Ingredients:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
11/2 cups frozen corn, thawed (optional)
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions:
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
[Full Story »]
Food
BBQ Spaghetti
Here is a BBQ recipe to gear up for BBQ & Blues this weekend. I hope you will enjoy!
BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1 ounce lemon juice
1 ounce Worcestershire sauce
4 ounces apple cider vinegar
1 ounce light corn syrup
4 ounces paprika
For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti
Directions for sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
[Full Story »]
BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1 ounce lemon juice
1 ounce Worcestershire sauce
4 ounces apple cider vinegar
1 ounce light corn syrup
4 ounces paprika
For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti
Directions for sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
[Full Story »]
Broccoli Salad
Ingredients:
4 cups broccoli florets (no stem, about 1 bunch)
1 cup white raisins
1 med. purple onion, chopped
1 cup grated cheddar cheese
8 slices bacon, fried and crumbled
1 cup mayo
2 tbsp. apple cider vinegar
2 tbsp. sugar
Mix mayo, vinegar and sugar and let stand for a while. Combine broccoli, raisins, onion and cheese and sauce mixture. Add crumbled bacon on top. [Full Story »]
4 cups broccoli florets (no stem, about 1 bunch)
1 cup white raisins
1 med. purple onion, chopped
1 cup grated cheddar cheese
8 slices bacon, fried and crumbled
1 cup mayo
2 tbsp. apple cider vinegar
2 tbsp. sugar
Mix mayo, vinegar and sugar and let stand for a while. Combine broccoli, raisins, onion and cheese and sauce mixture. Add crumbled bacon on top. [Full Story »]
Blackened Tilapia with Asparagus
I would also recommend a roasted garlic couscous with this dish.
Ingredients:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish. [Full Story »]
Ingredients:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish. [Full Story »]
Easter Deviled Eggs
Ingredients:
6 eggs, hard boiled, cooled, and peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers
Directions:
Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika.
[Full Story »]
6 eggs, hard boiled, cooled, and peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers
Directions:
Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika.
[Full Story »]
New Orleans Barbecue Shrimp
Ingredients:
4lbs. unpeeled large fresh shrimp
1/2 c. butter
1/2 c. olive oil
1/4 c. chili sauce
1/4 c. worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tbsp. creole seasoning
2 tbsp. lemon juice
1 tbsp. chopped parsley (optional)
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in shallow, aluminum foil-lined broiler pan or roasting pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts. Pour over shrimp. Cook shrimp at 375 degrees until they turn pink, turning ocassionally.
Use the French bread to dip in the sauce. [Full Story »]
4lbs. unpeeled large fresh shrimp
1/2 c. butter
1/2 c. olive oil
1/4 c. chili sauce
1/4 c. worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tbsp. creole seasoning
2 tbsp. lemon juice
1 tbsp. chopped parsley (optional)
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in shallow, aluminum foil-lined broiler pan or roasting pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts. Pour over shrimp. Cook shrimp at 375 degrees until they turn pink, turning ocassionally.
Use the French bread to dip in the sauce. [Full Story »]
Colcannon/St. Patrick's Day Milkshake
With St. Patrick's Day coming up, here is a traditional Irish dish. This would go great with corned beef or a nice Irish beef stew. May the luck of the Irish be with you!
Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Milkshake
Ingredients:
1 cup whole milk (or 2% milk)
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions:
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
[Full Story »]
Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Milkshake
Ingredients:
1 cup whole milk (or 2% milk)
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions:
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
[Full Story »]
Sweet and Spicy Grilled Cheese
Ingredients:
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 or 2 large tomatoes, sliced
Cooking spray
Directions:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread.
Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. [Full Story »]
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 or 2 large tomatoes, sliced
Cooking spray
Directions:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread.
Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. [Full Story »]
Shrimp with Rice
Ingredients:
Two 6 oz. boxes Uncle Ben's long-grain and wild rice
2 lbs. shrimp, cleaned, peeled and deveined
1 onion, diced and sauteed in 2 tbsp. butter
1 bell pepper, chopped
Two 10.75 cans condensed cream of mushroom soup
16 oz. grated cheedar cheese; reserve 1/2 cup for top
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice and remaining ingredients in a baking dish and sprinkle with reserved cheese. Bake for 45 minutes. [Full Story »]
Two 6 oz. boxes Uncle Ben's long-grain and wild rice
2 lbs. shrimp, cleaned, peeled and deveined
1 onion, diced and sauteed in 2 tbsp. butter
1 bell pepper, chopped
Two 10.75 cans condensed cream of mushroom soup
16 oz. grated cheedar cheese; reserve 1/2 cup for top
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice and remaining ingredients in a baking dish and sprinkle with reserved cheese. Bake for 45 minutes. [Full Story »]
Black Bean Quesadillas
This is a delicious and quick appetizer. You can easily add shredded chicken or beef.
Ingredients:
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream
Directions
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. [Full Story »]
Ingredients:
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream
Directions
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. [Full Story »]
Twice Baked Potatoes
Ingredients:
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste.
Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly.
Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
[Full Story »]
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste.
Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly.
Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
[Full Story »]
Chocolate Brownies
I hope everyone will have a wonderful Valentine's Day. Make this chocolate delight for someone special.
Ingredients:
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate chips or morsels
1/2 cup semisweet chocolate chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions:
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips and the semisweet chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar. [Full Story »]
Ingredients:
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate chips or morsels
1/2 cup semisweet chocolate chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions:
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips and the semisweet chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar. [Full Story »]
Beef and Chili Casserole
Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 15 oz. can tomato sauce
1.5 tsp. chili powder
1/8 tsp. garlic powder
1 4 oz. can chopped green chilies
3 cups cooked egg noodles
1 cup low-fat cottage cheese
1/2 cup plain low-fat yogurt
Shredded Monterrey Jack cheese
Cook meet and onion, drain grease. Stir in tomato sauce and spices. Cook for 20 minutes. Combine cottage cheese, chili and yogurt. Set aside. Spoon cooked noodles in casserole dish (sprayed with Pam). Spoon cottage cheese mix on noodles and top with meat mixture. Cover and bake 20 minutes at 350 degreese. Remove and add cheese. [Full Story »]
1 lb. ground beef
1/2 cup chopped onion
1 15 oz. can tomato sauce
1.5 tsp. chili powder
1/8 tsp. garlic powder
1 4 oz. can chopped green chilies
3 cups cooked egg noodles
1 cup low-fat cottage cheese
1/2 cup plain low-fat yogurt
Shredded Monterrey Jack cheese
Cook meet and onion, drain grease. Stir in tomato sauce and spices. Cook for 20 minutes. Combine cottage cheese, chili and yogurt. Set aside. Spoon cooked noodles in casserole dish (sprayed with Pam). Spoon cottage cheese mix on noodles and top with meat mixture. Cover and bake 20 minutes at 350 degreese. Remove and add cheese. [Full Story »]
Easy Macaroni and Cheese
This is a wonderful recipe for macaroni and cheese. I, however, have not made it with the topping. Please let me know if you use the topping and if you like it.
Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper
Topping:
3 tbsp. butter
1 cup panko bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis and pour into a 2 quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
[Full Story »]
Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper
Topping:
3 tbsp. butter
1 cup panko bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis and pour into a 2 quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
[Full Story »]
Shrimp Pasta
Ingredients:
Vegetable Oil
1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes
Directions:
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy! [Full Story »]
Vegetable Oil
1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes
Directions:
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy! [Full Story »]
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