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Rustic Vegetable-Beet Soup
*1 jar (16 ounces) Pickled Beets, well drained
*2 tablespoons olive oil
*2 medium onions, coarsely chopped
*2 medium carrots, coarsely chopped
*1 medium sweet potato, peeled and chopped
*2 large cloves garlic, minced
*2 zucchini (about 5 ounces each), coarsely chopped
*2 cans (about 14 ounces each) vegetable broth
*1 teaspoon seasoned salt, optional
*1 can (15.5 ounces) chickpeas, drained and rinsed
*Salt and pepper
*2 tablespoons finely chopped fresh parsley
*2 tablespoons finely chopped fresh dill
*1 tablespoon minced fresh parsley
*1 tablespoon minced fresh dill
*2 cloves garlic, minced
*1 teaspoon grated lemon peel
1. Coarsely chop beets; set aside.
2. In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.
3. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
4. To make gremolata, combine all ingredients.
Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
Servings: 8 (1/2 tart) servings
*1 1/2 cups lightly salted roasted peanuts, lightly crushed
*3 tablespoons packed brown sugar
*3 tablespoons butter, melted
*1 teaspoon McCormick Ground Cinnamon, divided
*3 tablespoons chocolate milk
*4 ounces semi-sweet chocolate, coarsely chopped
*1/2 cup creamy peanut butter
*2 tablespoons sweetened condensed milk
*1 teaspoon McCormick Pure Vanilla Extract
*1/2 cup heavy cream
1. Mix peanuts, sugar, butter and 1/2 teaspoon of the cinnamon in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4-inch) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
2. Bake tart crusts and peanut crumble mixture together in preheated 350°F oven 8 minutes. Cool on wire racks.
3. Meanwhile, microwave chocolate milk in medium microwavable bowl on high 45 seconds.
4. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
5. Beat peanut butter, sweetened condensed milk, vanilla and remaining 1/2 teaspoon cinnamon in large bowl with electric mixer on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
6. Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.
Elly’s Lemon Butter
*8 Tbsp. butter
*1 1/2 cup sugar
*Juice and grated rind of 4 lemons
1. In the top of a double broiler, combine butter and sugar; add eggs and mix well. Stir in lemon juice and rind.
2. Cook over boiling water until thick and mixture resembles custard.
3. Serve warm on fresh homemade bread, or cool and serve on butter-flavored crackers.
*Keeps in the refrigerator for a long time. You may halve and double this recipe easily.
Pan-Sautéed Orange Chicken with Broccoli
*1 orange, juiced and zested (about 1/3 cup
juice and 2 teaspoons zest)
*1/4 cup soy sauce
*1 teaspoon cornstarch
*1 pound thin-sliced chicken breast
*Salt and ground black pepper
*2 tablespoons olive oil
*1 bag Birds Eye Recipe Ready Broccoli
*3 cloves garlic, minced
*2 teaspoons minced ginger
*1 1/4 cups low sodium chicken stock
*2 tablespoons rice wine vinegar
*Cilantro for garnish
1. Blend orange juice, soy sauce and cornstarch in small bowl; set aside.
2. Season chicken with salt and pepper and dredge lightly in flour.
3. Heat oil over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is cooked through. Remove from skillet and keep warm.
5. In same skillet add broccoli, mix and cook, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Add garlic and ginger and cook 1-2 minutes or until just fragrant. Stir in orange juice mixture, orange zest, chicken stock and rice wine vinegar. Cook, stirring occasionally, for 3 minutes or until sauce is bubbly and starts to thicken.
6. Add chicken back to pan and let flavors combine 1-2 minutes.
7. Sprinkle with cilantro before serving.