Tag Archives: Quick Dinners

It’s About Salad Love

If you visit Beyond The Yum often, you know I am a “bit” heavy on desserts. Why?  I love them and that “pastry chef” desire in me still hangs around my kitchen. Salads are another speciality and what is a better combo that a delish salad for dinner and a super yummy dessert?  They are a wonderful combo and with a favorite glass of wine, just the best for an intimate dinner for two or with guests.  I say, “if you go light on dinner, you can go heavy on dessert.”

This unique salad is one of my recent finds.  Isn’t it just a great looking salad?  It’s simple, YUM, great with crab or shrimp, try it, you will love it!*  Click photo for recipe.

Tarragon Lemon Salad with Fresh Crab & Avocado**

*I have used crab and shrimp for this recipe as well as various mustard and seafood dressings. Totally “beyond the yum“!

Recipe/photo courtesy of The Wicked Noodle


Amazing Soup Diet Recipe

Jacy's Vegetable Soup

Jacy's Vegetable Soup

Looking for something to curb your appetite when you are dieting? This works!  This is a staple for dieting or just cutting back and even for a good general quick veggie soup.  

Good Housekeeping has this and several variations of the diet at their website. If you like your soups spicy or sweet, you can add your favorites to spice them up and/or use Splenda for that little sweet that is needed in soups with tomatoes. Delish whether you are “on” diet or “off” diet.

Soup Diet Basic Recipe

Our recipe for the Basic Soup yields such a large quantity — to make sure you have enough to enjoy all week — that it calls for a 12-quart stockpot for preparation. If you don’t have one, not to worry — the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet

Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups

1 lb. carrots, sliced
3 med. onions (1 1/2 lbs.), chopped (4 c.)
4 lg. stalks celery, sliced
2 lg. cloves garlic, crushed with press
2 cans (28 oz. each) whole tomatoes in juice
1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
3/4 lb. green beans, trimmed and each cut into thirds
1 can (48 to 49 oz.) chicken broth
6 c. water
Salt and pepper
3 med. zucchini (1 1/4 lbs.), sliced into half-moons
2 bags (6 oz. each) baby spinach leaves

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.

Recipe Source: GoodHousekeeping

Photo: Jay&Jacy Photography “Soup, What’s in the Pot”

Yummy Delish Pasta Dinners

CROWD PLEASERS!! You are going to love these! I make these for large events and gatherings. They are always a hit. I change or substiute, adjust hotness, etc. depending upon the crowd:

Eggplant, Sausage, and Ziti Casserole
Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Creative Casseroles
Recipe Summary
Difficulty: Medium
Prep Time: 55 minutes
Cook Time: 2 hours 15 minutes
Yield: 8 to 10 servings
Five Star Recipe!

1 large eggplant, cut crosswise into 1/3-inch thick rounds
1/2 cup olive oil, plus more as needed
Freshly ground black pepper
1 cup chopped yellow onion
1 pound Italian sausage, removed from casings
2 tablespoons tomato paste
1 (28-ounce) can whole Italian tomatoes, crushed, and their juices
1 teaspoon Italian seasonings
1/2 cup pitted black olives, coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup minced fresh basil leaves
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan
8 ounces ziti, cooked according to package directions and drained
1 cup grated mozzarella

Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish and set aside.

In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside.

Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust seasoning, to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper, to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and Parmesan.

Bake for 1 hour, or until puffed and golden brown on top.


A wonderful dish and favorite and everybody loves it….you can add almost anything in the way of seafood, meat, etc.

Bow Ties with Palamino Sauce
Chef Ray Hollinsworth (Sterling Inn)
30 min 10 min prep

1 tablespoon butter or margarine
1 small onion, chopped
1 banana pepper, chopped
2 garlic cloves, chopped
1 tablespoon all-purpose flour
3/4 cup whole milk
1/2 cup heavy cream (or whipping cream)
1/2 teaspoon salt
1 1/4 cups spaghetti sauce (jarred)
1 (16 ounce) package bow tie pasta (farfalle)
1/4 cup parmesan cheese, freshly grated
1/4 cup fresh basil leaves, sliced

In nonstick 12-inch skillet, melt butter over medium heat. Add onion, pepper, and garlic, and cook until vegetables are tender, stirring occasionally.

Stir in flour; cook 1 minute. Stir in milk, cream, and salt; heat to boiling over medium-high heat.

Stir in spaghetti sauce and cook over medium heat 10 minutes; stirring occasionally.

Meanwhile, heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

Drain pasta well; return to saucepot. Add sauce, Parmesan, and basil, toss well to coat pasta.

Enjoy & Bon Appetit!

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