritional Information Calories 665, Carbohydrates 56g, Cholesterol 104mg, Fat 30g, Fat Calories 266, Fiber 2g, Protein 48g, Saturated Fat 11g, Sodium 1829mg. Daily Values: Calcium 11.63mg 1%, Phos 328.63mg 33%, Copper 0.06mg 3%, Zinc 1.25mg 8%, Panto 1.85mg 19%, Biotin 0.1mcg 33%, Iodine 0.16mcg 0%, Magnesium 35.68mg 9%, Iron 0.73mg 4%, Vitamin B6 46%, Vitamin C 3%, Vitamin B12 8%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet. More...
  7. Fat Free Spinach and Yogurt DipMon, 26 Jan 2015 15:44:43 -0600
    Prep Time:10 Minutes Cook Time:0   Tagged: dip, healthy, low fat, party, spinach, super bowl, yogurt, A great-tasting recipe that’s perfect for The Big Game, or anytime you want a better-for-you snack.   Foodie Byte Ingredients 2 ounces plain yogurt1 cup spinach, chopped and drained1 slice whole bran bread2 tablespoons sour cream Preparation Combine Spinach, Yogurt and Sour Cream (add salt and pepper to taste). Arrange on a platter with Bread cubes (can be lightly toasted if preferred). More...
  8. Vegetarian Black Bean ChiliMon, 26 Jan 2015 06:00:00 -0600
      Tagged: black beans, cayenne pepper, chili, chili powder, cumin, garlic cloves, jalapeno peppers, monterey jack cheese, oregano, party, serrano peppers, sports, super bowl, tailgating, the big game, tomatoes, yellow onions, Dried beans are a favorite pantry staple in winter, and nearly any variety will work well in this recipe; some alternatives to black beans include navy beans, cannellini beans or red beans. If you like, garnish with sour cream and chopped fresh cilantro. Recipe courtesy of Williams-Sonoma.com   Foodie Byte Ingredients 2 1/4 cups dried black beans3 tablespoons olive oil3 yellow onions, chopped2 fresh serrano or jalapeo chili peppers, seeded and minced5 large garlic cloves, minced6 tablespoons chili powder3 tablespoons ground cumin1/4 teaspoon cayenne pepper1 teaspoon dried oregano2 cans (28 ounces each) crushed tomatoesSalt and freshly ground pepper, to taste1 cup coarsely grated Monterey jack cheese Preparation Pick over the beans and discard any damaged beans and stones. Rinse the beans. Place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans and set aside.In a large, heavy saucepan over low heat, warm the olive oil. Add the onions and chili peppers and saut, stirring occasionally, until the onions are soft, about 10 minutes. Add the garlic, chili powder, cumin, cayenne and oregano and saut, stirring, for 2 minutes more. Add the beans, tomatoes and water to cover by 3 inches. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 1/2 to 3 hours. Add water if the beans begin to dry out but are not yet cooked. Season with salt and pepper. Ladle into warmed bowls, sprinkle with the cheese and serve immediately. More...
  9. Hungarian Goulash SoupSun, 25 Jan 2015 06:00:00 -0600
      Tagged: beef, beef broth, beef shoulder, caraway seeds, carrots, celery, garlic cloves, goulash, green bell peppers, hot sauce, onions, parsley, party, potatoes, soup, sour cream, sports, the big game, tomatoes, Hungarian Goulash Soup is super satisfying on a cold winter’s day, or when served to guests at a Game Day party. This recipe courtesy of Hormel and the Culinary Institute of America.   Foodie Byte Ingredients 1/3 cup olive oil2 onions, chopped1 tablespoon caraway seeds2 pounds beef shoulder, fat trimmed, cut into 1 1/2-inch pieces7 tablespoons Hungarian sweet paprika1.5 gallon, beef broth 24-ounces russet potatoes, peeled, cut into 1-inch pieces2 cups carrots, peeled, chopped7 garlic cloves, chopped3 cups tomatoes, chopped2 celery stalks, chopped2 green bell peppers, cut into matchstick-size strips1 cup fresh parsley, chopped1 tablespoon hot sauce such as Frank's RedHot1 1/2 tablespoons sugar1 cup sour cream Preparation Heat oil in heavy large pot over medium heat.Add onion and caraway seeds and saut until onion begins to soften, about 8 minutes.Add the diced beef and 4 tablespoons of paprika; saut until meat is brown on all sides (about 15 minutes). Add broth. Bring to a boil, scraping up browned bits at the bottom of the pot. Reduce heat to low; simmer until meat is just tender, about 40 minutes.Mix the potatoes, carrots and garlic into soup. Simmer until vegetables are tender (about 15 minutes).Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat are very tender.Let soup cook slightly.Transfer two quarts of soup to blender. Add hot sauce and blend until smooth.Add the blended soup back to the pot. Stir in parsley.Season soup to taste with salt and pepper.Ladle soup into bowls and top each bowl with 1 tablespoon of sour cream.Note: This soup can be made up to two days in advance and stored refrigerated. It actually tastes better the second day. More...
  10. Boston's Best Clam ChowderSat, 24 Jan 2015 06:00:00 -0600
    Prep Time:15 minutes Cook Time:40 minutes Serves:6   Tagged: chowder, clam, clam chowder, soups, This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you’ll find that most are already in your pantry. Why Try? This is a creamy, comforting chowder that’s perfect for sharing with your family on a raw winter day with a fire in the fireplace—or a Friday lunch in Lent.   Foodie Byte The rich savory flavor of Worcestershire sauce adds earthy depth to this chowder. Ingredients 2 (10-oz.) cans whole baby clams, drained, juiced reserved6 tablespoons butter2 cups chopped onion1 cup chopped celery 2 tablespoons chopped garlic 1 1/2 teaspoons kosher salt1 teaspoon black pepper1/2 cup flour4 cups water4 red skinned potatoes, unpeeled, diced1 pinch nutmeg2 teaspoons Worcestershire sauce1/4 teaspoon hot sauce2 cups heavy cream1 teaspoon fresh thyme leaves1 tablespoon fresh chives, finely chopped Preparation Melt butter in large soup pot.Saut onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.Add flour and cook, stirring constantly, for 2 minutes over medium heat.Add clam juice and water and bring to simmer. Let simmer for 15 minutes.Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.Add chives and serve immediately. Nutritional Information Calories 639, Carbohydrates 43g, Cholesterol 216mg, Fat 44g, Fat Calories 397, Fiber 4g, Protein 21g, Saturated Fat 27g, Sodium 1068mg. Daily Values: Calcium 214.84mg 21%, Phos 172.95mg 17%, Copper 0.27mg 14%, Zinc 0.89mg 6%, Panto 0.75mg 8%, Biotin 3.09mcg 1030%, Iodine 13.07mcg 9%, Magnesium 48.45mg 12%, Iron 25.72mg 143%, Vitamin B6 19%, Vitamin C 32%, Vitamin B12 3%, Vitamin D 8%, Vit E-a-Toco 4%, Vitamin A 40%. Percent Daily Values are based on a 2,000 calorie diet. More...