Monday, September 26, 2011

Taco Soup

Submitted by J.C.


1 LB. GROUND BEEF OR TURKEY (BROWNED W/ONION)
1 CAN DICED TOMATOES (14OZ)
1 CAN TOMATO SAUCE
1 CAN CORN
1 CAN KIDNEY BEANS ( I USUALLY DRAIN HALF OF JUICE FROM THIS CAN
( YOU CAN SUBSTITUTE NOODLES OR OTHER BEANS)
1 CAN OLIVES (SLICED, WHOLE OR CHOPPED)
1 MEDIUM CHOPPED ONION ( OR DRIED MINCED ONION)
1 PACKET OF TACO SEASONING (MILD OR SPICY)
ADD 2 CUPS OF WATER
I ALSO ADD PEPPER TO TASTE, SPICY SEASON TO TASTE, & SOME 
GARLIC SALT, ALL TO TASTE IF YOU WISH)
*DO NOT DRAIN ANY OF THE CANS, ADD EVERYTHING. COOK MEAT & SATEE ONIONS SEPERATELY FIRST, THEN ADD TO PAN, PUT IN CROCK POT ON LOW FOR A FEW HOURS, OR YOU CAN WARM UP ON STOVE.
 I ALSO COOK CORNBREAD, OR QUESEDILLA, OR ADD TORTILLA CHIPS ON THE SIDE. ENJOY!

New York Deli-Style Mac & Cheese

Submitted by S.A.


Ingredients:
  • 1 pound cavatappi pasta, or any shape you like

  • Salt and freshly ground black pepper

  • 3 tablespoons butter, plus 1 tablespoon, divided

  • 3 tablespoons flour

  • 2 cups chicken stock

  • 1 cup milk

  • 1/4 cup spicy deli mustard

  • 3 cups New York aged sharp cheddar (12 ounces), grated

  • 1/2 pound deli pastrami, roughly chopped

  • 6 slices rye toast, crumbled

  • Serves 4 -6
     
    Directions:
    Pre-heat broiler to high or oven to 400°F.

    Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions.

    While the pasta is cooking, heat a medium size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in stock, milk and spicy mustard and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. Fold in the pastrami and season with salt and pepper to taste.

    When the pasta is done, drain it well and combine with sauce. Pour into a baking dish and top with reserved cheese and crumbled rye toast. Dot the top of the casserole with butter and place in oven until cheese is brown and bubbling.

    Cilantro Lime Chicken Tacos

    Submitted by S.A.

    Ingredients:
    cooking spray for sauteing
    2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
    salt and pepper to taste
    1 teaspoon garlic powder
    1/2 cup cilantro lime pesto (recipe follows)
    flour or corn tortillas
    preferred taco garnishes (salsa, sour cream, cheese, etc) 

    Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. 

    * To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

     Cilantro Lime Pesto:
    1 cup fresh cilantro leaves (do not include stems)
    2 1/2 tablespoons extra virgin olive oil
    2 tablespoons sliced, toasted almonds
    3 tablespoons chopped, fresh garlic
    1 1/2 teaspoon lime juice
    1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
    1 1/2 teaspoon kosher salt
    1/4 cup chicken broth 

    Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes

    Chicken Alfredo Pizza

    Submitted by S.A.


    Ingredients:
    1 package pizza crust (I like Trader Joe's pizza dough)
    1/2 cup Alfredo sauce (from can or homemade recipe)
    2 cups cooked chopped chicken
    1/2 cup diced red bell pepper
    1 cup sliced cherry tomatoes
    1-2 cups mozzarella and Parmesan cheese 

    Directions:
    -preheat oven to 450
    -roll out dough on lightly floured surface, place on pizza pan (preferable) or cookie sheet
    -spread sauce
    -top with chicken, tomatoes, bell pepper 
    -spread cheese over top
    -bake for 20-25 min (or as written on what pizza crust/dough package)

    Cheesy Hashbrown Casserole with Ham

    Submitted by T.H.


    1 - bag frozen, potatoes
    1 - 8 oz container sour cream
    1 - 10.5 oz can cream of chicken soup
    1/2 cup butter, melted
    1 small onion, chopped fine
    1 - 16 oz package cubed ham
    1 1/2 cups shredded cheddar cheese  

    Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve. 

    Crockpot Directions:
    Coat the inside of a slow cooker with cooking spray or butter. Spoon the potato mixture into the slow cooker. Cover, and cook on Low for 4 hours.

    Sunday, September 4, 2011

    Baked Spaghetti

    

    Submitted by S.H.
    Ingredients
    • 1 (16 ounce) package spaghetti
    • 1 pound ground beef
    • 1 medium onion, chopped
    • 1 (26 ounce) jar meatless spaghetti sauce
    • 1/2 teaspoon seasoned salt
    • 2 eggs
    • 1/3 cup grated Parmesan cheese
    • 5 tablespoons butter, melted
    • 2 cups small curd cottage cheese
    • 4 cups shredded mozzarella cheese

    Directions

    1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
    2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
    3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
    ***You can even split in half and make two casseroles. One to eat and one to freeze!

    Make Ahead Freezer Chicken Pot Pie

    Submitted by S.H.

    3 tbsp butter, divided
    6 boneless, skinless chicken breasts, cut into cubes OR 4 cups of leftover cooked chicken
    1 cup mushrooms, sliced
    3 sticks celery, sliced
    3 carrots, sliced
    ¼ cup green onions, sliced
    1 leek, sliced
    1 clove of garlic, minced
    2 tsp fresh thyme, chopped or 1 tsp dried thyme
    1 tsp salt
    Fresh ground black pepper
    1 cup chicken stock (decrease amount if using leftover gravy)
    3 tbsp all-purpose flour
    ½ cup whipping cream
    2 packages of premade pie crusts
    1 egg, lightly beaten

    Heat 2 tsp of butter in a Dutch oven over medium-high heat and brown the chicken. Set aside.

    Add remaining butter to the pan and add mushrooms, celery, carrot, onion, leek, garlic, thyme, salt and pepper. Cook until vegetables are softened.

    Add half of the chicken stock and bring to a boil. Cook for 3 minutes or until the liquid is slightly reduced.

    Blend flour with remaining chicken stock and stir into vegetables. Cook until the mixture thickens. If using leftover gravy, adjust amount of chicken stock accordingly.

    Return chicken and any juices to the pan. Stir in cream and bring to a boil. Reduce heat and simmer for 5 minutes or until chicken is just tender. If using leftover chicken, reduce cooking time accordingly.

    Fill pie crusts with the chicken and vegetables, cutting slits in the top.

    If baking immediately, brush crust with egg and bake in 400 F oven for 25 to 30 minutes or until filling is bubbly and pastry is golden. If freezing for later, freeze without baking and then bake in 400 F oven for 60 minutes.