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August Recipes

BAKED CHICKEN MEATBALLS

3    Slices Italian Bread (torn into pieces, 1 cup)

1/3 Cup Milk

3    oz. Sliced Bacon (finely chopped)

1    Small Onion (finely chopped)

1    Small Garlic Clove (minced)

1/2 tsp. Each of Salt and Pepper

1    Large Egg

1    lb Ground Chicken

3   Tbsp.  Flat-leaf Parsley (finely chopped)      

1   Tbsp. Extra-Virgin Olive Oil

1   Tbsp. Tomato Paste

Soak bread in milk in a small bowl until softened, about 4 minutes.

Cook bacon, onion, and garlic with 1/2 tsp. each of salt and pepper in a 10 inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then add chicken, bacon mixture, bread, and parsley. Mix well. Form 12 meatballs and arrange in a 4 sided sheet pan.

Stir together tomato paste and 1 Tbsp oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes. Serves 4.


 

TARRAGON CRAB SALAD IN TOMATO CUPS

2    Fresh-ripe Large Tomatoes

1/3 Cup Mayonnaise

1    Tbsp. White Wine Vinegar

1    Tbsp. Fresh Tarragon (minced) or 2 tsp. Dried Tarragon

8    oz. Shelled Cooked Crab (or tiny Shrimp)

1/2 Cup Frozen Petite Peas (thawed)

1/2 Cup Celery (chopped)

2    Tbsp. Minced Shallots

      Salt and Pepper

2    Leaf Lettuce Leaves (rinsed and crisped)

      Fresh Tarragon Sprigs (optional)

Rinse tomatoes. Cut 1/2 inch off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell 1/4 to 1/2 inch thick; reserve interiors for another use. Set tomato shells and lids, cut side down, on a paper towel.

In a large bowl, mix mayonnaise, vinegar, and minced tarragon until smooth. Add crab, peas celery, and shallots; mix gently to coat. Add salt and pepper to taste

Line each of two salad plates with a lettuce leaf. If tomatoes do not sit flat, trim bottoms slightly as needed. Mound tarragon crab salad in tomato cups and set on lettuce leaves. Garnish with tomato lids and tarragon springs if desired. Yield: Makes 2 servings.


 

BBT (Bacon Basil Tomato) Sandwich

Here's a fun twist on the classic BLT: Instead of lettuce, sub in 4 to 6 basil leaves.

Tomato and Sweet Onion Crumble

1    Tbsp. Olive Oil

2    Sweet Onions (1 lb. total, peeled, thinly sliced)      

3    Cloves Garlic (peeled and minced)

2    lbs. Ripe Tomatoes (cored, and sliced 1/4" thick)

1/3 Cup Fresh Basil (chopped)

3    Tbsp. Fresh Oregano (chopped)

      Salt and Pepper

4    Slices Crusty Bread (1" thick, cut into chunks)

1/4 Cup Butter

1/2 Cup Grated Parmesan Cheese

Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.

In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes

Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm. Yield: 8 to 10 servings.


CHICKEN & BACON KABOBS

Fire up the grill! These tasty kabobs, threaded with marinated mushrooms, bacon-wrapped chicken and chunks of fresh pineapple, are a quick and yummy way to savor the lazy days of summer.

1/4 Cup Soy Sauce

1/4 Cup Cider Vinegar

2    Tbsp. Honey

2    Tbsp. Canola Oil

2    Green Onions (minced)

10  Large Mushrooms (cut in half)

3    Skinless, Boneless Chicken

      Breast Halves (cut into chunks)

1/2 lb. Sliced Thick Cut Bacon (cut in half)

1   (8 oz.) Can Pineapple Chunks (drained)

      Skewers

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat grill for high heat.

Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.  Servings: 6

Recipe From: Angie


PEACHY BREAD PUDDING w/CARAMEL SAUCE

"Made with French bread and fresh peaches, this rich and creamy bread pudding is topped with a warm caramel sauce."

2       Cups Fresh Peaches (peeled, pitted and halved)

1       (14 oz.) Can Sweetened Condensed Milk

3       Eggs (lightly beaten)

1 1/4 Cups Hot Water

1/4    Cup Butter (melted)

1       tsp. Ground Cinnamon

1       tsp. Vanilla Extract

4       Cups French Bread (torn into small pieces)

CARAMEL SAUCE

1/2   Cup Brown Sugar

1/2   Cup Butter

2      Tbsp. Light Corn Syrup

1      tsp. Vanilla

Preheat oven to 325 degrees F. Grease a 9x13 inch baking dish.

Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

While the pudding is baking, mix the brown sugar, 1/2 cup butter and corn syrup in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly and stir in vanilla.

Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Servings: 10


WATERMELON CAKE

The great thing about this recipe is that it uses pieces of watermelon in the cake and  watermelon juice in the frosting. And it also looks like watermelon when it’s sliced and served.

1       (2-layer package) White Cake Mix

1       Small Package Mixed Fruit Gelatin Powder

1 1/3 Cups Seedless Watermelon
         (cut from the center and cubed into 1 inch blocks)

3       Egg Whites

1       Tbsp. Vegetable Oil

1       Cup Mini Chocolate Chips

FROSTING:

1/4   Cup Watermelon Juice

1/2   Cup Butter (at room temp.)

2      Cups Powdered Sugar

2      (3 oz.) Packages Cream Cheese (at room temperature)       

2      to 3 Drops Red Food Coloring

2      to 3 Drops Green Food Coloring

1/8   Cup Miniature Chocolate Chips

Preheat oven to 350 degrees F. Grease and flour a bundt cake pan (or 9 x 13-inch cake pan).

In a medium bowl, whisk together cake mix and gelatin powder until combined. Set aside.

In a large bowl, beat watermelon, egg whites, and vegetable oil until smooth. Add dry ingredients, half at a time, and mix until well blended. Fold in chocolate chips.

Pour into prepared pan and bake about 35 minutes until toothpick inserted into the center comes out clean. Cool to room temperature before frosting.

For the frosting, blend watermelon juice, butter, powdered sugar, and cream cheese until combined and fluffy. Set aside some frosting for the top of the cake and some frosting for the sides of the cake. Add red food coloring to the icing for the top of the cake to achieve a rosy watermelon color. Add green food coloring to the icing for the sides of the cake to simulate the watermelon rind. Frost cooled cake. Place chocolate chips sporadically around the top of the cake to simulate seeds.

Refrigerate to set frosting. Remove from refrigerator at least 30 minutes before serving.

Note: The cake in the photo has green Jelly Beans placed around the outside of the shell. This is optional.


 

CHEESY SHRIMP AND RICE

1      Tbsp. Oil

1       lb.  Frozen Large Shrimp

         (thawed, peeled and deveined)

2       Cups Reduced Sodium

         Chicken Broth

1/2   Cup  (1/2 of 8 oz. tub)

         PHILLY Cream Cheese Spread

1 1/2 Cups Instant White Rice (uncooked)

2       Cups  Frozen Broccoli Florets (thawed)

Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD  broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover; cook on low heat 5 minutes.

S TIR  in broccoli and shrimp; cook, covered, 5 min. or until liquid is absorbed and broccoli is heated through. Makes 4 servings, 1 1/2 cups each

Special Extra:   Stir in 3 slices cooked and crumbled  Bacon just before serving.