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In a large skillet, heat olive oil and butter over medium heat, until butter is melted. Toss Tilapia fillet pieces with Creole seasoning. Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt. While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes). Remove from heat. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Marzetti Simply Dressed Balsamic Salad Dressing, if desired.
Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices. I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that's just me. Enjoy
1. Heat the oil in large nonstick skillet over medium heat. Add the onion and green pepper and cook until onion begins to brown, about 4-5 minutes. Stir in the garlic, zucchini and mushrooms and cook, stirring constantly for about 5 minutes. 2. Place the noodle pieces around the skillet and then cover with the diced tomatoes, tomato sauce, water and top with the baby spinach. Bring the juices to a boil, cover and turn the heat to low and allow to simmer, stirring occasionally, until the lasagna is tender, about 20 minutes. 4. Remove the skillet from the heat, place spoonfuls of ricotta on top, scatter Parmesan and allow to sit for a few minutes. Serve warm.
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes. 2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired. 4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.
Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside. Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes. Add beans, tomatoes, corn and chilies and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
Cook rigatoni according to package directions. Drain. Sauté sausage, chicken and onions in oil over medium high heat until browned (5-7 minutes). Add garlic, tomato paste, fennel seeds and pepper flakes. Cook until fragrant (2-3 minutes). Add wine, tomatoes, broth, vinegar and bay leaf. Bring mixture to a boil, reduce heat and simmer until sauce is reduced (about 5 minutes). Stir in mascarpone until melted. Spoon ragu over pasta and garnish with parmesan cheese.
Cook noodles according to package directions. Drain, rinse & set aside. Whisk together broth, vinegar, ketchup, sherry, brown sugar, fish sauce and chili garlic sauce in a large bowl. Add sliced pork and marinate for 10 minutes, Drain pork & reserve marinade. Heat oil in a wok or large frying pan over medium heat. Add drained pork and stir fry until cooked through. Transfer to a plate. Add ginger and garlic to the wok and stir fry 1 minute. Add carrots and stir fry 2 minutes. Stir in noodles, pork, reserved marinade, tomato & bamboo shoots. Stir fry 2-3 minutes. Garnish with peanuts and cilantro.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. For topping, combine all ingredients and set aside. To make meatloaf, Mix together all ingredients with your hands until well blended. Using a ½ cup measure, portion mixture into a 12 cup muffin tin. Brush top of each meatloaf muffin with topping. Place muffin tin on prepared baking sheet and bake muffins until cooked through…25-30 minutes. As muffins cook, make tomato gravy. Saute 1 cup onions in olive oil over high heat until softened (about 3 minutes). Add canned tomatoes, and remaining tomato gravy ingredients. Bring to a boil, reduce heat to medium low and simmer 10-15 minutes. Serve muffins topped with tomato gravy. Excellent with mashed potatoes!
Make meatballs by combining all meatball ingredients in a bowl. Mix well and form into 1-inch balls. Place meatballs on a cookie sheet with low sides. Bake in 350 degree oven for 15 minutes. Remove from cookie sheet and drain if necessary on paper towels. Set aside. While meatballs cook, heat olive oil in a large pot over medium high heat. Add carrots, onion green pepper and green beans. Cook stirring occasionally until onion is softened (about 7 minutes). Add northern beans, tomatoes, broth, rice, oregano, basil, salt & pepper. Cover and bring to a boil, reduce heat & simmer 20 minutes. Add cooked meatballs to soup and simmer for 10 more minutes. Serve with grated parmesan cheese.
Saute onion in oil in a saucepan over medium high heat until onion softens (about 5 minutes) Stir in rice, turmeric and salt and sauté 1 minute. Add broth to rice mixture; bring to a boil over high heat; reduce heat to low, cover pan and simmer until liquid is completely absorbed (about 15-20 minutes). Fluff rice with a fork, fold in red beans and cover. Let sit for 5 minutes.
Slice chicken thighs into 1 inch wide strips. Heat 1 Tbsp oil in a large nonstick skillet over high heat. Reduce to medium high, add chicken, season with salt & pepper. Sauté chicken until browned. Transfer to plate. Cook onion in remaining Tbsp of oil in the same skillet over medium heat until softened (3-5 min). Add garlic and cook 1 minute. Stir in peppers, olives and capers. Saute mixture 1 minute then stir in chicken, tomato paste and broth. Simmer until mixture is reduced by half (about 5 minutes). Garnish with cilantro & serve over yellow rice with red beans.
Cooking spray Heat oven to 350 degrees. Make topping by combining butter, flour, brown sugar, oatmeal, cinnamon and salt in a bowl. Using a pastry blender or your fingers, blend ingredients until mixture resembles coarse crumbs. Set aside. Coat a 2-quart 7 x 11 inch baking dish with cooking spray. In a large bowl, Combine all filling ingredients and mix well. Pour into prepared baking pan. Sprinkle topping over rhubarb, lightly pat in place. Bake 45 minutes or until juices have bubbled around the edge. Cool for at least 30 minutes before serving to assure crisp sets up
Preheat broiler to high. Cook pasta according to package directions omitting salt and fat. Drain in a colander over a bowl reserving ½ cup cooking liquid. Place panko, 1 Tbsp garlic, ¼ tsp salt, black pepper, ground beef and egg in a bowl. Mix to combine. Shape into 12-1 inch meatballs. Heat a large oven proof skillet over medium high heat. Add oil and swirl to coat. Add meatballs to pan and cook 5 minutes browning on all sides. Add remaining 1 Tbsp garlic and cook 30 seconds. Add ½ cup reserved cooking liquid, remaining ¼ tsp salt, 3 Tbsp chopped basil, crushed red pepper and tomatoes to pan. Stir, reduce heat to medium, cover and simmer 15 minutes. Stir pasta into the tomato mixture and spread evenly in skillet. Sprinkle cheese over top and broil until cheese melts (about 1 minute). Sprinkle with remaining chopped basil & serve.