Saturday, July 26, 2008
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Sunday, July 20, 2008
4 cups fresh sweet corn cut from the cob or equivalent amount of frozen corn
1/2 of an 8oz tub chive and onion-flavored cream cheese
1/2 can (10 3/4 ounces) cream of celery soup
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/3 cup milk
Blanch corn in large saucepan of boiling water and drain. Add chive cream cheese, soup and green and red pepper. Stir in milk to thin the mixture and make it creamy. Warm over medium heat until the diced peppers are medium crisp.
Source: Indianapolis Woman Magazine
Tuesday, July 15, 2008
Hot Crashed Potatoes
red new potatoes (as many as you'd like)
dried herbs (I used rosemary)
Boil potatoes in salted water until fork tender. Pre-heat oven to 450. Place potatoes on an oiled cookie sheet. Press down in a criss-cross with the potato masher to flatten potatoes like a cookie. Brush each potato with olive oil, and sprinkle with salt, pepper, and desired herbs. Bake on the top rack of the oven for 20-25 min.
Source: The Pioneer Woman
Sunday, July 13, 2008
Cheddar Biscuits & Gravy
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter, melted
1/4 cup shredded Sharp Cheddar
1/2 pound bulk pork sausage
1 tablespoon butter
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended, then stir in cheese. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, and seasonings. Bring to a boil; cook and stir for 2 minutes or until desired thickness. Serve over biscuits and top with additional cheese if desired.
Source: adapted from Allrecipes.com
Thursday, July 10, 2008
Grilled Chicken Quesadillas
4 large flour tortillas
2 small tomatoes, diced
1/2 onion, diced
1 chicken breast, grilled & diced
2 cups shredded montery jack
Grill chicken (I used a mesquite marinade) and dice. Place 2 tortillas on a cookie sheet (for easy transportation) Top each tortilla with half of the chicken, onion, tomato, and cheese and then top with the other tortillas. Grill the tortillas over medium high heat for about 3 minutes on both sides or until cheese is nice and gooey. Slice and serve with salsa and sour cream.
Monday, July 7, 2008
Clean out the Fridge Fried Rice
1 chicken breast, cut into 1/2" pieces
1 cup frozen corn
1 medium white onion chopped
1 roasted red pepper chopped
4 cups white rice (cooked)
3 Tablespoons soy sauce
salt, pepper, garlic salt to taste
Scramble the egg in a large skillet, then set aside. Season and saute the chicken, and set aside. Add about a tablespoon of oil to the skillet and saute rice and veggies until veggies are tender. Add desired amount of soy sauce while cooking. Add all ingredients back into the skillet and toss.
1 cup sour cream
1 cup Asiago cheese, shredded and divided
2 green onions, sliced and white ends removed
1/4 cup white mushrooms, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
Bake for 20 minutes or until bubbly. Serve with crackers, TFM French Rounds or pita chips. (I used TFM Garlic French Rounds)
1 (16 ounce) bag fresh spinach
4 tablespoons TFM Extra Virgin Olive Oil
3 - 4 cloves of garlic, thinly sliced
dried crushed red pepper flakes, to taste
1/4 cup Romano cheese
1 pound TFM Whole Wheat Penne Pasta
* I added about 6 ounces of fresh mushrooms*
Take sausage meat out of casings. Sauté until cooked and then place on paper towel lined plate to absorb fat. Keep warm.
Heat olive oil in pan; add sliced garlic and sauté for 1 minute. (Cook mushrooms here if desired.) Add washed spinach leaves and sprinkle with salt and crushed red pepper. Simmer 4 minutes until cooked and stems are soft. Add sausage, toss to mix. Remove from heat.
Meanwhile cook penne according to package directions, drain. Toss spinach mixture, cheese, and pasta together. Top with additional cheese before serving.