Friday, November 9, 2012
SANDWICHES
How about some sandwich recipes to go with the soup recipes from the other week? Here you go!
Bacon Cheeseburger Roll-Up
1 Pound lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
8 ounces Velveeta, cut into 1/2-inch cubes
1/3 cup Ketchup
2 teaspoons Mustard
1 pkg. (13.8 oz.) refrigerated pizza crust
1. Preheat oven to 400°F.
2. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet.
3. Add Velveeta; cook until completely melted, stirring frequently. Add ketchup & mustard. Stir until well blended. Cool 10 min.
4. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
5. Bake 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.
Beef Stroganoff Melt
1 Pound ground beef
1 4-oz can sliced mushrooms
1 Small onion, chopped
1/2 Teaspoon salt
1/4 Teaspoon garlic powder
1/4 Teaspoon pepper
8 ounces sour cream
1 Package frozen Texas Garlic Toast, thawed
1 1/2 cups Swiss cheese, shredded
1 Large tomato, thinly sliced
1. In a large skillet, cook the beef, mushrooms, and onion over medium heat until meat is no longer pink; drain. Add seasonings. Remove from heat; stir in sour cream.
2. Place Texas Toast on a baking sheet. Top with meat mixture and half of the cheese. Arrange tomatoes on top. Sprinkle with remaining cheese.
3. Bake at 375º for 15 minutes or until cheese melts.
BLT Burritos
4 cups iceberg lettuce shredded
1 medium tomato chopped
1 cup mayonnaise
2/3 cup bacon bits
1/4 teaspoon salt
1/8 teaspoon pepper
4 10" tortillas
Directions:
1. In large bowl, combine lettuce, tomato, mayo, bacon bits, salt & pepper; mix well.
2. Spoon mixture evenly onto center of tortillas. Fold bottom of each tortilla up over the mixture, then fold both sides over, envelope fashion. Fold the top of the tortilla closed & turn seam side down. Serve immediately.
Cheeseburger Loaf
1 lb. ground beef
1/4 cup onion, chopped
1 can tomato soup
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf french bread
butter, softened
American cheese slices
Directions:
1. Brown meat, add soup & other ingredients. simmer 5-10 min.
2. Slice bread lengthwise & hollow out bottom of loaf. Butter bread on top & bottom. Broil butter side up until light brown.
3. Spoon in meat mixture, lay cheese over meat. Return bottom loaf only to oven; broil until cheese melts.
4. Remove from oven; return top over bottom loaf. press slightly to seal. Slice in individual servings. Serve warm.
Corinne's Sausage Sandwich
1 lb. bulk hot sausage
1 (1 pound) loaf Italian bread
1/2 cup butter, melted
2 teaspoons crushed garlic
8 ounces sliced mozzarella cheese
1 14.5 oz can diced tomatoes
2 4-oz cans sliced mushrooms, drained
3 tablespoons grated Parmesan cheese
4 ounces shredded Italian blend cheese
Directions:
1. Preheat oven to 400º.
2. Crumble and cook sausage in medium skillet until browned. Drain off excess grease.
3. Combine sausage, tomatoes, mushrooms, Parmesan cheese and Italian blend cheese.
4. Slice bread in half lengthwise. Remove insides, leaving 1" shell.
5. Combine butter and garlic in small bowl; brush bread halves with mixture. Arrange mozzarella slices on top of garlic butter.
6. Spoon sausage mixture onto bread halves. Reassemble loaf. Wrap tightly in heavy duty foil.
7. Bake 30 - 45 minutes or until filling is hot. Cut into 1 1/2" slices. Serve.
Seafood Salad
1/2 cup Mayonnaise
1 1/2 Teaspoon Sugar
1/4 Teaspoon Salt
1 Teaspoon white vinegar
2 Teaspoon Milk
1/8 Teaspoon Old Bay seasoning
1 Stalk celery, chopped
2 scallions, chopped
1 Pound imitation crab meat
Directions:
1. In a medium bowl, whisk together mayo, sugar, salt, vinegar, milk, and Old Bay.
2. Add crabmeat, celery, and scallions. Stir until evenly combined
Corinne's Chicken Salad
cooked chicken
Mayo
coleslaw dressing (equal parts w/mayo)
celery, finely chopped
cilantro, finely chopped
Frank's Red Hot
Salt & Pepper
Directions:
Mix mayo, dressing, celery, cilantro, hot sauce, salt & pepper. Combine w/cooked chicken. Serve on rolls or flour tortillas.
Friday, October 26, 2012
EASY CROCK POT RECIPES
Crock Pot Heavenly Chicken
4 boneless, skinless chicken breasts
1 8-oz pkg cream cheese
1 envelope Good Seasons Italian dressing mix
1 Can cream of chicken soup
16 ounces frozen broccoli cuts, thawed
Hot, cooked rice or pasta
1. Place chicken in crock pot.
2. Mix together the cream cheese, Good Seasons, and cream of chicken soup. Pour over chicken.
3. Cook on low for about 4 hours - until chicken is cooked.
4. About an hour before serving, add the broccoli to the pot and heat until broccoli is tender. (Broccoli can be cooked ahead of time and added to the pot just to heat thru.)
5. Serve over rice or pasta.
Slow Cooker Beef Stroganoff
2 lbs. cubed beef stew meat
2 10.75-oz cans condensed golden mushroom soup
1 envelope onion soup mix
2 tablespoons Worcestershire sauce
2 4-oz cans sliced mushrooms, drained
1/2 cup water
salt, pepper, garlic, to taste
8 ounces cream cheese
1/4 cup sour cream
1 lb. Cooked noodles
1. In a slow cooker, combine the meat, soups, Worcestershire sauce, mushrooms, and water. Add salt, pepper, and garlic to taste.
2. Cook on Low setting for 6-8 hours. Stir in cream cheese and sour cream just before serving. Serve over hot egg noodles.
Slow Cooker Ham
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham/pork shoulder
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
Chicken and Herbed Dressing Casserole
3 cups sliced fresh mushrooms
3/4 cups sliced celery
3/4 cups chopped onion
1/4 cup butter
1/4 cup snipped fresh basil
1/4 Teaspoon ground black pepper
8 cups dry bread cubes*
2 cups coarsely chopped cooked chicken
1 1/4 cups chicken broth
1. In large skillet, cook the mushrooms, celery, and onion in hot butter over medium heat for 5 minutes. Remove from heat; stir in basil and pepper.
2. Combine mushroom mixture, dry bread cubes, and cooked chicken. Add chicken broth to moisten, tossing gently.
3. Spoon mixture into slow cooker. Cover and heat on low for 3 1/2 to 4 hours.
*4. To make 8 cups of dry bread cubes, start with 13 or 14 slices of bread. Cut into 1/2" cubes. Spread cubes in single layer in a large, shallow baking pan. Bake, uncovered, in a 300º oven for 10 to 15 minutes or until dry, stirring twice. Cool. Bread will continue to dry and crisp as it cools.
Pepperoncini Beef Sandwiches - Crock Pot
3 lbs. beef chuck roast
4 cloves garlic sliced
1 envelope Good Seasons Italian Dressing mix
1 16 oz jar pepperocini peppers
1. Make small cuts in roast and insert garlic slices in cuts. Place roast in slow cooker, sprinkle with Good Seasons and pour entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cook on low for 6 to 8 hours.
3. Serve on grinder rolls with provolone or mozzarella and your choice of condiments. Use pepperoncinis on the sandwiches.
Pulled Pork BBQ
5 Pounds pork butt roast
salt and pepper to taste
1 14-oz can beef broth
1/4 cup brewed coffee
1 Bottle BBQ sauce
1. Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
2. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
3. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
4. Return meat to crock pot. Add BBQ sauce and combine. Serve on rolls.
4 boneless, skinless chicken breasts
1 8-oz pkg cream cheese
1 envelope Good Seasons Italian dressing mix
1 Can cream of chicken soup
16 ounces frozen broccoli cuts, thawed
Hot, cooked rice or pasta
1. Place chicken in crock pot.
2. Mix together the cream cheese, Good Seasons, and cream of chicken soup. Pour over chicken.
3. Cook on low for about 4 hours - until chicken is cooked.
4. About an hour before serving, add the broccoli to the pot and heat until broccoli is tender. (Broccoli can be cooked ahead of time and added to the pot just to heat thru.)
5. Serve over rice or pasta.
Slow Cooker Beef Stroganoff
2 lbs. cubed beef stew meat
2 10.75-oz cans condensed golden mushroom soup
1 envelope onion soup mix
2 tablespoons Worcestershire sauce
2 4-oz cans sliced mushrooms, drained
1/2 cup water
salt, pepper, garlic, to taste
8 ounces cream cheese
1/4 cup sour cream
1 lb. Cooked noodles
1. In a slow cooker, combine the meat, soups, Worcestershire sauce, mushrooms, and water. Add salt, pepper, and garlic to taste.
2. Cook on Low setting for 6-8 hours. Stir in cream cheese and sour cream just before serving. Serve over hot egg noodles.
Slow Cooker Ham
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham/pork shoulder
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
Chicken and Herbed Dressing Casserole
3 cups sliced fresh mushrooms
3/4 cups sliced celery
3/4 cups chopped onion
1/4 cup butter
1/4 cup snipped fresh basil
1/4 Teaspoon ground black pepper
8 cups dry bread cubes*
2 cups coarsely chopped cooked chicken
1 1/4 cups chicken broth
1. In large skillet, cook the mushrooms, celery, and onion in hot butter over medium heat for 5 minutes. Remove from heat; stir in basil and pepper.
2. Combine mushroom mixture, dry bread cubes, and cooked chicken. Add chicken broth to moisten, tossing gently.
3. Spoon mixture into slow cooker. Cover and heat on low for 3 1/2 to 4 hours.
*4. To make 8 cups of dry bread cubes, start with 13 or 14 slices of bread. Cut into 1/2" cubes. Spread cubes in single layer in a large, shallow baking pan. Bake, uncovered, in a 300º oven for 10 to 15 minutes or until dry, stirring twice. Cool. Bread will continue to dry and crisp as it cools.
Pepperoncini Beef Sandwiches - Crock Pot
3 lbs. beef chuck roast
4 cloves garlic sliced
1 envelope Good Seasons Italian Dressing mix
1 16 oz jar pepperocini peppers
1. Make small cuts in roast and insert garlic slices in cuts. Place roast in slow cooker, sprinkle with Good Seasons and pour entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cook on low for 6 to 8 hours.
3. Serve on grinder rolls with provolone or mozzarella and your choice of condiments. Use pepperoncinis on the sandwiches.
Pulled Pork BBQ
5 Pounds pork butt roast
salt and pepper to taste
1 14-oz can beef broth
1/4 cup brewed coffee
1 Bottle BBQ sauce
1. Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
2. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
3. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
4. Return meat to crock pot. Add BBQ sauce and combine. Serve on rolls.
Thursday, October 18, 2012
Soups
Zuppa Toscana
1 Pound hot Italian sausage
1 Pound bacon, chopped
1 Quart water
2 14.5-oz cans chicken broth
1 Pound frozen cauliflower
2 Cloves garlic, crushed
1 Medium onion, chopped
10 ounces frozen chopped spinach or kale
1 cup heavy cream
salt & pepper
1. Brown sausage. Drain. Set aside
2. Brown bacon. Drain. Set aside.
3. Place water, broth, cauliflower, garlic, & onion in large pot. Simmer over medium heat until cauliflower is tender.
4. Add sausage and bacon to pot. Simmer for 10 minutes.
5. Add spinach (or kale) and cream to pot. Season with salt & pepper. Heat through.
6. Makes about 12 cups.
Mexican Chicken Corn Chowder
3 Tablespoons butter
1/2 cup chopped onion
2 Cloves minced garlic
1 1/2 Pounds cooked chicken or turkey
1 cup chicken broth
3/4 Teaspoon ground cumin
3 cups half & half, or more
taco seasoning, to taste
2 cups Monterey Jack cheese, shredded
1 14.75 oz can cream style corn
2 15.25 oz cans whole kernel corn
2 14.5-oz cans diced tomatoes with green chilies
hot pepper sauce, to taste
1. In large soup pot, saute onion & garlic in butter until onion is tender. Stir in cooked poultry until heated thru.
2. Add chicken broth & cumin. Bring to a boil. Cover & simmer for 5 minutes.
3. Stir in half & half, taco seasoning, cheese, corn, tomatoes, & hot pepper sauce. Cook, stirring frequently, until cheese is melted.
4. Garnish with fresh cilantro, if desired.
Sausage Stroganoff Soup
2 7-oz pkgs brown and serve sausage links cut 1/2 inch thick
1 clove garlic minced
1 5-oz pkg scalloped potatoes
3 cups water
1 14.5-oz can chicken broth
1 4.5 oz jar sliced mushrooms drained
1 cup half and half
1 cup sour cream
2 tablespoons Dijon mustard
paprika
Directions:
1. In large saucepan, cook sausage & garlic until sausage is lightly browned, about 6 minutes.
2. Stir in the contents of potato & sauce packets. Add water, broth & mushrooms. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 14 - 16 minutes or until potatoes are tender.
4. Stir in cream, sour cream & mustard; heat thru. (DO NOT BOIL). Sprinkle with paprika, if desired.
Butternut Squash Soup
6 Tablespoon chopped onion
4 Tablespoon butter
6 cups butternut squash, peeled & cubed
3 cups chicken broth
1/2 Teaspoon dried marjoram
1/4 Teaspoon ground black pepper
1/8 Teaspoon ground cayenne pepper
1 8-oz pkg cream cheese, softened
1. In a large saucepan, saute onions in butter until tender. Add squash, broth, and seasonings to pan. Bring to a boil. Simmer 20 minutes or until squash is tender.
2. Add cream cheese to pot. Stir to melt.
3. Puree mixture in food processor in batches until smooth. Return to saucepan & heat through. DO NOT allow to boil.
Asian Corn and Chicken Soup
1 pound frozen corn kernels
1 (14-ounce) can coconut milk
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
4 medium cloves garlic, minced
2 tablespoons minced fresh ginger
3 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs or breasts, trimmed of fat and cut into 1/2-inch pieces
3 tablespoons minced fresh cilantro
1 tablespoon lime juice
Directions:
1. Place corn in large bowl and microwave on high until completely defrosted but not hot, 1 to 2 minutes. Process corn and coconut milk in blender on high speed until creamy, 1 to 2 minutes. Set aside.
2. Combine oil, pepper flakes, garlic, and ginger in large Dutch oven. Cook, stirring often, over medium heat until fragrant but not browned, 1 to 3 minutes.
3. Add broth and corn mixture and bring to gentle simmer. As soon as soup simmers, reduce heat to medium-low and cook, stirring occasionally, until flavors combine, about 15 minutes.
4. Add chicken and continue cooking until chicken is no longer pink, 7 to 10 minutes.
5. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.
Seafood & Corn Soup
1/2 cup butter
1 onion, chopped
4 cloves garlic, minced
1/4 cup flour
2 8 ounce bottles clam juice
1 14.5 ounce can chicken broth
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried thyme
16 ounces fresh, frozen, or canned corn kernels (yellow and white blend)
8 ounces bay scallops, rinsed and drained
8 ounces small cooked shrimp, rinsed and drained
12 ounces crab meat, rinsed and squeezed dry
8 ounces imitation crab or lobster meat, chopped
1 bunch scallions, sliced
2 cups heavy cream
Fresh Thyme for garnish
1. *Make soup a day ahead for best flavor.*
2. In a large sauce pan or stock pot, melt butter over medium heat. Sauté onions and garlic in butter until onion is tender. Add flour and whisk constantly for two minutes.
3. Add clam juice, chicken broth, salt, white pepper, cayenne pepper, and thyme. Bring to a boil.
4. Stir in corn. Return to a boil. Reduce heat and simmer, covered, for 10 minutes.
5. Stir in scallops. Simmer, covered, for five more minutes, until scallops are opaque.
6. Add shrimp, crab meat, imitation crab meat, scallions, and cream. Stir gently to combine. Heat through on low heat, do not boil. Garnish with sprigs of fresh thyme.
7. Makes about 10 cups.
Thursday, October 11, 2012
Meals for a Week
1. Roast Chicken w/Perdue Oven Stuffer Sale
Mashed Potatoes (homemade, frozen or box)
Stuffing
Birds Eye Veg from Sale
There will probably be chicken left over when dinner is done. Pick it off the bones & save it for another meal or for soup. If you plan to make soup, pick chicken off bones. Cover carcass with water & simmer for a couple hours. Feel free to add carrots, onions, & celery to water. Strain. If you're not going to make soup in the near future, put broth into ZipLoc freezer bag. Lay on cookie sheet & freeze.
2. Oven Fried Chicken w/Perdue Fresh Chicken Sale
Pasta or Rice-a-Roni from Sale
Birds Eye Veg from Sale
Bisquick Oven Fried Chicken
1 Tablespoon Butter
2/3 cups Bisquick
1 1/2 Teaspoon Paprika
1 1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 1/2 Pounds chicken pieces
Directions:
1. Preheat oven to 425º.
2. Melt butter in 9" X 13" baking dish. Set aside.
3. Mix Bisquick, paprika, salt & pepper together. Coat chicken with mixture.
4. Bake uncovered (skin side down) for 35 minutes. Turn & bake an additional 25 minutes - or until cooked through.
3. Use leftover cooked chicken and El Paso soft Taco Shells from Kit
Crispy Chicken Salad Wraps
1/3 cup mayonnaise
1/3 cup chopped fresh cilantro leaves
3 scallions, sliced thin
2 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Salt and pepper
2 cups shredded sharp cheddar cheese
4 (12-inch) flour tortillas
Directions:
1. Whisk mayonnaise, cilantro, scallions, celery, sour cream, and hot sauce in large bowl. Add chicken and toss to combine. Season with salt and pepper.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken salad in center of tortilla. Roll stuffed tortillas, spray all over with cooking spray, and sprinkle with salt and pepper.
3. Heat large nonstick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 1 minute per side. Transfer to plate and repeat with remaining wraps. Serve.
4. Use Star Kist Tuna from sale
Tuna Mac Skillet
1 (7 1/4 oz.) pkg. macaroni and cheese dinner mix
3/4 c. milk
2 tablespoons butter
1 (3 oz.) can sliced mushrooms
2 teaspoons dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
2 (5 oz) cans tuna, drained
1 c. sour cream
Directions:
Cook macaroni from mix according to directions; drain and set aside. In a pan mix milk, cheese from mix, and mushrooms, drained. Add butter, parsley, paprika and mustard. Bring to a boil; simmer 5 minutes. Add tuna, macaroni, and sour cream. Heat through.
5. Use Pasta Roni and Ragu Sauce from Sale
Pizza Style Skillet
2 cups water
1 5.1 oz pkg PASTA RONI® Angel Hair Pasta with Parmesan Cheese
3/4 cup spaghetti sauce
1 4.5 oz can sliced mushrooms, drained
2 ounces pepperoni slices, cut into quarters
1/2 cup shredded mozzarella cheese (2 oz)
Directions:
1. In large skillet, bring 2 cups water to a boil. Stir in pasta & seasonings. Return to a boil. Reduce heat to medium.
2. Gently boil uncovered 4 to 5 minutes, or until pasta is tender, stirring occasionally. (Sauce will be thin.)
3. Stir in spaghetti sauce, mushrooms and pepperoni. Remove skillet from heat. Let stand 3 to 5 minutes for sauce to thicken. Sprinkle with mozzarella cheese.
6. Use Stouffer's Mac and Cheese, Del Monte Tomatoes, Old El Paso Taco Seasoning from Kit, and Lay's Potato Chips from Sale
Taco Mac and Cheese (MacSeth)
2 20-oz pkgs STOUFFER'S® Macaroni and Cheese, defrosted* - divided use
1 Pound lean ground beef
1 pkg Taco Seasoning
1/4 cup sour cream
1 14.5 oz can diced tomatoes, drained
crushed potato chips
shredded cheddar cheese
Directions:
1. Preheat oven to 400ºF.
2. Combine beef and seasoning mix in large skillet. Cook over medium-high heat, stirring occasionally, until meat is cooked through. Drain excess grease.
3. Combine one package macaroni and cheese and sour cream in medium bowl; spread over bottom of 9" X 13" baking dish. Top with beef mixture.
4. Combine remaining package macaroni and cheese with tomatoes & spread over beef mixture.
5. Top with chips & cheese.
6. Bake for 20 to 25 minutes or until bubbly around edges.
7. Makes 8 servings.
Note: If you like things spicy, used tomatoes with diced chilis and jalapeno potato chips
Mashed Potatoes (homemade, frozen or box)
Stuffing
Birds Eye Veg from Sale
There will probably be chicken left over when dinner is done. Pick it off the bones & save it for another meal or for soup. If you plan to make soup, pick chicken off bones. Cover carcass with water & simmer for a couple hours. Feel free to add carrots, onions, & celery to water. Strain. If you're not going to make soup in the near future, put broth into ZipLoc freezer bag. Lay on cookie sheet & freeze.
2. Oven Fried Chicken w/Perdue Fresh Chicken Sale
Pasta or Rice-a-Roni from Sale
Birds Eye Veg from Sale
Bisquick Oven Fried Chicken
1 Tablespoon Butter
2/3 cups Bisquick
1 1/2 Teaspoon Paprika
1 1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 1/2 Pounds chicken pieces
Directions:
1. Preheat oven to 425º.
2. Melt butter in 9" X 13" baking dish. Set aside.
3. Mix Bisquick, paprika, salt & pepper together. Coat chicken with mixture.
4. Bake uncovered (skin side down) for 35 minutes. Turn & bake an additional 25 minutes - or until cooked through.
3. Use leftover cooked chicken and El Paso soft Taco Shells from Kit
Crispy Chicken Salad Wraps
1/3 cup mayonnaise
1/3 cup chopped fresh cilantro leaves
3 scallions, sliced thin
2 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Salt and pepper
2 cups shredded sharp cheddar cheese
4 (12-inch) flour tortillas
Directions:
1. Whisk mayonnaise, cilantro, scallions, celery, sour cream, and hot sauce in large bowl. Add chicken and toss to combine. Season with salt and pepper.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken salad in center of tortilla. Roll stuffed tortillas, spray all over with cooking spray, and sprinkle with salt and pepper.
3. Heat large nonstick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 1 minute per side. Transfer to plate and repeat with remaining wraps. Serve.
4. Use Star Kist Tuna from sale
Tuna Mac Skillet
1 (7 1/4 oz.) pkg. macaroni and cheese dinner mix
3/4 c. milk
2 tablespoons butter
1 (3 oz.) can sliced mushrooms
2 teaspoons dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
2 (5 oz) cans tuna, drained
1 c. sour cream
Directions:
Cook macaroni from mix according to directions; drain and set aside. In a pan mix milk, cheese from mix, and mushrooms, drained. Add butter, parsley, paprika and mustard. Bring to a boil; simmer 5 minutes. Add tuna, macaroni, and sour cream. Heat through.
5. Use Pasta Roni and Ragu Sauce from Sale
Pizza Style Skillet
2 cups water
1 5.1 oz pkg PASTA RONI® Angel Hair Pasta with Parmesan Cheese
3/4 cup spaghetti sauce
1 4.5 oz can sliced mushrooms, drained
2 ounces pepperoni slices, cut into quarters
1/2 cup shredded mozzarella cheese (2 oz)
Directions:
1. In large skillet, bring 2 cups water to a boil. Stir in pasta & seasonings. Return to a boil. Reduce heat to medium.
2. Gently boil uncovered 4 to 5 minutes, or until pasta is tender, stirring occasionally. (Sauce will be thin.)
3. Stir in spaghetti sauce, mushrooms and pepperoni. Remove skillet from heat. Let stand 3 to 5 minutes for sauce to thicken. Sprinkle with mozzarella cheese.
6. Use Stouffer's Mac and Cheese, Del Monte Tomatoes, Old El Paso Taco Seasoning from Kit, and Lay's Potato Chips from Sale
Taco Mac and Cheese (MacSeth)
2 20-oz pkgs STOUFFER'S® Macaroni and Cheese, defrosted* - divided use
1 Pound lean ground beef
1 pkg Taco Seasoning
1/4 cup sour cream
1 14.5 oz can diced tomatoes, drained
crushed potato chips
shredded cheddar cheese
Directions:
1. Preheat oven to 400ºF.
2. Combine beef and seasoning mix in large skillet. Cook over medium-high heat, stirring occasionally, until meat is cooked through. Drain excess grease.
3. Combine one package macaroni and cheese and sour cream in medium bowl; spread over bottom of 9" X 13" baking dish. Top with beef mixture.
4. Combine remaining package macaroni and cheese with tomatoes & spread over beef mixture.
5. Top with chips & cheese.
6. Bake for 20 to 25 minutes or until bubbly around edges.
7. Makes 8 servings.
Note: If you like things spicy, used tomatoes with diced chilis and jalapeno potato chips
Tuesday, November 29, 2011
Savory Butternut Squash Dish
I love Butternut Squash. I mean, who doesn't? :-) But most of us are used to it being on the sweet side - be it in Bisque or Casserole form. This recipe is a surprise because it's savory & it contains some ingredients that you might think wouldn't work well together. I'm here to tell you that they do!
This recipe came from Allrecipes.com - my favorite online recipe site. I was looking for a way to use up the extra Butternut Squash I had leftover from Thanksgiving. I decided to give this recipe a try & I'm glad I did. I hope it makes you happy, too!
Butternut Squash Bake
Serving Size: 6
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
Directions:
Preheat an oven to 425 degrees F (220 degrees C).
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.
Pour the mixture into an 8" X 8" baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Notes:
Feta cheese can be substituted for the Blue Cheese.
Cornflake crumbs can be substituted for the bread crumbs.
This recipe came from Allrecipes.com - my favorite online recipe site. I was looking for a way to use up the extra Butternut Squash I had leftover from Thanksgiving. I decided to give this recipe a try & I'm glad I did. I hope it makes you happy, too!
Butternut Squash Bake
Serving Size: 6
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
Directions:
Preheat an oven to 425 degrees F (220 degrees C).
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.
Pour the mixture into an 8" X 8" baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Notes:
Feta cheese can be substituted for the Blue Cheese.
Cornflake crumbs can be substituted for the bread crumbs.
Top Chef Recipe
This recipe is from Top Chef All Stars Finalist Chef Mike Isabella. I could see adding some cheese to this finished sauce & serving it as a dip in a bread bowl. I served it over a filled pasta called Sachetti that I found in the freezer section of Shop-Rite. It's similar to Tortellini but it looks like little bags (sacks). Topped it off with shredded Parmesan.
I doubled this recipe & subbed in a half pound of Gaspar's Chourico. I removed the bay leaves before I "processed it" with my stick blender. Good meaty sauce that's easy to make. I'm sure it's going to freeze well, too.
Pepperoni Sauce
Yield: 4 1/2 cups to 4 3/4 cups
6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices (San Marzano)
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf
Directions:
1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.
2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.
3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.
I doubled this recipe & subbed in a half pound of Gaspar's Chourico. I removed the bay leaves before I "processed it" with my stick blender. Good meaty sauce that's easy to make. I'm sure it's going to freeze well, too.
Pepperoni Sauce
Yield: 4 1/2 cups to 4 3/4 cups
6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices (San Marzano)
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf
Directions:
1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.
2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.
3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.
Thursday, August 4, 2011
Stuffed Cuban Pork Tenderloin
I got a Pork Tenderloin when Shaw's had a 4/$20 sale. It was in the freezer waiting for me to figure out what to do with it. I found this recipe in Cooking Light last week. We made it tonight. Seth fell in love immediately! I had a hard time tying it up but I guess I will get better with practice since this recipe went on the Keepers List. :-)
Stuffed Cuban Pork Tenderloin
Recipe By: Cooking Light
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat grill to medium-high heat.
2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.
3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.
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