Recipes Archives - Page 3 of 5

Southwest Apple Butter BBQ Sauce Recipe with Musselman’s

May 27, 2013 By Lindsay 26 Comments

Disclosure: I received a free gift package from Musselman’s to do this Southwest Apple Butter BBQ Sauce recipe.

Memorial Day signals the unofficial beginning of summer and the official kick-off to grilling season. That’s why I was happy to try a new recipe featuring one of my favorite brands, Musselman’s.

Apple Butter BBQ

Musselman’s makes great apple products. Everyone knows how great it is to cook with apple sauce. However, if you are like me, then you may forget how great apple butter can be too. I was actually pleasantly surprised with this southwest apple butter BBQ sauce recipe. I tend to be pretty picky about BBQ sauces, so I wasn’t sure I would like this. However, I am a big fan of apple butter. So, I should have known that I would love this one. We made the sauce and added it to some ground turkey meat on a bun. It’s the perfect way to start grilling season for sure.

Southwest Apple Butter BBQ Sauce

An easy and versatile apple butter BBQ sauce.

4.67 from 9 votes

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Prep Time 1 10

Total Time 1 10

Course Main Course

Cuisine American

Servings 8

Ingredients

1 cup Musselman's apple butter
1/2 cup ketchup
2 tbsp. Worcestershire sauce
1 tsp chili powder
1 tsp paprika
1 tsp smoked Spanish paprika optional
1/2 tsp onion powder
2 tbsp. Mussleman's apple cider vinegar

Instructions

Combine all of the ingredients in a medium bowl.
Store it covered in the refrigerator for at least 1 hour.
Stir into cooked ground turkey or brush onto chicken or pork during the last few minutes of grilling.

Keyword Apple, BBQ

As you can see, it’s extremely easy to make. The hardest part about this apple butter bbq sauce is the waiting while it’s in the refrigerator. I think the next time we make it, we’ll combine the ingredients earlier in the day and then continue on with our day until we need it for dinner. Either way, I love how versatile it is. It can be brushed on grilling meats, used as a meatball dip, and more. So, what do you think of this Southwest Apple Butter BBQ Sauce?

Turkey Nachos Cinco de Mayo Recipe from Chef Ingrid Hoffman

April 21, 2013 By Lindsay Leave a Comment

Last year, I celebrated Cinco de Mayo in a big way. I graduated from college. 🙂 This year, I certainly can’t top that. However, I’m totally open to new ideas for celebrating (especially those that involve food). That’s why I was happy to do this sponsored post featuring a special turkey nachos Cinco de Mayo recipe from Chef Ingrid Hoffman.

Turkey Nachos Cinco de Mayo Recipe

You may recall that in the past I’ve mentioned how my boyfriend loves chicken. However, we also eat turkey fairly often. That’s why I believe we would really like these turkey nachos. I mean it’s turkey and cheese, what’s not to like? These nachos could also make the perfect accompaniment to a movie night or as an appetizer to a bigger meal.

Turkey Nachos

Delicious turkey nachos from Chef Ingrid Hoffman.

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Cook Time 30

Total Time 30

Course Main

Cuisine Mexican

Servings 4

Ingredients

pico de gallo
4 small ripe tomatoes diced
1 small white onion diced
2 jalapeño peppers seeded and finely chopped
½ cup packed cilantro leaves chopped
¼ cup fresh lime juice
1 teaspoon extra-virgin olive oil
kosher salt
freshly ground black pepper
filling
2 tablespoons olive oil
1 pound ground lean turkey breast
1½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sweet paprika
¼ teaspoon dried oregano
1/8 teaspoon salt
¼ cup water
4 8- to 10- inch whole-wheat or whole-grain tortillas each cut into 6 wedges
cooking spray
1 8- ounce bag shredded reduced-fat Mexican cheese blend
1 15- ounce can black beans rinsed and drained
½ cup ripe black olives sliced
1 Hass avocado peeled, halved, pitted, and diced
low-fat sour cream or nonfat plain Greek yogurt optional
2 scallions white and green parts, chopped (½ cup)

Instructions

To make the pico de gallo, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and oil together in a medium bowl. Season with salt and pepper.
For the filling, heat the oil in a large skillet over medium-high heat. Add the turkey and the chili power, cumin, garlic powder, onion powder, paprika, oregano, and salt. Cook, stirring often, breaking up the turkey with the side of a spoon, until the turkey begins to brown, about 5 minutes. Stir in the water and reduce the heat to medium-low. Cover and simmer until the turkey is cooked through, about 5 minutes.
Preheat the oven to 400°F. Line 2 large baking sheets with aluminum foil.
Spread the tortilla wedges on the baking sheets and spray with the nonstick spray. Bake until golden brown and crispy, about 5 minutes. Remove from the oven.
Spray a large, shallow baking dish with nonstick spray. Spread half of the tortilla wedges in the baking dish, and top with half of the cheese, half of the turkey mixture, half of the beans, and half of the olives. Top with remaining tortilla wedges, and repeat with the remaining cheese, turkey mixture, beans, and olives. Bake until the cheese melts, about 10 minutes.
Remove from oven and sprinkle with half of the pico de gallo and the avocado. Spoon a large dollop of the sour cream on top of the nachos. Sprinkle with the scallions. Serve immediately, with the remaining pico de gallo on the side.

Keyword Turkey

So, what do you think of this turkey nachos Cinco de Mayo recipe? I think it seems like a heathier take on a classic favorite. It would be great to eat anytime of the year, but especially today. You can find this recipe as well as other healthier takes on Latin dishes in Chef Ingrid’s book, Latin d’Lite. I think her Fluffy Egg White Pancakes with Papaya-Banana Compote sounds amazing!

Disclosure: This post was sponsored by the Role Mommy Writer’s Network. The opinions expressed are my own.

Creamy Irish Potato Soup Recipe for St. Patrick’s Day

February 22, 2013 By Lindsay 2 Comments

In my quest to post more recipes, I wanted to share another one which contains that ever useful Swanson’s Chicken Broth. You may recall the Roasted Garlic Mashed Potatoes or White Wine Sauce Chicken I posted earlier this month for Valentine’s Day. Well, today I want to share a special soup that is great for St. Patrick’s Day. It would also be fabulous (I suspect) on a cold, snow day (like today). Take a look at this creamy Irish potato soup recipe from Campbell’s Kitchen.

Potato Soup

I think you could enjoy this recipe all winter long. However, we typically associate potatoes with the Irish. So, it’s even more fun to enjoy it around St. Patrick’s Day. I love the combination of chicken broth, milk, butter, and fresh vegetables for this recipe. I think it sounds yummy!

Creamy Irish Potato Soup

A creamy Irish potato soup with Swanson's Chicken Broth.

4 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings 5

Calories 186 kcal

Ingredients

2 tablespoons butter
4 medium green onions sliced (about 1/2 cup)
1 stalk celery sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth Regular, Natural Goodness® or Certified Organic
1/8 teaspoon ground black pepper
3 medium potatoes sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk

Instructions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

Keyword Potatoes

So, what do you think of this recipe? It sounds really easy. It would make the perfect winter dinner or lunch! I really want to try it out since I typically enjoy a bowl of potato soup. If you have a chance to try this recipe out, please let me know what you think of it in the comments.

Disclosure: Nothing was received for this post. The opinions expressed are my own.

Naturally Sweet Tiramisu Recipe

February 14, 2013 By Lindsay Leave a Comment

Earlier today I shared the roasted garlic mashed potatoes recipe which I mentioned would be great for a Valentine’s Day side dish. Now, I want to share a special tiramisu recipe that would be fabulous for tonight’s dessert. This version contains NECTRESSE™ Natural No Calorie Sweetener. So, it doesn’t contain sugar and everyone should be able to enjoy it. I can’t wait to try it out.

Naturally Sweet Tiramisu

Tiramisu that contains NECTRESSE sweetener.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine Italian

Servings 9

Calories 330 kcal

Ingredients

8 oz. block light cream cheese
3/4 cup mascarpone cheese
1/4 cup NECTRESSE™ Natural No Calorie Sweetener
3/4 teaspoon vanilla
1 tablespoon instant espresso powder
1 cup hot water
1/3 cup Coffee-flavored liqueur *
1, 7 oz. pkg. Italian ladyfingers savoiardi
1 tablespoon unsweetened cocoa powder
1/8 teaspoon cinnamon

Instructions

ALLOW cheeses to come to room temperature. Using a hand held mixer, whip cheeses, NECTRESSE™ Natural No Calorie Sweetener and vanilla in a bowl for 2 minutes. Set aside.
DISSOLVE espresso powder in hot water. Stir in liquor. Quickly dip one lady finger cookie in the espresso mixture and place in an 8X8 pan. Repeat with 11 more cookies for a total of 12 cookies for the bottom layer. Spread half of the cream cheese mixture on top. Repeat process with remaining 12 lady finger cookies and cream cheese spread.
SPRINKLE cocoa powder and cinnamon on top of cream cheese.
REFRIGERATE for at least 2 hours. Can be made up to two days ahead.

Notes

A 7oz. package of ladyfingers is equal to 24 cookies. Instant espresso can be replaced with 1 cup of freshly brewed strong coffee. Angel food cake or ladyfinger sponge cookies can be used in place of Italian ladyfinger cookies. *For dietary purposes, please note this recipe contains alcohol.

Keyword Chocolate

You can find this naturally sweet dessert recipe on the NECTRESSE website, but I just wanted to share it with my readers because I thought it sounded delicious. Please let me know if you try it and what you think of it.

Disclosure: Nothing was received for this post. The opinions are my own.

Roasted Garlic Mashed Potatoes Recipe

February 14, 2013 By Lindsay 2 Comments

Last week, I posted the white wine sauce chicken recipe which I thought would be great for that Valentine’s Day dinner with your loved one(s). Since today is actually Valentine’s Day, I thought people might be searching for a quick side for that dinner. That’s why I want to highlight another recipe from Campbell’s Kitchen which just happens to feature the useful Swanson Chicken Broth again. You can purchase that stuff for the chicken and use it in this side. I think it’s great when I purchase such a universal product. I also happen to love mashed potatoes. So, I think this spin on the classic dish could be really tasty (especially if you happen to have leftover chicken broth). It’s roasted garlic mashed potatoes. Yum!

Roasted Garlic Mashed Potatoes

A spin on the classic mashed potatoes.

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Prep Time 10

Cook Time 1 15

Total Time 1 25

Course Side Dish

Cuisine American

Servings 6

Ingredients

1 whole bulb garlic
2 2/3 cups Swanson® Chicken Broth Regular, Natural Goodness® or Certified Organic
5 large potatoes cut into 1" pieces (about 7 1/2 cups)
2 tablespoons chopped chives or green onion tops

Instructions

Cut off the top of the garlic bulb. Drizzle with about 2 tablespoons of the broth. Wrap the bulb in aluminum foil and bake at 350°F. for 1 hour or until it's softened.
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached.

Keyword Potatoes

So, do you think these mashed potatoes sound delicious? How do you typically prepare your mashed potatoes? Let me know if you try this recipe and what you think of it in the comments.

Disclosure: Nothing was received for this post. I’m just sharing a recipe that looks tasty.