OLD BAY Grilled Lime Tuna Steak

Standard

14

(Served here with Cumin-Spiced Quinoa and Black Bean Salad)

OLD BAY GRILLED LIME TUNA STEAK (Yield: 4 Servings)

Ingredients:

  • 1/4 cup olive oil
  • 4 teaspoons OLD BAY® Seasoning
  • 2 limes, juiced
  • 2 teaspoons McCormick® Cilantro Leaves
  • 1 pound tuna steaks

Directions:

  1. Mix first 4 ingredients in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  2. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
  3. Grill over medium heat 5 to 6 minutes per side or until desired doneness.

~ McCormick.com ~

Advertisements

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

Standard

12GRILLED AVOCADO HALVES WITH CUMIN-SPICED QUINOA AND BLACK BEAN SALAD (Yield: 4-6 Servings)

Ingredients (Grilled Avocados):

  • 3 avocados
  • 1 to 2 tablespoon olive oil
  • 2 lemons, juiced
  • Salt and pepper, to taste

Ingredients (Salad):

  • 1 cup dry quinoa
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper (or substitute cherry tomatoes)
  • 1/2 cup raw corn kernels (from about 1 ear)
  • 1 1/2 cup cooked black beans (or 1 can beans, rinsed)
  • 10 to 15 basil leaves, cut in a chiffonade
  • 1/4 cup chopped fresh cilantro, plus extra for garnish

Directions:

  1. Lightly oil your grill or grill pan and set over medium heat.
  2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
  3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
  4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
  5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
  6. Fill each avocado half till it’s brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

~ food52.com ~

Peach Pie Oatmeal Cookies

Standard

8PEACH PIE OATMEAL COOKIES (Yield: 16-20 Cookies)

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup peaches, finely chopped
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 325º F and line a baking sheet with a silicone baking sheet or parchment paper
  2. In a medium bowl, whisk together oats, flour, cinnamon, baking powder, nutmeg and salt until combined.
  3. In a separate bowl, beat butter and sugar together for 2 minutes, or until creamy, then mix in egg and vanilla extract.
  4. Gradually stir in dry ingredients until just incorporated, then fold in diced peaches.
  5. Using a tablespoon or a small ice cream scoop, drop mounds of cookie dough (as tall as they are wide) onto lined baking sheet.
  6. Place baking sheet in oven and bake for 13-15 minutes, or until just set.
  7. Remove from oven and let cool 15 minutes before transferring to wire rack to finish cooling. Enjoy

~ 12Tomatoes.com ~

Peach Cobbler

Standard

13

PEACH COBBLER (Yield: 6-8 Servings)

Ingredients (Filling):

  • 8 fresh peaches (peeled, pitted, and sliced into chunks)
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice

Ingredients (Topping):

  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
  3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
  4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender until the mixture looks like coarse meal. Then, stir in the water until just combined.
  5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
  6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

~ 12Tomatoes.com ~

Herb and Garlic Butter

Standard

2

HERB AND GARLIC BUTTER (Yield: 6 T.)

Ingredients:

6 T. butter, softened
4 t. fresh basil, chopped
4 t. fresh parsley, chopped
1/2 t. dried oregano
2 small clove of garlic, minced

Directions:

  1. Combine the softened butter with the fresh basil, parsley, dried oregano, and garlic together in a bowl. Mix until well combined; set aside.cauliflower. Sprinkle with remaining Cheddar cheese.

~ ForTheLoveOfCooking.net ~

Chicken and Broccoli with Dill Sauce

Standard

14

Chicken and Broccoli with Dill Sauce (Yield: 4 Servings)

Ingredients:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions:

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

~ TasteOfHome.com ~

Cauliflower Au Gratin

Standard

 

This slideshow requires JavaScript.

CAULIFLOWER AU GRATIN (Yield: 6 Servings)

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 6 ounces shredded Cheddar cheese, divided
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg, or to taste

Directions:

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

~ AllRecipes.com ~