Tag Archive | herb

Tortellini Salad

As seen on WKTV NEWSChannel 2 Harried Housewife Tortellini Salad Recipe

Tortellini Salad

Tortellini Salad

Whether it’s a backyard barbecue or a picnic at the park, a flavor-packed salad is a delicious addition to any alfresco get-together.

Perfect for pairing with just about any grilled entrée, this recipe for Tortellini Salad combines cheese-filled pasta with a mélange of fresh ingredients. And store-bought Italian salad dressing makes it easy to get out of the kitchen quick.

With this quick and easy recipe, warm-weather gatherings are sure to be a breeze.

TORTELLINI SALAD

1 (9-ounce) package fresh cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) jar marinated artichokes, drained
2 medium scallions, thinly sliced
2 teaspoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup regular or fat-free Italian salad dressing
3 tablespoons grated Parmesan cheese
6 cherry tomatoes, halved

Cook tortellini according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine tortellini, broccoli, parsley, artichokes, scallions, basil, salt, and pepper; toss to combine. Pour dressing over tortellini mixture; toss to combine. Cover, and refrigerate 1 hour. Just before serving, add Parmesan cheese and tomatoes; toss to combine. Makes 6 servings.

Creamy Dilled Cucumber Salad

As seen on WKTV NEWSChannel 2 Harried Housewife Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad

Recipes made with garden-fresh cucumbers are a refreshing addition to the summer menu. Whether it’s to perk up your picnic, accompany your entrée, or share at an outdoor gathering, this old-fashioned salad makes good use of some of the flavors of the season.

A terrific timesaver, it can be prepared up to four hours in advance. Just cover and store in the fridge until ready to serve. It can also be easily doubled or tripled for a crowd.

Whatever the occasion, this quick and easy recipe is a delightful addition to any warm weather meal.


CREAMY DILLED CUCUMBER SALAD

2 medium cucumbers, peeled
3/4 teaspoon salt
1/4 cup thinly sliced red onion
1 tablespoon minced fresh dill
2 teaspoons white vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup regular or light sour cream
Cut cucumbers in half lengthwise; use a teaspoon to scrape out the seeds. Thinly slice cucumbers; place in a colander that’s set over a bowl. Sprinkle with salt. Let stand 20 minutes; rinse and pat dry. In a medium bowl, combine cucumbers, onion, dill, vinegar, sugar, garlic powder, and pepper; stir in sour cream. Cover, and refrigerate at least 1 hour or up to 4 hours. Stir well before serving. Makes 4 servings.

Herbed Parmesan Biscuits

As seen on WKTV NEWSChannel 2 – Harried Housewife Herbed Parmesan Biscuits

Herbed Parmesan Biscuits

Herbed Parmesan Biscuits

Baking powder biscuits are good on their own, but the addition of Parmesan cheese, parsley, and basil adds a tasty touch to a time-honored classic.

Whether it’s for a special dinner, a casual supper, or to pair with a bowl of soup, these tender biscuits are always welcome. And they can be on the table in a short amount of time.

So if you’d like a tasty twist on tradition, try this recipe. After all, it doesn’t take much to elevate a familiar favorite.

HERBED PARMESAN BISCUITS

2 cups flour, plus more for dusting
1/4 cup grated Parmesan cheese
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried parsley, crushed
1/4 teaspoon dried basil, crushed
6 tablespoons (3/4 stick) cold butter, cut into pieces
3/4 cup milk
Preheat oven to 400 degrees. In a large bowl, combine flour, Parmesan cheese, baking powder, salt, parsley, and basil. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center; add milk. Add to the flour mixture; stir with a fork until just moistened. Turn dough out onto a lightly floured surface; knead by folding and pressing until nearly smooth, 10 to 12 strokes. Pat or roll dough into a circle about 1/2-inch thick. Cut dough with a 3-inch round biscuit cutter. Gather the remaining scraps, press together, and cut out more rounds in the same manner. Transfer to a baking sheet. Bake until golden, 12 to 15 minutes. Remove to a wire rack. Serve warm. Makes 1 dozen biscuits.

Easy Lemon Mint Rice

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Lemon Mint Rice

Easy Lemon Mint Rice

Easy Lemon Mint Rice

Looking for a satisfying side dish that will perk up mealtime but doesn’t require a lot of time on preparation? Then this refreshing recipe is for you.

Sprinkled with garden-fresh mint and seasoned with zesty lemon, instant rice gets a savory boost in a matter of minutes. Perfect with any grilled entrée, this quick to prepare recipe will make it easy to spend less time in the kitchen and more time in the great outdoors. Enjoy!

EASY LEMON MINT RICE

2 cups water
1 tablespoon butter
2 teaspoons finely grated lemon zest
1 teaspoon chicken bouillon
1 teaspoon dried minced onions
1/4 teaspoon salt
2 cups instant rice
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh mint
In a medium saucepan, combine water, butter, lemon zest, bouillon, onions, and salt. Bring to a boil. Stir in rice, lemon juice, and 1 tablespoon mint; remove from heat. Cover, and let stand 10 minutes. Stir in the remaining 1 tablespoon mint. Makes 4 servings.

Creamy Herb Dip

As seen on WKTV NEWSChannel 2

Creamy Herb Dip

Creamy Herb Dip

Looking for a summertime snack featuring garden-fresh herbs? Then this easy to make recipe is for you.

Simply combine a couple of newly picked herbs along with a few pantry staples and you will have a fresh-tasting treat perfect for dipping into. This recipe calls for chives and parsley, but you may substitute your choice of herbs for these, if desired.

Prepare dip at least two hours in advance and store, covered, in the fridge until ready to serve. Arrange chips and dip in pretty serware like this Anchor Hocking Presence Chip and Dip set and treat your guests to a crowd-pleasing snack highlighting the flavors of the season.

The dishwasher-safe bowl and deep serving platter serve a multitude of purposes when not in use as a set for chips and dip—making it a great value. Now this is a refreshing way to savor summer or any time of year. Enjoy!

CREAMY HERB DIP

1 (8-ounce) carton regular or light sour cream
3/4 cup regular or light mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried minced onion
1/8 teaspoon garlic powder
Dash salt and pepper
Assorted vegetables, crackers, or chips
For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper. Cover, and refrigerate at least 2 hours. Serve with assorted vegetables, crackers, or chips. Makes 15 servings.

Thanks to Anchor Hocking for providing serveware

Lemon Chive Rice

As seen on WKTV NEWSChannel 2 Harried Housewife Lemon Chive Rice

Lemon Chive Rice

Lemon Chive Rice

Instant rice gets a flavorful boost when seasoned with a touch of zesty lemon and a sprinkling of fresh chives. Perfect for busy households, Lemon Chive Rice is a delicious dish that can be ready to serve in a matter of minutes.

From weekday meals to weekend entertaining, everyone will like this flavorful recipe. Serve in an attractive bowl like this one from Oneida, and no one will guess how easy it is to make.

When it comes to spending less time in the kitchen and more time savoring the warm-weather and sunshine, this simple recipe makes it seem effortless. Enjoy!

LEMON CHIVE RICE

2 cups water
1 tablespoon butter
2 teaspoons finely grated lemon zest
2 teaspoons dried parsley, crushed
1 teaspoon chicken bouillon
1 teaspoon dried minced onions
1/4 teaspoon salt
2 cups instant rice
2 teaspoons fresh lemon juice
3 teaspoons chopped fresh chives, plus more for garnish
In a medium saucepan, combine water, butter, lemon zest, parsley, bouillon, onions, and salt. Bring to a boil. Stir in rice, lemon juice, and 2 teaspoons chives; remove from heat. Cover, and let stand 10 minutes. Stir in the remaining 1 teaspoon chives. Garnish with fresh chives. Makes 4 servings.

Thanks to Oneida for providing serveware

Herb and Apple Dressing

As seen on WKTV NEWSChannel 2 Friday, November 7, 2014

Herb and Apple Dressing

Herb and Apple Dressing

Capture the flavors of classic herb stuffing but tweak just a bit with tradition, and prepare this delicious dressing starring some of the season’s top ingredients.

A package of seasoned stuffing mix shortcuts the process of preparing bread cubes and the addition of a crisp apple along with fresh herbs makes this dressing delicious. If you are going to your loved one’s house for Thanksgiving dinner, tote the dressing in this Anchor Hocking Oven Basics 6 piece Bake ‘n Take Set for the ultimate in practicality. Simply garnish with a few apple slices and sage leaves for a pretty presentation.

Add this flavorful dressing recipe to your collection of Thanksgiving recipes, and savor a cornucopia of seasonal flavors year after year.

HERB AND APPLE DRESSING

Nonstick cooking spray
6 tablespoons (3/4 stick) butter
1 medium onion, chopped
1 medium celery rib, chopped
1 large cooking apple, cored and chopped
1 (12-ounce) package herb seasoned stuffing
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 teaspoon poultry seasoning
Salt and pepper to taste
1 1/2 to 2 cups regular or reduced sodium chicken broth, as needed
Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray. In a 12-inch skillet, melt butter over medium heat. Add onion, celery, and apple. Cook until tender, 8 to 10 minutes, stirring often. Place seasoned stuffing in a large bowl; pour onion mixture over stuffing. Add parsley, sage, and poultry seasoning. Gradually stir in about 1 to 1 3/4 cups broth, until the dressing is moistened but not soggy; season with salt and pepper. Place in prepared baking dish; drizzle with 1/4 cup broth, if desired. Cover, and bake 30 minutes. Remove cover; bake until top is golden, 10 to 15 minutes. Makes 8 servings.

Thanks to Anchor Hocking for providing photography and bakeware