Potato Layer:
3 medium russet potatoes, peeled and chopped
2 tbs butter
1/2 - 1 c milk
1/2 c Parmesan cheese
1/2 c shredded sharp cheddar cheese
salt and pepper
1 tsp garlic powder
1 egg yolk
Meat Filling:
2 - 2 1/2 lbs ground beef, turkey, lamb, sausage
1 c chopped onion
2 large carrots, chopped small (about 1 cup)
2 cloves garlic, finely pressed
1 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs tomato paste
1 1/4 c beef or chicken broth
1 tsp Worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 c frozen corn
1/2 c frozen peas
1 c shredded sharp cheddar cheese
Preheat the oven to 375. Lightly grease a 9 X 13 pan. Place the potatoes in a medium saucepan and cover with 1/2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes or so until the potatoes are tender. Drain the potatoes and return to the pot. Mash them lightly, add the butter, milk, cheeses, s & p, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.
For the meat and vegetable mixture, in a large 12-inch skillet over medium heat, combine the meat, onion, carrots, garlic, salt and pepper. Cook, breaking meat into pieces until meat is no longer pink and vegetables are starting to soften. Drain any excess grease from the mixture. Sprinkle the flour over the meat and cook over med-med-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes. Stir in the peas and corn.
Pour meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan, creating a seal over the meat mixture. Sprinkle the 1 c cheddar cheese over the potatoes. Bake 35-40 minutes, or until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.
From Mel's Kitchen Cafe
Tuesday, December 6, 2016
Monday, November 21, 2016
Creamy Corn Chowder
1 lb bacon
4 tbs butter
1/2 c flour
2 c water
5 c milk
1 heaping tbs chicken base
1 large onion, minced
6 garlic cloves, minced
4 red potatoes, diced into small cubes
2 cans corn, drained (or about 3 c frozen corn)
Extra bacon and shredded cheese as garnish
Fry bacon until crispy, drain and crumble. Meanwhile, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base and bring to a simmer. Add potatoes, onions, and garlic and simmer (but don't boil!), stirring very frequently, for about 20 minutes, or until potatoes are tender. Add bacon and corn and heat through. Add salt as needed (start with 1/2 tsp and then taste).
Sprinkle with extra bacon and cheese if desired.
From Our Best Bites
4 tbs butter
1/2 c flour
2 c water
5 c milk
1 heaping tbs chicken base
1 large onion, minced
6 garlic cloves, minced
4 red potatoes, diced into small cubes
2 cans corn, drained (or about 3 c frozen corn)
Extra bacon and shredded cheese as garnish
Fry bacon until crispy, drain and crumble. Meanwhile, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base and bring to a simmer. Add potatoes, onions, and garlic and simmer (but don't boil!), stirring very frequently, for about 20 minutes, or until potatoes are tender. Add bacon and corn and heat through. Add salt as needed (start with 1/2 tsp and then taste).
Sprinkle with extra bacon and cheese if desired.
From Our Best Bites
Beef Ragout with Mashed Cauliflower
Cauliflower:
1 head cauliflower
1 tbs butter
1/2 tsp chicken base
1 clove garlic, minced
salt and pepper to taste
Ragout
2 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
6 oz. tomato paste
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1 whole bay leaf
2 tbs soy sauce
1 tsp salt
2 tsp brown sugar
2 c shredded beef
To make the ragout, saute onion and garlic in olive oil until tender. Add tomato paste and continue to stir and cook for 5 minutes (this will slightly carmelize the sugars in the tomato paste). Stir in the wine, add diced tomatoes, basil, oregano, bay leaf, soy sauce and brown sugar. Add shredded beef and stir all together. Allow to simmer for 30 minutes, stirring occasionally. Add salt as needed.
While ragout simmers, heat a large pot of water and remove stem from cauliflower and cut into florets. Once water begins to boil, add cauliflower and continue to boil for about 10 minutes or until it is very tender. Save about 1/2 c of cauliflower water and drain the rest in a colander. Return to pot with heat turned off. Add the butter, chicken base, and garlic and mash together (or use an immersion blender), adding back water if it becomes dry. Season with salt and pepper to taste.
Serve ragout over cauliflower.
From Budget Bytes
1 head cauliflower
1 tbs butter
1/2 tsp chicken base
1 clove garlic, minced
salt and pepper to taste
Ragout
2 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
6 oz. tomato paste
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1 whole bay leaf
2 tbs soy sauce
1 tsp salt
2 tsp brown sugar
2 c shredded beef
To make the ragout, saute onion and garlic in olive oil until tender. Add tomato paste and continue to stir and cook for 5 minutes (this will slightly carmelize the sugars in the tomato paste). Stir in the wine, add diced tomatoes, basil, oregano, bay leaf, soy sauce and brown sugar. Add shredded beef and stir all together. Allow to simmer for 30 minutes, stirring occasionally. Add salt as needed.
While ragout simmers, heat a large pot of water and remove stem from cauliflower and cut into florets. Once water begins to boil, add cauliflower and continue to boil for about 10 minutes or until it is very tender. Save about 1/2 c of cauliflower water and drain the rest in a colander. Return to pot with heat turned off. Add the butter, chicken base, and garlic and mash together (or use an immersion blender), adding back water if it becomes dry. Season with salt and pepper to taste.
Serve ragout over cauliflower.
From Budget Bytes
Tzatziki
1 1/2 c plain Greek yogurt (2 6-oz. containers)
1 garlic clove, minced
1/2 medium cucumber, peeled, seeded and chopped
3 green onions, firm ends finely chopped
1 tsp dill weed
kosher salt and pepper, to taste
Mix ingredients together and season to taste. Can be stored in the refrigerator up to three days.
From Our Best Bites
1 garlic clove, minced
1/2 medium cucumber, peeled, seeded and chopped
3 green onions, firm ends finely chopped
1 tsp dill weed
kosher salt and pepper, to taste
Mix ingredients together and season to taste. Can be stored in the refrigerator up to three days.
From Our Best Bites
Greek Potroast
2-3 lb boneless chuck roast
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp marjorum
1 tbs dried basil
1 tbs dried oregano
1 tsp dill
1 small onion, thinly sliced
5 cloves garlic
1/2 c sundried tomatoes, packed in oil, lightly drained
1 c beef broth
1 tsp red wine vinegar
Serve with:
toaster size naan
hummus
chopped cucumber
chopped tomatoes
Tzatziki
Trim excess fat off the roast, slice into one-inch slices. Combine spices and herbs in a small bowl. Drizzle 1 tbs of oil from the jar of sun-dried tomatoes onto the meat and rub spices all over. Using saute mode and another tablespoon of tomato oil, saute onions in the instant pot, once they're soft add garlic and continue cooking for another 30 seconds. on the meat and then sprinkle with spice mix, rubbing in all over. Nestle meat into the pot, place onions on top and then tomatoes on top of that. Pour in beef broth over all, secure lid and pressure cook on high for 30 minutes. Let rest for 10 minutes and then manually release pressure.
Use tongs to remove meat and place on a cutting board. Let juices settle and skim fat off. Shred beef and add back to crock pot. Add vinegar and toss. Season with salt and pepper if you like.
Serve in warm pita bread (toaster size naan works great!) with crumbled feta, diced cucumber and tomato with Tzatziki.
From Our Best Bites
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp marjorum
1 tbs dried basil
1 tbs dried oregano
1 tsp dill
1 small onion, thinly sliced
5 cloves garlic
1/2 c sundried tomatoes, packed in oil, lightly drained
1 c beef broth
1 tsp red wine vinegar
Serve with:
toaster size naan
hummus
chopped cucumber
chopped tomatoes
Tzatziki
Trim excess fat off the roast, slice into one-inch slices. Combine spices and herbs in a small bowl. Drizzle 1 tbs of oil from the jar of sun-dried tomatoes onto the meat and rub spices all over. Using saute mode and another tablespoon of tomato oil, saute onions in the instant pot, once they're soft add garlic and continue cooking for another 30 seconds. on the meat and then sprinkle with spice mix, rubbing in all over. Nestle meat into the pot, place onions on top and then tomatoes on top of that. Pour in beef broth over all, secure lid and pressure cook on high for 30 minutes. Let rest for 10 minutes and then manually release pressure.
Use tongs to remove meat and place on a cutting board. Let juices settle and skim fat off. Shred beef and add back to crock pot. Add vinegar and toss. Season with salt and pepper if you like.
Serve in warm pita bread (toaster size naan works great!) with crumbled feta, diced cucumber and tomato with Tzatziki.
From Our Best Bites
Sunday, November 13, 2016
Easy Chocolate Peanut Butter Fudge
12 oz. semi-sweet chocolate chips
14 oz. sweetened condensed milk
1 c miniature marshmallows
3/4 c creamy peanut butter
1 1/2 tsp vanilla
Combine the chocolate chips, milk, and marshmallows in a medium-sized saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well.
Remove from heat. Lightly grease a 10-inch square pan (or line with parchment). Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and stir in an airtight container in the refrigerator (or freeze).
From Barefeet in the Kitchen
14 oz. sweetened condensed milk
1 c miniature marshmallows
3/4 c creamy peanut butter
1 1/2 tsp vanilla
Combine the chocolate chips, milk, and marshmallows in a medium-sized saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well.
Remove from heat. Lightly grease a 10-inch square pan (or line with parchment). Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and stir in an airtight container in the refrigerator (or freeze).
From Barefeet in the Kitchen
Wednesday, November 9, 2016
Beef Burrito Casserole
1 tbs cooking oil
1/2 lb ground beef
1 clove garlic, minced
pinch of salt
4 c cooked rice
15 oz. black beans, rinsed and drained
16 oz. salsa
4 green onions, sliced, divided
1/2 tbs chili powder
4 oz. cream cheese
1 c shredded cheddar cheese
Preheat oven to 350. Cook beef in oil with garlic and salt until browned, drain off fat. Combine in a large bowl with beans, rice, salsa, chili powder and half the green onions. Coat a casserole pan with cooking spray. Spread half the rice and beef mixture in it, then put small dollops of cream cheese evenly across the surface, then cover with remaining rice and beef mixture. Cover with foil (so rice doesn't dry out) and bake for 25 minutes. Remove foil, sprinkle with cheese and bake another 10 minutes. Top with remaining green onion just before serving.
From Budget Bytes
1/2 lb ground beef
1 clove garlic, minced
pinch of salt
4 c cooked rice
15 oz. black beans, rinsed and drained
16 oz. salsa
4 green onions, sliced, divided
1/2 tbs chili powder
4 oz. cream cheese
1 c shredded cheddar cheese
Preheat oven to 350. Cook beef in oil with garlic and salt until browned, drain off fat. Combine in a large bowl with beans, rice, salsa, chili powder and half the green onions. Coat a casserole pan with cooking spray. Spread half the rice and beef mixture in it, then put small dollops of cream cheese evenly across the surface, then cover with remaining rice and beef mixture. Cover with foil (so rice doesn't dry out) and bake for 25 minutes. Remove foil, sprinkle with cheese and bake another 10 minutes. Top with remaining green onion just before serving.
From Budget Bytes
Wednesday, October 26, 2016
Plain and Simple Chili
2 lbs ground beef
2 garlic cloves, chopped
onion, chopped
8 oz. tomato sauce
2 28 oz. cans petite diced tomatoes
2 tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 c fine corn flour (or more)
15 oz. kidney beans, drained and rinsed
15 oz. pinto beans, drained and rinsed
Shredded cheese, sour cream, chopped onion, chopped tomato, tortilla chips (or macaroni & cheese!!!) for serving...
Brown ground beef in a large pot with onion and garlic. Pour off excess fat, add tomatoes and spices. Stir together well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally. Add water if needed.
After an hour, mix the corn flour with 1/4 c water until smooth, pour into chili. Add beans and simmer for 10 more minutes.
Modified from Ree Drummond
2 garlic cloves, chopped
onion, chopped
8 oz. tomato sauce
2 28 oz. cans petite diced tomatoes
2 tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne pepper
1/4 c fine corn flour (or more)
15 oz. kidney beans, drained and rinsed
15 oz. pinto beans, drained and rinsed
Shredded cheese, sour cream, chopped onion, chopped tomato, tortilla chips (or macaroni & cheese!!!) for serving...
Brown ground beef in a large pot with onion and garlic. Pour off excess fat, add tomatoes and spices. Stir together well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally. Add water if needed.
After an hour, mix the corn flour with 1/4 c water until smooth, pour into chili. Add beans and simmer for 10 more minutes.
Modified from Ree Drummond
Friday, September 30, 2016
Pasta e Fagioli Soup
4 slices bacon, chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)
Cook the bacon in a large Dutch oven over medium heat until crisp. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened. Stir in the tomatoes with their juice, beans, broth, water, and salt. Bring to a simmer and cook for 10 minutes.
Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.
From Our Best Bites
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)
Cook the bacon in a large Dutch oven over medium heat until crisp. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened. Stir in the tomatoes with their juice, beans, broth, water, and salt. Bring to a simmer and cook for 10 minutes.
Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.
From Our Best Bites
Sunday, September 11, 2016
Overnight Oatmeal
2 c oats (regular or quick, but not steel-cut or instant)
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds
Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl. Gently fold in raspberries. Divide evenly among four 8 oz. mason jars. Refrigerate overnight. In the morning, top with sliced almonds and serve cold.
From Our Best Bites
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds
Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl. Gently fold in raspberries. Divide evenly among four 8 oz. mason jars. Refrigerate overnight. In the morning, top with sliced almonds and serve cold.
From Our Best Bites
Kat's Granola
8 c oats (not instant)
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins
Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl. Heat the water, oil, honey, and peanut butter until it begins to boil. Add vanilla and stir, then pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about 2 hours, or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container.
From Kat Hogan, who got it from Bed and Breakfast Inns of Utah
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins
Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl. Heat the water, oil, honey, and peanut butter until it begins to boil. Add vanilla and stir, then pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about 2 hours, or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container.
From Kat Hogan, who got it from Bed and Breakfast Inns of Utah
Monday, August 22, 2016
Baked Black Bean Sweet Potato Flautas
1 medium sweet potato
1 can black beans, rinsed and drained
1 can fiesta corn, drained
1/4 c diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chopped cilantro
1/2 tsp cumin
1/4 tsp red pepper flakes
2 oz. cream cheese (room temperature)
4-6 oz. grated cheese
1-2 heaping tbs salsa
Corn tortillas
fresh veggies for garnish (tomato and lettuce are my favorites)
Preheat oven to 425. Poke holes in the sweet potato, wrap in a wet paper towel and microwave for 6-8 minutes, let cool.
Combine corn, black beans, onion, spices, salsa, cream cheese, and cheese. Fluff sweet potato with a fork and add to mixture.
Wrap 4 tortillas at a time in a wet paper towel and microwave for 20-30 seconds to soften, fill with veggie mix, roll and set on a baking sheet. Brush outside with oil (or cooking spray), sprinkle with kosher salt. Bake for 15 minutes. Top with lettuce and tomato.
From Peas and Crayons
1 can black beans, rinsed and drained
1 can fiesta corn, drained
1/4 c diced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chopped cilantro
1/2 tsp cumin
1/4 tsp red pepper flakes
2 oz. cream cheese (room temperature)
4-6 oz. grated cheese
1-2 heaping tbs salsa
Corn tortillas
fresh veggies for garnish (tomato and lettuce are my favorites)
Preheat oven to 425. Poke holes in the sweet potato, wrap in a wet paper towel and microwave for 6-8 minutes, let cool.
Combine corn, black beans, onion, spices, salsa, cream cheese, and cheese. Fluff sweet potato with a fork and add to mixture.
Wrap 4 tortillas at a time in a wet paper towel and microwave for 20-30 seconds to soften, fill with veggie mix, roll and set on a baking sheet. Brush outside with oil (or cooking spray), sprinkle with kosher salt. Bake for 15 minutes. Top with lettuce and tomato.
From Peas and Crayons
Tuesday, July 12, 2016
Simple, Easy Pizza Crust
3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise. Roll it out to pizza shape and bake like you would any pizza!
From Natalie Richards
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise. Roll it out to pizza shape and bake like you would any pizza!
From Natalie Richards
Blackberry Banana Smoothie
2 c frozen blackberries (about 8 oz)
1 large banana, peeled and cut into 4 sections
1 c vanilla soy mlk
1/2 c apple juice
1/2 c soft silken reduced-fat tofu
Blend together until smooth, serve in chilled glasses.
From Eat, Drink, and Be Healthy
1 large banana, peeled and cut into 4 sections
1 c vanilla soy mlk
1/2 c apple juice
1/2 c soft silken reduced-fat tofu
Blend together until smooth, serve in chilled glasses.
From Eat, Drink, and Be Healthy
Sun-Dried Tomato Dip with Corn Chips
Chips:
6 (6 ") corn tortillas
2 tbs canola oil, divided
vegetable cooking spray or canola oil
1/4 tsp coarse salt
Dip:
1 can cannellini beans (or other white beans)
1-2 garlic cloves, minced
2 tbs fresh lime juice
3 tbs sun-dried tomato pieces
Coarse salt to taste
Preheat oven to 400. To make chips, brush each tortilla with 1/2 tsp oil and stack the rounds one on top of another. Cut the stack in half and then into quarters; you will have 24 large triangles. Place the triangles on the a non-stick baking sheet coated lightly with cooking spray or oil, oiled side up. Sprinkle with coarse salt and bake for 8-12 minutes or until crisp.
For the dip, drain the beans, reserving 1/4 c of liquid. Process together with remaining ingredients to form a coarse meal, then add liquid to form a smooth paste. Add salt if desired.
From Eat, Drink, and Be Healthy
6 (6 ") corn tortillas
2 tbs canola oil, divided
vegetable cooking spray or canola oil
1/4 tsp coarse salt
Dip:
1 can cannellini beans (or other white beans)
1-2 garlic cloves, minced
2 tbs fresh lime juice
3 tbs sun-dried tomato pieces
Coarse salt to taste
Preheat oven to 400. To make chips, brush each tortilla with 1/2 tsp oil and stack the rounds one on top of another. Cut the stack in half and then into quarters; you will have 24 large triangles. Place the triangles on the a non-stick baking sheet coated lightly with cooking spray or oil, oiled side up. Sprinkle with coarse salt and bake for 8-12 minutes or until crisp.
For the dip, drain the beans, reserving 1/4 c of liquid. Process together with remaining ingredients to form a coarse meal, then add liquid to form a smooth paste. Add salt if desired.
From Eat, Drink, and Be Healthy
Scallion and Roasted Pine Nut Hummus
3 tbs pine nuts
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)
Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching. Remove from heat and cool.
Drain the chickpeas, reserving 1/4 c of the liquid. Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal. Add the reserved liquid and process into a smooth paste. (Add more liquid if necessary.) Taste for seasoning and add salt if desired. Stir in pine nuts and remaining green onions. Garnish with more green onion if desired. Serve at room temperature with the pita bread wedges.
From Eat, Drink, and Be Healthy
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)
Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching. Remove from heat and cool.
Drain the chickpeas, reserving 1/4 c of the liquid. Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal. Add the reserved liquid and process into a smooth paste. (Add more liquid if necessary.) Taste for seasoning and add salt if desired. Stir in pine nuts and remaining green onions. Garnish with more green onion if desired. Serve at room temperature with the pita bread wedges.
From Eat, Drink, and Be Healthy
Banana Berry Shake
1 banana (frozen is even better!)
1 bag frozen or fresh strawberries
1 c milk
1 tbs ground flaxseed
Blend together.
From Eat to Live
1 bag frozen or fresh strawberries
1 c milk
1 tbs ground flaxseed
Blend together.
From Eat to Live
Monday, July 11, 2016
Rigatoni D
1/4 c balsamic vinegar
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated
Preheat oven to 450. On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated. Set aside mixture.
In a medium bowl, combine corn starch with cold chicken broth with a whisk. Set aside.
Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish). Do not shock the pasta in ice water or run under cold water. Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.
Cut chicken into pieces approximately 1" long by 3/4" wide. Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved. Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer. Add cream, salt, pepper, and mushroom mixture. Bring to a simmer and allow sauce to thicken. Add pasta and continue cooking 2 minutes. Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.
From Maggiano's
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated
Preheat oven to 450. On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated. Set aside mixture.
In a medium bowl, combine corn starch with cold chicken broth with a whisk. Set aside.
Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish). Do not shock the pasta in ice water or run under cold water. Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.
Cut chicken into pieces approximately 1" long by 3/4" wide. Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved. Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer. Add cream, salt, pepper, and mushroom mixture. Bring to a simmer and allow sauce to thicken. Add pasta and continue cooking 2 minutes. Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.
From Maggiano's
Sunday, May 22, 2016
Josephine's Shortbread Bars
For the Shortbread layer:
2 c flour
2 sticks butter, room temperature
1/2 c sugar
For the Caramel layer:
2 sticks butter
1 c sugar
2 14 oz. cans sweetened condensed milk
For the chocolate layer:
8 oz. semisweet chocolate chips
1 stick butter
Coarse sea salt/kosher salt, for sprinkling
Shortbread layer: Preheat oven to 325. Line a 9 X 13 backing pan with parchment paper. Put the butter and sugar in a mixing bowl and beat until well blended. Add the flour and mix until just combined. Press into the baking pan and bake until golden, about 15-18 minutes.
Caramel layer: Melt the butter in a large pan over low/med heat. Add the condensed milk and sugar and increase the heat to med/high whisking until it comes to a boil. Lower the heat to a simmer and whisk constantly until turns to an amber color and thickens and the bubbles are gooey. This may take a little time-- and your arm will get tired but it's totally worth it! Pour over the shortbread layer, cover, and refrigerate until completely cool.
Chocolate layer: Melt butter and chocolate together in a pan over low heat stirring constantly. Once it is smooth and liquidy, spread over the top of the caramel layer. Sprinkle the salt over the top of the chocolate (use more than you might think!) before covering again and putting it back in the refrigerator. Once it is completely cool, cut into squares and try not to eat too much at once!
From Josephine Andersen
2 c flour
2 sticks butter, room temperature
1/2 c sugar
For the Caramel layer:
2 sticks butter
1 c sugar
2 14 oz. cans sweetened condensed milk
For the chocolate layer:
8 oz. semisweet chocolate chips
1 stick butter
Coarse sea salt/kosher salt, for sprinkling
Shortbread layer: Preheat oven to 325. Line a 9 X 13 backing pan with parchment paper. Put the butter and sugar in a mixing bowl and beat until well blended. Add the flour and mix until just combined. Press into the baking pan and bake until golden, about 15-18 minutes.
Caramel layer: Melt the butter in a large pan over low/med heat. Add the condensed milk and sugar and increase the heat to med/high whisking until it comes to a boil. Lower the heat to a simmer and whisk constantly until turns to an amber color and thickens and the bubbles are gooey. This may take a little time-- and your arm will get tired but it's totally worth it! Pour over the shortbread layer, cover, and refrigerate until completely cool.
Chocolate layer: Melt butter and chocolate together in a pan over low heat stirring constantly. Once it is smooth and liquidy, spread over the top of the caramel layer. Sprinkle the salt over the top of the chocolate (use more than you might think!) before covering again and putting it back in the refrigerator. Once it is completely cool, cut into squares and try not to eat too much at once!
From Josephine Andersen
Thursday, April 21, 2016
Garlic Butter Roasted Carrots
2 lbs carrots, diagonally cut into about 2- to 3-inch pieces
5 tbs butter
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
chopped fresh parsley, optional
Preheat oven to 425. Grease a baking sheet and set aside. Cut up carrots and set aside. Melt butter over medium heat, then add garlic and cook for 3 minutes, stirring very frequently so garlic doesn't burn. Toss the carrots with the garlic butter (this can be done in the baking dish), arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Season to taste and serve.
From Diethood
5 tbs butter
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
chopped fresh parsley, optional
Preheat oven to 425. Grease a baking sheet and set aside. Cut up carrots and set aside. Melt butter over medium heat, then add garlic and cook for 3 minutes, stirring very frequently so garlic doesn't burn. Toss the carrots with the garlic butter (this can be done in the baking dish), arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Season to taste and serve.
From Diethood
Thursday, April 7, 2016
Carne Asada Fries
Marinade:
1.5-2 lbs flank steak
1/3 c vinegar
1/2 c olive oil
1/2 c soy sauce
2 limes juiced
4 garlic cloves, minced
1 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1.5 tsp oregano
1 tsp paprika
32 oz. oven fries
sour cream
guacamole
grated cheddar cheese
Pico de gallo:
3-4 tomatoes (I like campari tomatoes)
1/4 c finely chopped onion
1 lime, juiced
2 tbs finely chopped cilantro
Marinate meat 6+ hours (overnight is best).
Prepare fries according to package directions.
Grill steak to desired doneness and then let rest for 5-10 minutes before slicing. Layer meat, cheese, sour cream, guacamole and pico de gallo over fries and enjoy!
From DamnDelicious
1.5-2 lbs flank steak
1/3 c vinegar
1/2 c olive oil
1/2 c soy sauce
2 limes juiced
4 garlic cloves, minced
1 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1.5 tsp oregano
1 tsp paprika
32 oz. oven fries
sour cream
guacamole
grated cheddar cheese
Pico de gallo:
3-4 tomatoes (I like campari tomatoes)
1/4 c finely chopped onion
1 lime, juiced
2 tbs finely chopped cilantro
Marinate meat 6+ hours (overnight is best).
Prepare fries according to package directions.
Grill steak to desired doneness and then let rest for 5-10 minutes before slicing. Layer meat, cheese, sour cream, guacamole and pico de gallo over fries and enjoy!
From DamnDelicious
Saturday, January 23, 2016
Crispy Cheese and Bacon Potatoes
1/2 lb bacon
3 extra large russet potatoes, peeled and chopped
1 tsp kosher salt
3/4 tsp pepper
1 1/2 c shredded cheddar cheese (or Mexican blend)
3 green onions, sliced thin
Cook bacon in oven: spread across a large rimmed baking sheet and place in a COLD oven. Set temperature to 400 and turn oven on. Check after 16 minutes, and then every minute until bacon is crispy enough.
Chop and peel potatoes while bacon is cooking. Transfer bacon to a paper towel lined plate. Put potatoes on tray and toss in bacon fat. Sprinkle with salt and pepper. Spread in a single line and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, bake another 15 minutes.
Chop bacon into small pieces. Remove potatoes from the oven and stir and sprinkle with bacon and cheese. Return tray to oven for 2-3 more minutes, until cheese has melted. Top with sliced green onions and serve.
From Barefeet In The Kitchen
3 extra large russet potatoes, peeled and chopped
1 tsp kosher salt
3/4 tsp pepper
1 1/2 c shredded cheddar cheese (or Mexican blend)
3 green onions, sliced thin
Cook bacon in oven: spread across a large rimmed baking sheet and place in a COLD oven. Set temperature to 400 and turn oven on. Check after 16 minutes, and then every minute until bacon is crispy enough.
Chop and peel potatoes while bacon is cooking. Transfer bacon to a paper towel lined plate. Put potatoes on tray and toss in bacon fat. Sprinkle with salt and pepper. Spread in a single line and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, bake another 15 minutes.
Chop bacon into small pieces. Remove potatoes from the oven and stir and sprinkle with bacon and cheese. Return tray to oven for 2-3 more minutes, until cheese has melted. Top with sliced green onions and serve.
From Barefeet In The Kitchen
Asian Steak Bites
1 3/4 lb flank steak
1/4 c soy sauce
2 tbs honey
1 tbs chili paste (or sauce? Is there a difference?)
1-2 tbs olive oil
Slice the steak across the grain into strips 1/2 inch wide. Cut each strip into bite-size pieces, approximately 1/2 in - 3/4 in in size. Place the beef chunks in a medium size bowl. Stir together the soy sauce, honey, and chili paste in a small bowl and pour over the beef, stirring to coat well. Let meat marinate 20-30 minutes.
Heat a pan over medium high heat. When pan is hot, add 1 tbs oil and swirl to coat. Add 1/3 of the meat to the pan and spread around in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat to a plate. Add half the remaining meat and repeat, and then repeat again. Enjoy!
From Barefeet In the Kitchen
1/4 c soy sauce
2 tbs honey
1 tbs chili paste (or sauce? Is there a difference?)
1-2 tbs olive oil
Slice the steak across the grain into strips 1/2 inch wide. Cut each strip into bite-size pieces, approximately 1/2 in - 3/4 in in size. Place the beef chunks in a medium size bowl. Stir together the soy sauce, honey, and chili paste in a small bowl and pour over the beef, stirring to coat well. Let meat marinate 20-30 minutes.
Heat a pan over medium high heat. When pan is hot, add 1 tbs oil and swirl to coat. Add 1/3 of the meat to the pan and spread around in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat to a plate. Add half the remaining meat and repeat, and then repeat again. Enjoy!
From Barefeet In the Kitchen
Tuesday, January 19, 2016
Red Velvet S'More Brownies
1 brownie mix
7 full sheets of graham crackers
1 c semi-sweet chocolate chips
2 c mini marshmallows
7 oz sweetened condensed milk (1/2 can)
Red Velvet Layer:
1 box red velvet cake mix
1 stick melted butter
1 large egg
3 tbs canola oil
Preheat oven to 350 and line a 9 X 13 baking dish with parchment paper
Prepare brownie mix according to package directions, and pour into bottom of prepared baking dish. Layer with sheets of graham crackers, chocolate chips, marshmallows, and drizzle evenly with sweetened condensed milk.
In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms. Flatten chunks of dough with your hands and lay over the marshmallow layer (it's okay if there are some cracks). Bake 40-45 minutes, until baked through. Let cool completely, a few hours. When cool, cut into squares and serve.
From Picky-Palate
7 full sheets of graham crackers
1 c semi-sweet chocolate chips
2 c mini marshmallows
7 oz sweetened condensed milk (1/2 can)
Red Velvet Layer:
1 box red velvet cake mix
1 stick melted butter
1 large egg
3 tbs canola oil
Preheat oven to 350 and line a 9 X 13 baking dish with parchment paper
Prepare brownie mix according to package directions, and pour into bottom of prepared baking dish. Layer with sheets of graham crackers, chocolate chips, marshmallows, and drizzle evenly with sweetened condensed milk.
In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms. Flatten chunks of dough with your hands and lay over the marshmallow layer (it's okay if there are some cracks). Bake 40-45 minutes, until baked through. Let cool completely, a few hours. When cool, cut into squares and serve.
From Picky-Palate
One Hour Buttermilk Dinner Rolls
*Plan on doubling this!
2/3 c buttermilk
3/4 c water
4 c flour
3 tbs sugar
1 tbs rapid rise yeast
1 tsp kosher salt (less if you're using salted butter)
Preheat oven to warm, 170 degrees.
Place butter, buttermilk, and water in a heat-proof bowl. Microwave until butter is mostly melted and between 115-120 degrees.
In a stand mixer using the dough hook attachment, place flour, sugar, yeast, and salt, mix to combine. With mixer running, slowly add warm milk mixture. Increase speed to medium and let mix for 4-5 minutes, using a rubber spatula to scrape the sides of the bowl. Transfer dough to a lightly floured surface and pat as flat as you can. Cut into even chunks (around 12, but more is fine) and roll each chunk into a rope and tie in a knot. Place each knot of dough on parchment paper. Place in warmed oven and turn off heat, leaving rolls there for 20 minutes. Remove rolls and preheat oven to 375. Bake 12-14 minutes until turning golden brown on top. Remove, brush tops with melted butter and serve warm.
From Picky-Palate
Sunday, January 17, 2016
Farmstand One Pot Wonder
1-1.5 lbs fresh green beans, trimmed and snapped in half
2 lbs new potatoes, cut into 1-2 inch chunks (leave the peel on)
1-2 lbs cooked ham, cut into 1-inch cubes
4 c broth (chicken or vegetable are fine)
1 medium onion, sliced thin
1 tsp salt
4-6 ears of corn
In a large pot, combine everything except corn. Put a tight-fitting lid on the pod and put it on over medium heat. Bring the mixture to a low boil/simmer and allow it to cook for 25 minutes, stirring occasionally. Take the lid off the pot and carefully place the corn on top of the mixture in the pot, replace the lid and allow the dish to cook for an additional 15-25 minutes or until the potatoes and green beans are cooked through.
From Bless This Mess
2 lbs new potatoes, cut into 1-2 inch chunks (leave the peel on)
1-2 lbs cooked ham, cut into 1-inch cubes
4 c broth (chicken or vegetable are fine)
1 medium onion, sliced thin
1 tsp salt
4-6 ears of corn
In a large pot, combine everything except corn. Put a tight-fitting lid on the pod and put it on over medium heat. Bring the mixture to a low boil/simmer and allow it to cook for 25 minutes, stirring occasionally. Take the lid off the pot and carefully place the corn on top of the mixture in the pot, replace the lid and allow the dish to cook for an additional 15-25 minutes or until the potatoes and green beans are cooked through.
From Bless This Mess
One Pot Creamy Sun Dried Tomato Pasta
2 Tbs butter
2 cloves garlic
2 c chicken broth
1.5 c whole milk
8 oz. fettucine
1/4 tsp red pepper flakes
12 pieces sun dried tomatoes, chopped into smaller pieces
pepper
1/4 cup grated Parmesan cheese
Extra yumminess: add crumbled bacon and steamed broccoli
Mince garlic and saute in butter for 1-2 minutes or until it's just soft and fragrant (don't let it brown). Add chicken broth, milk, fettucine (you might want to break it in half first), tomato, and some pepper. Make sure pasta is completely submerged below the liquid. Place a lid on the pasta and allow the liquid to come to a boil. Once it reaches a boil, give the pasta a quick stir to make sure it isn't sticking to the bottom. Return lid, turn heat down to low (or just above low), and let it simmer for about 10-12 minutes or until pasta is tender, stirring briefly every 4-5 minutes.
If pasta is still soupy after that, remove lid and let it simmer for 3-5 minutes more. Then sprinkle with Parmesan cheese and serve.
From Budget Bytes
2 cloves garlic
2 c chicken broth
1.5 c whole milk
8 oz. fettucine
1/4 tsp red pepper flakes
12 pieces sun dried tomatoes, chopped into smaller pieces
pepper
1/4 cup grated Parmesan cheese
Extra yumminess: add crumbled bacon and steamed broccoli
Mince garlic and saute in butter for 1-2 minutes or until it's just soft and fragrant (don't let it brown). Add chicken broth, milk, fettucine (you might want to break it in half first), tomato, and some pepper. Make sure pasta is completely submerged below the liquid. Place a lid on the pasta and allow the liquid to come to a boil. Once it reaches a boil, give the pasta a quick stir to make sure it isn't sticking to the bottom. Return lid, turn heat down to low (or just above low), and let it simmer for about 10-12 minutes or until pasta is tender, stirring briefly every 4-5 minutes.
If pasta is still soupy after that, remove lid and let it simmer for 3-5 minutes more. Then sprinkle with Parmesan cheese and serve.
From Budget Bytes
Loco Moco
Hamburger Patties:
1 lb hamburger (not lean)
1/4 cup grated onions
salt/pepper to taste
Gravy:
1 can good beef broth
flour for thickening
1 Tbs butter
a couple dashes of Worcestershire sauce
4 eggs
hot cooked white rice
Burgers:
Gently mix the hamburger, grated onions, and salt & pepper. Form either two big patties or four smaller patties. Heat frying pan until very hot. Place hamburger patties on the grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. Place burgers on the side.
Pour a little broth in the same pan and incorporate the hamburgery goodness, then pour in the rest of the broth. Bring to a boil and let reduce for 3-5 minutes or so. Turn down heat to a simmer. Add Worcestershire sauce. In a separate bowl, mix flour and some water, whisk into gravy until thick and smooth. Turn off heat and mix in butter until well blended.
Cook eggs sunny-side up. The yolk should still be a bit runny.
Assemble with rice on bottom, then egg, then hamburger, with gravy over it all. YUM.
From Big Island Grinds
1 lb hamburger (not lean)
1/4 cup grated onions
salt/pepper to taste
Gravy:
1 can good beef broth
flour for thickening
1 Tbs butter
a couple dashes of Worcestershire sauce
4 eggs
hot cooked white rice
Burgers:
Gently mix the hamburger, grated onions, and salt & pepper. Form either two big patties or four smaller patties. Heat frying pan until very hot. Place hamburger patties on the grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. Place burgers on the side.
Pour a little broth in the same pan and incorporate the hamburgery goodness, then pour in the rest of the broth. Bring to a boil and let reduce for 3-5 minutes or so. Turn down heat to a simmer. Add Worcestershire sauce. In a separate bowl, mix flour and some water, whisk into gravy until thick and smooth. Turn off heat and mix in butter until well blended.
Cook eggs sunny-side up. The yolk should still be a bit runny.
Assemble with rice on bottom, then egg, then hamburger, with gravy over it all. YUM.
From Big Island Grinds
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