Heather Pitts's Blog


Blooming Onion
November 9, 2011, 4:28 pm
Filed under: recipes

This is a MUCH healthier version of a blooming onion…and it is actually really good!

Blooming Onion (from Healthy Cooking Magazine)

2 large sweet onions
1 Tbsp butter
2 tsp dijon mustard
3 Tbsp dry bread crumbs
1/4 tsp salt
1/4 tsp pepper

sauce:
1/4 cup fat-free sour cream
1/4 cup fat-free mayo
1 1/2 tsp dried minced onion
1/4 tsp garlic powder
1/4 tsp dill weed

1- with a sharp knife slice 1/2 inch off top of onion, peel outside layer off and discard. Cut onion into 16ths stopping 1/2 inch from root end
2- place each onion in heavy duty foil (about 12 inch square) fold foil around onions and seal tightly, place in uncovered baking dish. Bake 425 for 20 minutes
3- in a small bowl combine butter and mustard. Open foil, fold foil into a bowl around onions. brush butter mixture over onions, sprinkle with bread crumbs, salt, and pepper
4- Bake 20 minutes longer until crisp-tender
5- combine sauce ingredients, serve with onions

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Slow Cooker Spicy Chicken Bean Dip
October 23, 2011, 5:08 pm
Filed under: recipes

Today we had a lazy football watching day at home.  A few friends came over and this dip was a hit with everyone!

Directions
1.In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning. Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.
2.Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.

Ingredients

  • Two 8 ounce tubs cream cheese with chive and onion
  • One 10 ounce can chopped tomatoes and green chile peppers
  • 1/4  cup milk
  • 1  teaspoon ground cumin
  • 1/2 teaspoon fajita seasoning
  • cups finely chopped cooked chicken
  • cups shredded American cheese (8 ounces)
  • cups shredded Monterey Jack cheese (8 ounces)
  • One 15 ounce can white kidney (cannellini) or small white beans, rinsed and drained
  • tablespoons snipped fresh cilantro (I used more than this)
  • Pita wedges, toasted, and/or tortilla chips


Rainbow Tomatoes & White Bean Salad
July 9, 2011, 7:29 pm
Filed under: recipes

This is a super quick, no cook, delicious side!  I made it tonight to serve with grilled corn and burgers.

INGREDIENTS:

  • 2/3 cup chopped parsley
  • 2 tbsp. drained capers, chopped
  • 2 tsp. balsamic vinegar
  • 1 large clove garlic, finely chopped
  • Salt and pepper
  • 1/4 cup EVOO
  • 1 lb. multicolored tomatoes (orange, yellow, green, red), cut into thin wedges
  • 1 can (15 oz.) cannellini beans, rinsed

DIRECTIONS:

  1. In a large bowl, combine the parsley, capers, vinegar, garlic, 1/2 tsp. salt and 1/4 tsp. pepper; whisk in the EVOO.
  2. Add the tomatoes and cannellini beans and toss to coat. Let stand for 10 minutes before serving.


Cheeseburger Salad
June 26, 2011, 3:59 pm
Filed under: recipes

I had a Pampered Chef Party the other night and learned how to make this awesome dish.  It sounds weird, but it is delicious and super easy!

Deluxe Cheeseburger Salad

Deluxe Cheeseburger Salad
Ingredients:

4 sesame seed hamburger buns

1 small red onion

2 plum/roma tomatoes

1 lb ground beef

4  dill pickles

¾ cup ketchup

1 tbsp yellow mustard

romaine lettuce

1 cup shredded cheddar cheese

Directions:
  1. Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer and bake 8–10 minutes or until lightly toasted. Cool completely.
  2. Cook ground beef in pan over medium-high heat 5–7 minutes or until no longer pink, breaking beef into crumbles. Meanwhile, chop onion, finely dice pickles. Combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well.
  3. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.




Quick Chocolate Peanut Butter Treat
April 6, 2011, 9:21 pm
Filed under: recipes

I love chocolate and peanut butter anything.  This is a really yummy treat that isn’t that bad for you.

In a mug, microwave one sugar free fudgesicle for about 8 seconds.  Scoop fudge off stick and add one scoop of fat free cool whip and one scoop of peanut butter.  Stir and enjoy.

One of my favorite treats ever…

 



Taco Dip
March 26, 2011, 5:34 pm
Filed under: recipes

I know.  I know.  I just posted a recipe for taco soup.  What can I say, I love Mexican food!

My mom used to make this for us Pitts kids all of the time and we loved it.  It is super easy – only takes about 10 minutes to prepare.

Taco Dip

1 can of refried beans

1.5 cup of sour cream

1 pkg. of taco seasoning

1.5 cup of shredded cheddar cheese (I like the Kraft Mexican mix)

2 tomatoes chopped

1 small can of sliced black olives

chopped green onions
Spread one can of refried beans on a platter.  Then top with mixture of 1.5 cup of sour cream and one package of taco seasoning.  Then top with 1.5 cups of shredded cheese.  Then top with chopped tomatoes and sliced black olives.  Sprinkle green onions on top. Refrigerate for an hour.

 

 

 



Super Easy Delicious Pasta Salad
March 13, 2011, 2:40 pm
Filed under: recipes

So, I like to blog about recipes that I use often or want to keep “on file”, that way if I am ever out of town or at work and need to look up a recipe, I just go to this blog!

I got this super easy recipe from my friend Kathryn.  Enjoy!

1 lbs pasta, whatever kind you like
2-3 Tomatoes chopped, however many you like
1 cucumber chopped
1 red onion chopped
Zesty Italian Salad Dressing – 1/3-1/2 bottle
McCormick’s Salad Seasoning, to taste…I usually use a couple of tablespoons full.
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Mix together, it serves a ton.  It’s good to make it the night before to let all the flavors sink in.  You could even add ham, feta, olives…..whatever you like!