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Cheesy Sweet Pepper Burgers

June 25, 2010 By The Recipe Mom Leave a Comment
peppers

What You Need:

1 tsp olive oil
1 green bell pepper, sliced thin
1 sweet red bell pepper, sliced thin
1 sweet yellow bell pepper, sliced thin
1 onion, sliced thin
1 garlic clove, minced
1 tbsp balsamic vinegar
4 slices of mozzarella cheese
1/4 C of mustard
4 hard rolls, split and toasted
8 lettuce leaves
1 tomato, sliced thin

How to Make It:

Preheat the broiler.
Pour the oil into a skillet and place the skillet over medium heat.
Add all the peppers, onions and the garlic and sauté 5 minutes or until crisp tender.
Drizzle the vinegar over the vegetables and toss to coat.
Spread the mustard over the top of roll.
Spoon the vegetables over the bottom of each roll.
Place a slice of cheese over the vegetables.
Place the bottom of the rolls on a broiler pan.
Place the pan in the broiler and broil 4 inches from the heat for 2 minutes or until the cheese melts.
Top each sandwich with a couple slices of tomato and a lettuce leaf and cover with the top of the bun.

Makes 4 sandwiches

This tasty burger is great for those who are trying to cut back on their meat intake. The sautéed vegetables give it a low fat twist. For something a little different try a couple of fresh basil leaves on each sandwich instead of the lettuce leaves. You can also make a great sauce by mixing together 1/4 C of mayonnaise and 1/2 tsp of horseradish together and spreading it on the buns instead of the mustard.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate amounts per serving)
Calories 278; Fat 10g; Saturated Fat 3g; Carbohydrates 39g; Protein 9g; Fiber 3g;
Cholesterol 13mg; Sodium 456mg

Filed Under: Dinner Ideas, Health Concious, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Cheesy Pasta with Sun Dried Tomatoes

February 1, 2010 By The Recipe Mom Leave a Comment
pasta

pastaWhat You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat the inside and lid of a cast iron Dutch oven with cooking spray.
Place the pine nuts onto a cookie sheet in a single layer.
Place them into the oven while it is preheating and toast for 3 minutes.
Be sure to stir the nuts a couple of times so they are completely toasted.
Allow the pine nuts to cool slightly.
Place the pasta into the pan.
Pour the water over the pasta and stir to coat.
Smooth the pasta out over the bottom of the pan.
Spread the onions over the pasta.
Sprinkle in the cheese.
Add the tomatoes and sprinkle with the red pepper flakes and basil.
Pour the vinegar into the pan but do not stir.
Add the pine nuts and the mushrooms.
Stuff enough of the kale leaves into the pan as it will hold yet still being able fit the lid onto the pan.
Cover and bake 45 minutes or until the pasta is cooked the way you like.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Deep Fried Fritters with Apple Jelly

November 26, 2009 By The Recipe Mom Leave a Comment
friedfritters

friedfrittersWhat You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Cinnamon Nutmeg Sweet Potato Mash

November 11, 2009 By The Recipe Mom Leave a Comment
mashed-yams

mashed-yamsWhat You Need:

2 C of water
5 large sweet potatoes, peeled and sliced
1 C of milk
2 t of balsamic vinegar
1 t cinnamon
1/2 t of nutmeg

How to Make It:

Place the trivet into the pressure cooker.
Pour the water over the trivet.
Layer the sweet potatoes onto the trivet.
Bring the pressure cooker to high pressure and cook the potatoes 8 minutes.
Reduce the pressure quickly under cold water.
Remove the potatoes and place in a serving bowl.
Use a potato masher and mash the cooked potatoes well.
Pour the milk and vinegar over the potatoes and stir until blended in well.
Sprinkle with the cinnamon and nutmeg stirring to blend in well.

If you want something a little different from regular mashed potatoes this is the recipe you need to use. Be sure to check the directions for your brand and size of cooker when adding water as it might require a little less than what the recipe calls for.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , ,

Grilled Balsamic Summer Veggies

June 20, 2009 By The Recipe Mom Leave a Comment
pkg-veggies

pkg-veggiesWhat You Need:

1/4 C canola oil
1 1/2 tbsp balsamic vinegar
4 fresh beets, trimmed and cut into 1/2 inch slices
1 red onion, cut into 1/2 inch slices
2 red bell peppers, cut into 1 inch strips
2 zucchini, cut into 3/4 inch slices
1 eggplant, trimmed and cut into 3/4 inch slices
1/2 tsp salt
1/2 tsp pepper

How to Make It:

Pour the oil into a large mixing bowl.
Whisk in the vinegar until completely combined.
Add the vegetables to the mixture and toss to coat.
Sprinkle evenly with the salt and pepper and toss again.
Set the grill temperature to medium high allowing the grill to heat.
Place the vegetables on the grill, cover and cook 3 minutes then turn.
Recover and grill for 3 additional minutes or until the vegetables are as tender as you like.

Makes 8 servings

Preparation Time: approximately 25 minutes
Grill Time: approximately 9 minutes
Total Time: approximately 34 minutes

Once the beets have cooled enough to handle they can easily be peeled. To slightly chill the vegetables before serving cover and place them in the refrigerator for about an hour.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , ,

Vinaigrette Green Bean and Tomato Salad

June 19, 2009 By The Recipe Mom Leave a Comment
greenbeanstomatoes

greenbeanstomatoesWhat You Need:

1 lb. fresh green beans
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 tomato, seeded and chopped
1 onion, chopped
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 hard boiled egg, chopped

How to Make It:

Cover the beans with water in a saucepan and place over medium heat.
Bring the water to a boil and cook the beans for 8 minutes or until tender.
Drain the beans, cool quickly in ice water, drain again and transfer to a serving bowl.
Whisk the oil, vinegar and mustard together well.
Fold the vinaigrette into the beans being sure they are covered well.
Gently stir in the tomatoes and onions.
Add the parsley and capers and stir gently until well combined.
Cover and chill 2 or more hours.
Sprinkle with the eggs just before serving.

Makes 6 servings

Preparation Time: approximately 17 minutes
Cooking Time: approximately 8 minutes
Chilling Time: approximately 2 hours
Total Time: approximately 2 hours 25 minutes

Sprinkle the top of this salad with sesame seeds along with the eggs or even in place of eggs if you prefer.

Filed Under: Side Dishes, Soups and Salads, Today's Kitchen Tagged With: , , , , , ,

Easy Nectarine Salad

February 22, 2009 By The Recipe Mom Leave a Comment

What You Need:

2 (5 oz.) pkgs. mixed salad greens
2 C fresh nectarines, sliced
1 (13 1/4 oz.) can sliced beets, drained
1/2 C balsamic vinegar
1/2 C feta cheese, crumbled

How to Make It:

Place the salad greens into a large salad bowl.
Spread the nectarine slices evenly over the greens.
Add the beets into the salad.
Drizzle the balsamic vinegar over the entire salad and toss to coat.
Top with the cheese just before serving.

Serves: 8

This salad is very quick and very inexpensive to make. The beets are optional in this salad but do give the salad a special taste. Serve it with a pasta main course for a simple but filling meal.

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365 salad recipe collection

Filed Under: Soups and Salads Tagged With: , , , , ,

New York Strip with Balsamic Mushrooms

February 14, 2009 By The Recipe Mom Leave a Comment
aceto balsamico Balsamic vinegarImage by shannonpatrick17 via Flickr

What You Need:

2 (8 oz) New York Strip steaks (1 inch thick)
1/2 t coarse salt
1 T olive oil
1 T unsalted butter
6 oz. Portobello mushrooms, sliced
1 clove of garlic, minced
1 T balsamic vinegar

How to Make It:

Preheat the broiler.
Sprinkle both sides of the steaks with the salt.
Place the steaks on a broiler pan.
Broil 4 minutes then turn and continue broiling 3 minutes for medium rare.
Remove the steaks and place on plates loosely covered with foil.
Place the oil and butter into a skillet over medium heat.
Let the butter melt being sure to stir it into the oil.
Add the sliced mushroom and stir to coat.
Cook the mushrooms 4 minutes or until fork tender.
Add the garlic, stir and cook an additional 30 seconds.
Remove the skillet from the heat and add the vinegar stirring to coat.
Uncover the steaks and spread the mushroom mixture over the top just before serving.

Serving Size: 2

Portobello mushrooms have a great meaty taste and go well with any type of steak. By adding the garlic and vinegar it gives them a special robust flavor.

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Filed Under: Beef Tagged With: , , , , , , ,