Ingredients
1/2 cup chopped onion
Cooked cubed chicken
Prepared pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste
Directions
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, chicken cubes, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve with olives.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
February 27, 2012
January 19, 2012
Pesto Chicken Penne Casserole
Ingredients
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 1/2 cups milk
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 1/2 cups milk
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
January 13, 2012
Tailgate Chili
Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutritional Information
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutritional Information
Easy Broccoli Cheddar Quiche
Ingredients
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.
Red Beans & Rice by Emeril
Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Ham & Broccoli Casserole
I am pretty sure if you are like me you have leftover ham swirling around your house today. Instead of making another night of leftovers, transform them into a delicious new dish — like this Ham and Broccoli Casserole recipe.
4 ounces egg noodles
1 package (10 ounces) frozen broccoli spears
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon prepared brown mustard
1/4 teaspoon black pepper
2 cups milk
1 cup grated mild Cheddar cheese
2 cups cooked diced ham
Preheat oven to 350 degrees.
Cook the egg noodles following package directions; drain.
Cook broccoli just until tender.
In a saucepan over low heat, melt the butter; blend in flour, salt, prepared mustard, and pepper. Stir until smooth and bubbly. This will make a roux.
Gradually add milk, stirring until thickened; remove from heat and stir in the cheese until melted.
Dice broccoli stalks; leave flowerets intact.
In an 8-inch square baking dish, arrange noodles, broccoli stems, and ham; pour cheese sauce over all.
Arrange the flowerets over the top, pressing down a bit. Bake ham casserole for about 20 minutes, or until hot and bubbly.
4 ounces egg noodles
1 package (10 ounces) frozen broccoli spears
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon prepared brown mustard
1/4 teaspoon black pepper
2 cups milk
1 cup grated mild Cheddar cheese
2 cups cooked diced ham
Preheat oven to 350 degrees.
Cook the egg noodles following package directions; drain.
Cook broccoli just until tender.
In a saucepan over low heat, melt the butter; blend in flour, salt, prepared mustard, and pepper. Stir until smooth and bubbly. This will make a roux.
Gradually add milk, stirring until thickened; remove from heat and stir in the cheese until melted.
Dice broccoli stalks; leave flowerets intact.
In an 8-inch square baking dish, arrange noodles, broccoli stems, and ham; pour cheese sauce over all.
Arrange the flowerets over the top, pressing down a bit. Bake ham casserole for about 20 minutes, or until hot and bubbly.
Chicken & Gnocchi soup
I love creating soups that remind me of something that I ate at a restaurant. This one resembles the soup at Olive Garden. It is really good and very easy to make. If you are looking for a delicious type of soup, be sure and try my version of chicken and gnocchi soup.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses(optional)
1 pound potato gnocchi
salt and pepper to taste
Saute the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
While this is cooking and thickening, cook the gnocchi in a separate pan according to package directions.
Back in the soup bowl where you added the half and half, add in the carrots and chicken. Once the mixture becomes thick again, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses(optional)
1 pound potato gnocchi
salt and pepper to taste
Saute the onion and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
While this is cooking and thickening, cook the gnocchi in a separate pan according to package directions.
Back in the soup bowl where you added the half and half, add in the carrots and chicken. Once the mixture becomes thick again, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
Tender BBQ Shredded Pork
Pork shoulder is inexpensive and is a great meat to cook in a slow cooker. Simmering a pork shoulder makes it richer and a lot more tender. Serve over mashed potatoes, noodles or rice. Use the reserved meat to make turnovers or in your favorite pork casseroles. This dish may be cooked on low for 12 hours.
1 (4 lb.) boneless pork shoulder roast
1 sweet onion, cut into thin wedges
1 (12 oz.) bottle of chili sauce
1 C of cola
1/2 C of ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
1 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp minced garlic
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper, crushed
Place the meat into the slow cooker and add the onions.
In a bowl whisk together the chili sauce, cola, ketchup, mustard and vinegar.
Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
Whisk until blended in well.
Pour the mixture over the meat and onions,
Cover the slow cooker and cook for 6 hours on high.
Transfer the meat to the cutting board and shred.
Reserve 3 1/2 C of the meat.
Toss the remaining meat with enough cooking liquid to moisten.
Place the remaining meat in an air tight container with the onions.
Add enough cooking liquid to cover.
Chill for up to 3 days or freeze for up to 3 months.
1 (4 lb.) boneless pork shoulder roast
1 sweet onion, cut into thin wedges
1 (12 oz.) bottle of chili sauce
1 C of cola
1/2 C of ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
1 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp minced garlic
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper, crushed
Place the meat into the slow cooker and add the onions.
In a bowl whisk together the chili sauce, cola, ketchup, mustard and vinegar.
Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
Whisk until blended in well.
Pour the mixture over the meat and onions,
Cover the slow cooker and cook for 6 hours on high.
Transfer the meat to the cutting board and shred.
Reserve 3 1/2 C of the meat.
Toss the remaining meat with enough cooking liquid to moisten.
Place the remaining meat in an air tight container with the onions.
Add enough cooking liquid to cover.
Chill for up to 3 days or freeze for up to 3 months.
Red skinned potato salad
Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 green onion bunch, chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutritional Information
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 green onion bunch, chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutritional Information
Tuna Salad Sandwich
Tuna Salad Sandwich Recipe
Prep time: 5 minutes
INGREDIENTS
1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted
METHOD
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.
Prep time: 5 minutes
INGREDIENTS
1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted
METHOD
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.
April 19, 2011
Caribbean Shrimp
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1/8 teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh or canned jalapeño pepper, minced
1/4 teaspoon crushed red pepper
1 jar (16 ounces) Pace® Salsa Verde
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked regular long-grain white rice
Lime slices
Fresh cilantro leaves (optional)
1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
2. Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
3. Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
4. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
Makes: 4 servings (1 1/2 cups each).
2 tablespoons olive oil
1 tablespoon lime juice
1/8 teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh or canned jalapeño pepper, minced
1/4 teaspoon crushed red pepper
1 jar (16 ounces) Pace® Salsa Verde
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked regular long-grain white rice
Lime slices
Fresh cilantro leaves (optional)
1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
2. Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
3. Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
4. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
Makes: 4 servings (1 1/2 cups each).
April 8, 2011
Jimmy Dean Breakfast Casserole
Ingredients
1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)
Directions
1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)
Directions
1. Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Tricolor farfalle chicken Caesar salad
Ingredients
8 ounces Garofalo tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 ounces shaved Parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
Freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced
Directions
Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse. Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add half of the Parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with the remaining Parmesan and drizzle with the remaining salad dressing. Makes 8 servings.
8 ounces Garofalo tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 ounces shaved Parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
Freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced
Directions
Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse. Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add half of the Parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with the remaining Parmesan and drizzle with the remaining salad dressing. Makes 8 servings.
February 24, 2011
Eggplant Lasagna
I used bean sprouts instead of mushrooms because I ran out of mushrooms...and it still tasted great!
Ingredients:
* 1 1/2 pounds eggplant, thinly sliced
* vegetable spray
* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 16 ounces sliced mushrooms
* 9 lasagna noodles
* 1 jar (16 ounces) spaghetti sauce with vegetables
* 8 ounces ricotta cheese, part-skim
* 4 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
Preparation:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.
Ingredients:
* 1 1/2 pounds eggplant, thinly sliced
* vegetable spray
* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 16 ounces sliced mushrooms
* 9 lasagna noodles
* 1 jar (16 ounces) spaghetti sauce with vegetables
* 8 ounces ricotta cheese, part-skim
* 4 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
Preparation:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.
September 14, 2010
Lemon Garlic Tilapia
Lemon Garlic Tilapia
Ingredients
* 4 tilapia fillets
* 3 tablespoons fresh lemon juice
* 1 tablespoon butter, melted
* 1 clove garlic, finely chopped
* 1 teaspoon dried parsley flakes
* pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Ingredients
* 4 tilapia fillets
* 3 tablespoons fresh lemon juice
* 1 tablespoon butter, melted
* 1 clove garlic, finely chopped
* 1 teaspoon dried parsley flakes
* pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Salmon Baked in Foil
Salmon Baked in Foil
Ingredients
* 4 (5 ounces each) salmon fillets
* 2 teaspoons olive oil plus 2 tablespoons
* Salt and freshly ground black pepper
* 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
* 2 chopped shallots
* 2 tablespoons fresh lemon juice
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Ingredients
* 4 (5 ounces each) salmon fillets
* 2 teaspoons olive oil plus 2 tablespoons
* Salt and freshly ground black pepper
* 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
* 2 chopped shallots
* 2 tablespoons fresh lemon juice
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad
Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad
Ingredients
* 1 pound fresh or frozen pizza or bread dough, thawed according to package directions
* 1 1/2 cups grated mozzarella cheese
* 2 teaspoons garlic flakes
* 2 cooked chicken breast halves, diced (about 2 cups)
* 1 cup sliced mushrooms
* 1/2 cup sliced pitted kalamata olives
* 1/2 cup crumbled feta cheese
* 1 teaspoon dried oregano
* 1 recipe Cherry Tomato Salad, recipe follows
Directions
Preheat oven to 450 degrees F.
Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
Serve with Cherry Tomato Salad.
Mixed Cherry Tomato Salad:
* 2 cups halved red cherry or grape tomatoes
* 2 cups halved yellow cherry tomatoes
* 1/4 cup freshly chopped basil leaves
* 2 tablespoons red wine vinegar
* 2 teaspoons olive oil
* 1 teaspoon Dijon mustard
* Salt and coarsely ground black pepper
In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.
Yield: 4 servings
Ingredients
* 1 pound fresh or frozen pizza or bread dough, thawed according to package directions
* 1 1/2 cups grated mozzarella cheese
* 2 teaspoons garlic flakes
* 2 cooked chicken breast halves, diced (about 2 cups)
* 1 cup sliced mushrooms
* 1/2 cup sliced pitted kalamata olives
* 1/2 cup crumbled feta cheese
* 1 teaspoon dried oregano
* 1 recipe Cherry Tomato Salad, recipe follows
Directions
Preheat oven to 450 degrees F.
Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
Serve with Cherry Tomato Salad.
Mixed Cherry Tomato Salad:
* 2 cups halved red cherry or grape tomatoes
* 2 cups halved yellow cherry tomatoes
* 1/4 cup freshly chopped basil leaves
* 2 tablespoons red wine vinegar
* 2 teaspoons olive oil
* 1 teaspoon Dijon mustard
* Salt and coarsely ground black pepper
In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.
Yield: 4 servings
Pan-Seared Tuna with Lime Pepper Crust
Pan-Seared Tuna with Lime Pepper Crust
INGREDIENTS
4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
2 teaspoons dried thyme leaves
1/2 to 1 teaspoons coarsely-ground pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil
NOTE: You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.
DIRECTIONS
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.
INGREDIENTS
4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
2 teaspoons dried thyme leaves
1/2 to 1 teaspoons coarsely-ground pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil
NOTE: You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.
DIRECTIONS
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.
August 19, 2010
Toasted Crumb Tilapia with Roasted Red Pepper Aioli
Toasted Crumb Tilapia with Roasted Red Pepper Aioli
Ingredients
1 oz (2 tablespoons) unsalted butter
1 teaspoon lemon juice
4 fillets toasted crumb tilapia
For Aioli:
1/2 cup mayonnaise
1/4 cup roasted red pepper
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped shallot
salt and pepper
Directions
1. Preheat oven to 325 F
2. Melt butter either on the stove or the microwave and mix with 1 teaspoon lemon juice. Lightly brush tilapia with the lemon butter.
3. Place tilipia on a parchment-lined baking sheet. Back until the fish is flaky, approximately 8-10 minutes
To prepare Aioli:
1. Combine mayonnaise, roasted red pepper, lemon juice, mustard, shallots, and salt and pepper to taste in a food processor (or use hand held immersion blender). Blend until smooth.
Serve tilipia with the aioli. Makes 4 servings.
* I served the dish on top of a bed of fresh spinach.
Ingredients
1 oz (2 tablespoons) unsalted butter
1 teaspoon lemon juice
4 fillets toasted crumb tilapia
For Aioli:
1/2 cup mayonnaise
1/4 cup roasted red pepper
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped shallot
salt and pepper
Directions
1. Preheat oven to 325 F
2. Melt butter either on the stove or the microwave and mix with 1 teaspoon lemon juice. Lightly brush tilapia with the lemon butter.
3. Place tilipia on a parchment-lined baking sheet. Back until the fish is flaky, approximately 8-10 minutes
To prepare Aioli:
1. Combine mayonnaise, roasted red pepper, lemon juice, mustard, shallots, and salt and pepper to taste in a food processor (or use hand held immersion blender). Blend until smooth.
Serve tilipia with the aioli. Makes 4 servings.
* I served the dish on top of a bed of fresh spinach.
Chicago Dog Salad
Chicago Dog Salad
Ingredients
1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle
Directions
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.
Ingredients
1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle
Directions
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.
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