Ingredients:
4 zucchini, cut in 1/2 lengthwise
2 chicken breasts
1 Tbsp Italian seasoning
1 pkg frozen, cheese tortellini
1 pkg (7oz) pesto (can omit if you are allergic to pine nuts like yours truly), just add creamy italian dressing
2 large tomatoes, seeded and chopped
Top with grated parm cheese
1. Preheat grill to 300-350. Sprinkle chicken and zucchini with italian seasoning. Grill chicken and zucchini.
2. Cook tortellini according to package instructions
3. Coarsely chop chicken and zucchini. Toss with tomatoes. tortellini, pesto (or dressing). Serve immediately.
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Monday, October 31, 2011
Macaroni Ham Salad
I love cold salads, even in the dead of winter. This is an easy one from a southern lady from Baton Rouge. :)
Ingredients:
3 cups uncooked elbow macaroni
1 cup chopped cooked ham
1 cucumber, seeded, peeled and diced
1 tomato, seeded and diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 1/4 cups mayo (yes I know, sooooo bad! )
1 1/2 tsp creole seasoning
2 tsp lemon juice
salt to taste
Cook the mac according to package instructions then add all other ingredients. Chill and serve.
Ingredients:
3 cups uncooked elbow macaroni
1 cup chopped cooked ham
1 cucumber, seeded, peeled and diced
1 tomato, seeded and diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 1/4 cups mayo (yes I know, sooooo bad! )
1 1/2 tsp creole seasoning
2 tsp lemon juice
salt to taste
Cook the mac according to package instructions then add all other ingredients. Chill and serve.
Chili Style Spaghetti and Meatballs
Ya'll know that I just love my carbs. I am a pasta and bread girl. Any way to re-do spaghetti is a winner in my book. This is a re-vamped Southern Living recipe. Need I say more?
Ingredients:
1 1/2 lb ground beef
1 Tbsp grated onion
1 tsp salt
1 tsp cumin
12oz cooked spaghetti
1 Tbsp Chili powder
2 tsp olive oil
1 14oz can diced tomatoes
1 14oz can beef broth
1 6oz can tomato paste
1 4oz can chopped green chiles
1 15oz can black beans, rinsed and drained
Cheddar cheese, sour cream and such to top.
1. Combine first 4 ingredients until blended. Shape 1 1/2 inch meatballs. On a lightly greased broiler pan, arrange meatballs. Bake at 350 for 15 minutes.
2. Prepare pasta according to package instructions.
3. Cook chili powder and olive oil in a dutch oven over medium heat, stirring constantly. Stir in tomatoes and the next 3 ingredients. Bring to a boil then reduce to a simmer. cover. Simmer for about 10 minutes, then add beans and cook for 3 more minutes.
4.Serve over spaghetti with meatballs. use whatever topping you like. Enjoy. :)
Ingredients:
1 1/2 lb ground beef
1 Tbsp grated onion
1 tsp salt
1 tsp cumin
12oz cooked spaghetti
1 Tbsp Chili powder
2 tsp olive oil
1 14oz can diced tomatoes
1 14oz can beef broth
1 6oz can tomato paste
1 4oz can chopped green chiles
1 15oz can black beans, rinsed and drained
Cheddar cheese, sour cream and such to top.
1. Combine first 4 ingredients until blended. Shape 1 1/2 inch meatballs. On a lightly greased broiler pan, arrange meatballs. Bake at 350 for 15 minutes.
2. Prepare pasta according to package instructions.
3. Cook chili powder and olive oil in a dutch oven over medium heat, stirring constantly. Stir in tomatoes and the next 3 ingredients. Bring to a boil then reduce to a simmer. cover. Simmer for about 10 minutes, then add beans and cook for 3 more minutes.
4.Serve over spaghetti with meatballs. use whatever topping you like. Enjoy. :)
Chimichurri Sauce
One of our favorite places on earth is Texas De Brazil. The last time we went they brought Chimichurri sauce for the meat. Absolutely fabulous! I found this recipe in Family Circle not too long ago and it is almost the same. :)
Ingredients:
1 cup fresh parsley leaves, chopped
1 shallot, coarsely chopped
3 cloves garlic, chopped
3 Tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1/4 tsp black pepper
Mix all ingredients in a food processor, then pulse to combine. Serve over a nice juicy steak. :)
Ingredients:
1 cup fresh parsley leaves, chopped
1 shallot, coarsely chopped
3 cloves garlic, chopped
3 Tbsp red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1/4 tsp black pepper
Mix all ingredients in a food processor, then pulse to combine. Serve over a nice juicy steak. :)
Cajun Burgers
Love these bold flavored burgers. They have just enough kick for our family. If you didn't know- julia loves spicy food...so needless to say she loves these burgers. :)
Ingredients:
3/4 lb ground chuck
1/4 lb pork sausage
3/4 cup frozen onion and pepper mix (tricolor peppers--Kroger carries this)
1 Tbsp paprika
1 tsp salt
1 tsp minced garlic
1/4 tsp red pepper
1/4 tsp black pepper
Combine everything and pat into 4 burgers. Grill and enjoy!!
Ingredients:
3/4 lb ground chuck
1/4 lb pork sausage
3/4 cup frozen onion and pepper mix (tricolor peppers--Kroger carries this)
1 Tbsp paprika
1 tsp salt
1 tsp minced garlic
1/4 tsp red pepper
1/4 tsp black pepper
Combine everything and pat into 4 burgers. Grill and enjoy!!
Pizza Dough
We are definitely on a pizza kick around here. I have to admit that we do not always make our own dough. Kroger has a great dough in the deli case for about a dollar. However, on the rare occasion I am feeling extra "Betty Crocker-ish" we make our own. Recipe makes 6 dough rounds (8-inches each)
Ingredients:
1 cup warm water 100-110 degrees
1/4 cup olive oil
1 (1/4oz) pkg of dry yeast
2 tsp honey
3 1/2 cup all purpose flour
1 tsp salt
PAM spray
1. Add the first 4 ingredients in a food processor for 20 seconds or until yeast is dissolved.
2. Add flour and salt, pulse about 6-8 times until the dough forms into a ball.
3. Place dough in a large bowl coated with PAM, also lightly coat the dough.
4. Cover and chill for at least 2 hours, up to 24 hours.
*** you can freeze this dough and it lasts 3 months.
Ingredients:
1 cup warm water 100-110 degrees
1/4 cup olive oil
1 (1/4oz) pkg of dry yeast
2 tsp honey
3 1/2 cup all purpose flour
1 tsp salt
PAM spray
1. Add the first 4 ingredients in a food processor for 20 seconds or until yeast is dissolved.
2. Add flour and salt, pulse about 6-8 times until the dough forms into a ball.
3. Place dough in a large bowl coated with PAM, also lightly coat the dough.
4. Cover and chill for at least 2 hours, up to 24 hours.
*** you can freeze this dough and it lasts 3 months.
Chocolate Peanut Butter Ice Cream Cake
This is a fun recipe. I know it really isn't ice cream "season" but my family is all about the ice cream all year long. :)
Ingredients:
4 cups rice krispies
6 oz semisweet chocolate
3/4 cup creamy peanut butter
3 pints chocolate chip or other icecream
1. Place cereal in a large bowl.
2. In a small sauce pan, combine chocolate and peanut butter. Cook over low until melted, about 2 minutes.
3. Add chocopeanutebutter mix to rice krispies. mix well and spread on the bottom of a 9-inch springform pan. Freeze until set for about 10 minutes.
4. Let ice cream soften until spreadable. Spread ice cream over crust and chill pie in the freezer for 4 hours up to 2 days.
Ingredients:
4 cups rice krispies
6 oz semisweet chocolate
3/4 cup creamy peanut butter
3 pints chocolate chip or other icecream
1. Place cereal in a large bowl.
2. In a small sauce pan, combine chocolate and peanut butter. Cook over low until melted, about 2 minutes.
3. Add chocopeanutebutter mix to rice krispies. mix well and spread on the bottom of a 9-inch springform pan. Freeze until set for about 10 minutes.
4. Let ice cream soften until spreadable. Spread ice cream over crust and chill pie in the freezer for 4 hours up to 2 days.
Carmelized Apple Cake
I found this recipe a few years ago in Family Circle. This time of year we are obsessed with all things apple. This is a winner in our book.
Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices
1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.
****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)
Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices
1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.
****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)
Sausage Spinach stew
This is so easy, so filling, and so delicious! Can you tell we are always on a spinach kick in our house? :)
Ingredients:
1 Tbsp olive oil
12 oz, fully cooked italian sausage, sliced 1/4 inch thick
4 cloves garlic, thinly sliced
1 32oz container chicken broth
4 oz ditalini pasta
1 can cannellini beans rinsed
black pepper to taste
1 10oz pkg fresh spinach, stems removed
1/4 cup grated parm cheese
1. Heat oil in a large sauce pan over med heat. Add sausage and cook until browned. Stir occasionally, about 4-5 minutes. Place sausage on a plate.
2. Add garlic to the pan and cook for about 1 minute. Add broth and pasta, bring to a boil. Reduce heat and simmer for 8-10 minutes.
3. Add beans, sausage, and 1/4 tsp pepper.Cook until heated thoroughly, about 2 minutes. Remove from heat and add spinach, gently stirring. Once spinach is wilted, add Parmesan and dig in!
Ingredients:
1 Tbsp olive oil
12 oz, fully cooked italian sausage, sliced 1/4 inch thick
4 cloves garlic, thinly sliced
1 32oz container chicken broth
4 oz ditalini pasta
1 can cannellini beans rinsed
black pepper to taste
1 10oz pkg fresh spinach, stems removed
1/4 cup grated parm cheese
1. Heat oil in a large sauce pan over med heat. Add sausage and cook until browned. Stir occasionally, about 4-5 minutes. Place sausage on a plate.
2. Add garlic to the pan and cook for about 1 minute. Add broth and pasta, bring to a boil. Reduce heat and simmer for 8-10 minutes.
3. Add beans, sausage, and 1/4 tsp pepper.Cook until heated thoroughly, about 2 minutes. Remove from heat and add spinach, gently stirring. Once spinach is wilted, add Parmesan and dig in!
Veggie Stuffed Shells
I am not a huge fan of ricotta cheese...in small doses I like it so this is a perfect stuffed shell recipe for me. :)
Ingredients:
16 jumbo shells
2 cups marinara sauce
1 10oz pkg frozen spinach, thawed
8 oz frozen broccoli, thawed
1 15oz container of ricotta cheese
1/2 c grated parm cheese
1 cup mozzarella cheese
1. Preheat oven to 400. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread sauce onto the bottom of a 9 x 13 pyrex.
3. place drained spinach, broccoli, all cheese, except 1/2 cup mozzarella in a large bowl. Add salt and pepper.
4. Spoon mixture into shells and place over sauce in the pyrex. Sprinkle 1/2 cup mozzarella over the shells and bake 10-12 minutes. Increase the heat to broil and cook for another 2-3 minutes.
Enjoy!!
Ingredients:
16 jumbo shells
2 cups marinara sauce
1 10oz pkg frozen spinach, thawed
8 oz frozen broccoli, thawed
1 15oz container of ricotta cheese
1/2 c grated parm cheese
1 cup mozzarella cheese
1. Preheat oven to 400. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread sauce onto the bottom of a 9 x 13 pyrex.
3. place drained spinach, broccoli, all cheese, except 1/2 cup mozzarella in a large bowl. Add salt and pepper.
4. Spoon mixture into shells and place over sauce in the pyrex. Sprinkle 1/2 cup mozzarella over the shells and bake 10-12 minutes. Increase the heat to broil and cook for another 2-3 minutes.
Enjoy!!
Becky's Taco Soup
My uncle's girlfriend is one.cool.chick. We love her and we are blessed that she is a part of our life. This is Becky's recipes. Thanks for sharing. We love you!!
Ingredients:
2 lbs ground beef
1 can light kidney beans
1 can chili beans
1 can green chiles
1 ranch dressing season packet (hidden valley)
1 taco seasoning packet
1 can corn
1 1/2 cups water
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes
Cook the ground beef, drain. Add all other ingredients, heat and serve. Easy and super delicious!!
Ingredients:
2 lbs ground beef
1 can light kidney beans
1 can chili beans
1 can green chiles
1 ranch dressing season packet (hidden valley)
1 taco seasoning packet
1 can corn
1 1/2 cups water
1 can pinto beans
1 can stewed tomatoes
1 can diced tomatoes
Cook the ground beef, drain. Add all other ingredients, heat and serve. Easy and super delicious!!
Ham and Broccoli Quiche
I love breakfast food...not the pancakes, waffles and such but the meat, eggs and potatoes. I just can't get enough of it. This is an easy and delicious fav in our house. It can also be frozen. So make one for dinner and freeze a second. :)
Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard
Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.
Ingredients:
1 pie pie crust- we use Pillsbury refrigerated.
1 1/2 cups ham, cubed
1 1/2 cup shredded swiss
1 cup chopped broccoli
4 eggs
1 cup milk
1/2 tsp salt1/2 tsp pepper
1/2 tsp dry mustard
Preheat oven to 375 and place pie crust in the baking dish. Layer the ham, cheese and broccoli. In a separate bowl, beat the eggs and milk. Then stir in the remaining ingredients. Pour over the broccoli. Bake for 30-45 minutes or until knife inserted in the center comes out clean. Let stand for 5-10 minutes.
Stacy's White Chicken Chili
A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
Ingredients:
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese
1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.
*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)
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