Thursday, October 30, 2008

Trick-or-Treat Turnovers


TIME: Prep: 30 min. Bake: 10 min.

* 1/2 pound ground beef
* 1 tablespoon finely chopped onion
* 4 ounces mozzarella cheese, cubed
* 1/4 cup prepared mustard
* 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
* 1 egg, lightly beaten

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly.
Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15-in. x 10-in. x 1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each.
Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins.
Brush with egg. Bake at 350° for 10-15 minutes or until golden brown. Yield: 8 servings.

Sunday, October 26, 2008

Spicy Black Beans and Yellow Rice

I saw this on Food Network and my mouth started watering so I put it up here in case anyone else wanted to try it. This goes with the Chicken Enchiladas below it.

Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa


* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced


* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Easy Spicy Black Bean Soup


* 2 tablespoons olive oil
* 1 1/2 cups chopped onion
* 2 cloves garlic, finely chopped
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 1 tablespoon cumin
* 1 teaspoon cayenne pepper
* 6 cups low sodium chicken stock
* 2 cans black beans, drained and rinsed
* Salt and pepper
* Cheddar cheese
* Sour cream
* Chopped red onion


In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes

Slow Cooked Curried Chicken with Cauliflower


* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges


Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.

Copyright (c) 2007 Television Food Network, G.P. All rights reserved

Sopa Seca: Mexican Noodle Casserole


* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos (bundled vermicelli)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chili powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional


Preheat the oven to 375 degrees F.

Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

Slow Cooker Chicken Chili


* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos


Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

Slow Cooked Korean-Style Short Rib Soup


* 12 English-cut short ribs (about 6 pounds)
* 4 cups low-sodium chicken broth
* 1/3 cup soy sauce
* 1/4 cup sugar
* 3 tablespoons finely grated peeled fresh ginger
* 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
* 2 tablespoons dark (toasted) sesame oil
* 4 cloves garlic, finely chopped
* 1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnishes:

* 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
* 1 carrot, finely grated
* 1 small Kirby cucumber, thinly sliced
* 1/2 cup cilantro leaves, torn
* 2 limes, cut into wedges


Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Chinese-style Rice Soup with Chicken and Ginger

Cook Time- 6 hr 0 min
Yield-6 to 8 servings


* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional


Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.

When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved

Saturday, October 25, 2008

Chicken Lasagna

First Step
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Layer cooked lasagna noodles
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good

Bbque/ranch chicken salad

Bbque sauce
Ranch dressing
Chicken breast chunks (or really easy-Costco canned chicken)
Shredded cheese
Black beans
Cilantro (optional)
Tomato chunks (optional)
Romaine Lettuce

Mix the lettuce with equal amounts barbeque sauce and the ranch dressing. You want it to be enough to lightly coat toppings. Then mix in everything except the chips. Crumble chips on top. This salad is thick enough to be a main meal, even my husband will eat it for a meal (and he usual calls salad "rabbit food".)

Tuesday, October 21, 2008

Tomato-Sausage Lasagna

The following seven casserole dishes are from Martha, Everyday Food - Casserole Classics:


Serves 8

* 12 dried lasagna noodles (about 10 ounces), uncooked
* 2 teaspoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 teaspoons dried Italian seasoning
* 1/4 teaspoon red-pepper flakes
* 1 pound sweet Italian sausage, casings removed
* 2 cans (28 ounces each) whole peeled tomatoes in puree
* Coarse salt and ground pepper
* 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
* 3/4 cup shredded Parmesan cheese (about 3 ounces)


1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Cheesy Hash Brown Bake


Serves 4

* 4 cups 30-Minute Chili
* 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
* 4 ounces cheddar cheese, shredded (1 cup)
* 1/4 cup finely chopped cilantro
* Coarse salt and ground pepper


1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.



Serves 8

* Coarse salt and ground pepper
* 1 pound penne, cooked and drained
* 2 pounds ground lamb(or beef)
* 2 medium onions, diced
* 1/2 cup red wine
* 1 can (6 ounces) tomato paste
* 1/2 teaspoon ground cinnamon
* 6 tablespoons butter
* 1/2 cup all-purpose flour (spooned and leveled)
* 3 cups milk
* 1/8 teaspoon cayenne pepper (optional)
* 1/4 cup Parmesan cheese


1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
2. Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
3. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
4. Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
5. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.
6. Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

Tamale Pies


Serves 8

* 3 tablespoons olive oil
* 2 pounds ground dark-meat turkey
* 1 large onion, finely chopped
* 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
* 1 tablespoon ground cumin
* Coarse salt and ground pepper
* 1 can (28 ounces) crushed tomatoes
* 4 cups fresh (from 6 ears) or thawed frozen corn kernels
* Cornmeal Crust
* 1 cup shredded Monterey Jack cheese (4 ounces)


1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
4. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Sausage and Bean casserole


Serves 8

* 12 slices white sandwich bread
* Coarse salt and ground pepper
* 2 packages (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces
* 2 large onions, chopped
* 8 cloves garlic, chopped
* 1/2 cup tomato paste
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 1 cup dry red wine
* 1 teaspoon dried thyme
* 4 cans (14.5 ounces each) Great Northern or cannelloni beans, rinsed and drained


1. In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
2. Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
3. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
4. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
5. Bake, on a baking sheet, until topping is golden, 30 minutes.

Chicken Tetrazini


Serves 8

* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained


1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Baked Ziti with Cruchy Italian Salad and garlic bread

Serves 4

* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
* 1/2 loaf Italian bread (5 ounces)
* 2 tablespoons butter, melted
* 2 garlic cloves, minced
* 1 tablespoon sherry vinegar or red-wine vinegar
* 1 tablespoon olive oil
* 1 head Belgian endive, stem end trimmed, thinly sliced
* 2 bunches arugula (3 1/2 ounces total), thick stems removed


1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Monday, October 20, 2008

Sour Cream Chicken Enchiladas

*adapted from two recipes and my own tastes and you can add what you like!!

1-2 chicken breasts cooked, shredded or chopped (I often use half a breast to cut down on our meat consumption, it still works really well)

1 can Healthy Request Cream of Chicken Soup

1/4-1/2 cup chopped onion

1 (8 oz) tub of light sour cream

1 can (small) of chillies

1 can green enchilada sauce (mild)

1/2 - 1 cup black beans (if you like black beans use a whole can)

2-3 Tbs. chopped cilantro

1-2 cups grated Mexican mix cheese (or cheddar)

8-10 Flour Tortillas

-the amounts in the recipe are very flexible, you can use more or less of pretty much everything

1. Mix chicken, soup, onion, sour cream, chillies, black beans, cilantro and about 1/3 of the cheese in a bowl.

2. Spoon onto tortillas and roll tortillas. Place in small baking ban that has been sprayed with cooking spray. This recipe is too small for a 9x13 unless you double it but it is too big for an 8x8 unless you make gigantic enchiladas. I used a pan in between those sizes before - now I have to double it!

3. After you have finished making the enchiladas, pour the can of enchilada sauce into the same bowl and pick up some of the yummy stuff left in the bowl. Mix in the rest of the cheese (you can add a little more cilantro too if you want). Pour and spread the mixture evenly over the enchiladas.

4. Cook for around 30 minutes at 350 degrees. Topping ideas - salsa, avocado, lettuce, tomatoes

Tortilla Soup

Thiss soup is very easy and tasty.

*adapted from Kraft Foods Recipe


4 Tbs. Italian Dressing

2 cloves garlic minced

2 cans (14 1/2 - 15 oz) of chicken broth

1 to 1 1/2 cups water

1 lb of skinless, boneless chicken breast (you can use less if you want)

1 can (15 oz) tomato sauce

Some fresh cilantro

Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS

Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!

Very Easy Cheeseball

Easy Cheese Ball - needs to refrigerate so you need to do ahead if you want to eat it at a specific time

*adapted from Kraft Foods

2 pkg (8oz) Cream Cheese (I use the low fat and it works but I don't recommend the fat free)

8oz (about 2 cups) Shredded (grated) Sharp Cheddar Cheese

1 Tbsp. finely chopped onion

1 Tbsp. finely chopped red bell pepper

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash of salt and ground red pepper (optional)

1 cup chopped pecans

Beat cream cheese and cheddar cheese until blended. Mix with other ingredients except pecans. Cover and refrigerate several hours or overnight.

Shape into a ball and roll in the pecans. Serve with crackers.

Saturday, October 18, 2008


Layer in a casserole dish:
1/2 C uncooked rice ( or more)
sliced onion
sliced potatoes
sliced or diced carrots
salt and pepper
hamburger crumbled on top

Pour 1 can tomato soup and 1 can water over the top. Cover and bake at 375 degrees for 1.5 hours.

Cube steak

We love this for Sundays with company.

-cube steak
2 T flour
1 T oil
1.5 t beef bouillion
2 cans of water
1-2 cans of cream of mushroom soup or 1/1 cream of mushroom soup and beefy mushroom soup

Coat cube steak with a mixture of flour, salt, and pepper. SEAR in pan on each side briefly and then place in dish for the oven. Use metal spatula to scrape up bits off bottom of pan. Mix in ingredients. This makes the gravy. when nice (not too thick) pour over meat and then place in oven at 300-325 degrees for 3 hours. Can cook longer, just makes the meat more tender.

Cheddar Cheese soup

2 C water
2 C potatoes
1/2 C celery
1/2 C carrots
1/4 C onion
1 t. salt
1/4 t. pepper
1/2 C cauliflower
Optional: 1 C ham or chicken

White sauce:
1/4 C butter
1/4 C flour
2 C milk
2 C cheddar cheese

Throw it all in the crockpot, mix, and let it cook. Can add fresh garlic and parsley before serving.

Spinach soup

6-7 medium potatoes cubed
2 bags of spinach
ham and onions to taste
2 cans of canneli beans or white kidney beans
salt and pepper to taste

Fill pot with water, add potatoes and cook until tender, not mushy. Add spinach. In another pot saute ham and onion and then add to pot with beans. Salt and pepper to taste and serve.

Beef Stroganoff

Another one from mom Linda.

1 lb. ground beef
1 onion
1 C beef broth
salt and pepper
1 C sour cream
1 package egg noodles
1 Can cream of mushroom soup
1 package of mushrooms or 1 can of mushrooms

Boil up egg noddles in separate pot. Brown beef and onion. Salt and pepper, add soup, broth and mushrooms. Stir in sour cream right before serving.

Spinach Strawberry Salad

Another one from Deborah Oman:

1 bag spinach
sliced strawberries to taste
sliced almonds to taste
crumbled feta cheese
poppy seed salad dressing to taste

Mix all together! YUMMY!

B.A.T.S salad

This is a great recipe I got from the Prices. I think I got all my recipes from someone else! Hence, the collect more!

1 lb. bacon
1-2 avocados
1 medium tomato
1 bunch spinach
Italian dressing

Cook bacon, drain, and crumble. chop avocados and tomato. Wash spinach. Combine all ingredients, sprinkle bacon and serve with dressing.

Teriyaki chicken

I know, I know. A chinese girl with an asian recipe. but ACTUALLY, this comes from my mother-in-law Linda in Indiana.

1 C soy sauce
2 C water
3/4 C brown sugar
1 t. garlic powder or fresh garlic
dash of ginger or fresh ginger
2-2.5 lbs of chicken

combine ingredients in pot, stirring together. Put chicken in pot and simmer for about 2 hours. Serve with rice and veggies.

Chicken and rice

This is one of those EASY oven or crockpot recipes. I got this from my sister-in-law Danielle, who got it from her mother.

1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup

sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!


This fondant recipe is made with marshmallows and tastes really good unlike most fondant. It is easy to work with and make but don't let it dry out. It is also very inexpensive unlike store bought fondant. It was given to me by a friend who decorates cakes professionally. She said she found it online.

6 oz. white mini-marshmallows, use a good quality marshmallow
2 lbs. powdered sugar, also use a high quality
2-5 Tablespoon water
some shortening to grease hands with

1. Melt the marshmallow and 2 Tbs of the water in a microwave bowl or double boiler. If using the microwave, melt in 30 second intervals until melted.
2. Put 3/4 of the powdered sugar on top of the melted marshmallows
3. Grease hands and counter top generously. Pour mixture onto greased counter top and knead like you would break dough. This can get very sticky so be sure to stay greased up
4. Add 1/2 tsp of water as needed. If the fondant is tearing or too dry add water while kneading.
5. Kneading usually takes around 8-10 minutes. The fondant should be elastic so it can be stretched without tearing when you roll it out and cover a cake or cupcakes. Also, try to remove and small powdered sugar balls the keep your fondant from being smooth.
6. Double wrap the fondant by applying some shortening to the outside. Wrap in up and put it in a Ziploc bag. It is important to get out as much air as possible so it doesn't dry out.
7. Add coloring by kneading it into the fondant.
8. Roll out fondant to desired thickness and apply to cake. You can also cut out shapes in the fondant and stick them to the cake fondant layer with vanilla.

*Fondant will stay good in the refrigerator for weeks
*Don't forget to apply a light layer of butter cream frosting to the cake before putting on the fondant. This helps the fondant stick to the cake.

Dinner in a Pumpkin

A fun Halloween and Autumn dinner. Make sure you scrap out all the tender pumpkin to eat with the dinner. It is delicious with all the flavoring.

1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.

Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.

Pumpkin Seeds

Cooking your pumpkin seeds is a great way to use all the seeds left from Halloween, Autumn and Thanksgiving fun. Pumpkin seeds are actually very nutritional. They are high in many nutrients including zinc, vitamin K, protein, manganese, iron, omega-3 fatty acids and many others. They have also been found to have anti-inflammatory properties, help lower cholesterol and promote prostate health. No wonder we find them in so many granola bars and cereals.

Salt Water
2 1/2 Tablespoons butter, melted
1 teaspoon seasoned salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw pumpkin seeds
*This recipe may be doubled or cut in half depending on your own personal taste

(optional step - this helps with flavor and makes the seeds a little more crispy)
Soak the seeds in salt water for an hour or two. Spread out and allow the seeds to dry overnight.

1. Preheat oven to 275 degrees
2. Mix all the ingredients except pumpkin seeds. Add pumpkin seeds to mixture and mix thoroughly. You can let it stand for a few minutes if you like.
3. Place seeds in a shallow baking dish lightly sprayed with cooking spray.
4. Cook between 45 minutes and an hour depending on number of seeds and personal taste. Stirring occasionally while baking.


I just want to open this up to as many people as we all know who, 1) like to try new recipes, 2) like to cook, 3) Need something fast/yummy/or both, 4) who's cooking you like :) hehehe no seriously! This should be a fun site so feel free to email the link to your friends and see if they want to post some recipes here! This gets us started in a good way!

Taco soup

Another "Taco" recipe from my good friend, Deborah Oman:

1 lb. ground beef
1 onion
1 package ranch dressing mix
1 package taco seasoning
3 can beans drained (kidney, pinto, black, or any combination)
1 16 oz package of frozen corn
3 cans rotel - your choice on heat

brown the meat and onion WITH the dressing mix and taco seasoning. Pour in all other ingredients and stir! Makes a lot so you can freeze for another meal or have LOTS of leftovers throughout the week!

Cinnabons - "Cinnamon Buns from Heaven"

I just got this on an email recipe exchange:

Makes 12 large rolls.
2 dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation Instructions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Friday, October 17, 2008

Just follow the recipe!: Shredded chicken recipes

Just follow the recipe!: Shredded chicken recipes

Still mexican but not enchiladas?

Chicken Tortilla Casserole

1 can cream of chicken soup 1 can cream of mushroom soup
2 c shredded chicken 2 sm can chopped green chilies
1 24 oz bag yellow corn 1 lb sour cream
tortilla chips, crushed 1 lb grated cheese

Mix soups, chicken, chilies, 1/2 the sour cream together. Heat until warm. Alternate layers of soup mixture, chips and cheese. Start with chips and end with cheese. Bake at 350 degrees until bubbly. Serve with the rest of the sour cream and salsa.

Haven't tried this one but sounds worth trying?

Swiss N Chicken Casserole

4 c chopped or shredded chicken, cooked 2 c sliced celery
2 c croutons 2 c shredded swiss cheese
1 c miracle whip salad dressing 1/2 c milk
1/4 c chopped onion 1 tsp salt
1/8 tsp pepper 1/4 c chopped walnuts, toasted

Heat oven to 350 degrees. Mix all ingredients except nuts. Spoon into 2 qt casserole dish. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated.

Fruit Dip

8 oz pkg cream cheese
7 oz jar marshmallow cream
powdered sugar to taste

Mix together until smooth. So good to dip all kinds of fruit in, my favorites are apples, strawberries, bananas and grapes.

Chocolate No-Bakes

2 c sugar 1 stick margarine or butter
4 tbsp cocoa powder 3 c quick oatmeal
1 tsp peanut butter 1/2 tsp vanilla
1/2 c milk

Combine sugar, butter, milk and cocoa powder. Boil 3 minutes. Remove from heat, add remaining ingredients. Mix well but quickly. Drop on wax paper into little mounds and allow to cool.

Old Fashioned White Bread, not quick but soooo yummy!

1 c lukewarm water 2 yeast cakes
4 c scalded milk 6 tbsp sugar
2 tsp salt 5 tbsp shortening
13 c flour

Dissolve yeast in 1 c lukewarm water and add to it 1 tsp sugar. Let stand 10 minutes. Scald milk, add shortening and sugar to melt, let cool until lukewarm. Combine liquids. Gradually add this to your well of flour and mix. Knead dough until it becomes elastic and does not stick to the board or counter. Place in a large bowl, cover with a wet cloth and allow to rise until double in size. Remove from bowl, punch down and cut into 4 equal size loaves. Shape and allow to rise in greased pans until double in size. Bake at 350 degrees for 40 minutes. Brush top with butter and slice when warm but not hot! Mmmmmm......

Taco Ring

Here is an easy one.

Taco Ring

2 pkg crescent rolls
1 lbs ground beef
1 pkg Taco seasoning
1 ¾ cup grated cheddar cheese
2 T water
Salsa, lettuce, onion, tomato, olives, sour cream

Preheat oven to 375 degrees. Brown meat, add seasoning, water and cheese. Fan out rolls on cookie sheet or baking stone,(point out), scoop filling evenly around the rolls. Close rolls. Sprinkle on remaining cheese. Bake 25-30 minutes. Serve with toppings.

Wednesday, October 15, 2008


another great recipe found here by the Tolmans:

Shredded chicken recipes

I need recipes for shredded chicken...other than enchiladas!

Corn Dip

1 stick butter
2 packages cream cheese
2 cans drained corn
jalapenos to taste - Sarah Tolman says they use a jar of pickled jalapenos -I love their version

**** rating!

Opening Day!

Hi Ladies!
I just thought I'd open the forum to all of us and you can stop by whenever you get a new recipe you love...this can also help us keep track of those we like. I think if you try one out you should come back and put a comment with however many stars (1-4, 4 being the best) you think it merits. This is a good way for us to start out I think.