Figs Stuffed With Gorgonzola Recipe

Want to try something different. Below is a recipe for Figs with Gorgonzola for those looking to try something new.

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Figs Stuffed With Gorgonzola Recipe
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Ingredients
  • 16 medium figs, dried – about 8 ounces
  • ½ cup port
  • 1 tablespoon vinegar, balsamic
  • ¼ cup cheese, crumbled Gorgonzola – 2 ounces
  • ¼ cup cream cheese, reduced-fat – softened
  • 1 teaspoon rosemary, fresh – chopped
  • 2 ounces prosciutto – sliced and trimmed of fat
  • pepper, black, coarsely ground – to taste

Instructions
  1. Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
  2. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
  3. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork.
  4. Cover and refrigerate until the figs are cooled
  5. Cut prosciutto into ¼-inch-wide ribbons.
  6. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig.
  7. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

This recipe is courtesy of BetterEats.com!

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Citrus Berry Smoothie Recipe

Citrus Berry Smoothie Recipe

For those that like smoothies, here is a smoothie recipe full of healthy carbohydrates and powerful antioxidants  to get your day off to a great start!

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Citrus Berry Smoothie Recipe
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Ingredients
  • 1¼ cups berries, fresh
  • ¾ cup yogurt, low-fat plain
  • ½ cup orange juice
  • 2 tablespoons milk, fat-free, powdered
  • 1 tablespoon wheat germ, toasted
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract

Instructions
  1. Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.

Recipe courtesy of BetterEats.com.

 

 

 

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Amazon Bean Soup With Winter Squash and Greens Recipe

Looking for something warm to eat that will help build your immune system? Here is a YUMMY recipe full of vegetables to give you a little boost.

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Amazon Bean Soup With Winter Squash and Greens
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Recipe type: Soup
 

Ingredients
  • 1 tablespoon butter
  • 4 clove(s) garlic – minced
  • 2 medium carrot(s) – chopped
  • 1 medium onion(s) – chopped
  • 6 cups broth, chicken, less sodium
  • 3 pounds squash, butternut – peeled and diced
  • 1 medium tomato(es), plum – chopped
  • ¼ teaspoon pepper, red, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper, black ground
  • 30 ounces beans, pinto – or 2 15-ounce cans, rinsed
  • 10 ounces spinach – stemmed and coarsely chopped
  • 1 lime(s) – cut into wedges

Instructions
  1. Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes.
  2. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
  3. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.)
  4. Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

 

Recipe courtesy of BetterEats.com

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Reader’s Recipes – Taco Pie

In the mood for a yummy Mexican dish? Below you will find the recipe for Bobbie from OneScrappyMom’s Taco Pie.

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Taco Pie Recipe
Recipe type: OneScrappyMom – http://onescrappymom.com
 

Ingredients
  • 2 cups shredded taco cheese blend
  • 1 pound hamburger
  • 1 package of taco seasoning
  • 1 package of taco or mexican rice
  • 1 can (8oz) Mexicorn
  • 1 can black olives (optional)
  • 1 cup crushed corn tortilla chips or cheese (or taco flavored) doritos
  • 1 box pie crusts
  • 1 8-9″ pie tin

Instructions
  1. Preheat the oven to 350* F. Cook the taco meat using the hamburger and taco seasoning as directed on the package. While that’s browning and cooking start your rice. I make the rice is a taller pot (so in the end when you need to mix things you have a bigger pot to do that). While everything is cooking lay your pie crust into your pie pan. Make sure you push it down in the corners and everything so that you have no air between the pan and the crust. I use a glass pyrex pan, but any pie tin will do. I’ve even made this is a square dish before (your crust won’t completely cover, but it still works).
  2. Once your hamburger is browned and you have mixed in the taco seasoning, you will mix that in the pan with your rice (make sure that’s fully cooked first). I find that both take about 7-10 minutes so they are done at about the same time. Mix the rice and hamburger together. Add in the Mexicorn and the 2 cups of cheese. Mix until you have it all mixed together well. Put your mixture in your pie crust. Cover with the 2nd pie crust and twist your edges to seal it. Make a few slits in the top to allow the heat to escape.
  3. Top the crust with your crushed tortilla chips or doritos. It just gives it a little extra crunch that you miss without the hard taco shell. Bake this at 350* F for about 30 minutes (or until your crust is golden brown). Serve.

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