Maddy Sweitzer-Lammé, Author at Taste Recipes https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 07 Nov 2024 13:59:22 +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 Maddy Sweitzer-Lammé, Author at Taste Recipes https://www.tasteofhome.com 32 32 Shrimp Enchiladas https://www.tasteofhome.com/recipes/shrimp-enchiladas-with-green-sauce/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/shrimp-enchiladas-with-green-sauce/

Ingredients

  • 1/2 cup plus 1 tablespoon olive oil, divided
  • 16 corn tortillas (6 inches)
  • 2 medium tomatoes, chopped
  • 2 medium onions, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1-1/2 pounds uncooked small shrimp, peeled and deveined
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 2 cans (10 ounces each) green enchilada sauce
  • Chopped fresh cilantro, optional
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Directions

  1. Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened.
  2. In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through.
  3. Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese.
  4. Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts

2 enchiladas (calculated without salsa): 479 calories, 24g fat (5g saturated fat), 120mg cholesterol, 810mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 27g protein.

]]> Jewish Apple Cake https://www.tasteofhome.com/recipes/blue-ribbon-apple-cake/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/blue-ribbon-apple-cake/

Ingredients

  • 3 cups all-purpose flour
  • 2-1/4 cups sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup canola oil
  • 1/3 cup orange juice
  • 2-1/2 teaspoons vanilla extract
  • 4 medium tart apples, peeled and thinly sliced
  • 2 teaspoons ground cinnamon
  • Confectioners' sugar
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Directions

  1. Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining 1/4 cup sugar.
  2. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples.
  3. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool 15 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar.

Jewish Apple Cake Tips

What can you serve with Jewish apple cake?

This Jewish apple cake recipe is delicious with a cup of coffee on the side. Or, serve it alongside other Jewish dessert recipes.

What kinds of apples are the best for apple cake?

We recommend using any tart apple. Some of our favorite apples to bake with are Gravenstein, Rome Beauty and Northern Spy.

How do you store Jewish apple cake?

Like other cake recipes, we recommending storing this apple cake for about three to four days in an airtight container at room temperature. If you'd like to enjoy it for even longer, learn how to freeze cake.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 piece: 356 calories, 15g fat (2g saturated fat), 47mg cholesterol, 182mg sodium, 51g carbohydrate (32g sugars, 1g fiber), 4g protein.

]]> Shrimp Pasta Primavera https://www.tasteofhome.com/recipes/shrimp-pasta-primavera/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/shrimp-pasta-primavera/

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 8 jumbo shrimp, peeled and deveined
  • 6 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chicken broth
  • 1 small plum tomato, peeled, seeded and diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon each minced fresh basil, oregano, thyme and parsley
  • 1/4 cup grated Parmesan cheese
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Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and red pepper flakes; simmer, uncovered, for 2 minutes.
  2. Drain pasta. Add the pasta and fresh herbs to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts

1 serving: 581 calories, 32g fat (6g saturated fat), 89mg cholesterol, 783mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 24g protein.

]]> Yellow Squash and Zucchini Casserole https://www.tasteofhome.com/recipes/yellow-squash-and-zucchini-gratin/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/yellow-squash-and-zucchini-gratin/

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 shallots, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 1 cup panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided
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Directions

  1. Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
  2. Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Yellow Squash and Zucchini Casserole Tips

How can you prevent watery yellow squash and zucchini casserole?

Yellow squash and zucchini (just two types of summer squash) are watery vegetables, but the bread crumbs and cheese should help prevent this casserole from getting too watered down. Be sure to measure the liquid ingredients precisely to control the amount of liquid added to the dish. Baking the casserole uncovered, like the recipe calls for, will also allow excess moisture to evaporate during the cooking process.

What do you serve with yellow squash and zucchini casserole?

This gratin-like squash and zucchini casserole makes a perfect side dish for anything you would normally serve with au gratin potatoes or scalloped potatoes. It’s great with grilled meats like grilled chicken or skirt steak, or served as a vegetarian main dish alongside a summer salad or another fresh side. The recipe would also be a great Labor Day side dish for your end-of-summer gatherings.

How long will leftover yellow squash and zucchini casserole last?

Yellow squash and zucchini casserole lasts 3 to 4 days in the refrigerator when stored in an airtight container.

Can you freeze yellow squash and zucchini casserole?

You can freeze yellow squash and zucchini casserole after baking it and letting it cool completely. Wrap the casserole tightly in plastic wrap or aluminum foil before storing in the freezer, where it should last about 3 months. Thaw in the refrigerator before reheating.

—Lindsay Mattison, Taste Recipes Contributing Writer

Nutrition Facts

1 cup: 203 calories, 14g fat (8g saturated fat), 39mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 6g protein.

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