Recipe #52 December 9, 2013

Sloppy Joes

Ingredients:

• 2 tablespoons olive oil
• 2 red bell peppers, seeded and cut into small dice - I only used 1/2 of an orange pepper
• 2 medium yellow onions, small dice - I only used one small onion
• 4 medium garlic cloves, finely chopped
• 1/4 cup tomato paste
• 2 pounds lean ground beef or ground turkey
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt, plus more as needed
• 2 (14-ounce) cans tomato sauce
• 1/2 cup water
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon packed dark brown sugar
• 6 to 8 hamburger buns, split and toasted

Directions:

1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
2. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
3. Increase the heat to medium high, add the ground beef or turkey, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 4 minutes.
4. Add the chili powder, cumin, and measured salt, stir to coat the meat and vegetables, and cook until fragrant, about 1 minute.
5. Add the tomato sauce, water, vinegar, Worcestershire, and brown sugar, stir to combine, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the mixture thickens, about 30 minutes. Serve immediately.

Recipe #51 December 5, 2013

Tuscan Garlic Chicken

Ingredients:

¾	cup all-purpose flour
½	tablespoon salt
1	teaspoon pepper
½	teaspoon dried basil
½	teaspoon dried oregano
4	boneless, skinless chicken breasts
5	tablespoons extra virgin olive oil, divided
1	tablespoon finely minced garlic (about 4-5 cloves)
1	red bell pepper, cut into thin strips or chopped
½	cup low-sodium chicken broth
6	ounces fresh spinach
½	cup heavy cream
2	teaspoons cornstarch
1	cup lowfat milk
1	cup freshly grated Parmesan cheese
1	pound fettuccine

Directions:

Preheat the oven to 350 degrees F.

1. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. 
2. Dip each chicken piece in the flour mixture until both sides are well coated.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. 
4. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.
5. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
6. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. 
7. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
8. Stir in one tablespoon flour and stir constantly while cooking for another minute.
9. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes
10. In a small liquid measure, whisk together the cornstarch and cream. 
11. Add the spinach, milk and cream mixture to the skillet. 
12. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. 
13. Stir in the Parmesan cheese.
14. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. 
15. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Recipe #50 December 4, 2013

Classic Crockpot Chili

Ingredients:

• 1 lb. ground beef
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 (14 oz.) cans diced tomatoes, undrained
• 15 oz. can tomato sauce
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 (15 oz.) cans red kidney beans, rinsed and drained
• 2 Tbsp. cornstarch
• 1/4 cup water

Preparation:

Sauté ground beef in heavy skillet with onions until the meat is brown, stirring to break up meat. Drain well. Mix all ingredients except cornstarch and water in 4 quart slow cooker.

Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.

Recipe #49 December 2, 2013

Chicken Broccoli Casserole

 

Ingredients:

• 3 cups cooked shredded chicken
• 2 cups cooked and chopped broccoli
• 2 cans cream chicken soup
• 1/2 cup sour cream
• pepper
• 2 1/2 cups shredded cheddar cheese
• 1  cup bread crumbs
• 1/2 stick butter, melted
• rice (optional)

Directions:

1. Boil chicken until cooked thoroughly - shred.
2. Chop and cook broccoli (I steam it in the microwave)
3. Preheat oven to 375
4. Combine chicken, broccoli, cream soup, and sour cream  in a bowl. 
5. Add in 1 cup cheddar cheese. 
6. Pour into a 2 qt baking dish - 9x13 works
7. Top with remaining cheese. 
8. In a bowl combine butter and and bread crumbs. Sprinkle over casserole. 
9. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.
10. Serve over rice if desired, add pepper to taste.

Recipe #48 November 28, 2013

My Grandma's Green Bean Casserole

Ingredients:

• 1 can cream of mushroom soup
• 1/4 C milk
• 2 cans french style green beans
• 1 can french fried onions
• 1/2 C sharp cheddar cheese
• 1 jar of whole mushrooms - optional

Directions:

1. Preheat oven to 350 degrees.
2. Add 1/4 C milk to soup - heat on stove stirring constantly - heat to boiling
3. Combine beans with 1/2 of the onions and mushrooms
4. Spray 9x13 pan with Pam and put bean mixture into pan.
5. Pour soup over bean mixture.
6. Sprinkle with cheese and the rest of the onions on top.
7. Bake for 25 minutes.

Recipe #47 November 28, 2013

Classic Sweet Potato Casserole

Ingredients:

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

• Preparation:
• 1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
• 2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
• 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
• 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

• I have made variations of this recipe before but I love this one because it's fun to look at and it has both the pecan crunch AND marshmallows!

Recipe #46 November 27, 2013

Pumpkin Pie with a Chocolate Crust

Ingredients:

crust:
14 ounces chocolate wafers, finely ground
3/4 cup (1 1/2 sticks) unsalted butter, melted

filling:
1 (28 ounce) can pumpkin puree or 2 1/2 cups fresh roasted pumpkin puree
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
3 1/2 tablespoons light brown sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Whipped Cream: 
1 c heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions:

1. Preheat oven to 350˚F.
2. For crust: In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. For filing: Place pumpkin puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. In a small mixing bowl, combine ingredients for whipped cream - mix on high until light and fluffy (about 4 minutes). 
6. To serve: Generously top pie with whipped cream and finish with chocolate shavings.

I had so much pumpkin filling and crust left that I made mini pies in a muffin pan.  They're not beautiful by any  means but they're still yummy! :)