Tuesday, November 30, 2010

Turkey Tostadas


The day after Thanksgiving, in an effort to use up some leftover turkey, I made some Turkey Tostadas.  These would be equally good with chicken in place of the turkey.  And really quick and easy for a week night meal.

Turkey Tostadas

Tostadas
Fat free refried beans
Turkey (or chicken) diced up
Red onion, thinly sliced
Cheddar cheese
Small tomato, diced
Fresh salsa
Avacado, sliced

Spread beans on tostada.  Top with turkey (or chicken).  Sprinkle cheese.  Add a layer of red onion.  Bake on 350 until cheese is melted.  Add tomato, salsa, and avacado. 

Monday, November 29, 2010

White Chicken Chili


I like spice, as in HOT.  I order my chicken wings extra hot.  I make my steamed cabbage spicy.  And when I made this chili, I made it reflective of my taste.  My mom, who took a bowl home, thought it was too hot.  I would agree that if you don't like hot food, cut back on the chilies and cayenne pepper because, I made it spicy.

But it was ole so good!

White Chicken Chili

1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon olive oil
3 boneless chikcen breast
salt and pepper
2 (14-oz) cans chicken broth
1 (4.5-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper
2 (14.5-oz) cans great Northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese

Preheat oven to 375 degrees and lightly spray a baking sheet with non-stick spray.  Season chicken with garlic powder, salt and pepper.  Bake until cooked through and no longer pink.  Chop into small pieces.  In a large saucepan over medium heat, cook the onion and garlic in oil for 10 minutes or until onions are tender.  Add chopped chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

Reduce heat to low.  With a potato masher or the back of a large spoon, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thoroughly.  Top each serving with cheese.

Sunday, November 28, 2010

Slow-Cook Tuscan Sausage and Bean Soup

This was great!  I love the cooler weather just so I can enjoy great soups, stews, and chilies.  This one was delicious and to top it off, healthy.

Slow-Cook Tuscan Sausage and Bean Soup
from Weight Watchers New Complete Cookbook

12 ounces turkey sausage or kielbasa, cut into 1/4-inch thick rounds
2 cloves garlic, minced
1 onion, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
1/2 medium bunch kale, chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
1 (15.5 oz) can red kidney beans, rinsed and drained
1 (15.5 oz) can great Northern beans, rinsed and drained
1 (14.5 oz) can Italian seasoned diced tomatoes
1/2 cup dry red wine or water
1 teaspoon dried basil

In a slow cooker, place the sausage, garlic, onion, carrot, celery, kale, broth, kidney beans, great Northern beans, tomatoes, wine, and basil. 

Stir to combine.  Cover and cook on low until the vegetables are tender, 8-10 hours.

Friday, November 26, 2010

No Peek Tips


This was a great, easy dish. It's perfect for a worknight or a day when you're busy doing your holiday shopping this season.

No Peek Tips
Rose (fourwonderfulboys')

2 lbs cubed stew beef
1 can cream of mushroom soup
1 can mushrooms
1 pkg dry onion soup mix
1 pkg dry brown gravy mix
1 cup ginger ale or 7-up

Layer ingredients in proceeding order.  Cover and bake at 300 degrees for 3 hours or put in slow cooker for 6-8 hours.  Serve over rice or pasta.

Tuesday, November 23, 2010

Hashbrown Casserole


Some of you may have noticed that when I returned to blogging, my site had a new look.  I wanted something fun, had a little personality to it, that was more focused to what I put on my site, that being recipes.  I worked with Madeline on my new look and she also added a category drop-down feature.  I really enjoyed working with her and highly recommend her to any of my other blogger friends.  She's reasonably priced and patient.  Thank you Madeline!!!  You can check out her site here:  http://www.madebymadeline.com/

I'm not sure where I got this recipe from as I printed it over two years ago and didn't note the source.  I imagine it's similar to most you'd find online.  It's noted in my print-out that it's "like Cracker Barrel's".  I don't know that that's true, but it is good. 

Hash Brown Casserole
(like Cracker Barrel's)
Source unknown

Can condensed cream of chicken soup
8 oz. Colby cheese - shredded
1/2 cup melted butter
1 small onion, diced
1 tsp salt
1/2 tsp black pepper
2 lb. bag frozen shredded hash browns

Spray a 9x13x2 baking dish with non-stick cooking spray; set aside.  In a bowl, combine soup, cheese, butter, onion, salt, and pepper.  Gently fold the potatoes into the mixture and pout into prepared pan.  Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Sunday, November 21, 2010

Creamy Chicken Enchiladas

This recipe came to me via my dear friend Sally who now lives in Michigan. When she sent the recipe, she raved about the flavor of the dish and the fact that it's a great meal that can be made and frozen for a later date.  She's a busy mother to four young daughters and convenience is always an added selling point to any dish she makes.

I love chicken enchiladas and have tried a few versions.  Since I received this recipe, I've made it twice and have a dish of it in my own deep freezer.  I have to share her sentiments and proclaim -- Delicious!!  This is one of the best enchilada recipes I've tried.  I used her notes/recommendations to keep it lower in fat and nothing lacked in flavor with these changes. 

Creamy Chicken Enchiladas
recipe from Sally Hoedel

1 pound chicken breast uncooked
1 pkg of cream cheese (I use low fat)
1 can (4.5 oz) chopped green chilies
1 pkg flour tortillas (I use whole wheat or reduced fat ones)
2-10oz cans green enchilada sauce
3/4 cup shredded cheddar cheese (I use 2% cheese)
1 can black beans

Heat oven to 400 degrees.  Grease 9x13 dish.  Bake chicken and cut into bite sized pieces.  Soften cream cheese in microwave.  Mix together cream cheese, black beans (drained and rinsed), chilies and chicken; stir until blended.  Spoon chicken filling into tortillas and roll up; place seam side down in dish.  Pour enchilada sauce over the top, sprinkle with cheddar cheese.  Bake 20 minutes at 400 degrees or until hot and bubbly.

*If you do freeze, sprinkle cheese over the top and freeze.  Add the enchilada sauce over the top right before you bake.

Tuesday, November 16, 2010

Tilapia Alfredo Over Mashed Potatoes


This morning before heading out of the door for work and an afternoon funeral that required a 2-hour drive both ways, I put six tilapia fillets in the fridge to thaw for dinner.  At that moment, I had no idea what I was going to do with it.  However, I had plenty of time to think about this on the dreary afternoon drive and decided tonight, I was going to be creative.  I knew I had some potato insides leftover from Sunday's potato skins.  I wanted to somehow incorporate that as not to waste food.  In the end I created Tilapia Alfredo Over Mashed Potatoes.  It may seem like an odd combination, but it was REALLY good!

RIP Justin Alan Arthur.  1978-2010

Tilapia Alfredo Over Mashed Potatoes

About 3 cups of baked potatoes (the insides)
Milk (about 1/3 cup)
3 Tablespoons butter
Salt, pepper, garlic powder
Tilapia fillets
Blackening seasoning
1/2 jar of Bertolli Alfredo Sauce
Minced garlic (1/2 Tablespoon)
Parsley flakes
Grated Parmesan cheese

Preheat oven to 350 degrees.  Season both sides of tilapia fillets with blackening seasoning and lay on a lightly sprayed baking pan.  Put in oven and bake approximately 10 minutes or until fish is flaky, careful not to overcook the fish.  In the meantime, heat 1/2 jar of Bertolli Alfredo sauce on stove top and stir in minced garlic.  Heat potatoes in the microwave in increments to warm.  Add milk (to your desired consistency), butter, salt, pepper, and garlic powder.  To plate your meal, spread mashed potatoes on a plate, top with fish, and drizzle sauce on top.  Sprinkle with parsley flakes and Parmesan cheese.

Tilapia on Foodista

Sunday, November 14, 2010

Hormel Buccaneer Party

I'm B-A-C-K!!!  After a long break, I'm back!

And I did it right.  I did it with a Hormel Buccaneer Football Party!  I couldn't have been more thrilled when I signed up for a Food Buzz opt-in that, 1) offered Hormel products, 2) gave me an excuse to host a Tampa Bay Buccaneer Football Party, and 3) gave me a good reason to blog again.

Hormel sent me a few samples and some coupons (including a few to share with my party guests) to host a party and feature their products.  I really enjoyed this, to say the least.

I started working on the menu a few weeks ago and it has changed many times.  But ultimately, it came together and was a good pick of items.

On the menu:  Buffalo Chicken Dip, Mini Pepperoni Pizzas, Potato Skins, Chili Cheese Dip, and Hot Ham and Cheese Sandwiches.

In attendance for the party:  Janice, James, Jimmy, Marty, Danny, Kenny, Chris, Linda, Rex, and Angie. 



Buffalo Chicken Dip
Hormel

2 (8-ounce) packages cream cheese, softened
2 (12.5-ounce) cans Hormel® Chunk Breast of Chicken, drained
1 cup ranch salad dressing
3/4 cup hot wing sauce
1 1/2 cups shredded Cheddar cheese
Crackers, tortilla chips and celery sticks

1.Heat oven to 400°F. In large bowl, combine cream cheese, ranch dressing, hot wing sauce and shredded cheese until well blended. Gently stir in chicken.

2.Spoon mixture into 2-quart casserole dish. Bake 20 minutes or until hot and bubbly. Serve with crackers, tortilla chips and celery sticks for dipping.



Mini Pizza
 Hormel

3/4 cup pizza sauce
1 (12-ounce) package English muffins, split
1 1/2 cups shredded mozzarella cheese
4 ounces Hormel® Pepperoni (mini Turkey)

1.Heat oven to 425°F.

2.Spread pizza sauce on cut sides of English muffin halves. Sprinkle with cheese; top with pepperoni. Place on baking sheet.

3.Bake pizzas 12 to 15 minutes or until cheese is melted and bubbly.



Potato Skins
All Recipes
 
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

*I made 8 taters and doubled the recipe.  Used Hormel Crumbled Bacon.




Chili Cheese Dip
The Girl Who Ate Everything
 
1 (8 oz) block of softened cream cheese
1 (15 oz) can of high quality chili ( I used Hormel)

Warm ingredients until blended in a pot on the stove or in the microwave for 1-2 minutes. Serve with corn chips (Fritos).



Ham and Cheese Sandwiches
The Girl Who Ate Everything

24 good white dinner rolls
24 pieces good honey ham (Hormel brand)
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
 
 
 
Everyone enjoyed the party and the food.  I took a vote at the end and this was the score (Tampa Bay 31, Carolina 16 ):
Ham and Cheese Sandwiches - 4
Buffalo Chicken Dip - 4
Potato Skins - 2
(Jimmy didn't eat.)
 
Hormel -- A winner!!!