Homemade V8 Juice

Homemade V8 Juice

Serves 1

4 cups tomato, diced
1/2 cup carrot, diced
Small sliver of beet (mostly for color)
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1 cup water, divided
1/4 cup spinach
1 tablespoon parsley

Combine the tomatoes, carrots, beet, Worcestershire sauce, salt, pepper, and 1/2 cup of the water in a saucepan. Bring to a boil and then reduce heat. Let simmer, covered, for 20 minutes. Add the spinach and parsley and simmer for another five minutes, keeping the pan covered. Remove from heat and let cool for ten minutes. Pour in blender, add remaining 1/2 cup of water, and purée until smooth — about two minutes. Strain through a fine-mesh sieve and serve chilled. (Makes about 10 ounces.)

Recipe Notes
This recipe is really versatile — play with it! Try adding other vegetables, particularly greens or herbs. My two favorite add-ins (separately) were cayenne and mint. The cayenne adds the perfect kick, and mint put a fresh, light spin on traditional V8.

Recipe keeps for about a week, refrigerated. It will separate, so shake well before serving!

Turkey Fruit Platter

Slow Cooker Mongolian Chicken

 Prep Time 10 minutes
 Cook Time 240 minutes
 Servings         6  servings

INGREDIENTS
1 1/2 - 2 pounds boneless skinless chicken breasts
1 1/2 tablespoons cornstarch
Mongolian Sauce
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar packed
2-4 tablespoons Asian sweet chili sauce like Mae Ploy *
2 tablespoons sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman**
2 teaspoons ginger freshly grated
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons sriracha/Asian hot chili sauce for more heat, optional***

INSTRUCTIONS
Add chicken to the bottom of your slow cooker.
Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
When chicken is tender, remove to a cutting board and shred.
Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
Let cook an additional 30 minutes on low to absorb sauce. Taste and add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.

RECIPE NOTES
* If you aren’t sure how much to add, you can start with less and stir in more at the end of cooking. I use 4 tablespoons (1/4 cup) Asian Sweet Chili Sauce and 1 teaspoon sriracha and it has a little kick but not too spicy in my opinion. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
**I use Kikkoman Mirin Aji Sweet Rice Wine - can be found in the Asian section of most grocery stores - I suggest googling it so you can spot it easily.
***I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.

Baked Parmesan Fingerling Potato Fries

 Prep Time 10 minutes
 Cook Time 40 minutes
 Servings        6 -8 servings

INGREDIENTS
2 pounds fingerling potatoes washed
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoons salt divided
3/4 teaspoon garlic powder
1/4 teaspoon pepper
10 turns McCormick® Italian Blend Herb Grinder
3/4 cup Parmesan cheese freshly finely grated, divided
1/4 cup fresh parsley finely chopped

Easy baked Parmesan Fingerling Potato Fries with a crispy exterior and creamy buttery interior make the perfect appetizer, snack or side you won't be able to stop munching!

INSTRUCTIONS
Add potatoes to a large bowl or pot and cover with cold water and 1/4 teaspoon salt. Let soak 30 minutes up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (optional for crispy potatoes).*

Preheat oven to 400 degrees F. Line a large baking sheet with greased foil. Set aside.

Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, 3/4 teaspoon salt, garlic powder, pepper and McCormick Italian Herb Grinder until evenly coated.

Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later).

Bake for 20 minutes at 400 degrees F. Remove potatoes back to large bowl with leftover oil. Increase oven temperature to 425 degrees F. Toss potatoes with 1/2 cup Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 minutes or until tender.

Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional 1/4 cup Parmesan and 1/4 fresh parsley. Serve with ketchup, ranch or other dipping sauce.

RECIPE NOTES
*I have made these Fries without soaking them first and they are still delicious just not very crispy - so if you have to have crispy potatoes, then definitely soak them first, otherwise, feel free to skip this step.

Seven Layer Bars

Ingredients
1 h 36 servings 155 cals
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

Directions

Prep 15 m
Cook 25 m
Ready In 1 h

Preheat oven to 350 degrees F (180 degrees C).

Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.

Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

PREP TIME 10 mins
COOK TIME 5 hours
TOTAL TIME 5 hours 10 mins

Author: The Country Cook
Serves: 4-6

INGREDIENTS

1 lb. (16 oz.) box spaghetti
1 (24 oz) jar spaghetti sauce
4 cups water (vegetable or beef broth)
26 oz. (24 count) frozen meatballs
olive oil
Optional sauce ingredients:
1½ tsp. Italian seasoning
1½ tsp. minced garlic
1½ tsp. dried basil (or 2-3 leaves, fresh basil, torn)

INSTRUCTIONS

Spray the inside of your slow cooker (crock pot) with nonstick cooking spray. Or coat it with a bit of olive oil.
Then add in all of the spaghetti noodles.
Drizzle a couple of tablespoons of olive oil over the noodles and ensure they are all coated (as best as possible.)
Then pour in the jarred sauce.
Next, add 4 cups of water.
Give the spaghetti and sauce a gentle stir to coat the spaghetti noodles and to keep them from sticking together.
Now, this next part is completely optional. If you have the ingredients, go for it, if not - no big deal!
Add in minced garlic, Italian seasoning, and basil.
Then top with frozen meatballs. No need to stir these in. Just put them right on top.
Cover and cook on low for about 5 hours.

NOTES
If you need to "revive" it a bit, just sprinkle a bit of water or broth to the mix and stir before serving. try using vegetable broth or beef broth for a kick of flavor.

if you are going to be letting this stay warm after it is cooked, add about ½ cup more liquid to the sauce to keep it moist.

From http://www.thecountrycook.net/2015/05/crock-pot-spaghetti-meatballs-all-in-one.html

Crab Rangoon

Ingredients
1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
4 oz cream cheese, softened
1 green onion, finely sliced
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
18 won ton wrappers
oil for frying

Instructions

Preheat 1 inch of oil to 325 degrees over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
Drain on paper towels.

To Bake
Preheat oven to 425 degrees. Line a baking pan with parchment paper.
Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

Found here: http://www.epicurious.com/recipes/food/views/greek-meatball-stuffed-pitas-with-simple-tzatziki-sauce

YIELD 4–6 servings
ACTIVE TIME 15 minutes
TOTAL TIME 25 minutes

INGREDIENTS

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice

Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey

Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination
 Buy all at Peapod
Powered by POPCART
PREPARATION

For the Tzatziki
Place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber.

Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.

For the Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray.

In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.

Portion the meatballs into tablespoon-sized balls and place ½-inch apart on the prepared baking sheet. Bake for 15 minutes until the meatballs are no longer pink in the center.

To Serve
Slice the pita breads in half.
Dollop a spoonful of tzatziki sauce on the bottom of each pita.
Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

Mounds Bars

Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup condensed milk

Directions:


Mix the shredded coconut with condensed milk,mold into oblong shape,

add them to freezer for 20 minutes

and then dip them in melted chocolate.

Stick Almonds in them and have Almond Joys