"turkey" beef and noodles

Your man will love this meal, and he probably won't even notice that it's turkey.

1 lb ground turkey
1 chopped white onion
1 t salt
1 t pepper
1 heaping T minced garlic
1 1/2 t Worcestershire sauce
1/4 c flour
1 1/2 c hot water
2 T onion soup mix (or 2 t beef bouillion powder)
2 T red wine
6-8 oz egg noodles
8 oz drained mushrooms
1 c sour cream

Brown meat, adding onions toward end. Drain. Stir meat and all ingredients through wine into crock pot. Cook on low 2-3 hours. Add hot pre-cooked pasta, mushrooms, sour cream. Cover, cook on high for 15 minutes.

southwestern chicken pie

Someone brought this to us when our daughter was born and it was amazing. We were famished and it was the best thing we had tasted in days. Add in some coolness points because it has "Mexicorn" in it.

SOUTHWESTERN CHICKEN PIE

1 box refrigerated pie crusts
3 chicken breasts, cooked with taco seasoning and chunked
1/2 cup uncooked brown rice
1 can black beans, rinsed & drained
1 can Mexicorn
1 t garlic powder
1 t ground cumin
1/2 t salt
1/2 t pepper
1 cup sour cream
1 cup salsa
2 cups shredded colby-monterrey jack cheese

Heat oven to 400. Place 1 pie crust in 9" pie plate. Mix all ingredients, pour into crust lined pan. Top with second crust, seal edges and flute. Cut slits in the top of the crust. Bake 40-50 minutes or until golden brown. After 15-20 minutes of baking cover edges with foil to prevent burning. Let it sit for at least 10 minutes to set up before you serve it.

kathleen's julie's chicken

I'm not sure who Julie is, but I recognize the handwriting on this recipe card as my friend Kathleen's. This one is as easy as it is delicious.

JULIE'S CHICKEN

1 pkg Italian seasoning
1 block 1/3 less fat cream cheese
1 cup white wine
8 oz sliced mushrooms (I use canned)
4 chicken breasts

Mix ingredients together in the trusty crock pot and cook on low for 6-8 hours.

chicken cashew curry

A great spice meets a great nut. I can practically see the sparks.

CHICKEN CASHEW CURRY

2 T butter
4 T curry powder
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 t grated nutmeg
1 cup white wine
1 cup papaya or mango nectar
1 lb chicken, cut into chunks
1 lb whole cashews

Melt butter, add curry powder, onion, bell pepper and nutmeg. Cook until pepper and onion are tender. Add wine, nectar and chicken. simmer over low heat for 15 minutes or until the sauce thickens. Stir in cashews and serve.

chorizo stuffed squash

I am crazy for about 100 Trader Joe's products. Sitting atop that list is this recipe's key ingredient: hot, soy chorizo.

CHORIZO STUFFED SQUASH

6 large yellow squash

1/4 lb chorizo (regular or soy)

2 T onion, sauteed in butter

dried bread crumbs

salt and pepper

2 t parsley

Boil squash in salted water until tender. Brown chorizo if it requires cooking. Cut squash in half, long-ways. Scoop out centers of squash, mix with chorizo, onions, salt, pepper and parsley. Top with bread crumbs, bake at 350 until hot.

cranberry pear chutney

I got this recipe from some girls at work. Except that I never got the exact recipe. I have just been guessing, and I like how it's turned out.

This is delicious on its own, on top of ice cream or yogurt, in a pie shell (drain 1st) or even as a cobbler.

CRANBERRY PEAR CHUTNEY

3 cans whole berry cranberry sauce
2 lemons
4 pears, ripe but still a bit firm
cinnamon
nutmeg
sugar

Dice pears (skin on or off). Empty the cans of cranberry sauce into a saucepan and heat on high. When it comes to a boil, add the pears. Cover with a lid and reduce heat. When pears become soft, remove from heat, squeeze the juice of 2 lemons and sprinkle cinnamon and nutmeg to taste. Add sugar to taste - it's both with or without.

oven-fried chicken

I went searching for this recipe soon after I fell head over heels in love with Cracker Barrel's boneless, skinless "Sunday Chicken." I think it's as close as I'm going to get.

OVEN-FRIED CHICKEN

3/4 cup low-fat buttermilk
4-6 boneless skinless chicken breasts*
1/2 cup all-purpose flour
1 tsp salt
1 tsp ground pepper
1 tsp paprika
1/2 tsp cumin
cooking spray**

Preheat oven to 450. Combine chicken and buttermilk in a large zip-loc bag and seal. Refrigerate for 1 hour, flipping periodically.

Combine flour, salt, pepper & spices in a second zip-loc bag. Remove chicken from 1st bag, throw out the buttermilk marinade. Add 1 piece of chicken at a time to the flour mixture, shaking it well so that you coat the chicken. Take the chicken out, shake off the extra flour, spray the chicken down with cooking spray. Return the chicken to the flour mixture for a 2nd round.

Place double-breaded chicken on a greased baking sheet. Bake at 450 for 35-40 minutes, turning once after 20 minutes.

*In lieu of boneless, skinless breasts you could use 2 bone-in breasts, 2 drumsticks and 2 thighs.

**I'm crazy about the Pampered Chef kitchen spritzer filled with olive oil.

baked tilapia on tomatoes

It doesn't get any easier than this.

BAKED TILAPIA ON TOMATOES

4 filets tilapia
2 cans diced tomatoes
2 small onions
2 cloves garlic
1 lemon
kosher salt
ground black pepper

Cook onions & garlic in a bit of olive oil on the stove. Add tomatoes, allow to simmer for 10 minutes.

Pour tomato mixture into a casserole dish, place filets of tilapia on top.

Squeeze the juice of 1/2 - 1 lemon onto the fish, sprinkle with salt and pepper.

Bake at 350 for 15 minutes or until fish is done.

maria antonietta's tortilla espanola

I'm including this picture because it captures an integral part of pulling off this recipe: the flip.

MARIA ANTONIETTA'S TORTILLA ESPANOLA

5 medium white tomatoes
1/2 cup olive oil
6 large eggs
salt
pepper

Peel and chunk the potatoes. Cook them in 1/2 cup olive oil over medium heat until they're soft. Use a whisk to beat the eggs, liberally sprinkle salt and pepper into the mixture. When the potatoes are done, pour the egg mixture over the potatoes. Once the bottom seems to have cooked, place a plate on top of the skillet and flip both rapidly. The still-runny side will be on the plate and the cooked side facing up. Then, after drizzling a little oil into the skillet, slide the tortilla back into the skillet (see picture), runny side down. Allow it to cook for a few more minutes, cut into pie-shaped slices and serve.

white wine chicken breasts

I got this one from a recipe swap a few years ago. It's tasty with a capital T. And as an added bonus, it leaves you with almost an entire bottle of white wine to polish off.

WHITE WINE CHICKEN BREASTS

6 chicken breasts

1 can cream of chicken soup

1 1/2 cup Pepperidge Farm Stuffing

6 slices swiss cheese

3/4 cup white wine

1/2 stick butter

Clean chicken and place in baking dish. Pour a mixture of white wine and soup over the chicken. Place swiss cheese on top of mixture, then stuffing, then butter on top. Bake at 375 for 45 minutes. Cover with foil for the first half hour.

v-8 lasagna

The V-8 keeps everything nice and MOIST. Hate that word, love this lasagna.

V-8 LASAGNA

1 1/2 lb ground turkey (or beef)
1 T olive oil
12 oz lowfat ricotta cheese
8 oz tomato sauce
1 lb lasagna noodles
2 eggs
1 large can stewed tomatoes
1 cup mozzarella, 1/2 cup mozzarella
2 envelopes spaghetti sauce mix
2 12 oz cans V-8
parmesan cheese
parsley

Cook meat in a skillet with the oil. Stir in tomatoes, tomato sauce, sauce mix and V-8. Bring to a boil, simmer 10 minutes. In a separate bowl mix ricotta, eggs & 1 cup mozzarella. Cover bottom of greased 9 x 13 dish with a layer of meat sauce. Add uncooked noodles, cheese mixture. Repeat layers, ending with sauce. Cover with aluminum foil. Bake at 350 for 1 hour. Remove foil, sprinkle remaining 1/2 cup mozzarella and return to the oven until cheese melts. Remove and let stand for 15 minutes. Sprinkle with parmesan and serve.

tuna steak tacos

A fresh take on one of my favorite meats. A bit tex-mexy, but so yummy that I pretend it's authentic.


TUNA STEAK TACOS

2 small tuna steaks
6 corn tortillas
olive oil
1 cup shredded lettuce
1/2 cup fresh salsa (like Jack's)
1/4 cup sour cream
1/4 small onion, chopped
3 Tbsp chopped cilantro
3/4 cup shredded Pepper Jack cheese
kosher salt
freshly ground black pepper

Drizzle olive oil over tuna steaks then sprinkle with salt and pepper. Grill on medium heat until they're cooked all the way through. Let them cool slightly then cut into slices.

While the tuna is on the grill, barely cover the bottom of a frying pan with olive oil. Place the tortillas in the oil, one by one, and allow them to slightly brown on each side. You want them to stay soft - don't let them get crunchy like a chip. Place them to dry on doubled paper towels.

To assemble the tacos: place shredded cheese directly onto the tacos, heat under the broiler or in the microwave until cheese is melted. Cover the cheese with shredded lettuce, sliced tuna, salsa, sour cream, chopped onions & cilantro.

bbq chicken nachos

I have always been a fan of finger-foods for appetizers. There's something about sticking my toothpick into a big vat of cocktail wieners that just doesn't ring my bells.

BBQ CHICKEN NACHOS

1 batch Shredded BBQ Chicken
1 cup Stubbs' Spicy BBQ sauce
1 cup sour cream
1/2 bunch cilantro
1 bag large, round, yellow corn tortilla chips
1-2 jars jalapeno slices

In a small bowl, combine the BBQ sauce and sour cream. Scoop the mixture into a ziploc bag and cut a tiny bit off of one of the corners. You'll use it like an icing bag.

On your serving platter(s), spread your chips in a single layer (with none overlapping). Place a spoonful of shredded chicken in the center of each chip, flattening it out a bit with the spoon.

Using the makeshift icing bag, drizzle the BBQ sauce/sour cream mixture on top of each chip. I like to make a pattern, such as an X or a squiggle. Top each with a few cilantro leaves, and then finish it all off with 1-3 jalapeno slices, depending on your taste.

I usually fix these immediately before serving. If you must prepare ahead, you could heat them in the oven briefly before drizzling the sauce.

shredded bbq chicken

Now that I'm working 12 hour shifts, we are going to be enjoying crock pot meals at least 3 times a week. I don't know what I would do without it.

SHREDDED BBQ CHICKEN

4 large chicken breasts
3/4 to 1 cup spicy BBQ sauce (we like Stubbs')
1/4 cup apple cider vinegar
1 TBSP red pepper flakes
1 small onion, diced

Combine all ingredients in the crock pot. Cook on low for at least 6 hours. About 30 minutes before dinner, stir to shred the chicken and allow it to soak up the remaining sauce.

Serve however you like it. We typically do baked beans & cole slaw.

szechuan noodles

The sauce on this is so delicious - I will dip anything in it. Double the sauce and save 1/2 to put on lettuce wraps, drizzle over a salad or lick off of your bare fingers.

From The Barefoot Contessa Cookbook (1999).

SZECHUAN NOODLES

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

chunky potato curry with garlic and peanuts

Guest Blogger: Molly Warner!

This does not make sense to cook unless one makes a stop first at an Indian Market. Then all will be clear. Like, who knew where to buy curry leaves!

CHUNKY POTATO CURRY WITH GARLIC AND PEANUTS

From 660 Curries: The Gateway to the World of Indian Food by Raghavan Iyer

Once in a great while a curry comes along that blows everyone's palate, including my own. This Maharashtrian-influenced potato dish will appeal to all, and I have no qualms betting my first-born on it. Even though it is a great side dish, I often stuff it into slices of pita bread for a substantial lunch, along with a bowl of creamy kidney beans.

Serves 8

2 tablespoons white sesame seeds
2 tablespoons raw peanuts (without the skin)
4 medium-size cloves garlic
3 dried red Thai or cayenne chiles, stems removed
2 tablespoons peanut or canola oil
1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
1/2 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems
12 medium-size to large fresh curry leaves

1. Combine the sesame seeds, peanut, garlic, and chiles in a food processor, and pulse to form a gritty, sticky, mellow-smelling blend.
2. Heat the oil in a medium-size saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5 to 8 minutes.
3. Meanwhile, drain the potatoes.
4. Stir the turmeric into the sesame-peanut blend and cook for 5 seconds. Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, 25 to 30 minutes.
5. Stir in the cilantro and curry leaves, and serve.

chocolate guiness cake

Guest Blogger: Molly Warner!

This one is random...but delicious. Do not be intimidated by the length of the recipe. If I can make it, anyone can. And I have to credit the illustrious Nigella Lawson for it...

CHOCOLATE GUINESS CAKE

Cake
1 cup Guinness stout
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
3/4 cup sour cream (or plain yogurt)
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Icing
8 oz cream cheese
1 cup confectioners' sugar
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment paper. Pour Guinness into a large saucepan, add butter and heat until melted, then remove from heat. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla, then pour into brown, buttery, beery mixture, and finally whisk in flour and baking soda. Make sure flour is integrated.Pour cake batter into greased and lined pan, and bake for 45 mins to an hour (check at 45 mins for doneness). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. Place cream cheese and confectioners' sugar into a mixing bowl and beat until smooth. Add cream and beat again until you have a spreadable consistency. Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint. Yields about 12 slices.

sunday eye of round

This is a great recipe for Sunday lunch because it cooks in a turned-off oven for several hours while you're off at church.

SUNDAY EYE OF ROUND

1 eye of round, 2-4 lbs
lemon pepper seasoning

Rub seasoning all over the outside of the meat. Bake in a preheated oven at 500 degrees: 6 minutes for every 1 lb of meat. Do not open the oven door, but turn off the oven and leave the meat inside for 2 hours.

Slice with an electric knife and serve.

turkey sloppy joes with corn

The corn sweetens up this tangy classic. Pile on the chili powder for a little kick.

TURKEY SLOPPY JOES WITH CORN

1 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1 tbsp chopped jalapeno
2 garlic cloves, minced
1.5 lbs ground turkey
1 6 oz can no salt-added tomato paste
2 tsp chili powder
1 tsp ground cumin
½ tsp salt
1 14 oz can fat free, less-sodium broth
1 15 oz can no salt-added corn, rinsed
6 whole wheat hamburger buns, toasted

Heat oil in skillet over med-hi heat, add onion, pepper, garlic, Sauté 3 minutes. Add turkey to pan, cook until crumbly. Stir in tomato paste, cook 2 min. add chili powder, cumin, salt, broth. Reduce heat and simmer 12 min. stir in corn and cook for 2 more min. spoon 1 cup mixture between top & bottom of buns.

(Delicious with a side of sliced tomatoes topped w/ crumbled blue cheese.)

greek chicken & tzatziki sauce

Oniony, garlicky joy. With a big dollop of tzatziki.

GREEK CHICKEN

2 tbsp olive oil
¼ cup minced garlic
3 tsp dried oregano
1 tsp salt
½ tsp pepper
2 large onions, quartered
3 lbs chicken, in strips

Combine all ingredients in slow cooker and cook on low for 7-8 hours. You should be able to tear it apart with a fork when it’s ready. Serve on whole wheat pita bread with tzatziki sauce and a big greek salad.


TZATZIKI SAUCE

16 oz fat free plain yogurt
2 large cucumbers, peeled & diced
2 tbsp olive oil
½ lemon (juice)
Salt & pepper to taste
1 Tbsp dill
3 cloves minced garlic

Mix all ingredients well in a food processor.

artichoke & goat cheese stuffed chicken

A little labor intensive...but well worth the work.

ARTICHOKE & GOAT CHEESE STUFFED CHICKEN

½ cup Italian seasoned breadcrumbs
½ cup (2 oz) goat cheese
¼ cup chopped fresh basil (at least)
6 canned artichoke hearts, rinsed, drained & chopped
1 red bell pepper, bottled, roasted, rinsed, drained, chopped
4 (6 oz) chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 quarts water

Combine first 5 ingredients in a bowl, stirring until well blended. Slice each breast lengthwise, cutting to, but not through, the other side (butterfly). Open the two sides, laying the breast flat. Place between 2 sheets of plastic wrap, pound to ¼ inch thickness using a mallet. Sprinkle the chicken w/ salt and pepper. Divide artichoke mixture into 4 equal portions, spoon each portion down center of each breast, leaving an inch border at each end. Fold the sides over the filling (like a hot dog bun around a hot dog, except the 2 sides will touch). Place a 2 ft long sheet of plastic wrap on the counter w/ the long side hanging over the edge of the counter. Place the breast on the far end of the plastic, seam side down, and tightly roll the chicken toward you (like a jelly roll). Twist the ends in opposite directions to form a cylinder and tie knots on each end. Repeat the process with a 2nd piece of plastic wrap to ensure the chicken is tight and waterproof. Bring 3 quarts water to a boil in a large pot, add chicken. Reduce heat and simmer chicken for 15 min (don’t boil). Turn occasionally. Remove from water and let stand 10 minutes. Cut into rounds and serve! We like to arrange the rounds over a bed of mixed baby greens drizzled with fresh lemon juice, olive oil & pepper.

orange chicken

The orange flavor in this is great and not too overwhelming.

I put mandarin oranges on EVERYTHING, so this one is right up my alley.

ORANGE CHICKEN

6 oz frozen orange juice
½ tsp dried marjoram
6 chicken breasts
¼ cup cold water
2 tbsp cornstarch
1 can mandarin oranges (garnish)

Place orange juice, marjoram and chicken in a slow cooker for 7-9 hours on low. Take chicken out, add water and corn starch (1st together) then to the sauce. Let simmer for 15-20 minutes, stir occasionally. Serve chicken over brown rice. Top with orange sauce and mandarin oranges.

spicy kung pao chicken

We love chicken. We love hot.

SPICY KUNG PAO CHICKEN

3 tsp canola oil
4 cups fresh broccoli florets
1 tbsp ground ginger (fresh or powder)
2 tbsp water
1 tbsp crushed red pepper
2 chicken breasts, cut into strips
½ cup fat-free, less-sodium broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
4 garlic cloves, minced
2+ tbsp coarsely chopped salted peanuts

Heat 1 tsp oil in skillet over med-hi heat. Add broccoli and 2 tsp ginger, sauté 1 min. Add water, cover, cook 2 min or until broccoli is crisp-tender. Remove broccoli from pan (keep it warm though). Heat remaining 2 tsp oil in pan, add remaining ginger, crushed red pepper, chicken. Cook 4 minutes, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, stir w/ whisk. Add to pan, cook 1 min until mixture thickens. Return broccoli to pan, toss to coat. Sprinkle with peanuts.

maria's vodka cream pasta

Our good friend Maria really knows pasta. This is one of her favorites so you know it's going to be good.

Did I mention it has a cup of vodka in it?

MARIA'S VODKA CREAM PASTA

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

indian-style beef kebabs with cilantro sauce

I don't do beef often - but when I do, I like to do it right. This recipe, in my book, does beef right.

INDIAN-STYLE BEEF KEBABS WITH CILANTRO SAUCE

1 bunch cilantro
1 small onion, peeled
2 cloves garlic, peeled
1 small green chili pepper, trimmed & halved, with seeds
1 2-inch piece fresh ginger, peeled
1 1/4 tsp kosher salt
4 tbsp vegetable oil
3 tbsp fresh lime juice
1/2 tsp curry powder
1 1.5 lb rib-eye steak, cut into 24 1 inch chunks
1 medium red onion, peeled
4 pieces naan bread

Place cilantro, small onion, garlic, chili, ginger & salt with 3 tbsp of the oil in a food processor. Process until a paste is formed. Transfer to a large bowl. Put 2 tbsp of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover & set aside. Stir the curry powder into the remaining paste. Add the steak and coat well. Cover & marinate at room temp for 20 minutes. Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef & onion chunks onto 8 skewers. Brush a grill pan with the remaining oil, grill the kebabs for 8 to 10 minutes, turning them every 2 minutes. Serve with the cilantro sauce and naan.

weeknight chowder

I call this a 'cheat' recipe - it's pure assembly. (The best kind, sometimes.)

WEEKNIGHT CHOWDER

1/4 cup real bacon pieces (jar kind works)
1 10 1/4 can cream of potato soup
1 cup milk
1 can white corn
black pepper
oyster crackers

Combine all ingredients, warm on the stove or in the microwave. Serve with oyster crackers & a salad.

bell peppers stuffed with couscous

We're not super into sausage, so this is our version of stuffed peppers.

BELL PEPPERS STUFFED WITH COUSCOUS

4 bell peppers
1 cup chopped onion
4 cloves garlic, minced
1 jar spaghetti sauce
1 box couscous (tomato flavored is great)
1 cup sharp cheddar cheese

Cut the lids off the 4 bell peppers, place in a baking dish and set aside. Heat onion & garlic over medium heat, reduce heat to low and add spaghetti sauce. Let simmer while you work on the couscous.

Prepare couscous according to the directions on the box. Combine couscous with the tomato sauce. Fill bell peppers with the mixture, top each with shredded cheese.

Bake at 375 for 20 minutes.

*I like to add 1 box of Smart Ground to the tomato mixture to 'beef it up.'

aunt sallie's chocolate covered cherries

Take something fresh and healthy & cover it in all sorts of naughty goodness...

AUNT SALLIE'S CHOCOLATE COVERED CHERRIES

2 boxes powdered sugar
1 cup eagle brand milk
4 tbsp butter
3/4 block paraffin
1 lb chopped pecans
fresh cherries with stems
1 tbsp vanilla
8 squares unsweetened chocolate

Mix sugar, milk, vanilla & butter to the consistency of dough. Add nuts & wrap cherries. Let stand 3-4 hours. In double boiler melt chocolate & paraffin. Dip the cherries and allow them to dry. Wrap in saran wrap and tie the stems with ribbon.

overnight blueberry french toast

Great for a holiday breakfast or festive brunch.

Do the blueberries cancel out the sugar?

OVERNIGHT BLUEBERRY FRENCH TOAST

12 slices day-old bread, cut into 1 inch cubes
2 packages low fat cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup real maple syrup

sauce:
1 cup white sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries
1 tbsp butter

Lightly grease a 9 x 13 baking dish. Arrange 1/2 of the bread cubes in the dish, top with cream cheese cubes. Sprinkle 1 cup blueberries and top with remaining bread cubes. In a large bowl mix the eggs, milk, vanilla and syrup. Pour over the bread cubes. Refrigerate overnight.

Remove from the refrigerator for at least 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan mix the sugar, cornstarch and water. Bring to a bowl. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup of blueberries. Reduce heat and simmer for 10 minutes, until the blueberries burst. Stir in butter, pour over the baked french toast.

saltine toffee crunch

These are even easier to make than my cheesecake squares.

We like to mix it up when it comes to the chocolates & the toppings.

SALTINE TOFFEE CRUNCH

4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
3/4 cup nuts or other topping

Preheat over to 400. Line cookie sheet with saltine crackers in a single layer. In a saucepan combine sugar & butter. Bring to a boil, boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle with chocolate chips. Let sit for 5 minutes then spread melted chocolate and top with nuts or other toppings. Cool completely and break into pieces.

Some combos worth trying: dark chocolate & macadamia nuts, milk chocolate & walnuts, white chocolate & sliced almonds, semisweet chocolate & toffee chips, white chocolate & coconut flakes, dark chocolate & sliced almonds, milk chocolate & crumbled oreos.

taco-filled pasta shells

This was one of the many delicious meals that friends made for us when our daughter was born.

I had to have the recipe.

TACO-FILLED PASTA SHELLS

1 lb ground turkey breast
1 envelope taco seasoning
1/2 package (4 oz) cream cheese, cubed
12 uncooked jumbo pasta shells
1 tbsp butter, melted

Toppings:
1 cup hot salsa
1 cup hot taco sauce
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup sour cream
3 green onions, chopped

Cook turkey, drain. Add seasoning, prepare according to package directions. Add cream cheese, cover & simmer for 5-10 min or until melted. Transfer to a bowl, chill for 1 hour. Cook pasta according to directions, drain. Toss with butter. Fill each shell with about 3 tbsp meat mixture.

Place salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses, bake an additional 13 minutes or until heated through. Serve with sour cream & onions. We also like to add Cholula sauce to the top.

breakfast tacos

We put anything and everything into tacos in our house. This is one of our favorite quick or on-the-go breakfasts.

BREAKFAST TACOS

4 corn tortillas
4 eggs
4 strips cooked bacon
4 tsp milk
1 roma tomato
1/4 cup chopped onions
2 tsp olive oil
sea salt
freshly ground black pepper
Cholula sauce (could substitute hot salsa)
jarred jalapeno slices (optional)

Whisk the eggs in a bowl with milk, salt & pepper. Set aside. Put olive oil in a skillet over med-high heat. After it heats add onions & tomato. Allow the onions to slightly brown. Add in the eggs, continue to heat until set. While the eggs are cooking, warm the tortillas in a separate skillet (completely dry) over medium heat until 'toasted.' Scoop egg mixture into tortillas, crumble 1 strip of bacon on top of each taco, top with jalapenos, douse with Cholula sauce & serve!

charlotte's margarita dip

I had lunch with my friend Charlotte today, so I've got her yummy recipes on my mind.

MARGARITA DIP

1 package cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 tbsp orange juice
1 container whipped topping

Beat cream cheese, limeade & OJ in medium bowl with mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour.

Serve with cut-up fresh fruit and Nilla Wafers.

charlotte's baked brie

I got this recipe from my friend Charlotte and it's TO DIE FOR. I'm a fan of most any recipe in which a key ingredient is whiskey.

BAKED BRIE

1 baby brie
2 tbsp whiskey
2-3 tbsp butter
1/2 cup brown sugar
1/2 cup pecans
1 can big and flaky crescent rolls

Spray pie plate with Pam. Cut white shell off brie. Put crescent roll in pie plate with sides hanging over. Place cheese in the center. Mix together whiskey, butter, sugar & pecans. Pour mixture around cheese. Fold crescent dough over cheese. Place remaining mixture around the sides of the pan. Bake at 350 for 20 minutes.

sourdough croutons

Until I found this recipe the only croutons I liked were Ruby Tuesday's.

I like to make a big batch, but you could easily half or quarter the recipe. This makes about 8 cups.

SOURDOUGH CROUTONS

1/2 cup water
1/4 cup olive oil
4 cloves garlic
3 tsp fresh thyme leaves (pr fresh rosemary is good, too)
1/2 tsp salt
1/2 tsp freshly ground pepper
40 3/4-inch-thick sourdough baguette slices, cut into cubes

Preheat oven to 325 F, mix first 5 ingredients in a small food processor until well blended. Transfer mixture to a bowl, add baguette cubes and toss well to coat. Arrange on a single layer on a baking sheet, bake until crisp, turning frequently, about 20 minutes. Transfer to a paper towel-lined plate and allow them to cool completely.

You can make these up to 2 days in advance - just store them airtight at room temp.

horseradish deviled eggs

Because every recipe can use a little added spice...

HORSERADISH DEVILED EGGS

6 hard boiled eggs
1/4 cup mayo
2 tbsp prepared horseradish (or more!)
1 tsp dill weed
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp black pepper
paprika to sprinkle

Cut eggs in half lengthwise. Remove yolks, mashing them with mayo, horseradish, dill, mustard, salt & pepper. Pipe or spoon into egg whites, sprinkle with paprika. Refrigerate.

squash muffins

I like to make a big batch of these, freeze them, and then reheat a few here and there in the toaster to serve with a veggie plate or a big salad.

SQUASH MUFFINS

2 cups finely diced squash
1 cup diced onions
3 eggs
1 stick butter
2/3 cup buttermilk
1/2 tsp black pepper
1 box Jiffy corn muffin mix

Mix all ingredients, pour into a greased muffin tin, bake for 30 minutes at 350 or until golden brown.

bran muffins

It's hard to believe that something this delicious can also have major benefits for your GI system.

BRAN MUFFINS

5 tsp baking soda
1 quart buttermilk
2 cups sugar
2 cups raisins
1 tsp salt
2 cups boiling water
1 cup olive oil
4 eggs
6 cups flour
6 cups bran flakes

Add baking soda to water, add buttermilk. Mix olive oil and sugar in a separate bowl, add eggs one at a time. Add flour, salt, bran flakes & raisins to the cream mixture. Bake at 375 F for 20 minutes in greased muffin tins.

Bonus: This mixture will keep in the fridge for up to 6 weeks!

corn & black bean salad

This is great as a side or with chips. We like it with Fritos scoops or blue corn chips.

I'm guilty of having eaten an entire batch on my own in less than 48 hours.

CORN & BLACK BEAN SALAD

2 cans white corn, drained
2 cans black beans, rinsed & drained
4 tbsp lime juice
2 tbsp cider vinegar
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 carton cherry tomatoes, halved
1 cup chopped cilantro
1 purple onion, chopped
1/2 - 3/4 cup feta cheese

Combine all ingredients, chill. Serve as a side or with chips.

miffey's cranberry relish

This is probably my very favorite of my mom's recipes. She makes it for holidays, when we're sick, or when we just whine long and hard enough for it.

MIFFEY'S CRANBERRY RELISH

1 tub Ocean Spray Cranberry Orange
1-3 oz box lemon jello
1-3 oz box cranberry jello
1/2 cup chopped pecans or walnuts
1/2 cup chopped celery
16 oz can crushed pineapple, drained well
1 apple, chopped into small pieces (skin left on)
1 navel orange, remove casings and cut meat into small bits

Boil 1 cup water, add entire box of lemon jello and 1/2 box cranberry jello. Stir until dissolved. Add all other ingredients, stir. Pour into a pyrex dish, refrigerate.

spinach balls

I think this recipe was printed in LL Bean, or somewhere equally surprising. Here's a way to take something healthy and make it almost unrecognizable. I love it.

SPINACH BALLS

1 box frozen spinach or 1 bag fresh spinach, chopped & cooked
1 cup bread crumbs
1 egg
1 small onion, diced
1 tsp garlic powder
1/4 cup butter
1/4 cup grated parmesan

Combine all ingredients and chill for 1/2 hour. Roll into balls, place on a greased cookie sheet and bake for 20-25 minutes at 350 degrees F.

ginger turkey meatballs

I stock up on the 99% fat free ground turkey when it goes on sale, specifically for this recipe. Ginger + Turkey = True Love.

GINGER TURKEY MEATBALLS

2 eggs
1 cup finely crushed gingersnaps
2 tsp salt
3 lbs ground turkey
2 cups ketchup
1/2 cup packed brown sugar
1/4 cup Dijon mustard
1 tsp ground ginger

Combine egg, cookie crumbs & salt. Crumble turkey into mixture, mix well using your hands. Shape into about 25 1-inch balls and place them into an ungreased baking pan (like a pyrex). Bake uncovered at 350 degrees F for 15-20 minutes then drain.

In a skillet, combine ketchup, brown sugar, mustard & ginger. Add meatballs. Simmer, uncovered, for 15 minutes, stirring several times.

oreo balls

The site where I originally found this recipe reads, "Some call them Oreo Truffles but I think that’s a bit bold considering the ingredient list. Short, sweet, slightly scary."

OREO BALLS

1 lb Oreos, crushed

8 oz pkg cream cheese, room temp

chocolate for coating (options):

1 pkg white almond bark

2 cups semi-sweet chocolate chips

other type of chocolate

toppings for coating (options):

shredded sweetend coconut

cocoa powder

melted chocolate for drizzling

Pulse the Oreos in a food processor. Add cream cheese and mix until the “dough” is sticky and you can form it into balls.

Roll the dough into balls, place them on a baking sheet lined with waxed paper and freeze them for a minimum of 1-2 hours. You can freeze them for a week or two and dip later if you prefer.

Melt chocolate for coating over a med-low burner and dip the balls using a large spoon or tongs. Place them back on the waxed paper-lined baking sheet and freeze until the chocolate begins to harden. Roll in coconut, dust with cocoa powder or drizzle with chocolate if you like. Store them in the freezer.

bacon wrapped stuffed jalapenos

It's possible that the only reason my neighbors smile and wave when passing me on the street is that I make these almost every time we all grill out during the summer.

BACON WRAPPED STUFFED JALAPENOS

8 jalapenos, halved (remove seeds)
8 slices of bacon, cut in half
8 oz package cream cheese, softened
1/2 cup shredded sharp cheddar
1 tablespoon Worcestershire sauce (more if you like)
16 toothpicks

Soak toothpicks in cold water for a minimum of one hour.


Mix cream cheese, cheddar and Worcestershire. Spoon mixture into pepper halves and wrap in bacon (uncooked). Secure with a toothpick.

These are best when placed on the grill - but if that's not an option, place peppers on a foil-lined baking sheet. Bake at 350 degrees for 20 minutes, or until bacon is crisp.

three cheese calzones

Calzones are the perfect dinner item for the same reasons that a banana is the perfect snack: self-contained, serving size specific, and the best part is on the inside. But calzones beat bananas on this point: you get to eat the wrapper.

THREE CHEESE CALZONES

1 pound refrigerated pizza dough
1 cup fresh ricotta
1 cup grated mozzarella
1/4 cup grated Parmesan
1 bag or bunch spinach, thick stems removed
1 small can sliced black olives, drained
1/2 cup banana peppers from a jar, chopped if large
1/2 cup sundried tomatoes, chopped if large
1/4 cup jalapeno slices from a jar
1 green pepper, seeded and diced
black pepper
2 tablespoons olive oil
1 cup jarred marinara sauce, warmed

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.In a large bowl, combine the ricotta, mozzarella, Parmesan, vegetables, and 1/4 teaspoon pepper. Place the cheese mixture on 1/2 of each 8-inch round. Fold the dough over the filling and pinch the edges to seal.Brush the tops of the calzones with the oil. Transfer to a greased baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Tips: If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again. You can easily add turkey pepperoni, ground beef, etc. for a non-vegetarian version. Add pesto from a jar for a spin!

jenn's paprika chicken

I used to request this every time I visited the Kirbys in their first few years of marriage. Lately, however, we settle for Chick-fil-A. Must find a way to rectify that.

JENN'S PAPRIKA CHICKEN

2 cans cream of mushroom soup
2 cans mushrooms, drained
2 boneless chicken breasts, cut into chunks
16 oz full-fat sour cream
salt, pepper, paprika


Combine cream of mushroom soup and mushrooms in the slow cooker. Add in chicken. Sprinkle entire mixture with a little salt, a lot of pepper and a whole lot of paprika. Cook on high for 1.5 hours or so, then mix in 16 oz. full-fat sour cream. Sprinkle on some more salt, pepper and paprika. Cook for 30 more minutes. (Important: Do not cook more than 30 minutes after adding the sour cream.) Serve with rice or mashed potatoes.

cooking light chicken lettuce wraps

My man begs for this at least once a month. We like it extra spicy and even eat it as a main dish sometimes, splitting the recipe into 2 servings instead of 4.

Take this as an appetizer to a get-together. It appears much more complicated than it really is, so you'll get props you didn't exactly earn.

COOKING LIGHT CHICKEN LETTUCE WRAPS

3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips, diced
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick. Makes about 12 wraps.

*We use 1-2 tsp red pepper flakes instead of 1/2 tsp crushed red pepper*

spinach & black bean lasagna

Quick to assemble but bakes for a while. This spicy number kicks the standard lasagna in the nuts.

SPINACH & BLACK BEAN LASAGNA

1 can black beans
1 jar spaghetti sauce
1 box no-cook lasagna noodles
1 box frozen spinach
16 -24 sandwich slices of pepper jack cheese
1 container skim ricotta
1 egg
pepper, salt, cumin

Drain and rinse the black beans, pour them in the bottom of one bowl and mash them. Add the jar of spaghetti sauce and 1 teaspoon cumin.

Microwave the box of frozen spinach. Drain and dump into a second bowl. Add ricotta, 1 egg, salt and pepper to the spinach.

Layer 2-3 times, depending on the size of your dish (I use a 9x13), in this order: beans/sauce, noodles, ricotta/spinach, squares of cheese (it takes me 8 to cover 1 layer).

Bake at 375-400 until bubbly! For my oven it's typically 40-50 minutes.

Variations: You can add mushrooms, onions, green peppers, olives or any other yummy-ness to the black bean & spaghetti sauce bowl for a chunkier lasagna. You can also do 1/2 hot salsa and 1/2 spaghetti sauce for a real kick. Go for the cheap spaghetti sauce with this one because it tastes great with all the other ingredients. No need to splurge.

hominy chili

This is my very favorite cold weather staple. It takes no time, is cheap to make, and sticks with you for hours.

HOMINY CHILI

1 tbsp olive oil

2 tbsp minced garlic

1 can white hominy

1 can yellow hominy

2 cans kidney beans

2 cans stewed tomatoes

2 cans diced tomatoes

4 tsp cumin

4 tsp chili powder

either:
1 box Smart Ground
1 lb ground turkey, deer or beef

tortilla chips

sour cream

shredded cheddar

1 lime (or lime juice)

Pour olive oil into a large pot, add garlic and saute. Drain hominy & beans, rinsing both well. Add all ingredients, stir well, allow to simmer for a while. Alternative: saute garlic then add all ingredients to the crock pot and cook on low for 3-4 hours.

Top with tortilla chips, sour cream, shredded cheese & a squirt of lime.

sally's salad

I've never asked Sally the exact proportions she uses, but I'm not sure it would even matter. This combination is delicious however you mix it.

SALLY'S SALAD

Top a large bowl of spring mix with the following:

1 can quartered artichoke hearts, drained
1 can heart of palm, sliced into coins
1 stem (or 1/2 carton) cherry tomatoes, halved
1/2 cup pine nuts
crumbled goat cheese, to taste

Top with a mixture of balsamic vinegar, olive oil & pressed garlic. I do 1/4 cup olive oil, 1/4 cup balsamic & a spoonful of minced garlic.