Peas with Thyme

Buttery Peas with Thyme

2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Pasta with mushrooms to go with scallops

2 boxes bow tie pasta
16 oz mushrooms
1 bunch green onion
one red pepper
bunch basil and about the same amount of flat leaf parsley
olive oil
stick butter
4 large cloves garlic
1/2 tsp red pepper flakes or more to taste
3/4 cup dry white wine

Saute garlic in olive oil and butter for 2 minutes. Add red pepper flakes.  Add mushrooms, red pepper, and onions. Cook till mushrooms release juice and are done. Add 1/2 c wine and parsley. Heat one minute.  Cook pasta according to package directions. Drain pasta. Add some olive oil to pasta to coat. Add  chopped basil and vegetable mixture to pasta. After searing scallops in butter and olive oil, deglaze pan with remaining wine and add to pasta.  Serve pasta with scallops

Crescent Veggie Pizza

Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Prep Time
20 Minutes

Total Time
1:10 Hr:Mins

Makes 32 appetizers

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/clove garlic, put through garlic press

1 

cup small fresh broccoli florets

1 shredded carrot

1. Heat oven to 375°F.
2. Unroll both cans of dough; press onto ungreased cookie sheet, to from a rectangle.  
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into squares

Nutrition Information:

1 Serving (1 Appetizer)

• Calories 90
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 3g,
• Trans Fat 1g),
• Cholesterol 10mg;
• Sodium 135mg;
• Total Carbohydrate 6g
• (Dietary Fiber 0g,
• Sugars 1g),
• Protein 2g;

Percent Daily Value*:Exchanges:Carbohydrate Choices:

• 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2012 ®/TM General Mills All Rights Reserve

Bavarian Apple Tart

Bavarian Apple Tart Recipe

Bavarian Apple Tart Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this. —Mary Anne Engel of West Allis, Wisconsin

IngredientsBavarian Apple Tart Recipe

• Prep: 25 min. Bake: 40 min. + cooling
• Yield: 12 Servings

25 40 65

• 1/3 cup butter, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon ground cinnamon
• FILLING:
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• TOPPING:
• 4 cups thinly sliced peeled tart apples (about 4 medium)
• 1/3 cup sugar
• 3/4 teaspoon ground cinnamon

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust.
• In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 12 servings.

Nutritional Analysis: One piece equals 213 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.

• READY IN ABOUT 4 hrs

Blackened Tuna Steaks with Mango Salsa

Read Reviews (166)

244

"This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish." — AcadiaBoi 

Next Recipe GOTuna Steaks with Melon Salsa

+ Recipe Box + Shopping List + Menu Email Print

Original recipe makes 4 steaks Change Servings

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 4 tuna steaks
•  
• 1 fresh mango - peeled, pitted, and chopped
• 1/4 cup finely chopped red bell pepper
• 1/2 Spanish onion, finely chopped
• 1 green onion, chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice

• 1 1/2 teaspoons olive oil
•  
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 4 tablespoons olive oil

Check All Add to Shopping List

Directions

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Kitchen-Friendly View

• PREP 45 mins
• COOK 10 mins
• READY IN 3 hrs 55 mins