Stuffed Steak Roll Ups

stuffed steak rollupsBeef – it’s what’s for dinner. Spruce it up with this recipe Stuffed Steak Rollups:

Makes six

Ingredients

2 tablespoons canola oil, divided 
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

 Cooking Directions

  • Preheat oven to 350°F.
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
  • Remove the toothpicks, then serve!

Written by:  Victoria Williams

Elegant Crab Quiche

Here’s a wonderful crab quiche recipe ~ perfect for Fridays during Lent.  Enjoy!Elegant Crab Quiche

Ingredients

 1 1/2 cups shredded white cheddar cheese
2 Tablespoons flour
1 1/4 cups half-and-half
4 eggs, beaten
Two 6 ounce cans lump crabmeat, drained
1/4 cup sliced green onions
1/2 tsp salt
dash of pepper
one 10 inch unbaked pastry shell
 

Directions

Preheat oven to 350 degrees.

Toss cheese with flour.

Add half-and-half, eggs, crab, onion, salt and pepper.  Mix well.

Pour into pastry shell.

Bake 55 minutes or until set.

 Print Recipe.

 

Valentine’s Day JELLO and Fruit Salad

valentine day saladStruggling to find the right way to show your sweetheart how much you care? Don’t resign yourself to gifting the customary box of chocolates just yet. Instead, break away from tradition this year with this recipe for Valentine’s Day Salad. Frozen strawberries, bananas and can-crushed pineapple mix well with your favorite gelatin flavor for  just the right amount of sweetness in every bite!

 

Valentine’s Day JELLO and Fruit Salad

Ingredients

1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package strawberries, partially frozen

2 bananas, peeled and diced

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed (optional)

 

Directions

In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.

Spoon mixture into individual heart molds or a 9×13 inch baking dish; chill until firm.

Top each serving with whipped topping, if desired; serve.

Recipe courtesy of allrecipes.com.

Slow Cooked Chicken and Butternut Squash

slow-cooked-chicken-butternut-squash-large-62114Are you finding it hard to re-establish balance in your diet? Don’t fret. You’ll be well on your way to getting your pre-holiday figure back after whipping up this recipe for Slow-Cooked Chicken & Butternut Squash. Made with a generous blend of vegetables, fruit and protein, this is a one-dish wonder bursting with flavor! It will leave you satisfied instead of counting calories.

Slow Cooked Chicken and Butternut Squash

Ingredients

1 package (about 16 ounces) cut-up, peeled, seeded butternut squash
1 large apple, sliced 
1 medium onion, cut in half and sliced (about 1/2 cup) 
2 cloves garlic, chopped 
1 pound skinless, boneless chicken breast halves 
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
2 tablespoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
4 cups fresh baby spinach 
1/3 cup grated Parmesan cheese 
2 cups whole wheat couscous, cooked 

Cooking Directions

 

Stir the squash, apple, onion and garlic in a 6-quart slow cooker.  Top with the chicken.  Pour the soup over the chicken.

Cover and cook on low for 8 to 9 hours or until the chicken is cooked through and the squash is tender.  Stir in the sage and spinach.  Cover and cook for 5 minutes or until the spinach is wilted.  Sprinkle the chicken and squash mixture with the cheese and serve over the couscous.

Editor’s Note: Recipe courtesy of Campbellskitchen.com.

By: Victoria Williams

 

Mint Ice Cream Cookie Dessert

mint-ice-cream-cookie-dessert-large-50178Looking for an easy-to-do dessert to serve at your holiday party, this year? Try this recipe, from campbellsoupkitchen.com, for this decadent Mint Ice Cream & Cookie Dessert. Made with a package of Milano® Mint Cookies, from Pepperidge Farm®, it is sure to leave guests wanting more!

Mint Ice Cream & Cookie Dessert

Ingredients

1 bag (7 ounces) Pepperidge Farm® Milano® Mint Cookies, crushed 
3 tablespoons butter, melted
3 cups mint chocolate chip ice cream, softened
3/4 cup hot fudge topping
3/4 cup sweetened whipped cream
6 small candy canes 

 Cooking Instructions

  1. Stir the cookie crumbs and butter in a small bowl.  Press the crumb mixture into the bottom of a greased 8-inch cake pan.

 

  1. Spread the softened ice cream over the crumb crust.  Cover and freeze for 1 hour.  Serve with the hot fudge and whipped cream.  Top each serving with 1 candy cane.

 

2 Minute Chocolate and Salted Caramel Mug Cake

mug cakeDon’t let the hustle and bustle of the holiday season get you down when it comes to fixing dessert, this year. Thanks to this 2 Minute Chocolate & Salted Caramel Mug Cake, it should be a snap! All you need is a mug, a few essential baking ingredients from your pantry and, of course, access to a microwave.

2 Minute Chocolate & Salted Caramel Mug Cake

(Makes 1 mug cake)

Ingredients

4 tablespoons all-purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels
 

Cooking Directions

1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

 

Editor’s Note: Be careful not to overmix the batter. If you don’t have salted caramels on hand, try substituting them with chewy-caramel candy like Werther’s Original Chewy Caramels. Recipe courtesy of babble.com.

 

Written by Victoria Williams

Chicken and Rice Soup with Ginger

edf-loves-chicken-rice-soup-008-med109000_vertCraving comfort food? No dish is more satisfying than a hot bowl of chicken soup made from scratch! And this super-simple recipe for Chicken and Rice Soup with Ginger, from MarthaStewart.com, is the perfect solution for anyone with a hankering for a quick and easy supper on a cold night.

Chicken and Rice Soup with Ginger

Ingredients

cups chicken broth

3 cloves garlic, thinly sliced

1 one-inch piece fresh ginger, peeled and cut into matchsticks

1 pound boneless, skinless chicken breasts

1/3 cup long-grain white rice

3 ounces baby spinach (3 cups)

Salt and pepper

 Cooking Directions

  1. In a medium pot, bring broth, 2 cups water, garlic and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
  1. Shred chicken and return to pot. Stir in spinach and season with salt and pepper.

 

Editor’s Note: Try replacing the chicken breast with a package of chicken-thigh filets to add a little more flavor to the soup.

Written By Victoria Williams

Savory Sausage and Rice Skillet

savory-sausage-rice-skillet-large-25652The lazy days of summer are over and a new academic year will soon be in full swing! With it comes the beginning of after-school activities, sports’ practice and school projects that will need attending to. Skip the urge to answer the call for dinner with a quick trip for fast food on those super-busy weeknights. Replace it with this no muss, no fuss simply delicious dish for Savory Sausage and Rice Skillet from Campbellskitchen.com, instead! It features a healthy mix of protein, grains and vegetables for a well-balanced diet and, because it takes little time to prepare, you’ll be able to set it, forget it and catch up with your kids as it cooks!

Savory Sausage and Rice Skillet

Ingredients

1 pound sweet Italian pork sausage, cut into 1-inch pieces 
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked brown rice
1/2 cup uncooked wild rice
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons chopped fresh parsley 

 

Cooking Directions

 

  1. Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.

Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.

Written By: Victoria Williams

Make Ahead Breakfast Casserole

11694843_10101500630915672_2502344304076558369_nWere you stuck in the kitchen making nutritious and delicious meals for loved ones during a trip to the beach, last year? This year, the folks at allrecipes.com will help you to take the guess work out of what to serve your hungry brood for breakfast, lunch and dinner with this recipe for Make Ahead Breakfast Casserole. A savory dish, it features ingredients that make it good for any time of day! So, trade in your apron for some quality time with the family and be one of the many people heading to the shore to enjoy a few more precious days of fun in the sun before the summer season comes to an end.

Make Ahead Breakfast Casserole

 

Ingredients

2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

 

Cooking Directions

 

  1. Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.

 

  1. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

 

  1. The next morning, preheat oven to 325 degrees F (165 degrees C).

 

  1. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

 

 Editor’s Note: A package of fresh mushrooms was used in place of the canned mushrooms in the pictured version.

Written By: Victoria Williams

Blueberry – Blackberry Cinnamon Ice Pops

Pay tribute to NJ’s state fruit with figure-friendly blueberry ice pops!

The blueberry has been honored in South Jersey for nearly three decades.  And it looks like the popular berry will be celebrated for years to come, especially with the Red, White and Blueberry Festival taking place here each year.  Although the excitement of this year’s festival has come and gone, you don’t have to wait until next summer to pay tribute to the state fruit.

Thanks to this recipe for Carla Hall’s Ice Pops, which first appeared in the June 2015 issue of Redbook Magazine, you can spoil yourself with these figure-friendly popsicles! Made with nutritious fruit, herbs and spices and, at just 60 calories each, these sweet treats will be a smash hit at your next neighborhood barbecue!

 

Blueberry-Blackberry Cinnamon Ice Pops

Ingredients

For Simple Syrup:blueberry ice pop
½ cup water
¼ cup of sugar
1 cinnamon stick
½ lemon, sliced
 
For Pops:
1 cup blueberries
1 cup blackberries
½ cup infused simple syrup

Directions

Simple Syrup: In a small pan, combine water, sugar and cinnamon. Bring to a boil, stirring occasionally to ensure the sugar dissolves. Remove from heat and steep for 10 minutes. Strain and let cool.

Pops: Puree the fruit and simple syrup in a blender. Place six 3-oz. Dixie cups on a small tray or plate. Pour the fruit mixture into the cups and place a stick or a thick toothpick in the center of each cup. Freeze for at least four hours or overnight. To serve just peel the paper cup away. Enjoy!

Editor’s Note: Lemon was omitted from the pops shown in the picture. Hall serves as cohost of The Chew and is the author of Carla’s Comfort Foods: Favorite Dishes From Around the World.

Written by Victoria Williams