Recipe Archives – 2011

September 5 -September 11

Considering today was Labor Day and many people spent the day trying to soak up as much summer as possible before it dissipates into Fall, we decided to feature one last reminder of hot summer days. is the source of this week’s recipe again, but the subject is refreshing and sweet. We’ve used this mousse as a palate cleanser and side dish for brunch in the past. There isn’t a ton of seasoning or manipulation required for this recipe, allowing for the character and freshness of each ingredient to come through. I hope you enjoy the mango mousse as a unique side dish or garnish to fish and chicken, or as a stand-alone dessert.

Tropical Mango Mousse

By: Robyn Webb
“There’s nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.”

Original Recipe Yield 6 servings/ serving size: 1/2 cup


  • 2 mangos – peeled, seeded, and cubed
  • 1 banana
  • 2/3 cup nonfat plain yogurt
  • 2 teaspoons honey
  • 6 cubes ice
  • 1 teaspoon vanilla extract


  1. In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

*For the original recipe, link with Tropical Mango Mousse from

September 12 -September 18

This week’s recipe is another cherished family favorite and is being featured this week in honor of my Grandma Loretta’s 90th birthday. Happy Birthday Grandma!

I’ve enjoyed these cookies since I was young and plan to share them with my kids as well. As one of my favorites, they always made an appearance during Christmas break when I was able to help Grandma mix and measure the ingredients and whip up the icing. Any leftover icing always got sandwiched between saltine crackers as a wonderful combination of salty/sweet. I hope you enjoy them as much as we do.


  1. Mix sugar and melted butter.
  2. Add the milk, egg and melted chocolate.
  3. Add flower and baking soda.
  4. Mix in the vanilla and nuts.
  5. Drop spoonfuls of the batter on a lightly greased cookie sheet or baking mat.
  6. Bake @ 350o for 8 to 10 minute. Frost after cool. *See below.

Frosting –
2 cups powdered sugar
3/4 cup cocoa powder
a dash of vanilla
1/4 cup butter cut into pieces
hot coffee


  1. Mix the powdered sugar and cocoa powder in a bowl with a fork.
  2. Add the pieces of butter and dash of vanilla.
  3. Begin mixing on low and slowly add the coffee.
  4. As the powders begin to blend into a frosting, stop and taste. Add powdered sugar, cocoa powder or coffee to accomodate your taste and consistency.

September 19 – September 25

A day late, but still in time for all your football weekend needs.

We’ve had a good response from the family and friend department lately, so this week we’re bringing you a corn relish that partners beautifully with corn chips during halftime snacking, or spooned over freshly grilled white fish like swordfish or sea bass.

My mom prefers hers mild, but if you want to boost the heat, don’t skimp on the jalapeños. For those of you looking for a good mix of burn and flavor, try using vibrant orange habaneros.

Toss together the black eyed peas, pinto beans, white corn, yellow corn, green pepper, red pepper, celery and red onion. On the side, in a medium saucepan, combine the oil, sugar, vinegar and water and heat to boil or until sugar is dissolved. Pull to the side to cool. Once the liquid is cooled, pour over the beans and vegetables. Season with salt, pepper and desired hot peppers to taste. For best results, refrigerate overnight before serving.

September 26 – October 2

As we begin to detect the change in seasons and feel the slight chill in the air, we thought it appropriate to feature a recipe this week that seems like Fall. This dish also incorporates apples, which are at their best this time of year. There a great healthiness to this dish that my wife likes. The flavors are nutty, tart, earthy and sweet, which I like. Two happy bellys.

*Originally showcased in the February/March issue of Fine Cooking.

Quinoa Salad w/ Apples, Walnuts, Dried Cranberries, and Gouda

by Anna Thomas

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

Serves 6 as a main course; 10 as a side dish

1-1/2 cups quinoa, preferably red
Sea salt
5 Tbs. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly sliced crosswise
2 Tbs. balsamic vinegar
4 oz. arugula, trimmed and thinly sliced (about 3 cups)
4 oz. aged Gouda, finely diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
1 cup walnuts, coarsely chopped
1 cup finely diced fennel
3/4 cup dried cranberries
3 Tbs. sherry vinegar
Freshly ground black pepper

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

photo: Scott Phillips
From Fine Cooking 109, pp. 50
December 30, 2010

October 3 – October 9

This week we lean toward hearty and comforting with this amazing recipe for chicken stew. It starts with a basic mirepoix and ends with big smiles and full bellies. If your weather still permits, we recommend grabbing as many quality ingredients from farmers markets or trusted produce suppliers as possible. The freshest ingredients will provide the most depth of flavor and texture. Leftovers are also a treat with this dish, as the flavors get even better after a day or two of rest. Don’t forget to partner it with some warm crusty bread from your local baker.

*Available at Food Chicken Stew

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Prep Time: 10 min
Inactive Prep Time:5 min
Cook Time: 35 min
Level: Easy
Serves: 4 to 6 servings


  • 2 tablespoons olive oil
  • 2 stalks celery, cut into bite-size pieces
  • 1 carrot, peeled, cut into bite-size pieces
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can chopped tomatoes
  • 1 (14-ounce) can low-salt chicken broth
  • 1/2 cup fresh basil leaves, torn into pieces
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 2 chicken breast with ribs (about 1 1/2 pounds total)
  • 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
  • Serving suggestion: crusty bread


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

October 17 – October 23

*The staff here at Everybody’s Hungry apologize for leaving you without a recipe last week. We were busy testing this week’s recipe and, well, you can imagine how that went.

Not every recipe needs to be focused on a meal. A first for the Recipes page, sangria makes an appearance representing the Adult Beverages category. Use this red wine based beverage as a compliment to your casual meal or a kick-start to a great social gathering, like the birthday bash we threw this past weekend. We can attest to the mix being better after a night of refrigeration, so prepare in advance and let the flavors party overnight. To verify that everything is going to taste great, hold back a small glass of the wine just for quality assurance. {wink}

Available at 

Sangria! Sangria!

Prep Time: 10 min
Cook Time: 20 min
Serves: 6 cups


  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/2 cup triple sec
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1/4 cup white sugar (optional)
  • 8 maraschino cherries
  • 2 cups carbonated water (optional)


In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

October 24 – October 30

When fall comes around and there’s a chill in the air, I crave warm and filling comfort foods. This week’s offering fits the bill. The layers of tortillas soak up all the wonderful juices of the layers mixture and take on the texture of traditional noodles. Flavors of New Mexico come alive in the mixture with beautiful kernels of corn, black beans and green chilis. In short, this dish makes bellies happy.

Based upon my experience with the tasty leftovers, I recommend stacking up the layers higher than two. The texture and flavor intensifies with more tiers.

*A special thank you to my sister in-law, Melissa, who sprung this great recipe on us during a holiday trip to Albuquerque. It’s quick and easy to make, and reminds us of our visit.

New Mexican Lasagna


  • Pam or cooking spray to coat pan
  • 1 pound ground turkey breast (ground chicken or 90 % lean or higher ground beef)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 (red or yellow) onion, chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup mild to medium heat salsa
  • 1/2-1 cup of chopped green chilis
  • 1 cup frozen corn kernels
  • 8 whole wheat, Spinach or regular flour tortillas (8 inch)
  • 2 1/2 cups shredded Mexican or 5 cheese blend
  • 2 scallions, finely chopped
  • Salsa for serving (optional)
  • Sour cream for serving (optional)


Preheat the oven to 425o F. You will need a rectangular casserole/baking dish. Set aside until assembly.

Preheat a large nonstick skillet over medium high heat. (spray pan with pam spray if you are not using a nonstick skillet). Add meat and season with chili powder, cumin, and onion. Brown the meat, about 5 minutes or until no longer pink. Add salsa, green chilis, black beans and corn. Heat the mixture completely through, approximately 2 to 3 minutes.

Cut the tortillas in half or quarters to make them easy to layer with. Place a base of tortillas down, then build a layer of meat mixture, tortillas and cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 8 to 10 minutes until cheese is brown and bubbly. Top with the scallions and serve!

October 31 – November 6

To keep with the Fall theme, this week’s recipe has the flavors that remind me of the season. There’s the warmth of the cinnamon, the spiciness of the ginger and cloves, along with the earthy sweetness of the pumpkin. The muffin’s dark orange and brown hues remind me of the changing leaves and early sunsets this time of year.

The original recipe called them cupcakes, but we ignored the icing and left them as muffins. They pair wonderfully with a good cup of black coffee, or as we discovered while helping our friends pass out candy, a hot mug of mulled cider.

Pumpkin Ginger Muffins


    • 2 cups all-purpose flour
    • 1 (3.4 ounce) package instant butterscotch pudding mix
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/3 cup finely chopped crystallized ginger
    • 1 cup butter, room temperature
    • 1 cup white sugar
    • 1 cup packed brown sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1 (15 ounce) can pumpkin puree


Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

*Full recipe with prep times and serving suggestions at

November 7 – November 13

I bet some of you got caught a bit behind starting this week, with the time change and all. It’s also a possibility that, due to the shift, you were running late for work and couldn’t grab a bite to eat. If you had a batch of Bree’s Anyberrynana smoothie mix, you could have walked out the door with breakfast in hand.

The mixture is fast, customizable, and can be frozen in single serving cups for that quick sprint out the door. Change up the berries as you like. Drizzle a little honey for a rich sweetness. You can even toss in some flax seed or wheat germ for added healthiness. If you prefer a creamier smoothie, use your milk of choice. The goal is to jump start your day with a smile and some breakfast. In the words of Bree, “Oh what a beautful morniiinnnnngggggg!” (sung like a Gregorian chant)

Bree’s Anyberrynana Smoothie


    • 2 cups orange juice
    • 2 frozen, overripe bananas
    • 1 cup frozen fruit (strawberries, blueberries, raspberries, pineapple, blend)
    • 2 Tbsp Greek or vanilla yogurt


Mix in a blender on high. Pour into a chilled glass and say good morning to your day.

November 14- November 20

There are less than two weeks until Thanksgiving. As far as I’m concerned, it tops the list of culinary holidays. Growing up, my family always approached Thanksgiving as a pot luck; everyone brought a dish. If you attended though, you would never know the level of strictness employed to the menu. You see, each member has become known for a signature dish over the years that the rest of the family expects on their plates. Some coveted items are only ever unveiled during Thanksgiving, making the holiday that much more special. This week we’re showcasing Aunt Kay’s Broccoli & Rice Casserole. The cheesy creaminess works well with the grassy bitterness of of the broccoli and partners well with a juicy, sweet slice of fresh roasted turkey.

Next week we’ll profile my Grandma Hendrick’s Mashed Rutabaga. Hopefully, Uncle Jimmy Caton will also grace us with his famous yams sometime before Christmas, although it’s a prety guarded secret.*

*If you have a holiday dish that you’re thankful for and willing to share, send us your story.

Aunt Kay’s Broccoli & Rice Casserole


    • 2 sticks butter/margerine
    • 2 boxes frozen broccoli
    • 1/2 onion – diced
    • 2 ¼ c. minute rice (cooked as directed)
    • 2 c. mushroom soup
    • 1 c. milk
    • 1 c. water
    • 1c. shredded sharp cheddar cheese
    • Salt and pepper to taste


– Saute the first three ingredients, leaving the broccoli slightly firm.
– Mix the broccoli and onions with the remaining ingredients and place in a 9×13 pan baking dish or an equivalent baking bowl.
– Bake at 350o for 25 minutes.
– Sprinkle a little cheddar on top for presentation and serve.

Editors Note: Since there was only two of us to feed, we cut the recipe back and used a smaller portion of fresh steamed broccoli rather than the frozen.

November 21 – November 27

It’s Thanksgiving week everyone! Continuing with our theme of family dishes, this week I am sharing my Grandma Flo’s Mashed Rutabagas. They are extremely simple to make and balanced in texture and flavor when paired with strong flavored proteins, such as a rich steak or highly seasoned chicken and fish. Prepared identically to mashed potatoes, they’ll be a tasty alternative to the typical starch.

Ingredient facts: The rutabaga is in the root vegetable family and provides an interesting flavor cross of a turnip and cabbage. There is a grassy freshness with a twinge of sourness, as well as carrot-y undertones. The outer skin is a two-tone of yellowish cream and purple. The inner flesh is pale, but takes on a more yellow or orange hue once cooked. They store well and are often coated in wax for preservation when sold in commercial grocers.

*If you have a holiday dish that you’re thankful for and willing to share, send us your story.

Grandma Flo’s Mashed Rutabaga


    • 2-4 medium rutabagas (Softball size would be considered large.)
    • Butter or margerine
    • Milk
    • Salt and pepper to taste


– Peel and discard the outer skin.
– Dice the rutabaga into similarly sized pieces, approximately 2″x2″
– Boil in water with a sprinkling of salt and pepper until fork tender.
– Drain and mash with butter, milk, salt and pepper as desired.
– The finished dish will be slightly chunky yet fluffy.

Editors Note: Mashed rutabaga is pictured above, served with pan seared yellowtail seasoned with pink Himalayan sea salt and powdered ginger, topped with wilted spinach.

November 28 – Decembr 4

*No recipe this week. We’re recovering from a Thanksgiving induced food coma thanks to all the wonderful offerings and a plethora of leftovers. We’ll be reinstating the Recipes posting the week of December 5th.

December 5 – December 11

After a brief recovery period from all the deliciousness that Thanksgiving has to offer, we’re back with a new recipe from one of our go-to sites,

The Chocolate Chip Pumpkin Bread is super moist, packed full of flavor and was a big hit as snack during holiday chatter. This time of year, with a chill in the air, beckons for something warm and comforting. This bread answers, especially with a brief stint in the microwave and a cup of your favorite coffee.

Chocolate Chip Pumpkin Bread


  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Original recipe with nutritional information and yields available here.

December 12 – December 18

For this week, we tried something new. It’s a super simple recipe with wonderful results. There are many variaations out there, but we took our cues  from Paula Dean and the Food Network.

The acorn squash came out soft and flavorful. There were obvious sweet notes from the brown sugar, but the natural sweet nuttiness of the squash family came through as well. The butter helped enhance the velvety mouth feel of the rich orange flesh. If you’re looking for something original to serve your friends, family or a special date that has minimal prep, try acorn squash.

Baked Acorn Squash w/ Brown Sugar and Butter


  • 1 acorn squash, cut in 1/2
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons maple syrup
  • Salt
  • Freshly ground black pepper


Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

Original recipe with nutritional information and yields available here.

December 19 – Christmas Day

The recipe this week made it to top of the list after catching the attention of my mother in-law. Excited to try something new at this year’s holiday, along with showcasing the colors of Christmas, she asked me to prepare the dish from a recipe she found online. To everyone’s benefit, the individual components of sweet, salty, creamy and earthy/grassy played together in unison for a really good side dish.

We veered off track a bit from the original instructions and blanched the asparagus prior to use and wrapped two pieces of prosciutto. The blanching made for a wonderfully tender spear of asparagus without getting mushy, but I would recommend sticking to a single slice of prosciutto. The saltiness can lean toward overpowering considering the number of wraps you end up with.

Just for a twist, I think next time I’ll try an alternate presentation and simply lay small pats of the cheese on top of the asparagus for baking. After removing from the oven we can sprinkle pre-crispened bits of prosciutto on top. As with any cooking experience, have fun with it and experiment with the flavors.

Prosciutto Wrapped Asparagus


  • 1/2 pound sliced prosciutto
  • 1/2 package of Neufchatel cheese*
  • 12 asparagus spears, trimmed


  1. Preheat oven to 450o degrees
  2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. Bake 15 minutes in the preheated oven, until asparagus is tender.

*If you can’t find Neufchatel cheese, substitute light cream cheese.

December 26 – New Year’s Day

I couldn’t resist myself with this week’s submission. The dish isn’t considered healthy. It doesn’t take a classically trained chef to prepare. You don’t even need a lot of time in the kitchen to get everything together. But you do need a Crock-Pot or microwave dish and a desire to provide serious flavor at your New Year’s Eve party. I’m talking about Kraft’s Famous Queso Dip.

This NYE staple has been one of my favorite go-to snacks for years. There is something so enticing about the distinct velvety texture and rich cheesiness of the Velveeta partnered with tangy, spicy RO*TEL tomatoes. My family has always added ground and browned breakfast sausage to ours for a little extra smoky saltiness. Being the Hungry Man and meat-eater that I am, I never break that tradition. And don’t forget to partner the dip with a bag of quality tortilla chips or crusty bread with a soft center.

For an ironic twist, surround the queso dish with fresh cut vegetables and check off that “healthy start to the new year” resolution. Happy New Year everyone!

Famous Queso Dip


  • 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

For the carnivore version, add:

  • 1 package (16 oz.) Jimmy Dean or Tennesse Pride sausage, browned and crumbled*


  1. Mix the the cheese and tomatoes in a 2 qt. microwave dish or standard Crock-Pot
  2. Microwave on High until the Velveeta is fully melted, or run the Crock-Pot on High, stirring occasionally until the cheese is melted.
  3. *Add desired portion of breakfast sausage.
  4. Serve with tortilla chips, bread, crackers, hot dogs, vegetables, etc.. Any manner of vessel that you feel would be complimented by queso can be used as a way to deliver the tastiness to your mouth.

*The mentioned brands are only recommendations based upon what we’ve used in the past. Be creative and add any sausage or meat you wish.

View the original recipe here.

1 Response to Recipe Archives – 2011

  1. Linda Donnelly says:

    In response to Grandma’s Chocolate Drop Cookies – Mom told me to remember to “let the batter sit” for a bit to achieve maximum rising on the choc. drop cookies. For years, I couldn’t figure out why mine were always so flat and hers had a wonderful dome. Hope that helps anyone who tries these.

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