Saturday, February 27, 2010

Beef Taco Skillet

We had Beef Taco Skillet, a recipe I've seen in many cooking magazines as an advertisement for Campbell's.  I was instantly turned on, since it's a meal that can be prepared in under 30 minutes and only requires one pot. 
It was good.  Perfect for a weeknight.
Beef Taco Skillet
Ad seen in Food Everyday

1 lb ground beef
1 can (10-3/4 oz) Campbell's Condensed Tomato Soup
1/2 cup Pace Chunky Salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded Cheddar cheese

Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off fat.  Stir soup, salsa, water and tortillas in skillet and heat to a boil.  Reduce heat to low.  Cook 5 min.  Stir.  Top with cheese.


Tuesday, February 23, 2010

Hominy Casserole

I got this recipe from Babycenter's Cooking For Your Family forum. 
Little did I know, this would be soooooooooooooooo good. 
Hominy Casserole

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5 oz) can white hominy, drained
1 (15.5 oz) can golden hominy, drained
1 (14.5 oz) can diced tomatoes
1 (4 oz) can chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sharp cheddar cheese, grated

Heat oven to 350 degrees.  Butter 13x9 inch baking dish or casserole.  Cook beef in large skillet over medium-high heat until browned; drained.  Add onion and bell pepper; cook 3 minutes or until softened.  Stir in all remaining ingredients except cheese.  Spoon into baking dish.  Bake 40 minutes.  Remove from oven; sprinkle with cheese.  Bake 10 minutes or until cheese is melted.

Monday, February 22, 2010

Chicken Enchilada Soup

This was a great soup!
Chicken Enchilada Soup
Tasty Kitchen

1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 package (10 oz.) frozen corn
1/2 cups onion, chopped
1/2 cups red pepper, diced
1 can (10 oz) enchilada sauce
1 can (10-3/4 oz) can condensed cream of chicken soup
1-1/2 cups milk
2 whole chicken breasts
1 cup pepper jack cheese, shredded

In a 3-1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of the mixture.  In a large bowl, whisk together the enchilada sauce and soup.   Gradually whisk in milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.  Remove chicken and cut or shred into bite-sized pieces.  Add chicken back into the soup.  Top with pepper jack cheese and serve.  The soup can also be topped with avocado, sour cream, or crushed tortilla chips.  Note:  If the soup is too thick for you, just add a little more milk after its all cooked.

Whitefish and Vegetable Gratin

Whitefish and vegetable Gratin

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (or sub sherry)
3/4 dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.  Arrange onion slices in a lightly sprayed or oil 9x13 inch glass baking dish.  Place fillets on top and sprinkle with basil, salt and pepper.  Arrange mushrooms oon top of fish, then tomato slices.  Pour wine over all.  In a small bowl, toss bread crumbs with melted butter.  Spread on top of fillets and sprinkle with Parmesan.  Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy's Variation:  Heat 1 T oil in an iron skillet.  Saute onion slices until soft and lightly browned.  Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs.  Transfer skillet to 400 degree oven to bake for 10 to 15 minutes.  Note~mushrooms cook down a lot so may want to add more.

Heather's Variation:  Heat 1 T oil in skillet.  Saute onion slices until soft and lightly browned.  Transfer to baking dish sprayed with non-stick spray.  Top with fish, basil, salt and pepper, tomatoes, herb crust.  Poor wine on top.  Back for 15-20 minutes.

Monday, February 15, 2010

Saucy Honey Mustard Chicken

I found this recipe on Babycenter's Cooking For Your Family site.  This was quick, easy, and had a great flavor.  I thought it was a weird combination of ingredients, but it definitely worked...

I served with roasted potatoes.

Saucy Honey Mustard Chicken
from Rachel--burns_toast at

1 Tbsp oil (*I used olive oil)
4 small boneless skinless chicken breast (*I only used three)
1/4 cup Italian dressing
1/4 cup cream cheese
2 Tbsp Dijon mustard
1 Tbsp honey

In a large skillet heat oil over medium heat.  Add chicken; cover and cook on both sides 5-6 minutes each, or until juices run clear.  Combine dressing, mustard, honey and cream cheese; pour over chicken.  Cook and stir 2 minutes, or until smooth and bubbly.

Sunday, February 14, 2010

Shrimp 'n Pasta

I saw this recipe online and since I had several bags of shrimp in the deep freezer, added it to the menu.  This was very, very simple.  It was good too though it was pretty basic in flavor.

Shrimp 'n Pasta
Tasty Kitchen

4 ounces, weight dried pasta of your choice
Jumbo shrimp
1 Tablespoon olive oil
1 Tablespoon butter
1 clove garlic, finely chopped
1 whole tomato, chopped
1 cup white wine, beer, or vegetable stock
1 sprig parsley, finely minced
Just a bit of freshly squeezed lemon juice
salt and pepper

Cook the pasta in salted water per the instructions on the box.  Drain and set aside.  In the meantime, prep all the ingredients and have them at the ready nearby.  For the shrimp, use a couple of layers of paper towels and pat very dry.  Season with salt and pepper on both sides.  Heat a large frying pan or saute pan over high heat.  When hot, swirl in the olive oil.  Add the shrimp to the pan, not touching.  Give each scallop ample room so that they can sear properly.  Cook for 2 minutes without touching, then flip and cook for another 1-2 minutes until cooked through.  Remove to a plate.  Turn the heat to low.  Add the butter and the garlic.  Saute for just 10 seconds and then add the tomatoes.  Turn the heat to high and add the white wine, beer, or vegetable stock.  Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan.  Season with salt and pepper (go light on the salt...remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta.  Stir well to let the sauce coat the pasta.  Serve with shrimp.

*I used fettuccine and beer to prepare this.

Wednesday, February 10, 2010

Eggs Benedict with Breakfast Potatoes


Eggs Benedict
The Pioneer Woman

3 whole English muffins
3 slices Canadian bacon
3 whole eggs (plus 3 egg yolks)
2 sticks of butter
1 whole lemon, juiced
cayenne pepper to taste

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

***I heated my butter in the microwave and it worked perfectly.***

Breakfast Potatoes

4-5 medium size russet potatoes
1/2 pack of thick sliced bacon
1 medium onion, diced
Italian seasoning, to taste
salt and pepper, to taste

Boil the potatoes until tender but not completely cooked.  In a skillet at the same time, cook 1/2 pack of bacon until crispy.  Remove bacon and crumble when cool.  In the bacon grease, cook onions until tender.  Cut potatoes into bite size pieces.  Add everything back to the pan and saute until potatoes are slightly browned.  Season with Italian seasoning, salt and pepper.

Monday, February 8, 2010

Best Ever Sloppy Joes

Talk about a cheap meal!  And it was really, really yummy.  I will never, ever buy another can of Manwich.

I did leave out the celery because my brother ate all of it last night with the bleu cheese dip.  Otherwise, I followed the recipe exactly.

Best Ever Sloppy Joes
All Recipes

2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1-1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese

Place a large skillet over medium heat.  Crumble the ground beef into the skillet and cook until brown.  Add the onion, pepper, and celery and cook until soft.  Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot.  Ladle meat onto hamburger buns; top with Cheddar cheese.

Buffalo Chicken Wings with Blue Cheese Dip and Bruschetta

Buffalo Chicken Wings
Ina Garten Barefoot Contessa Family Style

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce or1 teaspoon Tabasco sauce
1 teaspoon kosher salt

1-1/2 cups crumbled gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worchestershire sauce
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Celery sticks, for serving

Preheat the broiler.  Cut the chicken wings in thirds, cutting between the bones.  Discard the wing tips.  Melt the butter and add the cayenne, hot sauce, and salt.  Put the wings on a sheet pan and brush them with the melted butter.  Broil them about 3 inches below the heat for 8 minutes.  Turn the wings, brush them again with butter, and broil for 4 more minutes, or until cooked.

For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade.  Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Double Tomato Bruschette
All Recipes

6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.  In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.  Allow the mixture to sit for 10 minutes.  Cut the baguette into 3/4-inch slices.  On a baking sheet, arrange the baguette slices in a single layer.  Broil for 1 to 2 minutes, until slightly brown.  Divide the tomato mixture evenly over the baguette slices.  Top the slices with mozzarella cheese.  Broil for 5 minutes or until the cheese is melted.

*I halved the recipe and I only recommend using fresh basil (the only way bruschetta should ever be prepared).


Sunday, February 7, 2010

Spinach Gratin and Crash Hot Potatoes

Spinach Gratin
Ina Garten Barefoot Contessa Parties

1 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 10-oz packages frozen chopped spinach, defrosted
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat oven to 425 degrees.  Melt the butter in a heavy-bottomed saute pan over medium heat.  Add the onions and saute until translucent, about 15 minutes.  Add the flour and nutmeg and cook, stirring, for 2 more minutes.  Add the cream and milk and cook until thickened.  Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup of the Parmesan cheese and mix well.  Season to taste with the salt and pepper.  Transfer the spinach to a baking dish and sprinkle with the remaining 1/2 cup Parmesan and the Gruyere on top.  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.

Crash Hot Potatoes
The Pioneer Woman

5 red potatoes
1/2 stick of butter, melted
garlic powder
Parmesan cheese

Put the potatoes in a pot and cover with water.  Boil potatoes until they are tender when poked with a fork.    Line a cookie sheet with tin foil and spray with non-stick spray.  Put the potatoes on the cookie sheet and using a vegetable masher, mash potatoes.  Drizzle the butter over the potatoes and season with salt, pepper, garlic powder and sprinkle as little or as much Parmesan as you would like.  Bake on 425 for about 10-15 minutes.


Slow Cooker Minestrone with Buttermilk Cheddar Biscuits

This has got to be one of my favorite soups.  It doesn't get any easier to make either.

Slow Cooker Minestrone
Recipe sumbitted by Jamaila Brinkley on Tasty Kitchen

1 teaspoon olive oil
1/2 pound sweet Italian Sausage
6 whole carrots, peeled and chopped
4 stalks celery, chopped
1 whole large onion, chopped
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
6 sprigs fresh thyme
1/2 teaspoons dried sage
2 whole bay leaves, dried
1/2 teaspoons salt
1/2 teaspoons pepper
8 cups chicken broth
2 cups cooked ditalini pasta

Heat oil in a pan and brown the sausage.  Add cooked sausage and all other ingredients except pasta in the slow cooker and cook on low for 7-8 hours.  Approximately 30 minutes before you plan to serve, cook and add the pasta.  Cover and cook for another 20-30 minutes. 

*I omitted the oil and used regular sausage.

Buttermilk Cheddar Biscuits

1-3/4 cups all purpose flour
3/4 Tablespoon baking powder
1-1/2 teaspoon kosher salt
1 stick cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 whole cold large egg
1 cup finely shredded cheese (I used Mexican blend)
1 whole egg, beaten with 1 Tablespoon of milk

Preheat oven to 425 degrees.  Place the flour, baking powder, and salt in a bowl and using hand mixer on low speed, mix until butter is the size of peas.  Combine the buttermilk and egg in a bowl and beat with a fork.  With the mixer still on low, add the buttermilk mixture to the flour mixture and mix until moistened.  Fold in cheese into the dough.  Flouring your hands round out the dough in balls, then patty them into bisquits.  On a pan lines with tin-foil and lightly sprayed with non-stick spray, lay the bisquits out with room between them.  Brush the tops of the bisquits with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the bisquits are cooked through.  Serve hot or warm.

Wednesday, February 3, 2010

Baked Halibut with Sour Cream, Parmesan and Dill Topping

I loved this topping. 
Baked Halibut with Sour Cream, Parmesan and Dill Topping
Kalyn's Kitchen

2 pieces halibut, thawed if frozen and patted dry with paper towels
salt and fresh ground black pepper to taste
3 T sour cream
1/4 tsp garlic powder
1/4 tsp dill weed, dried
2 T finely ground Parmesan cheese
3 T sliced green onion (about 3 green onions)

Thaw frozen halibut overnight in refrigerator, then place in baking dish and blot dry with paper towels.  Let the halibut come to room temperature while you prep other ingredients.  Preheat oven to 375 degrees.  Slice 3 T green onions, then measure 2 T and finely chop them.  Reserve the other 1 T sliced onions to garnish the cooked dish (I put all three tablespoons in the sauce and omitted the garnish).  In a small bowl, stir together the sour cream,  garlic powder,  and dill weed.  Stir in the finely grated Parmesan cheese and green onions.  When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.  Bake fish until the internal temperature reaches 145 degrees or until fish pieces feel firm but not hard to the touch.  (Use a fork to press down to test.)  Serve hot.

Perfect Split Pea Soup

Perfect Split Pea Soup
Recipe courtesy of myrecssionkitchen on Tasty Kitchen

2 cups green split peas
10 cups of water
6 whole carrots, washed and cut in rounds
2 whole yellow onions, diced
1 stalk celery chopped finely
1 teaspoon dried marjoram
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
2 teaspoons salt
1/4 teaspoons ground black pepper

Put the peas and water in a large pot.  Turn the heat on high and bring to a boil.  While you are waiting for the water to boil, add the vegetables and stir.  Add the herbs, salt and pepper, and stir again.  When soup comes to a boil, turn it down to low and simmer for at least one hour, stirring every 15 minutes or so.  You may want to add another cup or so of water depending on the consistency you desire. 

Monday, February 1, 2010

Stromboli Thingy

Okay, I totally threw this together.  Simple enough, right?!  Basic ingredients.  Simple presentation.

It was good!!!  It was easy.
Stromboli Thingy

Thin crust refrigerated pizza crust
Ricotta cheese
Shredded mozzarella cheese
Spaghetti sauce (to be served on the side for dipping)

Lay out your pizza crust on a large cutting board.  Cut in half.  Then in the center of the dough, spread some ricotta cheese, sprinkle with mozzarella cheese, and overlap with pepperoni slices.  Cut each side of dough in thin slices.  Overlap the sides over the center of the stromboli thingy and tuck in the ends.  Bake on 400 until crust is golden brown.  Serve with side of spaghetti sauce.

Crockpot Cheese Dip

Crockpot Cheese Dip
1 package of sausage
1 package of Velvetta cheese, cubed
1 can Rotel tomatoes

Cook your sausage on the stovetop over medium heat, crumbling it as it cooks.  Mix all items in the crock pot on high heat until cheese is melted.  Reduce heat to warm or low and much throughout the day.