Sunday, December 26, 2010

Paula Deen's Fancy Green Beans

2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp butter, softened
1 tbsp fresh lemon juice
1.5 lbs fresh green beans
3 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews

1. In a small bowl, stir together teriyaki, honey and butter. Fill a bowl with cold water and ice cubes.

2. Bring a large pot of water to a boil and add lemon juice. Drop in beans; cook 4-5 minutes or until beans are bright green. Drain beans in a colander, then plunge beans into iced water. Drain again and set aside.

3. In a large skillet, cook bacon until very crispy; crumble and set aside.

4. Saute pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews and bacon to skillet. Add the teriyaki-honey sauce and toss gently.

Serves 6-8.

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Egg and Sausage Bake

1 lb bulk sausage
3 eggs
3 cups milk
1.5 tsp dry mustard
salt & pepper to taste
10 slices white bread, cubed
1.5 cups shredded cheddar cheese

1. Brown and drain sausage; allow to cool. Preheat oven to 350. Beat eggs and milk together; stir in dry mustard.

2. Spread sausage in the bottom of a 9x13" baking dish. Arrange bread cubes over sausage. Pour egg mixture over sausage and bread. Top with cheese.

3. Bake 1 hour. Let stand 10 minutes before cutting.

Serves 6.

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Friday, December 17, 2010

Wicked Good Pizza Dip

1 (12oz) block extra-sharp cheddar cheese, shredded
1 (28oz) can diced tomatoes, drained
1 tbsp Italian seasoning

1. In a microwave-safe bowl, combine all the ingredients.

2. Microwave in 45-second intervals, stirring after each, until the dip is warm and the cheese is only beginning to melt. Do not allow the dip to overheat, or the cheese will melt together in a stringy mess (which still tastes great!).

3. Serve with pita chips.

Makes 5 cups.

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Thursday, December 16, 2010

The Elves' Snickerdoodles

2.25 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup vegetable shortening
2 tbsp soft butter
1 cup sugar
1 large egg
1/3 cup sour cream
1 tsp vanilla extract
1 teaspoon grated lemon zest
colored sugar or edible glitter

1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.

2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30-60 minutes.

3. Shortly before baking heat the oven to 350. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.

4. With lightly floured hands, shape the dough into 1.5"-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15-18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2-3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling.

Makes about 24 cookies.

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Wednesday, December 15, 2010

Chocolate Cinnamon Snowballs

1 cup butter (no substitutions), softened
1 cup powdered sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon
2 cups all purpose flour
Powdered sugar

1. Preheat oven to 400.

2. Beat butter, powdered sugar, cocoa powder and cinnamon with electric mixer until light. Gradually add flour, mixing until just blended.

3. Shape dough into 1" balls. Place 1" apart on greased baking sheets. Bake for 8-10 minutes or until slightly browned. Transfer from baking sheets to wire racks; cool slightly. Roll in powdered sugar; cool completely on racks. Re-roll in powdered sugar.

Makes 4 dozen.

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Monday, December 13, 2010

Soft Molasses Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2.25 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
3 tbsp granulated sugar

1. Heat oven to 350. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

2. Scoop dough by tablespoonfuls, rolling into balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.

3. Bake 8 minutes, just until set; DO NOT OVERBAKE. Allow to cool for two minutes on baking sheet before moving to cooling rack.

Makes 2-3 dozen cookies.

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Sunday, December 5, 2010

Chex Muddy Buddies

9 cups Corn, Rice, Wheat or Chocolate Chex cereal (or a combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1.5 cups powdered sugar

1. Measure cereal into a large bowl; set aside.

2. In a 1qt microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well-coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 1/2-cup servings.

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Tuesday, November 30, 2010

Easy Cheesy Chicken Bake

1 package (6oz) Stove Top stuffing for chicken
1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 package (14oz) frozen broccoli florets, thawed and drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1.5 cups shredded cheddar cheese

1. Heat oven to 400. Prepare stuffing as directed on package.

2. Combine chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with stuffing.

3. Bake 45 minutes or until chicken is done and casserole is heated through.

Serves 6.

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Thursday, November 25, 2010

Pumpkin Cupcakes

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15oz) pumpkin puree

1. Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting with your favorite cream cheese frosting.

Makes 18-20 cupcakes.

**Fill liners 3/4 full, decrease temp to 325 after placing in oven, may need to increase bake time by 2-4 minutes.

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Classic Green Bean Casserole

1 (10.75oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1-1/3 cup French's French Fried Onions, divided
2 (14.5oz each) cans green beans, drained

1. Preheat oven to 350.

2. Mix soup with milk in 1.5-quart casserole dish until blended. Add pepper, green beans and 2/3 cup French Fried Onions. Stir lightly.

3. Bake for 30 minutes or until hot. Stir.

4. Top with remaining onions. Bake for 5 minutes.

Serves 6.

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Wednesday, November 3, 2010

Garlic Bread

4 cloves garlic, crushed
2 tbsp butter
2 tbsp extra-virgin olive oil
1 loaf crusty bread, split
3 tbsp grated Parmigiano or Romano cheese (optional)

1. Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

2. Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and return to broiler and brown 30 seconds. Cut into chunks and serve.

Serves 4.

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Wednesday, October 20, 2010

Pasta with Tomatoes, Spinach and Goat Cheese

1 (6oz) bag baby spinach, rinsed, or 1 bunch (about 12oz) fresh spinach, stemmed and washed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 lb fresh, ripe tomatoes, peeled, seeded and finely chopped
Salt and pepper
2 tbsp slivered basil
3/4 lb farfalle or fusilli
2 oz goat cheese, crumbled

1. Begin heating a large pot of water for the pasta. Wash the spinach, and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water and then squeeze dry. Coarsely chop and set aside.

2. Dry the pan, and heat over medium heat. Add the olive oil and the garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper. Stir in the basil and spinach. Keep warm.

3. When the pasta water comes to a boil, salt generously and add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.

Serves 4.

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Tuesday, October 19, 2010

Creamy Chicken over Linguine

6 skinless boneless chicken breast halves, cut into strips
1/4 cup butter
1 (.7oz) pkg dry Italian-style salad dressing mix
1/2 cup white wine
2 (10.75oz each) cans condensed golden mushroom soup
1/3 cup of milk
8 oz cream cheese with chives
3/4 lb linguine pasta

1. Preheat oven to 350.

2. In a large saucepan, melt butter over low heat. Stir in package of dressing mix. Blend in wine, soup and milk. Mix in cream cheese and stir until smooth. Heat through, but do not boil.

3. Arrange chicken pieces in a single layer in 9x13" baking dish. Bake 45 minutes.

4. 20 minutes before chicken is done, put on a large pot of salted water; bring to a rolling boil. Cook pasta according to package directions. Drain. Serve chicken and sauce over pasta.

Serves 6.

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Creamy Cucumbers

2 cucumbers, thinly sliced
6 tbsp Miracle Whip
1/2 onion, chopped
2 tbsp milk
3 tbsp cider vinegar
1/4 tsp sugar
1/2 tsp salt
pepper to taste

1. In a large bowl, mix together Miracle Whip, milk, cider vinegar, sugar, salt and pepper.

2. Place cucumber and onion in the bowl and mix all ingredients well. Cover and place in refrigerator for at least two hours before serving.

Serves 6.

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Monday, October 18, 2010

Turkey, Mozzarella and Basil Wrap

2 small (6") whole grain tortillas
3 oz turkey
1 slice mozzarella, cut in half<
1/4 cup chopped fresh basil

1. Layer turkey, cheese and basil in center of tortilla and wrap.

Serves 1.

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Sunday, October 17, 2010

Simple Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

1. Beat the vinegar in a bowl with the brown sugar, garlic, salt and pepper until sugar and salt dissolves.

2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Makes 1 cup.

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Thursday, October 14, 2010

Pumpkin Chili

1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz)  light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional

1. In a large pot, brown ground beef and drain off excess fat.

2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.

3. Serve topped with sour cream and shredded cheese, if desired.

Serves 4.

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Thursday, September 2, 2010

Breaded & Fried Zucchini

2 medium zucchini squash
canola oil for frying
2 eggs
1/2 cup milk
1 cup flour
1 cup corn meal
1/2 tbsp seasoned salt
1/2 tbsp seasoned pepper

1. Cut zucchini into coins about 1/3" thick.

2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).

3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.

4. While the pan is heating, mix flour, corn meal, seasoned pepper and seasoned salt in a shallow bowl.

5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.

Serves 4.

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Wednesday, September 1, 2010

Mini Farfalle with Tomatoes and Corn



1 box (16 oz) mini farfalle pasta
2 pounds plum tomatoes (may substitute 28oz can diced tomatoes)
2 tbsp extra virgin olive oil
1 tbsp chopped onion
1 can (15.5 oz) corn, drained
1 cup grated Parmesan cheese
4 leaves basil, chopped

1. Place fresh tomatoes in boiling water for 60-90 seconds to blanch; peel the skin, remove the seeds and chop.

2. Cook pasta according to package directions. Meanwhile, in a medium skillet, saute onion in olive oil over medium heat for 5 minutes.

3. Add tomatoes to skillet and simmer for 3 minutes; season with salt and pepper to taste. Add corn and simmer for 2 minutes. Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Serves 6.

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Tuesday, August 17, 2010

Chicken Tetrazzini

1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese

1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.

3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.

Serves 6.

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Wednesday, August 11, 2010

Tomato and Goat Cheese Pizza



1 (13.8oz) can refrigerated pizza crust dough
Cooking spray
1 garlic clove, halved
1 large tomato, seeded and chopped (about 10 ounces)
1 cup shredded part-skim mozzarella cheese
3/4 cup crumbled herbed goat cheese

1. Preheat oven to 425.

2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Put in oven for 9 minutes.

3. Remove crust from oven. Rub with garlic; sprinkle with tomato and cheeses. Return to oven for 3-4 more minutes. Turn on broiler for 1 minute to brown crust edges and finish melting cheese. Serve immediately.

Makes 8 slices.

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Wednesday, August 4, 2010

French Green Beans with Butter and Herbs

1 lb thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 tbsp butter
1 tbsp parsley, chopped fine
1 tbsp fresh thyme leaves
1 tbsp tarragon or basil, chopped fine
2 tbsp chives, chopped fine
salt and pepper to taste
lemon wedges

1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often.

4. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Note: Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Serves 4.

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Sunday, July 25, 2010

Cucumbers in Sour Cream

3 medium cucumbers, peeled and thinly sliced
1/4 tsp salt
2 shallots, thinly sliced
1 tbsp white or balsamic vinegar
Dash pepper
1/4 cup sour cream

1. Combine all ingredients in a bowl, stirring gently to thoroughly combine. Cover and chill for at least 1 hour before serving.

Serves 4-6.

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Tuesday, July 20, 2010

Scalloped Potatoes and Ham

2 cups cooked ham, cubed
1/3 cup onion, finely chopped
1/3 cup butter
1/3 cup flour
3-3/4 cups milk
7-8 large potatoes, thinly sliced
2 tsp salt
1/4 tsp pepper

1. Preheat oven to 375. To make sauce, cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook, stirring, until thickened and bubbly. Cook, stirring, one minute more.

2. In a 2-quart casserole dish, place half of the ham and half of the potatoes. Cover with half the sauce. Repeat layers.

3. Bake, covered, for 45 minutes. Uncover and bake 45 minutes more or until potatoes are done.

Serves 6.

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Sunday, June 6, 2010

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 4-ounce boneless center-cut loin pork chops (about 1/2" thick--this is important for the specified cooking time)
2 tsp peanut oil
cooking spray
1/8 tsp salt
2 tbsp bottled ground fresh ginger
2/3 cup chicken broth
4 tbsp sake or dry sherry
4 tbsp soy sauce
4 tsp sugar
2 tsp wasabi paste
2/3 cup thinly sliced green onions

1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Serves 4.

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Sunday, May 9, 2010

Scallops with Mushrooms and Spinach

40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges

1. Preheat oven to 275.

2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.

3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.

4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.

Serves 6.

(from Lil Foot's Mommy)

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Roasted Tomato Caprese Salad

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1-1/2 tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Kosher salt and freshly ground black pepper
16 oz fresh salted mozzarella
12 fresh basil leaves, julienned

1. Preheat the oven to 275 degrees F.

2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

3. Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Serves 6.

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Tuesday, May 4, 2010

Chicken, Cheddar and Bacon Casserole

8 oz mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tbsp butter
1 lb chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tbsp flour
1-1/2 cups milk
1/2 cup chicken broth or more milk
1/2 tsp salt, or to taste
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme
8 oz Cheddar cheese, shredded
4 oz American cheese, shreds or chopped
1 cup bread crumbs
1 tablespoon melted butter

1. Cook the pasta in boiling salted water following package directions.

2. Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°. Put cooked pasta in baking dish.

3. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses, along with crumbled bacon. Spoon into the prepared baking dish. Combine with pasta.

4. Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.

Serves 6.

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Pesto Primavera

2.5 cups each thinly sliced zucchini and yellow squash
1 tbsp olive oil
12 oz farfalle pasta
1/3 cup pesto sauce

1. Cook pasta according to package directions.

2. Saute squash in olive oil over medium heat until tender.

3. Toss squash with pasta and pesto. Sprinkle with grated Parmesan.

Serves 4.

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Wednesday, April 14, 2010

Asparagus Parmesan Au Gratin

1.5 cups (3oz) French's French Fried Onions
1.5 lbs fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tbsp coarse grain mustard

1. Preheat oven to 400. Crush french fried onions in plastic bag with hands.

2. Cook asparagus in boiling water for 3 minutes. Drain well.

3. Mix soup, milk, Parmesan cheese and mustard. Pour half the sauce into greased 1.5-quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

4. Bake, uncovered, for 20 minutes or until hot. Top with crushed french fried onions. Bake 5 minutes until golden & crispy.

Serves 6-8.

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Tuesday, February 23, 2010

Chipotle Chicken Quesadillas

3 tbsp olive oil
1 red onion, finely chopped (about 1 1/2 cups)
salt
3 garlic cloves, finely chopped
2 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tbsp honey
3 cups coarsely shredded roasted chicken breast
4 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges

1. Heat the oil in a large sauté pan over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes.

2. Stir in the chipotle chiles, then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes.

3. Stir in the green onions and honey. Stir in the chicken. Keep warm.

4. Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas.

5. Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas.

6. Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.

Serves 4.

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Saturday, February 13, 2010

Classic Pudding Pie

2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust

1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.

2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.

Serves 8.

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Wednesday, January 6, 2010

Winter Vegetable and Bean Soup with Pesto

PESTO
2 cups (packed) fresh basil leaves
1/2 cup drained canned diced tomatoes
3 tbsp freshly grated Parmesan cheese
2 tbsp extra-virgin olive oil
3 garlic cloves, peeled


SOUP
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce white-skinned potato, peeled, diced
3 tbsp water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 oz green beans, trimmed, cut into 1/2-inch pieces
1 can (15 oz) cannellini (white kidney beans), rinsed, drained
1/4 tsp dried crushed red pepper

2 tbsp freshly grated Parmesan cheese

1. For pesto: Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

2. For soup: Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes.

3. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes.

4. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes.

5. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

6. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

Serves 4.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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