3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Thursday, January 12, 2012
Wednesday, January 11, 2012
EZ Mac & Cheese
What You Need:
• 2 cups uncooked whole-wheat-blend rotini pasta
• 3 boxes frozen cauliflower & cheese sauce (Green Giant)
• 3 wedges Laughing Cow light Swiss cheese
How You Do It:
1. Cook pasta, drain and return to pot.
2. While pasta is cooking, cook vegetables in cheese sauce according to package. Add to cooked pasta.
3. Unwrap cheese wedges and add to pasta/veggie mixture. Mix to melt and combine.
• 2 cups uncooked whole-wheat-blend rotini pasta
• 3 boxes frozen cauliflower & cheese sauce (Green Giant)
• 3 wedges Laughing Cow light Swiss cheese
How You Do It:
1. Cook pasta, drain and return to pot.
2. While pasta is cooking, cook vegetables in cheese sauce according to package. Add to cooked pasta.
3. Unwrap cheese wedges and add to pasta/veggie mixture. Mix to melt and combine.
Cheeseburger Pie
What You Need:
• 1 lb ground beef
• ½ cup ketchup
• ¼ cup dill pickle relish
• 1 ½ cups shredded cheddar cheese (6 oz)
• 1 can (8 oz) refrigerated crescent dinner rolls
How You Do It:
1. In large skillet, cook beef.
2. Stir in ketchup and heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese.
3. Spoon into ungreased 9- or 10-inch glass pie plate.
4. Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center.
5. Sprinkle with remaining 1/2 cup cheese.
Bake at 375°F 15 to 20 minutes.
• 1 lb ground beef
• ½ cup ketchup
• ¼ cup dill pickle relish
• 1 ½ cups shredded cheddar cheese (6 oz)
• 1 can (8 oz) refrigerated crescent dinner rolls
How You Do It:
1. In large skillet, cook beef.
2. Stir in ketchup and heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese.
3. Spoon into ungreased 9- or 10-inch glass pie plate.
4. Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center.
5. Sprinkle with remaining 1/2 cup cheese.
Bake at 375°F 15 to 20 minutes.
Mexican Casserole
What You Need:
• 1 lb ground turkey (or beef)
• 1 package taco seasoning
• 1 can Mexicorn - undrainded
• 2 cups shredded cheddar cheese
• 1 can (8 oz) refrigerated crescent sheet dough
How You Do It:
1. In large skillet, cook meat.
2. Stir in taco seasoning and corn (and its juice).
3. Pour into baking dish.
4. Sprinkle with 1 cup cheese.
5. Top with crescent sheet.
6. Sprinkle with remaining cheese.
7. Bake at 375°F 15 to 20 minutes until crust is golden brown and cheese is melted.
• 1 lb ground turkey (or beef)
• 1 package taco seasoning
• 1 can Mexicorn - undrainded
• 2 cups shredded cheddar cheese
• 1 can (8 oz) refrigerated crescent sheet dough
How You Do It:
1. In large skillet, cook meat.
2. Stir in taco seasoning and corn (and its juice).
3. Pour into baking dish.
4. Sprinkle with 1 cup cheese.
5. Top with crescent sheet.
6. Sprinkle with remaining cheese.
7. Bake at 375°F 15 to 20 minutes until crust is golden brown and cheese is melted.
BLT Mac & Cheese
What You Need:
• 3 slices bacon, chopped
• 1 ½ cups uncooked whole-wheat-blend penne pasta
• 2 large yellow squash
• 3 cups fresh spinach
• 1 large tomato, seeded and chopped
• 4 wedges Laughing Cow light Swiss cheese
• 2 tablespoons fat-free sour cream
• 2 slices fat-free cheddar cheese
How You Do It:
1. In a large skillet, cook bacon until crispy. Set aside.
2. Cook pasta, drain, and set aside.
3. While the pasta cooks, cut squash into pieces similar to the size of pasta. Add squash to skillet, cover, and cook for 5 minutes, occasionally uncovering to stir.
4. Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute.
5. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.
6. Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
7. Add cheese mixture and cooked veggies to the pasta. Toss to coat. Stir in bacon. If needed, bring to desired temperature on the stove.
• 3 slices bacon, chopped
• 1 ½ cups uncooked whole-wheat-blend penne pasta
• 2 large yellow squash
• 3 cups fresh spinach
• 1 large tomato, seeded and chopped
• 4 wedges Laughing Cow light Swiss cheese
• 2 tablespoons fat-free sour cream
• 2 slices fat-free cheddar cheese
How You Do It:
1. In a large skillet, cook bacon until crispy. Set aside.
2. Cook pasta, drain, and set aside.
3. While the pasta cooks, cut squash into pieces similar to the size of pasta. Add squash to skillet, cover, and cook for 5 minutes, occasionally uncovering to stir.
4. Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute.
5. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.
6. Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
7. Add cheese mixture and cooked veggies to the pasta. Toss to coat. Stir in bacon. If needed, bring to desired temperature on the stove.
Monday, January 2, 2012
5 SPICE CROCK POT BEEF
Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds beef chuck, cubed
Salt and ground black pepper
3 tablespoons flour
1/2 cup sherry
2 to 3 cloves garlic, finely chopped or grated
1 inch fresh ginger, peeled and finely chopped or grated
1 can beef consommé
2 red bell peppers, sliced
1 fresno pepper, minced
1 large onion, sliced
1/4 cup tamari (soy sauce)
1 tablespoon 5-spice powder
To serve on top:
Cooked white rice
1 bunch scallions, thinly sliced
1 fresno pepper, sliced
1/2 cup slivered almonds, toasted
Preparation
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season both sides of the chuck with salt and pepper then toss in flour. Sear on all sides until golden brown, 2-3 minutes per side. Remove and place in a slow cooker. Deglaze the skillet with sherry, cook out 1 minute and pour into the slow cooker.
Add garlic, ginger, consommé, peppers, onion, tamari and 5-spice powder into the slow cooker and cover. Cook on high for 4 hours or low for 6-8 hours until the meat is tender.
Serve with a scoop of rice and top with scallions, sliced Fresnos and slivered almonds.
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds beef chuck, cubed
Salt and ground black pepper
3 tablespoons flour
1/2 cup sherry
2 to 3 cloves garlic, finely chopped or grated
1 inch fresh ginger, peeled and finely chopped or grated
1 can beef consommé
2 red bell peppers, sliced
1 fresno pepper, minced
1 large onion, sliced
1/4 cup tamari (soy sauce)
1 tablespoon 5-spice powder
To serve on top:
Cooked white rice
1 bunch scallions, thinly sliced
1 fresno pepper, sliced
1/2 cup slivered almonds, toasted
Preparation
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season both sides of the chuck with salt and pepper then toss in flour. Sear on all sides until golden brown, 2-3 minutes per side. Remove and place in a slow cooker. Deglaze the skillet with sherry, cook out 1 minute and pour into the slow cooker.
Add garlic, ginger, consommé, peppers, onion, tamari and 5-spice powder into the slow cooker and cover. Cook on high for 4 hours or low for 6-8 hours until the meat is tender.
Serve with a scoop of rice and top with scallions, sliced Fresnos and slivered almonds.
LAZY BOLOGNESE-STYLE LASAGNA
INGREDIENTS
Salt and pepper
1 pound wavy lasagna noodles, broken into irregular pieces
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef
1 onion, finely chopped
2-3 large cloves garlic, finely chopped
1 small carrot, finely chopped or grated
1 sprig rosemary, finely chopped
A sprinkle of ground cloves
1/4 cup tomato paste
1 cup white wine or an additional 1 cup beef stock
2 cups beef stock
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly grated nutmeg, to taste
Freshly grated Parmigiano Reggiano cheese
Serves 4
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.
Pre-heat the broiler and position a rack in the center of the oven.
In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.
Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top.
Salt and pepper
1 pound wavy lasagna noodles, broken into irregular pieces
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef
1 onion, finely chopped
2-3 large cloves garlic, finely chopped
1 small carrot, finely chopped or grated
1 sprig rosemary, finely chopped
A sprinkle of ground cloves
1/4 cup tomato paste
1 cup white wine or an additional 1 cup beef stock
2 cups beef stock
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly grated nutmeg, to taste
Freshly grated Parmigiano Reggiano cheese
Serves 4
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.
Pre-heat the broiler and position a rack in the center of the oven.
In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.
Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top.
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