Tomato Shrimp Scampi on Angel Hair

Tomato Shrimp Scampi on Angel Hair

by | Feb 10, 2014 | Recipes

Tomato Shrimp Scampi on Angel Hair

This light and delicious dish was passed on to us from Chef Andre Carthen, of Kathy Ireland Worldwide.
Ingredients
  • 8 OUNCES ANGEL HAIR
  • ¼ CUP OLIVE OIL
  • 4 GARLIC GLOVES, CHOPPED
  • 2 CANS (14.5OZ) DICED ITALIAN STYLE TOMATOES
  • ½ CUP VERMOUTH OR ½ CUP COOKING WINE
  • ½ TEASPOON SUGAR
  • 1 LB SHRIMP, PEELED AND DEVEINED, RINSED, PATTED DRY
  • ⅛ TEASPOON RED PEPPER FLAKES
  • 2 TABLESPOONS CAPERS
  • 4 TABLESPOON BASIL
  • 4 TABLESPOON FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. COOK ANGEL HAIR AS DIRECTED, DRAIN WELL: KEEP WARM.
  2. IN A LARGE SKILLET, SAUTE GARLIC IN OLIVE OIL OVER MEDIUM HEAT FOR ABOUT 2 MINUTES.
  3. ADD TOMATOES WITH JUICE, VERMOUTH OR COOKING WINE AND CAPERS. COOK 5 MINUTES.
  4. ADD SHRIMP AND RED PEPPER FLAKES . COOK UNTIL SHRIMP TURN PINK AND ARE COOKED THROUGH, ABOUT 3 MINUTES.
  5. TOSS WITH COOKED ANGEL HAIR, BASIL AND PARMESAN CHEESE; SERVE IMMEDIATELY IN SHALLOW BOWLS.
 


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Breakfast: Italian Tomato Eggs

Breakfast: Italian Tomato Eggs

by | Feb 8, 2014 | Recipes

Breakfast: Italian Tomato Eggs

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Perfect for breakfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING ON BREAD
  • 1 CUP CHOPPED ONION
  • ½ CUP THINLY SLICED AND CHOPPED FENNEL OR ANISE (OPTIONAL)
  • 1½ TEASPOONS MINCED GARLIC
  • 1 (28-OZ.) CAN TOMATO PUREE
  • 2 TEASPOONS DRIED ITALIAN HERB SEASONING
  • 1 TEASPOON SUGAR, OR TO TASTE
  • SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 6 (1-INCH THICK) SLICES RUSTIC ITALIAN BREAD
  • 1¼ CUPS SHREDDED ITALIAN BLEND CHEESE
  • 6 FRIED EGGS, SEASONED WITH SALT AND PEPPER
  • SHREDDED PARMESAN CHEESE AND SNIPPED FRESH BASIL
 
Instructions
  1. HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT.
  2. ADD ONION, FENNEL AND GARLIC; COOK, STIRRING FREQUENTLY, FOR 10 MINUTES TO SOFTEN.
  3. STIR IN TOMATO PUREE, HERBS AND SUGAR.
  4. COOK, UNCOVERED, OVER MEDIUM-LOW HEAT FOR 45 MINUTES OR UNTIL TOMATO SAUCE IS VERY THICK, STIRRING FREQUENTLY TO MAKE SURE SAUCE DOES NOT SCORCH ON THE BOTTOM.
  5. BRUSH ONE SIDE OF EACH BREAD SLICED WITH OLIVE OIL AND PLACE ON A FOIL-LINED BAKING SHEET.
  6. TOP EACH WITH 3 TABLESPOONS SHREDDED CHEESE AND PLACE IN A HOT OVEN OR UNDER THE BROILER FOR A FEW MINUTES OR UNTIL CHEESE IS MELTED AND EDGES ARE LIGHTLY BROWNED.
  7. TOP EACH WITH A FRIED EGG, A GENEROUS SPOONFUL OF TOMATO SAUCE, PARMESAN CHEESE AND FRESH BASIL TO TASTE.
  8. RECIPE MAY BE DOUBLED.
  9. TIME SAVING TIP: SUBSTITUTE 2 CUPS PREPARED PASTA SAUCE FOR TOMATO SAUCE RECIPE ABOVE.
  10. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 350, FAT: 15G, SATURATED FAT: 6G, TRANS FAT: 0G, CHOLESTEROL: 235MG, SODIUM: 1030MG, POTASSIUM: 712MG, CARBOHYDRATES: 37G, FIBER: 4G, SUGAR: 9G, PROTEIN: 18G, VITAMIN A: 25%, VITAMIN C: 30%, CALCIUM: 30%, IRON: 25%
 
 
 
 
 
 
 
 
 
 
 


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Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

by | Feb 6, 2014 | Recipes

Sizzling Prawns with Wilted Spinach and Sun-Kissed Tomatoes

Prep time:  
Cook time:  
Total time:  
 
Serves: 1
 
Nutrition Facts per serving (the entire dish) 277 calories, 10.6 grams fat, 18.9 grams carbohydrate, 3.4 grams fiber, 30 grams protein, 179 milligrams cholesterol
Ingredients
  • 1 TEASPOON OLIVE OIL
  • ¾ CUP WATER
  • 1 PINT BABY TOMATOES
  • 2 TABLESPOONS TOMATO PASTE
  • 4 CUPS WASHED BABY SPINACH
  • 3 TABLESPOONS PARMESAN CHEESE
  • 4 UNCOOKED, PEELED PRAWNS
 
Instructions
  1. PLACE SKILLET ON MEDIUM-HIGH HEAT. ADD OIL AND TOMATOES.
  2. ADD WATER AND LET TOMATOES SIMMER UNTIL SOFT AND BLISTERED.
  3. ONCE TOMATOES ARE WELL COOKED, STIR IN SPINACH AND TOMATO. ALLOW THE SPINACH TO COOK DOWN AND TOMATO PASTE TO MIX IN WELL.
  4. STIR IN PRAWNS AND SIMMER UNTIL PRAWNS ARE PINK AND BEGIN TO CURL.
  5. PLATE, SPRINKLE WITH PARMESAN AND ENJOY!
 
 
 
 
 
 
 
 
 
 
 
 


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Artichoke Turkey Pizza

Artichoke Turkey Pizza

by | Jan 28, 2014 | Recipes

Artichoke Turkey Pizza

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Ingredients
  • 1 PREBAKED THIN PIZZA CRUST (12-INCH)
  • 1-1/2 CUPS SHREDDED PART-SKIM MOZZARELLA CHEESE (1-1/2 CUPS = 6 OZ)
  • 1 CAN (14.5 OZ EACH) DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 1 CUP CHOPPED COOKED TURKEY
  • 1 CAN (14 OZ EACH) ARTICHOKE HEARTS IN WATER, DRAINED, COARSELY CHOPPED
  • 1 CAN (2.25 OZ EACH) SLICED RIPE OLIVES, DRAINED
  • ½ CUP SHREDDED PARMESAN CHEESE
 
Instructions
  1. PREHEAT OVEN TO 450° F.
  2. PLACE CRUST ON UNGREASED BAKING SHEET.
  3. SPRINKLE WITH MOZZARELLA CHEESE.
  4. TOP WITH TOMATOES, TURKEY, ARTICHOKES, OLIVES AND PARMESAN CHEESE.
  5. BAKE 10 MINUTES, OR UNTIL CHEESE IS MELTED.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Slow Cooked Asian Meatloaf

Slow Cooked Asian Meatloaf

by | Jan 28, 2014 | Recipes

Slow Cooked Asian Meatloaf

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Ingredients
  • 1 (6-OZ.) CAN NO SALT ADDED TOMATO PASTE
  • 2 TBSP EACH: CHILI GARLIC SAUCE AND HONEY
  • 1 TBSP SOY SAUCE
  • 1 TBSP PEELED AND FINELY CHOPPED OR GRATED FRESH GINGER, DIVIDED
  • 1 (20-OZ.) PACKAGE EXTRA LEAN (99% FAT-FREE) GROUND TURKEY
  • ⅔ CUP PANKO BREAD CRUMBS*
  • ⅓ CUP EACH: DICED RED BELL PEPPER, DICED WATER CHESTNUTS AND SLICED GREEN ONIONS
  • 2 TBSP CHOPPED FRESH CILANTRO
  • 1 EGG
 
Instructions
  1. PLACE A LONG STRIP OF FOIL INSIDE THE SLOW COOKER AND PRESS INTO THE BOTTOM. (THIS WILL ALLOW YOU TO LIFT OUT THE COOKED MEATLOAF.)
  2. STIR TOGETHER TOMATO PASTE, CHILI GARLIC SAUCE, HONEY, SOY SAUCE AND HALF THE GINGER IN A SMALL BOWL; SET ASIDE.
  3. STIR TOGETHER ¼ CUP TOMATO MIXTURE, REMAINING GINGER AND ALL REMAINING INGREDIENTS IN A MEDIUM BOWL UNTIL WELL BLENDED.
  4. SHAPE MIXTURE INTO A ROUND OR OVAL LOAF TO FIT INTO YOUR SLOW COOKER AND PLACE ON FOIL.
  5. SPREAD RESERVED TOMATO MIXTURE OVER THE TOP AND SIDES OF MEATLOAF.
  6. COVER AND COOK ON LOW FOR 4 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 165°F ON A MEAT THERMOMETER.
  7. CAREFULLY LIFT MEATLOAF OUT OF THE SLOW COOKER AND LET STAND FOR 5 MINUTES BEFORE SLICING.
  8. QUICK OVEN VARIATION: PREPARE MEATLOAF AS DIRECTED ABOVE, PLACING ON A LIGHTLY GREASED BAKING SHEET INSTEAD OF IN A SLOW COOKER. COOK IN A PREHEATED 350°F OVEN FOR 50 TO 60 MINUTES OR UNTIL MEATLOAF REACHES 165°F ON A MEAT THERMOMETER.
  9. *PANKO OR JAPANESE BREAD CRUMBS CAN BE FOUND IN THE ASIAN FOODS SECTION OR NEAR TRADITIONAL BREAD CRUMBS IN MOST SUPERMARKETS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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