Recipe: Vera Cruz Tomatoes

Ingredients

  • 4 firm ripe tomatoes
  • 3 slices of bacon
  • 1/4 cup chopped onion
  • 8 ounces fresh spinach, stems snipped
  • 1/2 cup sour cream
  • 1/4 teaspoon hot pepper sauce
  • salt to taste
  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking dish.
  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
Nutrition Facts

Per Serving: 262 calories; 21.3 g fat; 9.7 g carbohydrates; 9.9 g protein; 43 mg cholesterol; 378 mg sodium.

 

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Recipe: Pepper Jack Chicken With Succotash

Pepper-Jack Chicken With Succotash

Ingredients

  • 4 ounces pepper-jack cheese, shredded
  • 2 cups baby arugula, roughly chopped
  • 2 large skinless, boneless chicken breasts (12 ounces each)
  • 1 tablespoon olive oil, plus more for brushing
  • Kosher salt
  • 1 1/2 to 2 tablespoons Cajun spice blend
  • Vegetable oil, for the grill
  • 1 cup frozen lima beans, thawed
  • 1 medium yellow summer squash, diced
  • 2 cups corn kernels
  • 1 cup grape tomatoes, halved
  • Juice of 1 lime

Directions

  • Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
  •  Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash

 

Recipe: Jerk Chicken Collard Wrap

Ingredients

  • 8 large collard green leaves (about 10 ounces)
  • Kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 8 chicken tenders (about 1 pound)
  • 2 tablespoons jerk seasoning
  • 1/3 cup nonfat Greek yogurt
  • One 14.5-ounce can black beans, drained and rinsed
  • 2 cups shredded red cabbage (from 1/2 small head)
  • 2 tablespoons lime juice
  • 1 small avocado, sliced
  • 1 small red bell pepper, cut into thin strips

Directions

  • Remove the stems up to the leafy part of the collards. Lay each collard leaf underside up on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave off the top for even thickness (this makes it easier to roll up the leaves).
  • Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time in a circle, overlapping, in the bottom of the skillet and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Use tongs to transfer the leaves to a baking sheet to cool completely.
  • Meanwhile, arrange a rack in the top of the oven and preheat the broiler. Scatter the coconut on a baking sheet and broil until toasted, 15 to 30 seconds. Transfer to a medium bowl. Coat the chicken in 1 tablespoon of the jerk seasoning and 1 tablespoon of the yogurt. Arrange the chicken tenders on the baking sheet and broil until lightly browned and cooked through, about 4 minutes per side.
  • Add the beans to the bowl with the coconut and use a fork to mash lightly. Combine the cabbage, lime juice and remaining 1/4 cup yogurt and 1 tablespoon jerk seasoning in a separate bowl.
  • Lay a collard leaf underside up on a work surface. Lay a piece of chicken across the middle. Top the chicken with a couple slices of avocado and strips of pepper. Pile an eighth of the coconut black beans next to the chicken. Pile an eighth of the cabbage mixture next to the beans. Fold in the sides of the collard leaf and roll up like a burrito. Repeat with the remaining leaves and filling ingredients.

 

Recipe: Funnel Cake

Funnel-Cakes_exps8333_BOS2469759A02_08_4b_RMS-1-696x696.jpg

Ingredients

  • 2 eggs
  • 1 cup 2% milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners’ sugar

Directions

  • In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
  • Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
  • Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar; serve warm.
Editor’s Note: The batter can be poured from a liquid measuring cup instead of a funnel.
Nutrition Facts

1 funnel cake: 316 calories, 12g fat (2g saturated fat), 50mg cholesterol, 256mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.

 

Recipe: How to make a Homemade Pizookie

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What You Need: 

  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 2 tsp of vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 teaspoon baking poweder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • Vanilla ice Cream

How To:

  1. Preheat oven to 350 degrees.
  2. In a microwave safe bowl melt the butter and transfer into a mixing bowl.
  3. Add the brown sugar and whisk to combine. Add the vanilla and egg and continue to whisk until totally incorporated.
  4. Add the flour, baking powder, salt, and baking soda to the wet ingredients and mix until fully combined. Add the chocolate chips and mix to combine.
  5. Spray a medium sized skillet with baking spray. Transfer the batter into the skillet and spread it evenly. Bake for 22-24 minutes until just still slightly gooey in the middle and golden around the edges. Remove from the oven and let rest for a few minutes before topping with scoops of ice cream and serving. It’s 100% meant to be eaten right out of the skillet.

 

The Pinteresting 5: Dream Kitchens

Would you like to impress your friends and family with a 5-star kitchen? Check out these stunning kitchens to inspire you to have the dream kitchen that you have always wanted. You don’t have to be a master chef to have a kitchen that looks this good!

All images via our Pinterest.

Kitchen 1Kitchen 2Kitchen 7Kitchen 8

Recipe: Rosemary Ranch Chicken Kabobs

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What You Need: 

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon white sugar, or to taste (optional)
  • 5 skinless, boneless chicken breast halves – cut into 1 inch cubes

 

How To:

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.