foods drink recipe : Easy Slow-Cooker Jambalaya

foods drink recipe : Easy Slow-Cooker Jambalaya
Servings:8 Servings Prep Time:20 minutes Cook Time:5 hours
ingredients

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional

nutritional info
Amount Per Serving
sodium:621 mg
fiber:2 g
calories:457
cholesterol:216 mg
protein:43 g
saturated fat:7 g
fat:22 g
carbohydrate:19 g

directions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired. Powered by MyRecipes.com

foods drink recipe : Tortellini with Ham and Peas

foods drink recipe : Tortellini with Ham and Peas
Servings:6 Servings Prep Time:5 minutes Cook Time:10 minutes

ingredients
1 pound fresh or frozen cheese tortellini
1 cup frozen peas
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
Salt and pepper
1/2 cup grated Parmesan
1/4 pound ham, chopped

directions
Bring a large pot of salted water to boil. Cook tortellini until just al dente (do not overcook), as package label directs. Add peas to pot for last 30 seconds of cooking time. Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, Parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, 2 to 3 minutes. Serve immediately.
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Amount Per Serving
protein:19 g
saturated fat:12 g
fiber:4 g
sodium:896 mg
fat:21 g
carbohydrate:39 g
calories:420
cholesterol:96 mg

Creamy gnocchi, chicken and semi-dried tomato bake

Creamy gnocchi, chicken and semi-dried tomato bake

Serves 4
 Prep 15 minutes Cook S5 minutes

1 tablespoon olive oil
1 small brown onion, halved. thinly sliced
175g packet rindless shortcut bacon rashers, sliced
500g chicken breast fillets, cut into
2 cm cubes
2 teaspoons wholegrain mustard
2 garlic cloves, crushed
3/4 cup drained semi-dried tomatoes
1/2 cup chicken stock
1 cup pure cream
500g packet gnocchi
1/2 cup fresh basil leaves. torn
1 cup fresh breadcrumbs
1 cup grated tasty cheese small fresh basil leaves and semi-dried cherry tomatoes. optional

1 Preheat oven to 200"C/'180°C fan-forced. Heat oil in a large trying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add
chicken. Cook, stirring, for 5 minutes or until browned all over.

2 Add mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Stir in stock and cream. Bring to a simmer. Remove from heat. Stir in gnocchi and basil. Season with pepper.

3 Spoon mixture into a 12-cup capacity baking dish. Combine breadcrumbs and dheese. Sprinkle over gnocchi mixture. Bake for 20 minutes or until top is golden. Stand for 5 minutes. Serve topped with
basil and semi-dried tomatoes, if using.  VARIATION  For a tuna bake, replace chicken
with a 4259 can tuna in oil, drained. and cook for 1 to 2 minutes, You'|| save $2.71

Herb-Flavoted Sole in Parchment

Herb-Flavoted Sole in Parchment
So many delicious herbs can lend nuanced flavors and aromas to this dish. Start with a trio base afresh garlic, shallot ancl lemon slvers. Top with one or more herbs such as parsley, tarragon, rosemary, sage, thyme. basil, spearmint, chives. chervll, cilantro or lemon balm. SERVES 4

4 sheets parchment baking paper, 2 to 3 inches longer than the Fish Fillets
4 sole Fillets or another Flaky white Fish (about 5 or 6 ounces each)
A little canola or olive oil
4 cloves garlic, very thinly sliced
1 large shallot, very thinly sliced
1/2 lemon, very thinly sliced
2 tablespoons Fresh lemon juice
4 tablespoons Finely chopped Fresh herbs (see above note) Freshly ground white pepper to taste

1.Preheat oven to 325 degrees.
2.Fold each parchment piece and cut into a large heart shape, using the entire paper:
3.With a pastry brush, coat both sides of Fillets with a little oil, Rub with white pepper (optional).
4.Place each El let lengthwise in the heart center [near the paper fold).
5. On top of each Fillet, place garlic, shallot and lemon slivers. Add 1 tablespoon of Fresh herbs and a
little Fresh lemon juice (about 1/2  tablespoon).
6. Fold over heart and seal up edges of each packet.
7.Place packets on baking sheet and bake for 10 to 12 minutes until Fish is opaque. (You may want to test one packet for doneness.)
8.When serving, snip each packet with scissors careful of the steam!

Carrots and Parsnips with Fresh Herbs

Carrots and  Parsnips with Fresh Herbs
This recipe relies on a classic French cooking technique for vegetables. Try this with ether root vegetables such as turnips and beees. Green beans. asparagus, broccoli and Brussels sprouts turn a dazzling green when prepared with this approach. SERVE5 2 TO 4

4 cups ice water
4 cups boiling water
1 cup chopped carrots, cleaned and peeled
1 cup chopped parsnips, cleaned and peeled
1 teaspoon butter or olive oil
1/4 cup Finely chopped Fresh Flat-leaf or curly parsley and French tarragon OR Fresh herbs ofvour choice
Pinch of lavender buds (optional)

1. Fill a large bowl with ice water, Set aside,
2. In a pot of boiling water (dash of salt optional), blanch vegetables for 1 1/2 to 3 minutes or until tender.
3. Drain and plunge vegetables into cold water to stop the cooking.
4. When cool, drain vegetables again. Setaside.
5.lust before serving; heat butter or oil in a medium nonstick skillet. Add cooked veg etables and herbs and toss for a few minutes until heated. Serve immediately while warm.

Frisee Salad With poached Eggs and Bacon

Frisee Salad With poached Eggs and Bacon

Serves 4,Prep 10 Min, Cook 15 Min

4 slices country breod
1 tbsp. EVOD
2 cloves peeled garlic halved and 1 Finely chopped Salt and pepper
4 oz. thick-cut bacon sliced crosswise 1/4inch thick
4 eggs
1/2 lp. frisee torn into large pieces
3 tbsp. red wine Vinegar

1. Preheat the broiler. Place the bread slices on a baking sheet and brush 1 side with the EVOO. Broil until Iighdy browned, about 3 minutes. Remove and n.lb with the halved garlic clove. Season with salt and pepper.

2. In a large skillet,. cook the bacon over medium heat. stirring, until lightly browned, about 5 minutes Remove from the heat.

3. Fill a medium skillet with water to a depth of about 2 inches: bring to a simmer Crack each egg into a ra mekin or teacup, then tip the eggs 1 at a time into the simmering water (altematively use an egg poacher or egg rings). Poach over medium heat until the whites are set and Uweyolksare soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate and gently blot dry.

4. Add the frisée to a large, heatproof bowl. Reheat the bacon in the large skillet over medium heat. Add the
chopped garlic and cook, stinring, until fragrant, 30 seconds. Stir in Une vinegar and cook until simmering. Toss the bacon dressing with the frisée. Mound onto 4 plates and top each with a poached egg; season. Serve with the garlic

Shrimp Bisque

Shrimp Bisque

Serves 4,Prep 15 Min Cook 1 HR 35 Min

3 tbsp. Evoo
1 lb. medium shell·on row shrimp Sart
4 forge spngs thyme
1 onion. chopped
1/2 cup chopped celery Cayenne
2 tbsp. tomoro paste
I cup white wine
2 tbsp. long-grain rice
1/2 cup heavy cream

1. ln a large saucepan, heat 2 tbsp. EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 min utes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 20 minutes. Strain the broth intoa large glass measuring cup, pressing on the shells to extract anyjuices, discard the shells.

2. Add the onion, celery and rernaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, sti ning occasionallyg until the vegetables are softened, about 5 minu tes. Stir in the tomato paste, then the wine. Bring to a boil and cook until theliquld is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until me rice is cooked, about 1 hour.

3. Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender; puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls: garnish with the  reserved shrimp and the remaining thyme.

Croques Monsieurs

Croques Monsieurs
Serves 4,  Prep 5 Min,Cook 20 Min

4 tbsp. butter ot oom temperoture
2 tbsp. flour
1cup whole milk salt ond pepper
8 slices firm white breed
1/2 lb. sliced deli hom
5 oz. th lnly sliced swiss, plus 2 oz. shredded (1/2 cup)
2 plum tomoroes, sliced 3/4 inch thick
2 tsp. sherry vinegor
1 tbsp. EVOO

1. In a small saucepan, melt 2 tbsp. butter over high heat. Whisk in the flour and cook over medium heat, whisking occasionally, for 2 minutes. Whisk in the milk, bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper.

2. Position a rack in the upper third ofthe oven and preheat the broiler. Arrange 4 slices of bread on a bakingsheet. Top each with one-quarter of the ham and sliced cheese. Spread one—quarter of the milk sauce over each sandwich; top with the remaining bread slices. Carefully spread the outsides of the sandwiches with the remaining 2 tbsp. butter. Broil, tumlngonce, until the bread is lightly browned. about 3 minutes per side.

3. Remove the baking sheet from the oven. Sprinkle the shredded cheese on top and broil the sandwiches again until the cheese is melted and lightly browned, 3 to 4 minutes. Meanwhile, drizzle the tomatoes with the sherry vinegar and EVOO: season with salt. Remove the sandwiches, slice in half and senre immediately with the tomatoes.

fresh spinach,Mediterranean Alfredo Pizza Recipe

Fresh spinach,Mediterranean Alfredo Pizza Recipe

A creamy Alfredo sauce teams up with fresh spinach leaves and other vegetables to create a divine supper dish. Or, if you prefer, cut the pieces in small squares for a nummy snack or appetizer. There is no tomato-based sauce on this pizza and the result is amazing. This is a satisfying vegetarian dish as is, or you could add cubed, cooked chicken for a tasty addition.

nutrition facts * Servings Per Recipe 6 to 8 servings * Calories270 * Total Fat (g)12 * Saturated Fat (g)4, * Cholesterol (mg)28, * Sodium (mg)384, * Carbohydrate (g)29, * Fiber (g)2, * Protein (g)11, * Vitamin C (DV%)14, * Calcium (DV%)13, * Iron (DV%)13, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

* 1 unbaked 12-inch homemade pizza crust, frozen bread dough crust, or Italian bread shell crust
* 1/3 cup refrigerated Alfredo sauce
* 8 to 10 fresh spinach leaves
* 1 cup fresh mushrooms, sliced (about 3 ounces)
* 1 small tomato, thinly sliced
* 4 canned marinated artichoke hearts, quartered or sliced
* 1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
* 1-1/2 cup shredded mozzarella cheese

directions

1. Spread an unbaked pizza crust or bread shell with Alfredo sauce. Arrange spinach leaves over sauce; sprinkle with mushrooms. Arrange tomato slices and artichoke hearts over mushrooms. Sprinkle with oregano and mozzarella cheese. Bake as directed or until cheese is bubbly around edges. Makes 6 to 8 servings.
2. Menu Suggestion: Make it a meal with tomato soup, rainbow sherbet, and sugar cookies.
3. Homemade Pizza Crust: Combine 2/3 cup bread flour or all purpose flour, 1/2 package active dry yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a large bowl. Add 2/3 cup warm water (120 degree F to 130 degree F) and 1 teaspoon olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in 2/3 cup more flour. Turn dough out onto a lightly floured surface. Knead in additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Cover and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. Transfer to greased baking sheet. Arrange desired toppings on top. Bake in a 425 degree F oven for 15 to 20 minutes or until crust is golden brown.
4. Frozen Bread Dough Crust: Use 1 pound frozen whole wheat or white bread dough, thawed. Place on lightly floured surface and let rest 10 minutes. Roll out and proceed as directed in the Homemade Pizza Crust recipe above.
5. Italian Bread Shell Crust: Use one 16-ounce (12-inch) purchased Italian bread shell (such as Boboli). Place on a greased baking sheet and arrange toppings on top. Bake in a 400° degree F oven for 12 to 15 minutes or until crust is golden brown and toppings are hot.

new recipes,Scrambled Eggs with Smoked Salmon Recipe

new recipes,Scrambled Eggs with Smoked Salmon Recipe

Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. Consider a slice of hearty German rye bread with a schmear of Neufchâtel cheese to accompany this savory dish.

Recipe Nutrition
Per serving: 108 calories; 7 g fat (2 g saturated fat, 2 g mono unsaturated fat); 213 mg cholesterol; 1 g carbohydrates; 11 g protein; 0 g fiber; 182 mg sodium; 154 mg potassium Nutrition Bonus: Selenium (36% daily value), good source of omega-3s.

ingredients

* 4 large eggs
* 4 large egg whites
* Freshly ground pepper to taste
* 1 teaspoon canola oil
* 2 scallions, green tops only, thinly sliced
* 1 ounce smoked salmon, thinly sliced

directions

1. Whisk eggs, egg whites and pepper in a small bowl until well blended.
2. Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately

share new recipes ,Brown Rice and Turkey Casserole Recipe

share new recipes ,Brown Rice and Turkey Casserole Recipe

Brown Rice and Turkey Casserole Recipe
ingredients

* 3 cups cooked brown rice, cooled
* 2 cups diced cooked turkey
* 1 can (8 ounces) water chestnuts, drained and chopped
* 1 cup frozen baby peas, thawed
* ¾ cup diced red bell pepper
* 2 cups Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
* Cracked black pepper to taste
* â…“ cup grated Parmesan cheese

directions

1. Preheat oven to 350°F.
2. Combine the rice, turkey, water chestnuts, peas, red pepper, prepared dressing and black pepper together in a bowl.
3. Transfer to a greased 3-quart shallow casserole dish.
4. Sprinkle with Parmesan cheese.
5. Bake in a preheated 350°F oven for 35–45 minutes or until baked through and cheese has melted.

share new recipes Chocolate Cannoli Recipe

share new recipes Chocolate Cannoli Recipe
Chocolate Cannoli Recipe
If you are craving a chocolate treat, this dessert is sure to do the trick! Filled with a simple-to-make chocolaty mixture, these store bought cannoli cones provide a quick dessert solution. Try topping these sweet filled pastries with raspberries or strawberries for a fruity twist.

ingredients

* 2 cups ricotta cheese
* 1/4 cup granulated sugar
* 4 teaspoons unsweetened cocoa powder
* 1 teaspoon vanilla
* 1/4 cup miniature semisweet chocolate pieces
* 12 purchased cannoli cones
* Powdered sugar

directions

1. For filling, combine ricotta cheese, granulated sugar, cocoa powder, and vanilla in a medium bowl. Stir or beat until smooth. Fold in chocolate pieces. Cover and chill.
2. Spoon filling into a pastry bag fitted with a large tip. Pipe filling into cones. Sift powdered sugar over cones. Chill up to 1 hour. Makes 12 servings.

spicy kingfish with caraamelised onion cousoous

spicy kingfish with caraamelised onion cousoous
Serves 4

Warm or chilled, couscous is a great accompaniment to grills and barbecues. lt adds a lovely texture to stuffing and you can use it to coat chicken and fish instead of breadcrumbs for a crunchy crust.

100ml extra virgin olive oil
1 tbs harissa*, plus extra to serve
4x180g skinless kingfish fillets
2 red onions, thinly sliced
1/4 cup (60ml) red wine vinegar
1 1/2 cups (375ml)chicken or vegetable stock
1 1/2 cups (300g) couscous
2 cups mint leaves
1/4cup (35g) currants
400g can chickpeas, rinsed, drained Juice of 1 lime, plus wedges to serve
1 long red chilli, seeds removed,finely chopped
1 cup flat-leaf parsley leaves, finely chopped

Combine 2 tbs oil and 2 tsp harissa in a bowl. Season, then add the fish, turning to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Meanwhile, heat 1 tbs oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add the vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool. Heat the stock in a pan over medium- high heat with remaining 2 tsp harissa, whisking to combine. Place the couscous in a bowlwith 1 tsp sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes. Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through the onion, currants, chickpeas, limejuice, chilli, parsley, chopped and whole mint leaves, and 1 tbs oil. Set aside. Heat remaining 1 tbs oil in a large non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa. * A North African chilli paste from delis.

chorizo, tomato and pecorino oreoohietta

chorizo, tomato and  pecorino oreoohietta
Serves 4-6

It's essential to have lots of dried pasta in the pantry. Mix things up with different shapes and sizes, from fat tubes of rigatoni to curly fusilli twists and strands of spaghetti, so you have something for every occasion. Orecchiette is my current favourite. I love the way the sauce catches in the little indents.

400g vine-ripened cherry or baby heirloom* tomatoes
2 tbs olive oil
2 chorizos, casings removed, thinly sliced
3 garlic cloves, sliced
3 cups (750ml) thickened cream
2 cups (240g) frozen peas. blanched. refreshed
1 cup (809g finely grated pecorino, plus extra to serve
400g orecchiette pasta Basil leaves, to serve

Preheat the oven to 170°C. Place the tomatoes on a baking tray and drizzle with i lbs oil. Season, then roast for 5-6 minutes untiljust starting to wilt. Set aside. Heat remaining i tbs oil in a frypan over medium heat. Add the chorizo and cook for 1-2 minutes each side until golden. Add the garlic and cook, stirring, for 2-3 minutes until golden and fragran‘ Add the thickened cream, then bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, then season well. Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente.

 Drain, then toss with the sauce. To serve. divide pasta among serving bowls and scatter with basil leaves, roasted tomatoes and extra pecorino. * Baby heirloom tomatoes are available from selected greengrocers and supermarkets.