Cookin' with Carol recipes on NBC5 - August 2007

Pita Nachos

 

Serves 8 as a snack

 

4 pita breads

1 cup refried beans

1/2 bell pepper, chopped

3 green onions, chopped

3 Roma tomatoes, chopped

1 cup shredded cheddar cheese

 

Cut pita breads into eighths, place in a single layer on a baking sheet, and bake in a 375°F oven for 8 to 10 minutes, until crisp. Remove from oven and allow to cool slightly. Spread about 1 1/2 teaspoons of refried beans on each pita triangle. Sprinkle chopped bell pepper, green onions, and Roma tomatoes evenly over all. Sprinkle about 1 1/2 teaspoons shredded cheddar cheese over each. Bake pita nachos at 375°F for 5 to 8 minutes, until cheese is melted.

 

Orange Creamsicle

 

Serves 8

 

2 cups vanilla yogurt

1/4 cup orange juice concentrate, softened

 

In a large bowl, stir together yogurt and orange juice concentrate. Pour into popsicle molds and insert popsicle sticks. Freeze for at least 4 hours, or until frozen. Run mold under cool water to help loosen the creamsicles from the mold. Enjoy!

 

(Air Date: August 11, 2007)

Colorful Potato Salad

 

Serves 8

 

Here's a nice fresh summertime side dish. It's great for picnics since there's no mayo.

 

1 pound potatoes

1 cup artichoke hearts, quartered

1 bell pepper (any color)

2 green onions, thinly sliced

2 tablespoons snipped fresh herbs

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon capers

Salt and pepper to taste

 

Slice potatoes and cook in simmering water to cover for 15 to 20 minutes, or until tender when pierced with a knife. Drain and cool in refrigerator until ready to use. Combine chilled potatoes in a large bowl with artichoke hearts, bell pepper, and green onions. In a small bowl, whisk together remaining ingredients and pour over the vegetables. Toss to coat and serve.

 

Notes:

 

Be creative! Use any variety of potato: red or yellow skinned potatoes, purple potatoes, fingerling potatoes. For the herbs, use fresh snipped chives, oregano, basil, dill, or rosemary in the dressing.

 

(Air Date: August 18, 2007)

Gourmet Grilled Chicken Tender Skewers

 

Serves 4

 

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 pound chicken tenders

1/2 cup barbecue sauce

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon chopped fresh rosemary

1 teaspoon toasted sesame oil

 

In a small bowl, stir together cumin, paprika, garlic powder, onion powder, and salt and pepper to taste. Thread chicken tenders on skewers (if using wooden skewers, soak them in water to cover for 30 minutes prior to using). Rub spice mixture on the chicken tenders. Grill chicken tenders over medium heat for 4 minutes on each side, or until no longer pink in the center. In a small bowl, stir together the remaining ingredients. Pour sauce over chicken tenders and serve.

 

(Air Date: August 25, 2007)