Daily Dish Lunch Today for the Original Copy Officer Captain Family and OCS of 270,036
- Katherine Victoria Vananderland
- Mar 25, 2021
- 9 min read
A knock off restaurant appetizers new recipes, fruit, vegetables, sandwiches, and a non-traditional lunch for a kids favorite appetizers and a 3 course meal of fun!
Bacon-Pecan Stuffed Mushrooms
4 tablespoons butter, divided
2 tablespoons olive oil
12 large fresh mushrooms (about 1 pound), stems removed
1/4 teaspoon salt
2 tablespoons finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 tablespoons chopped pecans
2 tablespoons sherry or beef broth
2 tablespoons sour cream
2 tablespoons minced fresh chives
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Directions
Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down.
In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.
Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.
Editor's Note To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs. Nutrition Facts 1 stuffed mushroom: 184 calories, 16g fat (6g saturated fat), 25mg cholesterol, 277mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 5g protein.
Ingredients
6 large portobello mushrooms
1/2 cup butter, cubed
1 medium onion, chopped
1 cup pecan halves, toasted
1 package (5 ounces) dried tart cherries, coarsely chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
7 ounces (about 4-1/2 cups) seasoned stuffing cubes
1-1/2 to 2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided
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Directions
Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10x1-in. baking pan.
In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat.
Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese.
Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1/2 stuffed portobello: 301 calories, 19g fat (8g saturated fat), 37mg cholesterol, 531mg sodium, 27g carbohydrate (8g sugars, 6g fiber), 8g protein.
Ingredients
3 tablespoons all-purpose flour
2 eggs
1 tablespoon water
1 cup dry bread crumbs
2-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon pepper
12 sticks string cheese
1 tablespoon butter, melted
1 cup marinara or spaghetti sauce, heated
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Directions
Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight.
Place on a parchment lined baking sheet; spray with cooking spray. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Serve with marinara or spaghetti sauce for dipping.
Editor's Note: Regular mozzarella cheese, cut into 4-in. x 1/2-in. sticks, can be substituted for the string cheese.
Nutrition Facts 2 each: 312 calories, 17g fat (10g saturated fat), 116mg cholesterol, 749mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 20g protein.
How to Make the Best Mozzarella Tomato Basil Bread
This recipe for mozzarella tomato basil bread has stood the test of time—and it's ready to be part of your summer recipe repertoire.
This bruschetta is a simple dish from Italy, pairing summer’s fresh flavors for an appetizer that is as beloved now as it has been for decades. Make our tomato mozzarella basil bread for a party, family dinner or even a tasty midday snack.
How to Choose Fresh Ingredients
The trick to taking bruschetta from good to great is in the freshness of the ingredients.
Tomatoes: While the best tomatoes are synonymous with farmers markets, you can also get great finds at the supermarket. Look for ones that are locally grown, which means they’ll be ripened on the vine and bursting with flavor. Pick ones that have deep, rich color and are plump and unmarked. They should also have a sweet scent; if the fruit lacks smell, it will probably lack flavor.
Mozzarella: You’ll know it’s fresh when it’s floating in a container with liquid that looks like water. Keep the mozzarella in this container and eat within three days.
Basil: Of course, there’s no better trick to getting fresh basil than to grow it yourself. If that isn’t an option, stand your store-bought basil in a glass with fresh water, and cover the “bouquet” loosely with a plastic bag. This will let it stay flavorful for up to a week.
How to Make Fresh Mozzarella Tomato Basil Bread
Ingredients
4 plum tomatoes, seeded and chopped
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
3 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
1/4 cup butter, softened
8 ounces fresh mozzarella cheese, sliced
Editor’s Tip: You may want to find beautiful heirloom tomatoes for this. Instructions Step 1: Make the topping In a small bowl, combine the first 10 ingredients. Editor’s Tip: Preparing for a party? You can make the bruschetta topping in advance. However, don’t broil the bread or put the toppings on it ahead of time—wait to do this until right before you serve to keep it crispy. Step 2: Put it together Spread baguette slices with butter; top each with a piece of mozzarella. Place on ungreased baking sheets. Brush up on using the broiler, then broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture. Make It a Meal This bruschetta is a great summer snack, but add grilled chicken or your protein of choice to turn it into an easy dinner. You can also use the tomato topping to add zest to other meals, like hamburgers, pizza or spaghetti. How to Store Leftovers The tomato topping should be stored separately from the bread to avoid making things soggy. It can last up to three days in the fridge, while the bread should be fresh each time.
Ingredients
3 ounces cream cheese, softened
3/4 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened
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Directions
In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.
Test Kitchen TipsSharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. —Evelyn O. Parma, OH Check out 101 of our cheesiest recipes.
Nutrition Facts 1 each: 646 calories, 50g fat (18g saturated fat), 84mg cholesterol, 885mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 16g protein.
Ingredients
1 pound ground chicken or beef
2 teaspoons olive oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional
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Directions
Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.
Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.
Not sure which brand of cheese to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend. Nutrition Facts 1 slice: 603 calories, 35g fat (19g saturated fat), 165mg cholesterol, 1086mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 40g protein.
Ingredients
1 can (15 ounces) Italian tomato sauce
1 medium carrot, coarsely chopped
3 fresh basil leaves
1 garlic clove, halved
4 naan flatbreads
2 cups shredded mozzarella cheese
14 frozen fully cooked Italian meatballs, thawed and halved
Dash each salt, pepper, dried parsley flakes and dried oregano
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Directions
Preheat oven to 400°. Place tomato sauce, carrot, basil and garlic in a food processor; cover and process until pureed.
Place flatbreads on an ungreased baking sheet. Spread with tomato sauce mixture; top with cheese and meatballs. Sprinkle with seasonings.
Bake on a lower oven rack until cheese is melted, 12-15 minutes.
Nutrition Facts 1/2 flatbread: 228 calories, 10g fat (5g saturated fat), 46mg cholesterol, 835mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 14g protein.
Ingredients
1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
Dash cayenne pepper
Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles
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Directions
In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Nutrition Facts 1/4 cup: 191 calories, 12g fat (7g saturated fat), 37mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 12g protein.
Ingredients
1 pound ground beef
2 tablespoons chili sauce
1 tablespoon chili powder
1/2 cup shredded cheddar cheese
4 hamburger-size pretzel buns or hamburger buns, split
1/2 cup nacho cheese sauce, warmed
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Directions
In a large bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly. Shape into eight 1/4-in.-thick patties. Place 2 tablespoons cheese onto the center of each of four patties. Top with remaining patties; press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cheese sauce.
Nutrition Facts 1 burger: 479 calories, 26g fat (14g saturated fat), 105mg cholesterol, 1028mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 31g protein.
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans
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Directions
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Test Kitchen TipsIn many recipes, thick and tangy Greek yogurt stands in beautifully for sour cream and lightens things up. Mix in chopped candy bars. Crunchy Snickers and Heath bars play particularly well with the juicy grapes.
Nutrition Facts 3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein.
Ingredients
1 cup sugar
1 tablespoon cornstarch
2 cans (5-1/2 ounces each) apricot nectar
1 teaspoon vanilla extract
6 large red apples, coarsely chopped
8 medium firm bananas, sliced
1 medium fresh pineapple, peeled and cut into chunks (about 5 cups)
1 quart fresh strawberries, quartered
2 cups green grapes
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Directions
In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate.
In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.
Nutrition Facts 1 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 32g carbohydrate (27g sugars, 3g fiber), 1g protein.
Ingredients
4 cups sliced fresh strawberries
2 tablespoons caramel ice cream topping
2 tablespoons maple syrup
1 tablespoon orange juice
1/3 cup salted cashew halves
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Directions
Place strawberries in a large bowl. Mix caramel topping, syrup and orange juice; drizzle over strawberries. Top with cashews.
Nutrition Facts 2/3 cup: 116 calories, 4g fat (1g saturated fat), 0 cholesterol, 59mg sodium, 20g carbohydrate (14g sugars, 3g fiber), 2g protein.
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