Spicy and delicious, serve with any type of noodle!
Ingredients:
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
(4 anchovy filets, rinsed and chopped) *** Optional***
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2.Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in (anchovies,) tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3.Toss pasta with sauce, and serve.
Wednesday, October 28, 2009
Smashed Cauliflower
a great low carb side dish!
Ingredients:
1 large head cauliflower, cut into florets
1.5 cups chicken broth
2 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2.Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.
Ingredients:
1 large head cauliflower, cut into florets
1.5 cups chicken broth
2 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2.Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.
Roasted Brusselsprouts
Ingredients:
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
1.Preheat oven to 425 degrees F.
2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.Roast in the preheated oven for 15-20, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
*To prevent that bitter flavor, remove the "choke" of the brusselsprout before roasting. It is at the bottom of the sprout, on the inside. You can do this by cutting into the bottom of the sprout and carving it out, or cutting the sprouts in half and removing it, and roasting that way. Either way, very delicious!
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
1.Preheat oven to 425 degrees F.
2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.Roast in the preheated oven for 15-20, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
*To prevent that bitter flavor, remove the "choke" of the brusselsprout before roasting. It is at the bottom of the sprout, on the inside. You can do this by cutting into the bottom of the sprout and carving it out, or cutting the sprouts in half and removing it, and roasting that way. Either way, very delicious!
Friday, October 23, 2009
Pesto Cream Sauce
This is a simple yet delicious recipe for a pasta sauce. It's very inexpensive, but you would never guess it! It's especially inexpensive if you grow your own basil like I do.
Ingredients:
1/3 cup pine nuts
2 Tbsp EVOO +/-
1/4 cup Parmesan Cheese
1 cup basil leaves
Salt and Pepper
1/2 tsp Garlic Powder
2 TBSP butter
8 oz low fat cream cheese
1/4 cup Parmesan cheese
1/4 cup (or more) milk
put pine nuts, basil, EVOO, garlic powder, salt and pepper in food processor. Blend. When nuts and leaves are chopped, add in EVOO and 1/4 cup parmesan cheese. Blend again. The consistancy does NOT need to be as thin as a pesto sauce. It needs to be thick, almost formed. You may add more EVOO if it seems to thick or dry.
In sauce pan, put 2 TBSP butter and pesto in pan and melt. Cut cream cheese into cubes. Add in cream cheese and stir while it melts. Add milk and parmesan, continuing to stir while it melts. Turn heat to low, and stir occasionally. When it is evenly mixed and heated thoroughly, it is ready!
Ingredients:
1/3 cup pine nuts
2 Tbsp EVOO +/-
1/4 cup Parmesan Cheese
1 cup basil leaves
Salt and Pepper
1/2 tsp Garlic Powder
2 TBSP butter
8 oz low fat cream cheese
1/4 cup Parmesan cheese
1/4 cup (or more) milk
put pine nuts, basil, EVOO, garlic powder, salt and pepper in food processor. Blend. When nuts and leaves are chopped, add in EVOO and 1/4 cup parmesan cheese. Blend again. The consistancy does NOT need to be as thin as a pesto sauce. It needs to be thick, almost formed. You may add more EVOO if it seems to thick or dry.
In sauce pan, put 2 TBSP butter and pesto in pan and melt. Cut cream cheese into cubes. Add in cream cheese and stir while it melts. Add milk and parmesan, continuing to stir while it melts. Turn heat to low, and stir occasionally. When it is evenly mixed and heated thoroughly, it is ready!
Buffalo Chicken Dip
this is great for football season!
1 8 oz pkg Cream Cheese (I use low fat)
1 10 oz can white chicken
1 bottle hot sauce (I only use 1/3 bottle)
2 cups shredded cheddar cheese
Mix and bake at 350 degrees for 20 minutes.
1 8 oz pkg Cream Cheese (I use low fat)
1 10 oz can white chicken
1 bottle hot sauce (I only use 1/3 bottle)
2 cups shredded cheddar cheese
Mix and bake at 350 degrees for 20 minutes.
Pasta Alfredo Primavera
This recipe has been a HIT for everyone I've cooked it for. One of the great things about this is that you can add many different vegetables in according to your tastes and what you have in your fridge!
Ingredients:
1 lb pasta (I like Farfalle)
8 oz pkg cream cheese (you can use lowfat version if you like)
2 TBSP Butter
1/4 cup heavy cream or milk (it can be skim, but 2% works better)
1/2 cup shredded Parmesan Cheese
1 TBSP Italian Seasoning
Pepper
1 tsp butter
4 oz sliced mushrooms
fresh broccoli florets
frozen peas
4 slices bacon, cooked and crumbled
Directions:
Boil pasta as directed on box.
in small pot or pan, put 1 Tsp butter, sliced mushrooms and broccoli florets all together. cook until tender. add frozen peas in mixture and let heat through. Set mix aside.
In another pot, melt butter. Cut cream cheese into cubes and put into pot with butter. Add italian seasonings and pepper to taste. Stir cream cheese and butter mixture slowly while melting. Add in cream/milk. Stir but do not let boil (bubbling is ok, but do not boil!). Add in cheese while stirring and let melt thoroughly.
Serve up pasta in bowl, ladle sauce over noodles, and place a serving of vegetable mixture over the top. (You could also mix the sauce and vegetables together and then serve over pasta- it depends upon how you prefer your pasta served!) Top with crumbled bacon. Enjoy!
Ingredients:
1 lb pasta (I like Farfalle)
8 oz pkg cream cheese (you can use lowfat version if you like)
2 TBSP Butter
1/4 cup heavy cream or milk (it can be skim, but 2% works better)
1/2 cup shredded Parmesan Cheese
1 TBSP Italian Seasoning
Pepper
1 tsp butter
4 oz sliced mushrooms
fresh broccoli florets
frozen peas
4 slices bacon, cooked and crumbled
Directions:
Boil pasta as directed on box.
in small pot or pan, put 1 Tsp butter, sliced mushrooms and broccoli florets all together. cook until tender. add frozen peas in mixture and let heat through. Set mix aside.
In another pot, melt butter. Cut cream cheese into cubes and put into pot with butter. Add italian seasonings and pepper to taste. Stir cream cheese and butter mixture slowly while melting. Add in cream/milk. Stir but do not let boil (bubbling is ok, but do not boil!). Add in cheese while stirring and let melt thoroughly.
Serve up pasta in bowl, ladle sauce over noodles, and place a serving of vegetable mixture over the top. (You could also mix the sauce and vegetables together and then serve over pasta- it depends upon how you prefer your pasta served!) Top with crumbled bacon. Enjoy!
Baked Butternut Squash
This dish is simple, delicious, and goof proof! Last night, I served this with my coconut chicken recipe, and everyone really seemed to enjoy it (even a person who said they weren't a squash fan).
Cut stem off of squash, then cut in half lengthwise. Scoop out seeds and strings. In a 9x13 glass pan, place water about 1/4 inch deep. Put squash face down in pan and cover with foil. Bake for 60-75 minutes at 350 degrees. Most squashes are good with 60 minutes of baking, but some need more.
Take squash out of dish, and make a few random cut marks into the flesh. Put some butter on top and let it melt down into the squash. I place it on the table just like this, and put brown sugar and cinnamon in 2 separate bowls, and let everyone dress their squash how they like it. It is wonderful with or without the toppings :)
Cut stem off of squash, then cut in half lengthwise. Scoop out seeds and strings. In a 9x13 glass pan, place water about 1/4 inch deep. Put squash face down in pan and cover with foil. Bake for 60-75 minutes at 350 degrees. Most squashes are good with 60 minutes of baking, but some need more.
Take squash out of dish, and make a few random cut marks into the flesh. Put some butter on top and let it melt down into the squash. I place it on the table just like this, and put brown sugar and cinnamon in 2 separate bowls, and let everyone dress their squash how they like it. It is wonderful with or without the toppings :)
Monday, October 19, 2009
Baked Artichoke Dip
from the kitchen of "Aunt Susan" (Susan Buccellato). Delicious for any occasion!
Ingredients:
2 cans artichokes, undrained, unmarinated
3/4 cup light mayo
1 cup shredded Parmesan cheese
Fresh Ground Pepper
Directions:
Preheat oven to 350 degrees. Drain one can of artichokes, and half of the second can. Put artichokes, remaining juice, 1 cup mayo and cheese in blender or food processor and blend until smooth. Put in baking dish, grind fresh pepper on top as garnish. Bake for 15 minutes. After 15 minutes, sprinkle a LITTLE bit of shredded parmesan on top and bake for 5 more minutes. Serve with tortilla chips, pita chips, fresh sliced vegetables, etc. Best served hot!
Ingredients:
2 cans artichokes, undrained, unmarinated
3/4 cup light mayo
1 cup shredded Parmesan cheese
Fresh Ground Pepper
Directions:
Preheat oven to 350 degrees. Drain one can of artichokes, and half of the second can. Put artichokes, remaining juice, 1 cup mayo and cheese in blender or food processor and blend until smooth. Put in baking dish, grind fresh pepper on top as garnish. Bake for 15 minutes. After 15 minutes, sprinkle a LITTLE bit of shredded parmesan on top and bake for 5 more minutes. Serve with tortilla chips, pita chips, fresh sliced vegetables, etc. Best served hot!
Tomato Cucumber Salad Tartlets
This is a 2 part recipe- first you make the salad, and then you make the tartlets. This is a great entertaining recipe (showers, parties, etc), because you can make the tartlets, and any leftover Tomato Cucumber Salad can be served as a cold salad. It's so delicious!
Ingredients (Tomato Cucumber Salad):
1 pint cherry or grape tomatoes
1 medium Cucumber, peeled, seeded and thinly sliced
1/4 cup fresh chopped Italian Parsley
2 Tbsp EVOO
1 Tbsp lemon juice
1 tsp salt
Directions:
Mix together and chill in refrigerator.
Ingredients (Tarlets):
1/2 cup Tomato Cucumber Salad (as made above)
1/3 cup crumbled feta
1 (9 oz) plg frozen mini phyllo pastry shells
Directions:
Preheat oven to 350 degrees. Finely hop 1/2 cup tomato cuc salad.
Divide feta cheese among pastry shells. place on baking sheet.
Bake shells at 350 degree's for 10 minutes.
Spoon 1 heaping tsp (or more if needed) of salad mix into shell, and garnish with feta.
Serve!
Ingredients (Tomato Cucumber Salad):
1 pint cherry or grape tomatoes
1 medium Cucumber, peeled, seeded and thinly sliced
1/4 cup fresh chopped Italian Parsley
2 Tbsp EVOO
1 Tbsp lemon juice
1 tsp salt
Directions:
Mix together and chill in refrigerator.
Ingredients (Tarlets):
1/2 cup Tomato Cucumber Salad (as made above)
1/3 cup crumbled feta
1 (9 oz) plg frozen mini phyllo pastry shells
Directions:
Preheat oven to 350 degrees. Finely hop 1/2 cup tomato cuc salad.
Divide feta cheese among pastry shells. place on baking sheet.
Bake shells at 350 degree's for 10 minutes.
Spoon 1 heaping tsp (or more if needed) of salad mix into shell, and garnish with feta.
Serve!
Fruity Curry Chicken Salad
this is one of my own recipes that has been tweaked over time to the way I prefer it :)
Ingredients:
4 skinless, boneless chicken breast halves
4 green onions, chopped
1 Gala apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless red grapes, halved
1/3-1/2 cup chopped walnuts
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
DIRECTIONS:
1. Place chicken in pot with water, and add salt, pepper, and a little garlic powder to taste. Bring to boil and let boil 3 mins. Place cover on top, and turn heat off. Let sit for 15 mins. Check chicken for "doneness", but it should be cooked thoroughly and very tender. Shred or dice chicken.
2.In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, nuts, pepper, curry powder and mayonnaise. Mix all together. Let sit in refridgerator for several hours (I leave mine in overnight, and it's really delicious!).
3. Serve on croissant or honey pita. I eat mine without bread to omit that carb. It's fabulous any way you serve it :)
Ingredients:
4 skinless, boneless chicken breast halves
4 green onions, chopped
1 Gala apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless red grapes, halved
1/3-1/2 cup chopped walnuts
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
DIRECTIONS:
1. Place chicken in pot with water, and add salt, pepper, and a little garlic powder to taste. Bring to boil and let boil 3 mins. Place cover on top, and turn heat off. Let sit for 15 mins. Check chicken for "doneness", but it should be cooked thoroughly and very tender. Shred or dice chicken.
2.In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, nuts, pepper, curry powder and mayonnaise. Mix all together. Let sit in refridgerator for several hours (I leave mine in overnight, and it's really delicious!).
3. Serve on croissant or honey pita. I eat mine without bread to omit that carb. It's fabulous any way you serve it :)
Mustard Chicken Salad
This is the mustard chicken salad from Barefoot Contessa.
Ingredients:
1 lb boneless, skinless chicken breasts
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle, and dice the chicken in large bite-size pieces.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Ingredients:
1 lb boneless, skinless chicken breasts
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle, and dice the chicken in large bite-size pieces.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Chicken Salad Contessa
This is a chicken salad recipe from Ina Garten, aka Barefoot Contessa. She has 2 chicken salad recipes that I love. This one is a mayo/sour cream based one. The other one I will post is mustard based. Both are delicious :)
Ingredients:
•1 lb chicken breasts, boneless skinless
•Good olive oil
•Kosher salt and freshly ground black pepper
•1/2 cup pecan halves
•1/2 cup walnuts halves
•1/2 cup good mayonnaise
•1/2 cup sour cream
•1 tablespoon chopped fresh tarragon leaves, divided
•1 cup green grapes, cut in 1/2
•Lettuce leaves, for serving
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, cut the chicken into a 3/4-inch dice.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves. If you don't have fresh, use 1 tsp of dried tarragon.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
Ingredients:
•1 lb chicken breasts, boneless skinless
•Good olive oil
•Kosher salt and freshly ground black pepper
•1/2 cup pecan halves
•1/2 cup walnuts halves
•1/2 cup good mayonnaise
•1/2 cup sour cream
•1 tablespoon chopped fresh tarragon leaves, divided
•1 cup green grapes, cut in 1/2
•Lettuce leaves, for serving
Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, cut the chicken into a 3/4-inch dice.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves. If you don't have fresh, use 1 tsp of dried tarragon.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
Saturday, October 17, 2009
Cheese Stuffed Meatloaf
Ingredients:
1 1/2 lbs ground beef-as lean as possible
1 egg
1/2 cup Italian breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion (vidalia)
Parmesan Cheese
In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs. Line a 13x9 casserole dish with plastic wrap. Shape the beef mixture into a rectangle covering the bottom of the dish.
Cover with 1 1/2 cups mozzarella cheese, sprinkle with Parmesan cheese. Leave a 3/4 inch border around the edges.
Roll starting at long end jelly roll style. Use your plastic wrap to help you roll. Remove plastic as you roll it up. Press all ends together.
Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can. Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese. Bake additional 15 minutes until sauce is hot and cheese is melted.
1 1/2 lbs ground beef-as lean as possible
1 egg
1/2 cup Italian breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion (vidalia)
Parmesan Cheese
In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs. Line a 13x9 casserole dish with plastic wrap. Shape the beef mixture into a rectangle covering the bottom of the dish.
Cover with 1 1/2 cups mozzarella cheese, sprinkle with Parmesan cheese. Leave a 3/4 inch border around the edges.
Roll starting at long end jelly roll style. Use your plastic wrap to help you roll. Remove plastic as you roll it up. Press all ends together.
Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can. Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese. Bake additional 15 minutes until sauce is hot and cheese is melted.
Baked Penne with Roasted Vegetables
Ingredients
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
Pepperonata Rustica
Ingredients:
3 Bell Peppers (I use a mix of red and orange)
1 onion (again, I use vidalia)
2 large tomatoes (3 if smaller)
Salt
Pepper
Garlic Powder
EVOO
Directions:
Slice onions. Pour EVOO in large pan (2-3 turns of the pan). Put onions in and cover. Leave over high heat until EVOO is sizzling, the turn heat down to med-high. Keep covered for 10 mins. Meanwhile, slice peppers into thin strips, leaving out seeds. When 10 mins is up, add peppers into pan and cover. Leave in for 15-20 mins on med heat (or until the peppers look soft). While peppers are cooking, slice up tomatoes in large wedges. Add tomatoes in after 15-20 mins. Cover and cook mixture for 10 mins covered, then season with salt, pepper and garlic powder (if desired).Uncover and cook for 10 more minutes, to let liquid thicken/evaporate.
Serve with warm bread, chicken, over pasta, cold, or however you desire! This mediterannean dish is truly delicious any way you eat it!
3 Bell Peppers (I use a mix of red and orange)
1 onion (again, I use vidalia)
2 large tomatoes (3 if smaller)
Salt
Pepper
Garlic Powder
EVOO
Directions:
Slice onions. Pour EVOO in large pan (2-3 turns of the pan). Put onions in and cover. Leave over high heat until EVOO is sizzling, the turn heat down to med-high. Keep covered for 10 mins. Meanwhile, slice peppers into thin strips, leaving out seeds. When 10 mins is up, add peppers into pan and cover. Leave in for 15-20 mins on med heat (or until the peppers look soft). While peppers are cooking, slice up tomatoes in large wedges. Add tomatoes in after 15-20 mins. Cover and cook mixture for 10 mins covered, then season with salt, pepper and garlic powder (if desired).Uncover and cook for 10 more minutes, to let liquid thicken/evaporate.
Serve with warm bread, chicken, over pasta, cold, or however you desire! This mediterannean dish is truly delicious any way you eat it!
Chicken and Gravy with Rice
Ingredients:
1 pkg Boneless Skinless Chicken Breasts
1 Jar Heinz Chicken Gravy (this brand is lowest in sodium, and has the best taste)
1 8 oz pkg mushrooms, sliced
1 Onion, sliced (I use vidalia)
2 Tbsp Butter
1 Tbsp EVOO
Salt, Pepper
Success Rice (cook whatever you need)
Directions:
wash and slice the mushrooms. Slice onions. Put 2 Tbsp butter in pan and melt; add onions and mushrooms. Cover. Once onions and mushrooms are soft/cooked, take out and set aside in bowl. Add in 1 Tbsp EVOO. Season chicken with Salt and Pepper. Put over med-high heat in pan, and cover. Cook thoroughly. Add mushrooms and onions back in, and pour entire jar of gravy in pan. Turn heat to low and simmer for 5-8 mins.
Cook rice (I use instant, so I do it while the chicken and gravy is simmering). If you are low carb, omit rice.
Make a bed of rice on plate, place chicken on top, and add gravy. I served with a salad or green vegetable. Leftovers can be served again, or made into chicken and rice soup. If converting into chicken and rice soup, shred leftover chicken, pour gravy, mushrooms, onions and 1 cup of cooked rice into pot. Add chicken stock (you will have to determine amt by how much food/gravy is left and consistancy of soup you like) and bring to boil. Once boiling, turn heat to low and simmer for 30 mins. Delicious!
1 pkg Boneless Skinless Chicken Breasts
1 Jar Heinz Chicken Gravy (this brand is lowest in sodium, and has the best taste)
1 8 oz pkg mushrooms, sliced
1 Onion, sliced (I use vidalia)
2 Tbsp Butter
1 Tbsp EVOO
Salt, Pepper
Success Rice (cook whatever you need)
Directions:
wash and slice the mushrooms. Slice onions. Put 2 Tbsp butter in pan and melt; add onions and mushrooms. Cover. Once onions and mushrooms are soft/cooked, take out and set aside in bowl. Add in 1 Tbsp EVOO. Season chicken with Salt and Pepper. Put over med-high heat in pan, and cover. Cook thoroughly. Add mushrooms and onions back in, and pour entire jar of gravy in pan. Turn heat to low and simmer for 5-8 mins.
Cook rice (I use instant, so I do it while the chicken and gravy is simmering). If you are low carb, omit rice.
Make a bed of rice on plate, place chicken on top, and add gravy. I served with a salad or green vegetable. Leftovers can be served again, or made into chicken and rice soup. If converting into chicken and rice soup, shred leftover chicken, pour gravy, mushrooms, onions and 1 cup of cooked rice into pot. Add chicken stock (you will have to determine amt by how much food/gravy is left and consistancy of soup you like) and bring to boil. Once boiling, turn heat to low and simmer for 30 mins. Delicious!
Ruth's Chris Steakhouse Steaks
Ingredients:
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Directions:
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Directions:
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
Lentil Rice Burrito's
Ingredients
1 cup white or brown rice
1 cup lentils,
1 can Rotel diced tomatoes with green chiles
1 tsp garlic powder
1 tsp ground cumin
Salt/pepper
6-8 tortillas
1 cup shredded cheese
Directions
1. Cook rice. In saucepan, bring 2.5 cups of water or chicken broth to boil. Add 1 cup of white or brown rice. Return to boil. Cover and reduce heat to simmer. For white rice, cook for 20 minutes. For brown rice, cook for 50 minutes.
2. Cook lentils. In saucepan, add 1 cup of lentils plus water to cover lentils by an inch. Bring to boil and then reduce heat and simmer for about 30 minutes, until lentils are soft. Drain any excess water.
3. Combine rice, lentils and can of Rotel diced tomatoes and green chiles. Stir in garlic powder, ground cumin, salt and pepper.
4. Lay tortillas (corn or flour…whichever you prefer!) out and spoon rice/lentil mixture into the tortilla. Sprinkle with cheese and roll up. Place burritos in 8×8 baking dish.
5. Place lentil burritos in a warm oven (250) for about 20 minutes, giving cheese time to melt. Don’t leave in too long or the tortillas will get crispy!
1 cup white or brown rice
1 cup lentils,
1 can Rotel diced tomatoes with green chiles
1 tsp garlic powder
1 tsp ground cumin
Salt/pepper
6-8 tortillas
1 cup shredded cheese
Directions
1. Cook rice. In saucepan, bring 2.5 cups of water or chicken broth to boil. Add 1 cup of white or brown rice. Return to boil. Cover and reduce heat to simmer. For white rice, cook for 20 minutes. For brown rice, cook for 50 minutes.
2. Cook lentils. In saucepan, add 1 cup of lentils plus water to cover lentils by an inch. Bring to boil and then reduce heat and simmer for about 30 minutes, until lentils are soft. Drain any excess water.
3. Combine rice, lentils and can of Rotel diced tomatoes and green chiles. Stir in garlic powder, ground cumin, salt and pepper.
4. Lay tortillas (corn or flour…whichever you prefer!) out and spoon rice/lentil mixture into the tortilla. Sprinkle with cheese and roll up. Place burritos in 8×8 baking dish.
5. Place lentil burritos in a warm oven (250) for about 20 minutes, giving cheese time to melt. Don’t leave in too long or the tortillas will get crispy!
Butternut Squash Soup
INGREDIENTS:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash, roasted
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese
DIRECTIONS:
First, cut squash in half, brush lightly with oil (EVOO is fine, I use canola), and place open side down on cookie sheet. Roast for 15 mins at 450 degrees. THEN, peel and cube.
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash, roasted
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese
DIRECTIONS:
First, cut squash in half, brush lightly with oil (EVOO is fine, I use canola), and place open side down on cookie sheet. Roast for 15 mins at 450 degrees. THEN, peel and cube.
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Coconut Chicken
Ingredients:
4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted
Sprinkle the chicken with salt & pepper. Rub oil on the chicken.
Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.
Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.
Bake at 350 for 40 - 50 minutes...until your chicken is done.
Place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.
4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted
Sprinkle the chicken with salt & pepper. Rub oil on the chicken.
Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.
Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.
Bake at 350 for 40 - 50 minutes...until your chicken is done.
Place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.
White Chocolate Mousse with Raspberries
9 oz imported white chocolate, chopped
3 large egg yolks
1/3 cup confectioners' sugar
1 1/4 cups chilled heavy cream
Melt the white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from the heat. In a bowl set over a saucepan of simmering water, whisk together the yolks & sugar until well combined. Remove the bowl from the saucepan & beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined. Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together the whipped cream & white chocolate mixture. Spoon into wine goblets & refrigerate until ready to serve.
3 large egg yolks
1/3 cup confectioners' sugar
1 1/4 cups chilled heavy cream
Melt the white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from the heat. In a bowl set over a saucepan of simmering water, whisk together the yolks & sugar until well combined. Remove the bowl from the saucepan & beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined. Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together the whipped cream & white chocolate mixture. Spoon into wine goblets & refrigerate until ready to serve.
Slow Cooker Chicken with Rosemary, Apples & Onions
Ingredients
1-2 cups sliced onions
2 apples, peeled, cored and sliced (I use Gala's)
2 lbs boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of chicken/mushroom soup
2 cups cooked rice (white or brown)
Directions:
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken. Add any leftover onions and apples on top of chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 hours or High for 3.
Serve chicken, sauce, apples, and onions over rice.
1-2 cups sliced onions
2 apples, peeled, cored and sliced (I use Gala's)
2 lbs boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of chicken/mushroom soup
2 cups cooked rice (white or brown)
Directions:
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken. Add any leftover onions and apples on top of chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 hours or High for 3.
Serve chicken, sauce, apples, and onions over rice.
Penne with Asparagus and Cherry Tomatoes
Ingredients:
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Lentil Loaf with Checca Sauce
*This recipe is courtesy of Giada de Laurentis, with minor changes by me*
Ingredients
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
2 cups reduced-sodium vegetable broth/chicken broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 oz frozen chopped spinach, thawed and drained
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced
Directions
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Ingredients
Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
Lentil Loaf:
3/4 cup lentils (about 5 ounces)
2 cups reduced-sodium vegetable broth/chicken broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 oz frozen chopped spinach, thawed and drained
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced
Directions
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.
Slow Cooker Pot Roast
Ingredients:
Roast (I usually get around a 3 lb roast)
1 can Cream of Mushroom Soup
1 packet Onion Soup Mix (I use low sodium)
1/4 Cup Coke (diet is fine too)
1/4 cup white wine (any will do, I usually use Pinot Grigio)
1 onion, sliced (I use vidalia)
8 oz pkg Mushrooms, whole
Salt, Pepper
Directions:
trim fat off roast. Sprinkle with Salt and Pepper and place in crock pot. In bowl or pyrex mixing cup, mix canned soup, onion mix, coke and wine. Pour over roast. Top with sliced onions and whole mushrooms. Cook on low for 8-10 hours.
You may also add in potatoes, carrots, or other veggies of your choice. This roast makes an excellent gravy for mashed potatoes or rice.
If the gravy is thin, thicken with flour.
I served my roast with horseradish.
With leftovers, I make open faced roast beef sandwiches. You can also make a vegetable beef soup with the meat (but my boys prefer the sandwiches!).
Roast (I usually get around a 3 lb roast)
1 can Cream of Mushroom Soup
1 packet Onion Soup Mix (I use low sodium)
1/4 Cup Coke (diet is fine too)
1/4 cup white wine (any will do, I usually use Pinot Grigio)
1 onion, sliced (I use vidalia)
8 oz pkg Mushrooms, whole
Salt, Pepper
Directions:
trim fat off roast. Sprinkle with Salt and Pepper and place in crock pot. In bowl or pyrex mixing cup, mix canned soup, onion mix, coke and wine. Pour over roast. Top with sliced onions and whole mushrooms. Cook on low for 8-10 hours.
You may also add in potatoes, carrots, or other veggies of your choice. This roast makes an excellent gravy for mashed potatoes or rice.
If the gravy is thin, thicken with flour.
I served my roast with horseradish.
With leftovers, I make open faced roast beef sandwiches. You can also make a vegetable beef soup with the meat (but my boys prefer the sandwiches!).
Welcome!
Welcome to the recipe collection of Angela Lehmann. I will be posting recipes that my family likes, and I am hoping to have them grouped by types; i.e. Recipes for Entertaining Guests, Low Carb Cooking, Easy Favorites, Slow Cooker Meals, etc.
Please let me know if you like the recipes, any hints you have, any changes you made, or if you didn't like the recipe. Maybe from your feedback, I'll be able to post something you DO like, or learn from your methods of cooking!
Please let me know if you like the recipes, any hints you have, any changes you made, or if you didn't like the recipe. Maybe from your feedback, I'll be able to post something you DO like, or learn from your methods of cooking!
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