Emily Teel, Author at Taste Recipes https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 06 Mar 2025 15:04:17 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Emily Teel, Author at Taste Recipes https://www.tasteofhome.com 32 32 Pear Puff Pastry https://www.tasteofhome.com/recipes/honeyed-pears-in-puff-pastry/ Thu, 21 Nov 2024 16:45:36 +0000 http://origin-www.tasteofhome.com/recipes/honeyed-pears-in-puff-pastry/

Ingredients

  • 4 small pears
  • 4 cups water
  • 2 cups sugar
  • 1 cup honey
  • 1 small lemon, halved
  • 3 cinnamon sticks (3 inches)
  • 6 to 8 whole cloves
  • 1 vanilla bean
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
Text Ingredients

Directions

  1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
  2. In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes.
  3. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
  4. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
  5. Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes.
  6. Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts

1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.

]]> Air-Fryer Smashed Potatoes https://www.tasteofhome.com/recipes/air-fryer-smashed-potatoes/ Wed, 30 Oct 2024 20:04:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059429

Ingredients

  • 1-1/2 pounds small Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
Text Ingredients

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; let cool 5 minutes.
  2. Preheat air fryer to 400°. Transfer potatoes to a cutting board or baking sheet. Using the bottom of a glass or a potato masher, flatten potatoes to 1/2-in. thickness.
  3. Toss potatoes with olive oil, salt, garlic powder and pepper. Transfer to greased air fryer basket. Cook until golden brown, 15-20 minutes. Garnish with parsley.

Nutrition Facts

1 cup: 243 calories, 10g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 4g protein.

]]> Grilled Broccoli https://www.tasteofhome.com/recipes/grilled-broccoli/ Wed, 30 Oct 2024 17:45:20 +0000 http://origin-www.tasteofhome.com/recipes/grilled-broccoli/

Ingredients

  • 6 cups fresh broccoli spears
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup grated Parmesan cheese
  • Optional: Grilled lemon slices and red pepper flakes
Text Ingredients

Directions

  1. Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
  2. Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat.
  3. Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

Nutrition Facts

1 cup: 107 calories, 8g fat (3g saturated fat), 8mg cholesterol, 304mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

]]> Hamburger Rice Casserole https://www.tasteofhome.com/recipes/hamburger-rice-casserole/ Tue, 29 Oct 2024 16:26:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064243

Ingredients

  • 1 tablespoon butter
  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups uncooked instant rice
  • 1-1/2 cups reduced-sodium beef broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons Worcestershire sauce
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup chopped dill pickle
  • 1 tablespoon prepared mustard
Text Ingredients

Directions

  1. In a medium Dutch oven or nonstick skillet, melt butter over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 5-6 minutes. Add garlic, oregano, salt and pepper; cook one minute longer. Stir in rice, broth, crushed tomatoes with juice, cream of mushroom soup and Worcestershire.
  2. Cover; cook over low heat until rice is cooked, 15-20 minutes, stirring frequently. Stir in 1/2 cup cheddar, pickles and mustard. Top with remaining 1/2 cup shredded cheese. Cover; let cheese melt 5 minutes. Serve immediately.

Nutrition Facts

1 serving: 430 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1294mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 23g protein.

]]> Easy Roasted Vegetable Soup https://www.tasteofhome.com/recipes/easy-roasted-vegetable-soup/ Fri, 25 Oct 2024 19:26:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064226

Ingredients

  • 2 medium sweet potatoes (about 1 pound), peeled and chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium carrot, chopped
  • 3 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/4 cup packed fresh parsley sprigs
  • 1 teaspoon lemon juice, optional
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 400°. Place sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle with 2 tablespoons oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until vegetables are caramelized on the edges, 35-40 minutes.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add garlic, remaining 1 teaspoon salt, cumin and paprika; cook 1 minute longer. Stir in roasted vegetables, broth and diced tomatoes; simmer 10-15 minutes or until vegetables are very soft. Stir in parsley and if desired, lemon juice. Use an immersion blender to puree soup until smooth.
  3. Serve in bowls with grated Parmesan cheese.

Nutrition Facts

1 cup soup with 1-1/2 teaspoons Parmesan: 149 calories, 6g fat (1g saturated fat), 2mg cholesterol, 645mg sodium, 22g carbohydrate (10g sugars, 4g fiber), 3g protein.

]]> Cream of Onion Soup https://www.tasteofhome.com/recipes/cream-of-onion-soup/ Wed, 23 Oct 2024 19:13:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064251

Ingredients

  • 3 tablespoons butter
  • 3 large sweet onions (about 1-1/2 pounds), chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
  • 1 tablespoon minced chives, optional
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, melt butter over medium heat. Add onions, celery and carrots; cook until onions are soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt, thyme, Italian seasoning and pepper; cook one minute longer. Stir in flour; cook until well combined, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 4-5 minutes, whisking frequently. Add cream and sherry, if desired; simmer until heated through, 4-5 minutes.
  2. If desired, puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Sprinkle with chives.

Nutrition Facts

1 cup: 160 calories, 10g fat (6g saturated fat), 28mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 4g protein.

]]> French Onion Meatballs https://www.tasteofhome.com/recipes/french-onion-meatballs/ Tue, 22 Oct 2024 17:25:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060891

Ingredients

  • 2 tablespoons butter, divided
  • 1 large onion, thinly sliced
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon minced fresh rosemary
  • 3 tablespoons dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 pound ground beef
  • 1/3 cup panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1 cup shredded Gruyere cheese
  • French bread baguette slices, toasted, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray. Set aside.
  2. In a large oven-safe skillet, melt 1 tablespoon butter over medium-low heat. Add onions; stir to coat. Cook until onions begin to caramelize and are very soft, stirring occasionally, 15-20 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and rosemary. Add wine; cook until evaporated, 2-3 minutes, stirring constantly.
  3. Stir in remaining butter; once melted, whisk in flour until lightly browned. Slowly whisk in beef stock; bring to a simmer until thickened, 2-3 minutes. Remove from heat; set aside.
  4. In a large bowl, combine ground beef, bread crumbs, egg, parsley, garlic, Italian seasoning, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bake until internal temperature reaches 165°, 15-20 minutes. Transfer meatballs to skillet with cooked onions; stir to combine. Top with shredded Gruyere.
  5. Preheat broiler. Broil skillet 3-4 in. from heat until cheese is melted, 2-3 minutes. If desired, serve with toasted baguette slices.

Nutrition Facts

1 meatball: 77 calories, 5g fat (2g saturated fat), 27mg cholesterol, 245mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

]]> Pinto Bean Soup https://www.tasteofhome.com/recipes/pinto-bean-soup/ Mon, 21 Oct 2024 21:23:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2055081

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 cups reduced-sodium vegetable broth
  • Optional toppings: Diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, chili powder, cumin, salt, oregano, pepper and cayenne; cook one minute longer. Add pinto beans, diced tomatoes and broth; bring to a simmer. Cook until beans are softened and flavors have melded, 15-20 minutes. If desired, top of avocado, sour cream, cheddar, crushed tortilla chips and cilantro.

Nutrition Facts

1 serving: 236 calories, 3g fat (0 saturated fat), 0 cholesterol, 663mg sodium, 40g carbohydrate (7g sugars, 11g fiber), 11g protein.

]]> Mango Habanero Salsa https://www.tasteofhome.com/recipes/mango-habanero-salsa/ Thu, 17 Oct 2024 21:34:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051640

Ingredients

  • 2 cups chopped peeled mango
  • 3/4 cup chopped sweet red pepper
  • 1/4 cup minced red onion
  • 1 habanero pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. In a large bowl, combine all ingredients.

Nutrition Facts

1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein.

]]> Champagne Vinaigrette https://www.tasteofhome.com/recipes/champagne-vinaigrette-2/ Wed, 16 Oct 2024 15:13:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005837

Ingredients

  • 2/3 cup olive oil
  • 1/4 cup champagne vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. In a small bowl, whisk all ingredients until blended.

Nutrition Facts

2 tablespoons: 170 calories, 18g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

]]> Mashed Potato Salad https://www.tasteofhome.com/recipes/mashed-potato-salad/ Thu, 10 Oct 2024 15:22:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2048244

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons prepared mustard
  • 2 tablespoons dill pickle juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-1/2 cups mashed potatoes
  • 6 hard-boiled large eggs, chopped, divided
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped dill pickle
  • Paprika, optional
Text Ingredients

Directions

  1. In a large bowl, combine mayonnaise, sour cream, mustard, pickle juice, vinegar, salt and pepper. Fold in mashed potatoes, 4 hard-boiled eggs, onion, celery and pickle until combined. Top with remaining 2 hard-boiled eggs and sprinkle with paprika, if desired. Cover and refrigerate until chilled, 1-2 hours.

Nutrition Facts

2/3 cup: 286 calories, 20g fat (5g saturated fat), 155mg cholesterol, 863mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 7g protein.

]]> Coffee Ice Cream https://www.tasteofhome.com/recipes/homemade-coffee-ice-cream/ Mon, 07 Oct 2024 03:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051806

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1-1/2 tablespoons instant coffee granules
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a large saucepan, combine cream, milk, sugar, coffee and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  3. Place bowl in a pan of ice water. Stir gently for 2 minutes, whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 299 calories, 19g fat (11g saturated fat), 172mg cholesterol, 133mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 4g protein.

]]> White Bean Soup https://www.tasteofhome.com/recipes/white-bean-soup-2/ Fri, 04 Oct 2024 18:38:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051686

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained
  • 4 cups fresh spinach
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat. Add onion, garlic, carrot and celery; cook and stir until tender, about 3-4 minutes. Add tomato paste, Italian seasoning, salt, pepper and red pepper flakes; cook until fragrant, 1-2 minutes. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  2. Stir in spinach, beans and basil; heat through, stirring occasionally. Sprinkle with Parmesan before serving.

Nutrition Facts

1-1/4 cups: 236 calories, 4g fat (1g saturated fat), 3mg cholesterol, 871mg sodium, 38g carbohydrate (3g sugars, 10g fiber), 11g protein.

]]> Cajun Mac and Cheese https://www.tasteofhome.com/recipes/cajun-mac-and-cheese/ Tue, 01 Oct 2024 23:16:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050066

Ingredients

  • 1 pound uncooked elbow macaroni
  • 6 tablespoons butter
  • 4 fully cooked andouille sausage links, sliced
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
  2. In a large sauce pan, melt butter over medium heat. Add sausage; cook until browned, 1-2 minutes per side. Remove; set aside.
  3. In the same pan, add onion and bell pepper; cook until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Sprinkle with flour until well combined. Gradually add in milk; cook until thickened, 3-4 minutes, stirring occasionally. Add shredded cheeses, Cajun seasoning, salt and pepper until cheese has melted. Stir in cooked macaroni and sausage.
  4. Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.

Nutrition Facts

2/3 cup: 447 calories, 25g fat (13g saturated fat), 97mg cholesterol, 878mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 22g protein.

]]> Coca-Cola Chicken https://www.tasteofhome.com/recipes/cola-chicken/ Sat, 31 Aug 2024 01:39:08 +0000 http://origin-www.tasteofhome.com/recipes/cola-chicken/

Ingredients

  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (12 ounces) cola
  • 1 cup ketchup
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 3 tablespoons cold water
Text Ingredients

Directions

  1. In a large skillet, saute onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until a thermometer inserted in the chicken reads 170°. Remove the chicken and keep warm.
  2. Combine the cornstarch and cold water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through.

Nutrition Facts

1 each: 211 calories, 8g fat (1g saturated fat), 16mg cholesterol, 804mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 7g protein.

]]> Stracciatella Gelato https://www.tasteofhome.com/recipes/stracciatella-gelato/ Fri, 30 Aug 2024 16:16:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023418

Ingredients

  • 1-1/2 cups whole milk
  • 3/4 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 3 ounces dark baking chocolate, chopped
Text Ingredients

Directions

  1. In a large saucepan, bring milk, sugar, cream and salt to a low simmer until sugar has dissolved, 3-4 minutes, stirring constantly. Remove from heat; let cool. Transfer to a bowl and refrigerate, covered, until cold, about 1 hour.
  2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. When ice cream has thickened, about halfway through churning, stir in chopped chocolate.
  3. Transfer ice cream to freezer container, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Nutrition Facts

1/2 cup: 410 calories, 21g fat (13g saturated fat), 43mg cholesterol, 343mg sodium, 55g carbohydrate (52g sugars, 2g fiber), 5g protein.

]]> Gluten-Free Pasta Salad https://www.tasteofhome.com/recipes/gluten-free-pasta-salad-recipe/ Fri, 30 Aug 2024 16:00:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2016178

Ingredients

  • 12 ounces uncooked gluten-free spiral pasta
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pound cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 2-1/4 ounces sliced ripe olives, drained
  • 1/2 cup fresh mozzarella cheese pearls
  • DRESSING:
  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1/4 cup minced fresh basil
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons balsamic glaze, optional
Text Ingredients

Directions

  1. Cook pasta according to package directions for al dente, adding the asparagus during the last 3 minutes of cooking. Drain and rinse in cold water.
  2. Transfer to a large bowl. Add tomatoes, olives and mozzarella. In a blender, combine dressing ingredients. Process until blended. Pour over pasta mixture; toss to coat. If desired, drizzle with balsamic glaze.

Nutrition Facts

3/4 cup: 249 calories, 15g fat (2g saturated fat), 4mg cholesterol, 353mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 vegetable.

]]> Strawberry Rhubarb Crumble https://www.tasteofhome.com/recipes/strawberry-rhubarb-crumble/ Fri, 30 Aug 2024 15:53:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017123

Ingredients

  • 2 cups quartered fresh strawberries
  • 2 cups sliced fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch and vanilla. Transfer to a greased 9-in. square baking dish. In a small bowl, combine flour, brown sugar, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
  2. Bake until filling is bubbly and topping is lightly browned, 45-50 minutes. Serve warm with ice cream if desired.

Nutrition Facts

1/2 cup: 335 calories, 11g fat (7g saturated fat), 27mg cholesterol, 188mg sodium, 59g carbohydrate (44g sugars, 2g fiber), 2g protein.

]]> Watermelon Ice Cream https://www.tasteofhome.com/recipes/watermelon-ice-cream/ Tue, 27 Aug 2024 22:58:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023365

Ingredients

  • 3 cups cubed watermelon
  • 1 can (14 ounces) sweetened condensed milk
Text Ingredients

Directions

  1. Line cubed watermelon on wax paper lined baking sheet. Freeze 3-4 hours.
  2. Place half of the watermelon cubes in a blender with sweetened condensed milk. Process until mixture comes together, then add the remaining watermelon cubes; puree until smooth and creamy.
  3. Transfer ice cream to 9x5-in. loaf pan. Freeze until firm, 3-4 hours. Let stand 15 minutes before serving.

Nutrition Facts

1/2 cup: 230 calories, 6g fat (4g saturated fat), 23mg cholesterol, 87mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 5g protein.

]]> Pistachio Ice Cream https://www.tasteofhome.com/recipes/pistachio-ice-cream/ Sat, 03 Aug 2024 16:46:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023415

Ingredients

  • 1 cup shelled pistachios
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 1-1/2 teaspoons vanilla extract
Text Ingredients

Directions

  1. Place the pistachios in a food processor and process until pistachios are crushed; set aside.
  2. In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  3. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extracts and crushed pistachios. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  5. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 297 calories, 23g fat (11g saturated fat), 141mg cholesterol, 126mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 6g protein.

]]> Garlic Butter Steak Bites https://www.tasteofhome.com/recipes/garlic-butter-steak-bites/ Sat, 03 Aug 2024 00:46:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023265

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 pound beef top sirloin steak, cubed
  • 1 tablespoon olive oil
  • 1/4 cup butter, melted
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a large bowl, combine salt, garlic powder, pepper and, if desired, red pepper flakes. Add steak and toss to coat.
  2. In a large skillet, heat oil over medium heat. Add steak; cook, stirring occasionally, until meat is browned on the edges, 3-4 minutes. Place on a plate and set aside.
  3. Add butter to the pan; once melted, add garlic and cook 1 minute. Add steak bites back to the pan and stir to coat. Stir in parsley.

Nutrition Facts

3 ounces cooked beef: 281 calories, 20g fat (10g saturated fat), 77mg cholesterol, 439mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein.

]]> Nutella Ice Cream https://www.tasteofhome.com/recipes/nutella-ice-cream/ Sat, 03 Aug 2024 16:26:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023369

Ingredients

  • 1/2 cup hot brewed coffee
  • 1/2 cup sugar
  • 1/2 cup Nutella
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream, divided
Text Ingredients

Directions

  1. In a large bowl, combine coffee and sugar until sugar is dissolved. Add Nutella, vanilla, salt and 1/2 cup cream; whisk until smooth.
  2. In a large bowl, beat remaining 1-1/2 cups cream until stiff peaks form, 2-3 minutes. Fold Nutella mixture into whipped cream until combined.
  3. Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 231 calories, 18g fat (10g saturated fat), 45mg cholesterol, 65mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 2g protein.

]]> Zucchini Corn Fritters https://www.tasteofhome.com/recipes/zucchini-corn-fritters/ Fri, 02 Aug 2024 19:36:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023294

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1 teaspoon canola oil
  • 2 cups shredded zucchini
  • 1 cup fresh or frozen corn
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons chopped green onions
  • Oil for frying
Text Ingredients

Directions

  1. In a large bowl, combine flour, salt, baking powder and garlic powder. In a separate bowl, whisk together eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini, corn, Parmesan and green onion.
  2. In a large cast-iron or other heavy skillet, heat 1/4-in. frying oil over medium heat. Working in batches, drop batter by 2 tablespoonfuls into hot oil. Fry until golden brown, 1-2 minutes on each side, carefully turning once. Drain on paper towels. Serve hot.

Nutrition Facts

1 fritter: 87 calories, 5g fat (1g saturated fat), 22mg cholesterol, 256mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

]]> Easy Fudge https://www.tasteofhome.com/recipes/chocolate-pecan-fudge/ Thu, 25 Jul 2024 03:03:38 +0000 https://www.tasteofhome.com/recipes/chocolate-pecan-fudge/

Ingredients

  • 1-1/2 teaspoons butter, softened
  • 1 cup chopped pecans
  • 3 cups semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
Text Ingredients

Directions

  1. Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.
  2. In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere.
  3. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

Chocolate Pecan Fudge Tips

What exactly is fudge, anyway?

Fudge is an easy no-bake dessert. At its core, all fudge contains sugar, butter and milk. While some traditional fudge recipes call for boiling instructions, we like to show cooks how to make fudge in the microwave, as it's easier to master.

Does fudge have to be chocolate?

No. While chocolate might be one of the most popular types of fudge, there are many other delicious flavors to try. Some of our favorite fudge recipes include peanut butter, peppermint and butter pecan.

Can I use other nuts in my chocolate pecan fudge?

We love this fudge recipe as it's very customizable to your taste. Try using chopped almonds, walnuts, peanuts or even hazelnuts instead of pecans. Toast before using for the best flavor.

Nutrition Facts

1 piece: 78 calories, 4g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

]]> Tuna Salad https://www.tasteofhome.com/recipes/tuna-salad-recipe/ Sat, 03 Aug 2024 05:32:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005841

Ingredients

  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/3 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, relish, parsley, lemon juice, mustard, salt and pepper. Stir into tuna mixture.

Nutrition Facts

2/3 cup: 213 calories, 14g fat (2g saturated fat), 37mg cholesterol, 548mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat.

]]> Shrimp Fried Rice https://www.tasteofhome.com/recipes/shrimp-fried-rice-2/ Wed, 17 Jul 2024 05:17:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993722

Ingredients

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/2 cup chopped onion
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons canola oil
  • 2 large eggs
  • 2 cups cooked white or brown rice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup chopped green onions
  • 2 tablespoons sesame oil
  • Chopped fresh cilantro
  • Sesame seeds, toasted
Text Ingredients

Directions

  1. In a large skillet, saute the shrimp, onion, peas and carrots in oil until shrimp turn pink, 2-3 minutes. Remove from skillet and set aside.
  2. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, green onions, sesame oil and shrimp mixture; heat through. Garnish with cilantro and sesame seeds.

Nutrition Facts

1-1/4 cup: 419 calories, 19g fat (3g saturated fat), 265mg cholesterol, 809mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 31g protein.

]]> Shrimp Po’Boy https://www.tasteofhome.com/recipes/shrimp-poboys/ Sun, 23 Jun 2024 04:20:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992624

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 2 teaspoons lemon juice
  • 2 teaspoons Louisiana-style hot sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon paprika
  • SHRIMP:
  • 1/2 cup buttermilk
  • 2 tablespoons Louisiana-style hot sauce
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Oil for deep-fat frying
  • SANDWICHES:
  • 4 French rolls, split
  • 2 cups shredded lettuce
  • 2 plum tomatoes, sliced
  • 1/2 cup dill pickle slices
Text Ingredients

Directions

  1. In a small bowl, mix the first 8 ingredients.
  2. In a shallow bowl, mix buttermilk and hot sauce. In a separate shallow bowl combine flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat shrimp with buttermilk mixture. Dip in flour mixture to coat both sides; shake off excess.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.
  4. Spread cut sides of rolls with mayonnaise mixture. Fill with lettuce, tomato, pickles and shrimp.

Nutrition Facts

1 sandwich with 2 tablespoons sauce: 613 calories, 36g fat (5g saturated fat), 148mg cholesterol, 1106mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 26g protein.

]]> Smothered Cabbage https://www.tasteofhome.com/recipes/smothered-cabbage/ Thu, 23 Feb 2023 10:35:40 +0000 https://www.tasteofhome.com/recipes/smothered-cabbage/

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1/2 cup cubed fully cooked ham
  • 6 cups coarsely chopped cabbage
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer until cabbage is tender, 5-7 minutes. Serve with a slotted spoon.

Smothered Cabbage Tips

What kind of cabbage should you use?

If you've ever learned about the different types of cabbage and how to cook them, you'll know that some are more tender than others, which means they take less time to cook. Green cabbage is used in this recipe, but red can be used, too. However, red cabbage will take a bit longer to cook because it's not as tender as green cabbage, and it will also turn all the other ingredients a reddish-blue color. Savoy and Napa cabbages are more tender than green cabbage, and can also be used in this recipe—but they'll take less time to cook than the recipe directs.

What else can you put in smothered cabbage?

Smothered cabbage is really versatile. Add sweetness with shredded carrots or parsnips, or by replacing the broth with apple juice or cider. Top the smothered cabbage off with cooked crumbled bacon or toasted chopped pecans for added crunch.

How do you prevent cabbage from getting mushy?

When it comes to cabbage recipes, the doneness really depends on personal preference. Most people prefer slightly past crisp-tender, but definitely before "mushy", which can easily happen if the cabbage is cooked for too long. The secret is tasting the cabbage frequently toward the end of the cooking time, so you pull it off the stovetop just before it gets to the perfect texture for you. (The cabbage will continue cooking for a couple minutes even after it's removed from the heat.)

What do you serve with smothered cabbage?

Smothered cabbage is a great stovetop side dish for roast chicken recipes or pork chop dinners. If you're looking to get more veggies at every meal, you could even serve it as a side for your favorite easy egg recipes at breakfast.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cup: 65 calories, 4g fat (0 saturated fat), 5mg cholesterol, 320mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

]]> Green Shakshuka https://www.tasteofhome.com/recipes/green-shakshuka/ Wed, 15 Jun 2022 16:06:49 +0000 https://www.tasteofhome.com/recipes/green-shakshuka/

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound fresh Brussels sprouts, quartered
  • 1 medium green pepper, chopped
  • 1 teaspoon kosher salt, divided
  • 1/4 cup reduced-sodium chicken broth or vegetable broth, divided
  • 3 garlic cloves, minced
  • 1 small bunch kale, trimmed and chopped (about 8 cups)
  • 9 ounces fresh baby spinach, chopped (about 7 cups)
  • 1/4 cup fresh parsley leaves, minced
  • 4 large eggs
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon grated lemon zest
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Add Brussels sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt.
  2. With back of spoon, make 4 wells in vegetable mixture; break 1 egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.

Nutrition Facts

1 egg with 1 cup vegetable mixture: 209 calories, 10g fat (3g saturated fat), 190mg cholesterol, 756mg sodium, 18g carbohydrate (2g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.

]]> Redeye Gravy https://www.tasteofhome.com/recipes/red-eye-gravy/ Mon, 02 May 2022 16:03:34 +0000 https://www.tasteofhome.com/recipes/red-eye-gravy/

Ingredients

  • 1 slice country ham (about 1 pound)
  • 1/2 cup brewed coffee
Text Ingredients

Directions

  1. In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Red Eye Gravy Tips

What do you serve red eye gravy with?

Red eye gravy is served with the ham it’s cooked with, but we suggest you also whip up some buttermik biscuits, slow-cooker grits or cowboy cornbread to soak up the gravy!

Can you use other types of ham for this red eye gravy recipe?

Red eye gravy is best made with country ham, a dry-cured variety popular in the South, but you can make a different ham and cut off a large slice for this recipe. You may need to add a little butter to the pan if the slice doesn’t have enough fat on it. Here more on how to cook a ham.

What are some variations of this red eye gravy recipe?

Red eye gravy is a simple recipe made with ham and strongly brewed coffee, but some variations of this recipe include adding a bit of honey or brown sugar for sweetness and hot sauce or crushed red pepper flakes for a little heat.

—Julie Schnittka, Taste Recipes Senior Editor

Nutrition Facts

1 tablespoon: 29 calories, 3g fat (1g saturated fat), 3mg cholesterol, 5mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

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