tag:blogger.com,1999:blog-82562517210299048352024-03-13T08:33:44.561-07:00Perfect Dinner Project365 days of PERFECT DinnersJana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8256251721029904835.post-19421063795747546582013-09-09T14:31:00.000-07:002013-09-09T14:31:42.432-07:00Utah State Marv 'n Joes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NFCgVZS0xSo/Ui48QvM9EII/AAAAAAAAAxI/Y7CYhkoasOM/s1600/marvnjoeblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-NFCgVZS0xSo/Ui48QvM9EII/AAAAAAAAAxI/Y7CYhkoasOM/s400/marvnjoeblog.jpg" width="400" /></a></div>
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Did you go to Utah State University, and now that you are no longer on campus, you find yourself craving those delicious open-faced, heaven sent, Marv 'n Joe sandwiches? OK, maybe you did, and maybe you didn't, but either way, you gotta make this sandwich!<br />
<br />
Now is the season where you have tomatoes bursting out of your ears and don't know what to do with them right? This is the perfect solution!<br />
<br />
This recipe is slightly adapted from <a href="http://www.housewifeeclectic.com/2010/03/tasty-tuesdays-marv-n-joes.html" target="_blank">Housewife Eclectic</a>. She apparently got a personal lesson from Marv, himself, on how to make these. I found it a highly entertaining read- go check it out.<br />
<br />
<b>Marv 'n Joe</b><br />
<div>
(makes 1 sandwich)</div>
<div>
1 slice sourdough bread</div>
<div>
approx. 1/2 tablespoon spreadable butter (or softened butter)<br />sprinkle of garlic salt<br />fresh cracked pepper<br />4 slices of tomato<br />Provolone cheese slice<br />Parmesan cheese (either grated or sliced works)<br />olive oil<br />Vinegar<br /><br />Spread your butter on top of the sourdough bread. Sprinkle with the garlic salt and pepper. Place 4 tomato slices on your bread. Pour a small amount of olive oil and vinegar, just enough to give the sandwich a kick. Top with a piece of provolone cheese and then the parmesan.<br /><br />Toss in your toaster oven or you broiler on low until the cheese is bubbly and starts to brown. The browning is very important. The edges should be brown and have a little crisp to it.</div>
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My husband absolutely LOVED these. He said they were even better than the original! I'm putting it on my <a href="http://www.perfectdinnerproject.blogspot.com/" target="_blank">Perfect Dinner Project</a> page for a light dinner. 2 each of these were plenty filling.</div>
Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-28760661265398388442013-03-23T08:07:00.002-07:002013-03-23T08:07:39.102-07:00Chicken Pot Pie Cupcakes (#25)<br />
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<a href="http://3.bp.blogspot.com/-RtN5cXXlbLk/UUP5yZLXlQI/AAAAAAAAAv0/COaKj8CpOKI/s1600/chickenpotpiecupcakesblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-RtN5cXXlbLk/UUP5yZLXlQI/AAAAAAAAAv0/COaKj8CpOKI/s400/chickenpotpiecupcakesblog.jpg" width="400" /></a></div>
Occasionally I come across a recipe that is super fast AND super delicious. Usually, the two do not co-exist but it does happen. This recipe is proof! These Chicken Pot Pie Cupcakes were a breeze to assemble and gobbled down by the family. My toddler was excited to eat his "cupcake"(he's usually not very excited about dinner). I was excited to have these as leftovers the next day and happy to have found such a fun/delicious recipe.<br />
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<b>Chicken Pot Pie Cupcakes</b><br />
<div>
<a href="http://www.tablespoon.com/recipes/chicken-pot-pie-cupcakes-recipe/1/" target="_blank">(Adapted from this recipe at Tablespoon)</a><br />
<br />
INGREDIENTS:<br />
1 chicken breast, poached and diced (can sub. canned chicken)<br />
1 (14.5 oz) can cream of chicken soup<br />
1 cup frozen mixed veggies<br />
1 cup shredded cheddar cheese<br />
1 tsp Italian seasoning<br />
1 tsp onion powder<br />
1 tsp garlic salt<br />
2 (10 oz) cans large and flaky biscuits<br />
<br />
Directions:<br />
1 Preheat your oven to 400.<br />
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.<br />
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.<br />
4 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.<br />
5 Let rest for about 3 minutes and dig in!</div>
Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-79440615225321705202013-03-20T19:50:00.003-07:002013-03-20T19:50:32.408-07:00Easy Korean Beef (#24)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-a_2cqqDwqqg/UUPsdyrMdEI/AAAAAAAAAvU/w9FHMU43ZOs/s1600/EasyKoreanBeefblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-a_2cqqDwqqg/UUPsdyrMdEI/AAAAAAAAAvU/w9FHMU43ZOs/s400/EasyKoreanBeefblog.jpg" width="400" /></a></div>
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Wow!
I can actually make Korean food?! Well, who knows how "authentic" this
recipe is, but it sure was delicious. Ground beef is transformed into
this simple and spicy, yet tasty main dish. This is the first recipe I
have made from <a href="http://www.sixsistersstuff.com/" target="_blank">Six Sister's Stuff</a>, and I loved it !<br />
<b><br /></b></div>
<b>Korean Beef</b><br />
<a href="http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html" target="_blank">(adapted from Six Sisters' Stuff)</a><br />
<div>
<br />
INGREDIENTS:<br />
1 lb lean ground beef<br />
1/2 cup brown sugar<br />
1/4 cup soy sauce<br />
1 Tbls. sesame oil<br />
3 cloves garlic, minced<br />
1/4 tsp. ground ginger<br />
1/8 tsp. crushed red peppers<br />
salt and pepper<br />
1 bunch diced green onions<br />
Rice, cooked<br />
<br />
DIRECTIONS:<br />
Heat
a large skillet over medium heat and brown hamburger with garlic in the
sesame oil. Drain most of the fat and add brown sugar, soy sauce,
ginger, salt and pepper and red peppers. Simmer for a few minutes to
blend the flavors. Serve over rice and top with green onions. </div>
Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-62388383736374693022013-01-01T14:17:00.001-08:002013-01-01T14:17:36.562-08:00Baked Lemon Pasta (#23)<div class="separator" style="clear: both; text-align: center;">
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If you haven't heard of <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>, shame on you! Not only does she write an entertaining blog, she has some pretty good recipes on there. I'm always on a quest for a good pasta salad, so when I came across her <a href="http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/">Baked Lemon Pasta</a> recipe, I knew I had to try it.</div>
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Instead of baking it, I took her suggestion for a cold pasta salad and refrigerated it. I actually think loses most of it's flavor when it's cold. I would also recommend using a different pasta if you know you are serving it cold because spaghetti just gets messy cold.</div>
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Served cold, I probably wouldn't make it again, but the next day I microwaved it and it was way YUMMY! I imagine that's how it would taste if I baked it like the original recipe said. I'm sure it's not low in fat, but it was good and I'll save the recipe for sure.</div>
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Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-23161946650866310862012-10-04T15:49:00.002-07:002012-10-04T15:49:47.086-07:00Make-Ahead Sausage and Egg Breakfast Bake (#22)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-waBBw5Gm-KA/UG4NuWM7ReI/AAAAAAAAAsg/B71Byn79fZM/s1600/Make-Ahead+Sausage+and+Egg+Breakfast+Bake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://1.bp.blogspot.com/-waBBw5Gm-KA/UG4NuWM7ReI/AAAAAAAAAsg/B71Byn79fZM/s400/Make-Ahead+Sausage+and+Egg+Breakfast+Bake.jpg" width="400" /></a></div>
I
could NOT stop eating this. In fact, I wasn't feeling that well after
dinner because I ate so much. It was that good! A few extra steps in
this recipe for a breakfast bake but it was so worth it. My husband and
sister also thought it was excellent. You could easily make this for
this conference weekend or Christmas morning as a special treat. The
bread is firm and not soggy, and everything is just the perfect mix.
Seriously, try this recipe!<br />
<br />
<span style="font-size: medium; font-weight: bold;">Make-Ahead Sausage and Egg Breakfast Bake</span><br />
<a href="http://www.melskitchencafe.com/2012/07/make-ahead-sausage-and-egg-breakfast-bake.html">(via Mel's Kitchen Cafe)</a><br />
<br />
<br />
INGREDIENTS:<br />
1 (14-inch) loaf Italian bread, ends trimmed <b>(I used French because I didn't want to splurge on Italian.)</b><br />
1 1/2 pounds bulk pork sausage <b>( I used 2 lbs because of the packaging)</b><br />
1 small onion, chopped fine<br />
3 cups shredded extra-sharp cheddar cheese<br />
12 large eggs, lightly beaten<br />
4 cups 1% milk<br />
1 ½ teaspoons table salt<br />
1 teaspoon pepper<br />
1 tablespoon hot sauce<br />
<br />
DIRECTIONS:<br />
Adjust oven racks to upper-middle and lower-middle positions and heat
the oven to 400 degrees F. Slice bread in half lengthwise then slice
each half into ½ inch-thick slices. Spread the bread in single layers on
two rimmed baking sheets and bake until golden, 10-15 minutes, flipping
bread and switching and rotating sheets halfway through (or bake one
sheet pan at a time). Take care not to let the bread burn – it should be
golden brown and toasted. Let the bread cool for 15 minutes.<br />
<br />
In a large skillet over medium heat, cook the sausage and onion until
the pork is no longer pink, breaking the meat into bite-sized pieces as
it cooks.<br />
<br />
Lightly coat a 9X13-inch baking dish with cooking spray. Shingle half
of the bread in the prepared pan so that the edges overlap slightly (a
couple of times when I’ve made this, my slices weren’t long enough to
shingle so I just placed the bread in a single layer and it worked
fine). Top with half of the sausage mixture and 1 cup cheese. Repeat
with remaining bread, remaining sausage mixture, and remaining cheese.<br />
In a large bowl, whisk eggs, milk, salt, pepper, and hot sauce
together. Pour evenly over the assembled casserole. Place the casserole
on a rimmed baking sheet and wrap the casserole with plastic wrap,
pressing the plastic wrap lightly on the top of the casserole. Fill
another 9X13-inch dish with cans of food (beans, fruit, whatever) and
nest the weighted dish on top of the assembled casserole. You’ll be glad
you placed the assembled casserole on a rimmed baking sheet at this
point as there may be a bit of spillage over the sides as the casserole
compacts. This will help the bread soak up the egg mixture. Refrigerate
for at least 1 hour and up to 24 hours.<br />
<br />
When ready to bake, adjust oven rack to middle position and heat oven
to 350 degrees F. Let casserole stand at room temperature while the
oven is heating. Remove weights, unwrap casserole, and bake until the
edges and center have puffed and the top is golden brown, about 1 hour.
Let it cool for 10 minutes before serving.Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-38578160213096257822012-10-01T16:10:00.002-07:002012-10-01T16:13:07.259-07:00Hearty Beef Stew (#21)<br />
When the weather starts turning cold, I start craving soup. Nothing warms my soul and makes me fall in love with Autumn more than a good, hearty soup. I already have<a href="http://allrecipes.com/recipe/beef-stew-vi/detail.aspx"> a recipe for beef stew</a> that I love, but I wanted to give this recipe a go since it had a tomato base to it. My husband said it was hands down the best stew he has ever had and couldn't stop eating it! So here's the recipe:<br />
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<h3>
<a href="http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html">Hearty Beef Stew {Slow Cooker} </a><span style="font-size: x-small;"><a href="http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html">via Mel's Kitchen Cafe</a> (go to her site for her tips on this recipe)</span></h3>
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INGREDIENTS:<br />
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces<br />
Salt and pepper<br />
2 tablespoons canola oil<br />
2 medium yellow onions, finely chopped<br />
1 (6-ounce) can tomato paste<br />
2 cups low-sodium chicken broth or beef broth<br />
3 tablespoons soy sauce<br />
2 bay leaves<br />
1 pound carrots, peeled, and cut into 1-inch pieces<br />
1 pound red potatoes, washed and cut into 1-inch pieces<br />
1 teaspoon dried thyme<br />
2 tablespoons Minute tapioca<br />
2 cups frozen peas</div>
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DIRECTIONS:<br />
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.</div>
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Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.</div>
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In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.</div>
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When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.</div>
Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-19732681905487002202012-07-31T14:21:00.000-07:002012-07-31T14:21:47.392-07:00Chicken and Broccoli Noodle Casserole (#20)<br />
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Have you ever been cooking something and then sample your creation before it's done? I think most cooks do. But, have you ever kept sampling and then had to make yourself stop because if you didn't, there wouldn't be any dinner? That's what happened with me while I was making this dish. I couldn't stop licking the bowl after I poured out the sauce. Maybe it was pregnancy hormones, or maybe it was just that good. Seriously, you need to make this!<br />
<br />
<b>Chicken and Broccoli Noodle Casserole</b><br />
<a href="http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html">Skinnytaste.com</a><br />
Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts<br />
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g<br />
Sodium: 256.7 mg (without salt)<br />
<br />
Ingredients:<br />
<br />
6 oz Ronzoni Smart taste noodles (or no-yolk)<br />
2 tsp oil<br />
4 cloves garlic, sliced thin <b>(I always used chopped garlic)</b><br />
12 oz fresh broccoli florets, chopped <b>(I used frozen broccoli, cooked)</b><br />
1 tbsp butter<br />
1 medium shallot, minced<br />
3 tbsp all purpose flour<br />
1-3/4 cups fat free chicken broth<br />
1 cup 1% milk<br />
12 oz cooked shredded chicken breast <b>(I used canned chicken)</b><br />
4 oz shredded reduced fat sharp cheddar<br />
cooking spray<br />
3 tbsp shredded parmesan cheese<br />
2 tbsp seasoned breadcrumbs <b>(I used panko bread crumbs cuz that's what I had)</b><br />
<br />
<div>
Directions:<br />
<br />
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.<br />
<br />
Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.<br />
<br />
Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.<br />
<br />
In a large pot, heat butter over medium-low heat, when melted add the shallot andcook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.<br />
<br />
<div>
Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.<br />
<br />
Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.<br />
<br />
Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).</div>
</div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-55507991674806971842012-05-22T20:14:00.000-07:002012-05-22T20:14:49.488-07:00Skillet Scramble(#19)<br />
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Maybe it's because I never get a good healthy breakfast, but I gobbled this Skillet Scramble up! Not only is it tasty, but it's beautiful with all the colors in it. This would make a wonderful breakfast or dinner for a hungry family!<br />
<br />
<b>Skillet Scramble</b> (<a href="http://allrecipes.com/Recipe/Jumbutt-Skillet-Scramble/Detail.aspx">based off this recipe</a>)<br />
<div>
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Ingredients:<br />
1 tablespoon olive oil<br />
<div>
<div>
1 (13 oz) package turkey sausage, diced<br />
4 medium russet potatoes, peeled and diced<br />
2 green bell peppers, diced<br />
1 red bell pepper, diced</div>
<div>
1 yellow bell pepper, diced<br />
6 eggs, beaten</div>
</div>
<div>
salt and pepper to taste</div>
<div>
<br /></div>
Directions:<br />
1. Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside.<br />
2. Place the potatoes, green peppers, yellow peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve with salt and pepper.Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-84579271611527825572012-05-17T19:29:00.001-07:002012-05-17T19:29:45.109-07:00Honey Lime Enchiladas (#18)<br />
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<br />
Maybe I should rename my blog to the following: ilovemelskitchensomuch! I am always amazed that her recipes go above and beyond my expectations EVERY SINGLE TIME. My favorite Mexican food is enchiladas. I've always loved the filling on the inside and beans and rice on the side. However, my husband would prefer a plethora of other choices before settling on enchiladas. That said, this blew him out of the water. He loved them and I was impressed at the intense but delicious flavor.<br />
<br />
<a href="http://www.melskitchencafe.com/2008/03/honey-lime-enchiladas.html">Honey Lime Enchiladas by Mel's Kitchen Cafe</a><br />
<br />
<div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
INGREDIENTS:<br />
6 tablespoons honey<br />
5 tablespoons lime juice<br />
1 tablespoons chili powder<br />
1/2 teaspoon garlic powder<br />
1 pound chicken, cooked and shredded<br />
8-10 flour tortillas<br />
1 pound monterey jack cheese, shredded<br />
16 ounces green enchilada sauce<br />
1 cup heavy cream </div>
<div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
DIRECTIONS:<br />
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.</div>
<div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">*Freezable Meal:</span> Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.</span></div>
<br />
My before picture looked awesome- the after pic is OK but I didn't have anymore daylight. So here ya go:<br />
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<a href="http://4.bp.blogspot.com/-tNGWUAuv4Sg/T7WzN00RxCI/AAAAAAAAAng/YryrqiTjI7s/s1600/honeylimeenchiladasblog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-tNGWUAuv4Sg/T7WzN00RxCI/AAAAAAAAAng/YryrqiTjI7s/s320/honeylimeenchiladasblog2.jpg" width="320" /></a></div>
<br class="Apple-interchange-newline" />Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-46091758467196721832012-05-11T06:41:00.000-07:002012-05-17T19:29:29.907-07:00Broccoli Cheddar Chicken Crescent Braid (#17)<br />
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<a href="http://3.bp.blogspot.com/-9qCW2Hd2p0M/T6ygqhKwhhI/AAAAAAAAAm4/L91N_IrTXeE/s1600/broccolicheddarchickenbraidblog.jpg" imageanchor="1" style="color: #999900; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9qCW2Hd2p0M/T6ygqhKwhhI/AAAAAAAAAm4/L91N_IrTXeE/s320/broccolicheddarchickenbraidblog.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div>
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">I've always wanted to try a food braid... they look awesome! Most people would call it comfort food but I never tried something like this growing up. However, I can see where they are coming from, fluffy pastry crust, chicken, and broccoli; all the basic ingredients for a successful dinner. It will certainly go my Perfect Dinner Project blog because we liked it!</span><br />
<br />
<a href="http://foodfamilyfinds.com/broccoli-chedder-chicken-croissant-braid-recipe/" style="background-color: white; color: #999900; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px; text-decoration: none;">Broccoli Cheddar Chicken Crescent Braid</a><br />
<br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Ingredients:</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">2 cans Pillsbury Original Crescent Rolls</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">2 cups chicken chunks, cooked</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">2 cups cheddar cheese</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">2 cups broccoli, frozen, steamed and chopped</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">1/2 cup light mayonnaise</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">1 egg yolk</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">fresh rosemary</span><br />
<br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Instructions:</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Preheat oven to 375 degrees F</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Press each of the seams to form a single layer of dough.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">In a large bowl, combine chicken, cheese, broccoli and mayonnaise</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Spread mixture over the center of the croissant dough evenly to create a log.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.</span><br />
<span style="background-color: white; color: #444444; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px;">Bake for 28 – 30 minutes until golden brown.</span><br />
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<a href="http://4.bp.blogspot.com/-66nVH2P2eRw/T6yjwy4Z-iI/AAAAAAAAAnE/Xvexl30lzWc/s1600/broccolicheddarchickenbraidblog2.jpg" imageanchor="1" style="color: #7b6727; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-66nVH2P2eRw/T6yjwy4Z-iI/AAAAAAAAAnE/Xvexl30lzWc/s320/broccolicheddarchickenbraidblog2.jpg" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-27032011478468850772012-05-07T17:01:00.002-07:002012-05-07T17:01:21.505-07:00Tomato, Basil and Cheese Baked Pasta (#16)<br />
Here's one I made awhile ago and loved:<br />
I was really in the mood for a pasta bake today and got online to try and find a really good recipe. I came across <a href="http://www.foodnetwork.com/recipes/rachael-ray/tomato-basil-and-cheese-baked-pasta-recipe/index.html">this</a> recipe from Rachael Ray that looked pretty good. I have to say, I am a fan of quick meals and her idea of 30 minute meals sounds really good, but most of the time, I don't have the ingredients she calls for and it takes me an hour to make her recipes. But despite all that, I decided to give this recipe a try.<br />
<br />
Here is the end results:<a href="http://2.bp.blogspot.com/_ABlMDAqaJZg/Shtd6WjL13I/AAAAAAAAAC0/v7DEENR5xA0/s1600-h/104_0993.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339965040244807538" src="http://2.bp.blogspot.com/_ABlMDAqaJZg/Shtd6WjL13I/AAAAAAAAAC0/v7DEENR5xA0/s320/104_0993.JPG" style="cursor: pointer; display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a><a href="http://3.bp.blogspot.com/_ABlMDAqaJZg/Shtfd3hm_yI/AAAAAAAAAC8/xaH6ifytfyU/s1600-h/104_0995.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339966749903617826" src="http://3.bp.blogspot.com/_ABlMDAqaJZg/Shtfd3hm_yI/AAAAAAAAAC8/xaH6ifytfyU/s320/104_0995.JPG" style="cursor: pointer; display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a>It turned out very tasty! My husband gave it 5 stars and he doesn't do that very often. It was my very first experience with Ricotta cheese and it turned out great. I did use dried basil <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">instead</span> of fresh basil since it costs an arms and a leg, but other than that I followed the directions. It took me about 50 minutes to make, which was pretty good considering Rachael Ray said it should take about 40. This one's going into my recipe box for sure!<br />
<br />
Here's the full recipe:<br />
<br />
Tomato, Basil and Cheese Baked Pasta<br />
<div class="body-text">
<h2>
Ingredients</h2>
<ul>
<li>1 pound small shell pasta</li>
<li>2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream</li>
<li>3 large cloves garlic</li>
<li>1/2 small to medium yellow onion</li>
<li>1 (28-ounce) can crushed Italian tomatoes, any brand</li>
<li>1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces</li>
<li>Salt and pepper</li>
<li>1 cup store bought basil pesto sauce</li>
<li>1 cup ricotta cheese</li>
<li>1/2 cup grated Parmigiano-Reggiano, a couple of handfuls</li>
<li>1/2 pound fresh mozzarella</li>
</ul>
<h2>
Directions</h2>
Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.<br />
Preheat a deep, big skillet or a medium sauce pot over medium heat.<br />
Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.<br />
Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.<br />
Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.<br />
Preheat your broiler to high and place a rack in the center of the oven.<br />
Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.</div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-80773796382564931702012-05-07T16:58:00.002-07:002012-05-07T17:01:41.700-07:00Wraps (#15)<br />
<a href="http://3.bp.blogspot.com/_ABlMDAqaJZg/ShIYuL1OciI/AAAAAAAAACU/SKYb70skyHQ/s1600-h/104_0978.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5337355690116543010" src="http://3.bp.blogspot.com/_ABlMDAqaJZg/ShIYuL1OciI/AAAAAAAAACU/SKYb70skyHQ/s320/104_0978.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a>I decided I needed something quick and easy to make tonight since my husband hadn't eaten dinner and was getting home late. I saw a bag of italian flatbread and decided I could base a meal around them.<br />
<br />
Here are my ingredients I used for the wraps:<br />
<br />
Italian Flatwraps<br />
<br />
Smoked Deli Turkey<br />
<br />
Arugala<br />
<br />
Sprouts<br />
<br />
Sliced Mild Cheddar Cheese<br />
<br />
Sliced Roma Tomatoes<br />
<br />
Sour Cream and Salsa Mixed<br />
<br />
<br />
<br />
It was very filling and very scrumptious! SUCCESS!Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-91564622121310253342012-04-18T17:23:00.003-07:002012-04-18T17:24:06.901-07:00Salmon with Browned Butter and Mashed Broccoli Potatoes (#14)<br />
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<a href="http://2.bp.blogspot.com/-EI7d23kvhco/T49X7NW66wI/AAAAAAAAAhQ/wjVxloSjpTQ/s1600/salmonwithbrownedbutterandmashedbroccolipotatoesblog.jpg" imageanchor="1" style="color: #660000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="http://2.bp.blogspot.com/-EI7d23kvhco/T49X7NW66wI/AAAAAAAAAhQ/wjVxloSjpTQ/s400/salmonwithbrownedbutterandmashedbroccolipotatoesblog.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="400" /></a></div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Seriously, does this not look delicious? Because it was. I'm always on the hunt for a good salmon recipe and when I saw it was paired with Broccoli Potatoes? Heaven! Here's the recipe from </span><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/salmon-with-browned-butter-and-mashed-broccoli-potatoes" style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left; text-decoration: none;">Rachael Ray Magazine</a><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">:</span><br />
<br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Salmon with Browned Butter and Mashed Broccoli Potatoes</span><br />
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Ingredient:</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1/2 head broccoli, cut into small florets</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 stick (4 ounces) butter, cut into small pieces</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Salt and pepper</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">4 6 ounces skin-on salmon fillets</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Juice of 1/2 lemon</span><br />
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br />
Directions<br />
1. Preheat the oven to 300 degrees . In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.<br />
2. Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.<br />
3. In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.</div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com1tag:blogger.com,1999:blog-8256251721029904835.post-3033494180630114112012-04-18T17:20:00.002-07:002012-04-18T17:21:26.641-07:00Delicious Greek Pastitsio Casserole (#13)<br />
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I have no idea what Pastitsio is, but I took a leap of faith and tried this recipe from <a href="http://www.melskitchencafe.com/" style="color: #660000; text-decoration: none;">Mel's Kitchen Cafe</a>. So glad I did because my whole family loved it! Keep up the good work Mel!</div>
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<a href="http://3.bp.blogspot.com/-wG3ES1ShMbQ/T17DY_IWWwI/AAAAAAAAAfw/A-VTFbM83eo/s1600/Delicious+Greek+Pastitsio+Casseroleblog.jpg" imageanchor="1" style="color: #660000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wG3ES1ShMbQ/T17DY_IWWwI/AAAAAAAAAfw/A-VTFbM83eo/s400/Delicious+Greek+Pastitsio+Casseroleblog.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="400" /></a></div>
<br />
<h3 style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<b><a href="http://www.melskitchencafe.com/2012/01/delicious-greek-pastitsio-casserole-style.html" style="color: black; display: block; font-weight: normal; text-decoration: none;">Delicious Green Pastitsio Casserole</a></b></h3>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">INGREDIENTS:</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">12 ounces penne pasta</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 pound ground turkey or ground sirloin</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 1/2 cups chopped yellow onion (from about 1 large onion)</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">5 garlic cloves, finely minced</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">3/4 teaspoon salt</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2 tablespoons all-purpose flour</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">8 ounces light cream cheese</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2 cups milk, 1% of skim work great</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1/8 teaspoon nutmeg</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 (14.5-ounce) can diced tomatoes, drained</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 cup shredded part-skim mozzarella cheese</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2 tablespoons chopped fresh flat-leaf parsley</span><br />
<br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">DIRECTIONS:</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.</span>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-81466517687307796752012-04-12T15:17:00.002-07:002012-04-18T17:21:15.033-07:00Turkey Burger Drumsticks (#12)<br />
<div class="separator" style="background-color: white; clear: both; color: #351616; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: center;">
<a href="http://4.bp.blogspot.com/-y9brPt7eS6E/T17LZ74lzTI/AAAAAAAAAf4/Ms3rC6t_9GY/s1600/turkey+burger+drumstick+blog.jpg" imageanchor="1" style="color: #592c2c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="http://4.bp.blogspot.com/-y9brPt7eS6E/T17LZ74lzTI/AAAAAAAAAf4/Ms3rC6t_9GY/s400/turkey+burger+drumstick+blog.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="400" /></a></div>
<br />
<br />
<br />
<br />
<section class="recipe-ingredients" style="background-color: white; color: #351616; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">I admit, I'm obsessed with turkey. It always seems like I'm making things with ground turkey.<a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/Turkey-Burger--Drumsticks-" style="color: #592c2c; text-decoration: none;"> I saw this recipe in a Rachael Ray magazine</a> and knew I would love it! Ground turkey stuffed with cheese and coated with crusty cornflakes? Yes, Please. The only thing I did differently is to cook the nuggets first and THEN put them on a skewer. I don't know HOW in the heck you would be able to maneuver them in the pan with the stick??? Sooooo good!<br /><br /><h3 style="font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/Turkey-Burger--Drumsticks-" style="color: #351616; display: block; text-decoration: none;"><b>Turkey Burger Drumsticks</b></a></h3>
<h3 style="font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Ingredients</h3>
<ul>
<li class="ingredient"><span class="value">1 </span><span class="type">pound</span> ground turkey</li>
<li class="ingredient"><span class="value">1 5 </span><span class="type">ounce</span> can evaporated milk</li>
<li class="ingredient"><span class="value">1/4</span> <span class="type">cup</span> onion, finely chopped</li>
<li class="ingredient"><span class="value">2 </span><span class="type">cups</span> crushed cornflakes</li>
<li class="ingredient"><span class="value">2 </span><span class="type">ounces</span> medium-hard cheese</li>
</ul>
</section><section class="recipe-instructions" style="background-color: white; color: #351616; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;"><h3 style="font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Directions</h3>
<ul class="instructions">
<li><span class="recipe-direction">In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes; season with salt and pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread onto each of 12 skewers. Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals. Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.</span></li>
</ul>
</section>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-45172054186576022902012-03-24T09:59:00.001-07:002012-03-24T09:59:49.158-07:00Kraft's Chicken Lo Mein #11<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WhdmQ6FkkYI/T17Pm2-NCzI/AAAAAAAAAgI/kuxHHTVCZ4U/s1600/Kraft+Chicken+Lo+Mein+blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WhdmQ6FkkYI/T17Pm2-NCzI/AAAAAAAAAgI/kuxHHTVCZ4U/s400/Kraft+Chicken+Lo+Mein+blog.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;">My family loved to order Chinese food growing up! We occasionally made it too, but the time and effort into making it took too long for my liking. When I ran across this recipe for <a href="http://www.tastebook.com/recipes/765225-Chicken-Lo-Mein">Kraft's Easy Chicken Lo Mein recipe</a>, I knew I had to try it. My husband didn't grow up with my family's passion for Chinese food, so he's OK with it once in a while. He raved about this recipe! I liked it a lot as well, even though it's nothing like take-out. Way easy and totally yummy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kraft's Chicken Lo Mein</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><ul class="ingredients"><li class="ingredient" itemprop="ingredients">1/2 lb. spaghetti, uncooked</li>
<li class="ingredient" itemprop="ingredients">1/4 cup Kraft Asian Toasted Sesame Dressing</li>
<li class="ingredient" itemprop="ingredients">1 lb. boneless skinless chicken breasts, cut into strips</li>
<li class="ingredient" itemprop="ingredients">2 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients">1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I couldn't find these so I just used a stir-fry mix and LOVED it)</li>
<li class="ingredient" itemprop="ingredients">1/2 cup fat-free reduced-sodium chicken broth</li>
<li class="ingredient" itemprop="ingredients">1 Tbsp. peanut butter</li>
<li class="ingredient" itemprop="ingredients">1/4 cup lite soy sauce</li>
<li class="ingredient" itemprop="ingredients">2 Tbsp. chopped cilantro</li>
<li class="ingredient" itemprop="ingredients">2 Tbsp. chopped Planters Cocktail Peanuts</li>
</ul><h2>directions</h2><ul class="inst_list"><li><span class="step_count">1 </span>Cook spaghetti in large saucepan as directed on package.</li>
<li><span class="step_count">2 </span>Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through.</li>
<li><span class="step_count">3</span> Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts</li>
</ul>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-38890528142651951202012-03-21T09:57:00.000-07:002012-03-21T09:57:58.477-07:00Penne with Sausage, Red Potatoes, and Green Beans #10<div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: center;"><a href="http://4.bp.blogspot.com/-x8iqrToPS6Y/T16_dy472LI/AAAAAAAAAfo/VtQ09pauZZ8/s1600/Penne+with+Sausage,+Red+Potatoes,+and+Green+Beansblog.jpg" imageanchor="1" style="color: #3073b4; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="http://4.bp.blogspot.com/-x8iqrToPS6Y/T16_dy472LI/AAAAAAAAAfo/VtQ09pauZZ8/s400/Penne+with+Sausage,+Red+Potatoes,+and+Green+Beansblog.jpg" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-image: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="400" /></a></div><a href="http://thefoodnanny.org/" style="background-color: white; color: #3073b4; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left; text-decoration: none;">I LOVE THE FOOD NANNY!</a><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;"> She's a super sweet lady (I've met her) that compiled her favorite recipes for families to gather round the table at dinner time. They're usually just good comfort food. When I saw</span><a href="http://ldsliving.com/story/64067-penne-with-sausage-red-potatoes-and-green-beans" style="background-color: white; color: #3073b4; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left; text-decoration: none;"> this recipe for Penne with Sausage, Red Potatoes, and Green Beans, in LDS Living magazine</a><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">, I knew I wanted to try it! I was not disappointed. It was filling, but light because of the green beans and potatoes. Hope you enjoy it!</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Penne with Sausage, Red Potatoes, and Green Beans</b><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">4 servings</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">8 ounces uncooked penne pasta</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">4 small red potatoes, quartered</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">8 ounces low-fat spicy bulk Italian sausage</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1/4 cup minced yellow onion</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2 small garlic cloves, minced</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 cup chicken broth</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 tablespoon olive oil</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 tablespoon butter</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 pound fresh green beans, trimmed and cut in half (see Note)</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1 tablespoon coarsely chopped fresh parsley</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Salt and ground black pepper</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">1. Cook the pasta according to package directions. Drain.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">2. Steam the potatoes or cook them in boiling salted water until tender. At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">3. Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat. Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked. Pour in the broth and simmer for 3 minutes. Stir in the olive oil and butter until the butter melts. Add the green beans, potatoes, and pasta. Mix well with a large spoon. Add the parsley and salt and pepper to taste.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">4. Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mixture. Cover the pan and cook a few more minutes until the cheese is melted.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">5. Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 20px; text-align: left;">Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans drained, in the microwave and add them with the potatoes and pasta.</span>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-64501529147565816952012-03-13T20:36:00.000-07:002012-03-13T20:36:36.705-07:00Beef, Cheddar, and Potato Pie #9I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.<br />
<br />
I came across <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/beef--cheddar-and-potato-pie">this recipe for Beef, Cheddar and Potato Pie</a> in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UOKB3MjeRmk/T17W-r6cJUI/AAAAAAAAAgY/H45UxeVQWnY/s1600/beef+cheddar+and+potato+pie+blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-UOKB3MjeRmk/T17W-r6cJUI/AAAAAAAAAgY/H45UxeVQWnY/s400/beef+cheddar+and+potato+pie+blog.jpg" style="cursor: move;" width="400" /></a></div><br />
<br />
<section class="recipe-ingredients"> <h3>Beef, Cheddar, and Potato Pie </h3><h3>Ingredients</h3><ul><li class="ingredient"> <span class="value"> 2 </span> <span class="type"> pounds</span> ground beef</li>
<li class="ingredient"> <span class="value"> 2 </span> carrots, cut into 1/4-inch cubes</li>
<li class="ingredient"> <span class="value"> 1 </span> large onion, cut into 1/4-inch cubes</li>
<li class="ingredient"> <span class="value"> 2 </span> stalks celery, cut into 1/4-inch cubes</li>
<li class="ingredient"> <span class="value"> 1 </span> large clove garlic, finely chopped</li>
<li class="ingredient"> <span class="value"> 1 </span> large baking potato, peeled and cut into 1/4-inch cubes</li>
<li class="ingredient"> <span class="value"> 1/2</span> <span class="type"> cup</span> dark beer (I used beef broth)</li>
<li class="ingredient"> <span class="value"> 8 </span> <span class="type"> ounces</span> sharp cheddar cheese, shredded</li>
<li class="ingredient"> Salt and pepper</li>
<li class="ingredient"> <span class="value"> 2 </span> sheet frozen puff pastry, thawed but cold</li>
<li class="ingredient"> <span class="value"> 1 </span> large egg yolk, beaten with 1 tablespoon water</li>
</ul></section> <br />
<h3>Directions</h3><ol class="instructions"><li> <span class="recipe-direction"> Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.</span> </li>
<li> <span class="recipe-direction"> On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.</span> </li>
<li> <span class="recipe-direction"> Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes</span></li>
</ol>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-71372475042907336682012-02-23T18:25:00.001-08:002012-02-23T18:26:16.316-08:00Teriyaki Turkey Lettuce Wraps #8<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wK3bSKD7d8c/T0buIwWmmZI/AAAAAAAAAfQ/uTPXETxtZU0/s1600/Teriyaki+Turkey+Lettuce+Wrapsblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wK3bSKD7d8c/T0buIwWmmZI/AAAAAAAAAfQ/uTPXETxtZU0/s400/Teriyaki+Turkey+Lettuce+Wrapsblog.jpg" /></a></div><br />
This delightful, easy, and fast meal only takes 5 ingredients! *OK, it takes 7 but you probably have water and olive oil on hand, so they don't count. I'm a huge fan of lettuce wraps from P.F. Changs but <a href="http://www.hobbiesmakemehappy.com/2009/06/barbecued-chinese-chicken-lettuce-wraps.html">the ones I tried before</a>, take up a lot of time. This one is seriously done in 15 minutes. It was delectable and delightful.<br />
<br />
Teriyaki Turkey Lettuce Wraps <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/teriyaki-turkey-lettuce-wraps">(from Rachael Ray)</a><br />
<br />
Ingredients:<br />
1 pound ground turkey<br />
1 10 ounce bag shredded carrots<br />
4 - 5 scallions, thinly sliced<br />
1/4 cup to 1/3 cup store-bought teriyaki sauce (get a thicker one, not one the consistency of soy sauce)<br />
1 head iceberg lettuce, leaves separated<br />
<div><br />
</div><div>Directions:<br />
In a large skillet, heat 1 tablespoon extra-virgin olive oil over high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 4 minutes. Stir in the carrots, scallions and 1/4 cup water; lower the heat to medium-low. Cover loosely with foil and cook until the water is absorbed and the veggies are soft, about 4 minutes. Stir in the teriyaki sauce to taste and cook until heated through, about 4 minutes. Divide the mixture among the lettuce leaves, about 1/4 cup for each; roll up and serve immediately.</div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com1tag:blogger.com,1999:blog-8256251721029904835.post-52620930422747463222012-02-20T11:55:00.000-08:002012-02-20T11:55:20.591-08:00Mushroom Barley Soup (#7)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XAPtIzcSQ8Y/T0Kh3T_aXBI/AAAAAAAAAfI/XAm0Px_76q8/s1600/mushroombarleysoupblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://4.bp.blogspot.com/-XAPtIzcSQ8Y/T0Kh3T_aXBI/AAAAAAAAAfI/XAm0Px_76q8/s400/mushroombarleysoupblog.jpg" width="400" /></a></div>Soup is always on our menu lately. Why? Because it's cheap and easy to make. We've been trying to watch our food budget lately and I've been trying to step out of my comfort zone and use things I never have used before. I actually had all the ingredients on hand for this soup except mushrooms and pearl barley. I was pleasantly surprised by this hearty soup. It was bursting with flavor, yet was light and filling at the same time. <a href="http://www.5dollardinners.com/2010/01/mushroom-barley-soup.html">I found the recipe here at $5 Dinners</a><br />
<br />
<b>Mushroom Barley Soup</b><br />
<strong style="font-weight: normal;">Ingredients</strong>:<br />
2 Tbsp butter or margarine <em></em><br />
1/2 small onion, chopped<br />
2 carrot stalks, peeled and diced<br />
2 garlic cloves, crushed<br />
About 8 oz. of mushrooms, chopped and sliced<br />
2 cups water<br />
4 cups homemade chicken broth <br />
1 cup pearled barley <br />
2 tsp dried dill<br />
2 tsp fresh parsley<br />
Salt and pepper to taste<b><br />
</b><br />
Directions:<br />
1. Add butter or margarine to large saucepan and let it melt. Saute the chopped onions, diced carrots and garlic. Once onions become opaque, add in the sliced and/or chopped mushrooms. Saute for 2-3 minutes.<br />
2. Add water and broth and bring to a boil. Add the pearled barley, dill, parsley, salt and pepper.<em> (Add cooked chicken or turkey here if you wish!)</em>. Reduce heat so the soup cooks at a rolling boil. Cook for 45 minutes, or until barley has cooked through. <em>(Note: I used pearled barley, not quick cooking barley. Follow time directions on package if using quick cook barley!)</em><br />
3. Serve Mushroom Barley Soup with Rolls and Jam.Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-61214122811691604522012-02-13T16:23:00.000-08:002012-02-20T11:53:50.513-08:00Baked Teriyaki Chicken (perfect for Valentine's Day )#6If you need a dish to impress your man this Valentine's Day, this is the dish. This Baked Teriyaki Chicken is restaurant quality. I'm salavating just thinking about it. It tasted just as good or better the next day! I personally loved it for it's taste AND ability to make out of a cheaper cut of meat. I usually only cook with boneless, skinless chicken breasts, but I tried this recipe with breast and thighs and they both turned out great. For boneless, skinless chicken breasts, I kept at 400°F but reduced the time to 40 minutes.<br />
<br />
(Sorry no pic. I'll have to make again to take pictures :)<br />
<br />
Baked Teriyaki Chicken <a href="http://allrecipes.com/recipe/baked-teriyaki-chicken/Detail.aspx">(adapted from allrecipes.com)</a><br />
<br />
Ingredients: <br />
2 tablespoons cornstarch<br />
2 tablespoon cold water<br />
1/2 cup white sugar<br />
1/2 cup brown sugar<br />
1 cup soy sauce<br />
1/2 cup cider vinegar<br />
2 clove garlic, minced<br />
1 teaspoon ground ginger<br />
1/2 teaspoon ground black pepper<br />
12 skinless chicken thighs<br />
<br />
Directions:<br />
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.<br />
2. Preheat oven to 400°F.<br />
3. Cover the bottom of a 9x13 inch baking dish with tinfoil. Place chicken pieces into baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.<br />
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com1tag:blogger.com,1999:blog-8256251721029904835.post-59564890950454412832012-01-04T08:26:00.001-08:002012-01-04T08:30:58.687-08:00Ultimate Breakfast Casserole (#5)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cR5XlwIkzOI/TwRw5BZGHsI/AAAAAAAAAeY/3H4z3dLWc7Q/s1600/ultimatebreakfastcasseroleblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://4.bp.blogspot.com/-cR5XlwIkzOI/TwRw5BZGHsI/AAAAAAAAAeY/3H4z3dLWc7Q/s400/ultimatebreakfastcasseroleblog.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;">Sometimes, your just in the mood for breakfast for dinner. If your like me,splattering bacon, flipping pancakes,and scrambling eggs are too much work! This recipe for the Ultimate Breakfast Casserole was easy to put together and so filling! I would have this every week for breakfast or dinner. We had ample leftovers with our family of 3. Everybody loved it and couldn't wait for the leftovers. I was a little shocked something that a simple as a breakfast casserole could evoke suck emotions, but it did! Even my little toddler shoveled this as fast as he could. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ultimate Breakfast Casserole</b> <a href="http://allrecipes.com/recipe/ultimate-breakfast-casserole/detail.aspx">(adapted from allrecipes.com)</a> </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><ul tabindex="-1"><li class="plaincharacterwrap ingredient"> 3 eggs, beaten</li>
<li class="plaincharacterwrap ingredient"> 1 pinch ground black pepper</li>
<li class="plaincharacterwrap ingredient"> 1 (10.75 ounce) can condensed cream of mushroom soup</li>
<li class="plaincharacterwrap ingredient"> 16 ounces sour cream</li>
<li class="plaincharacterwrap ingredient"> 1 (2 pound) package frozen hash brown potatoes, thawed</li>
<li class="plaincharacterwrap ingredient"> 2 cups cooked ham, cubed</li>
<li class="plaincharacterwrap ingredient">1/2 onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 3/4 cup shredded Cheddar cheese</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup butter, melted</li>
</ul>Directions:<br />
<ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. </span></li>
<li><span class="plaincharacterwrap break"> Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Stir egg and soup mixture together and pour into baking dish. </span></li>
<li><span class="plaincharacterwrap break"> Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden. </span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tA5-YL8UoFI/TwRzgLmqzAI/AAAAAAAAAek/-ec8jQ5sPU0/s1600/ultimatebreakfastcasseroleblog2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tA5-YL8UoFI/TwRzgLmqzAI/AAAAAAAAAek/-ec8jQ5sPU0/s320/ultimatebreakfastcasseroleblog2.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">My little bug was happy with HAPPY with this recipe! </div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-76695568329111236492011-10-26T14:49:00.001-07:002012-02-23T18:15:59.007-08:00Crab Quiche (#5)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-phVaopRY498/Tqh-YkXzJbI/AAAAAAAAAdE/iYEvj3S0O3A/s1600/crabquiche1blog.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" src="http://1.bp.blogspot.com/-phVaopRY498/Tqh-YkXzJbI/AAAAAAAAAdE/iYEvj3S0O3A/s400/crabquiche1blog.jpg" /></a></div><br />
At my house, you have two choices for breakfast. Cereal or............. Cereal. There are several reasons for this, but the two most important are 1. That's what I grew up on and 2. I am NOT a morning person.<br />
I am trying to change. I have realized that cereal does not keep my belly full until lunch. I need more substance. This recipe has been in my recipe box on <a href="http://allrecipes.com/">allrecipes.com</a> for some time and boy was my husband glad it came into our food rotation. We *almost* ate the whole thing by ourselves. We showed some restraint and saved some for lunch the next day. I still like my <a href="http://hobbiesmakemehappy.blogspot.com/2010/02/my-valentines-day-recipes-part-1.html">brunch quiche</a> a little better because it has mushrooms but this is fabulous too. I actually served this one for dinner so that's why I'm putting it on the list. <br />
<br />
I think most people are intimated by quiches but this was so simple- mix and bake. I baked mine for the full 45 minutes until it was browned and a knife came out clean. You should try it!<br />
<br />
<a href="http://allrecipes.com/recipe/crab-quiche-i/detail.aspx">Crab Quiche I</a><br />
<br />
INGREDIENTS:<br />
1/2 cup mayonnaise<br />
2 tablespoons all-purpose flour<br />
2 eggs, beaten (I used 3 medium)<br />
1/2 cup milk<br />
1 cup crab meat (I used imitation crab)<br />
1 cup diced Swiss cheese<br />
1/2 cup chopped green onions<br />
1 (9 inch) unbaked pie crust<br />
<br />
DIRECTIONS:<br />
1. Preheat oven to 350 degrees F (175 degrees C).<br />
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.<br />
3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-4178368813873933402011-10-09T16:23:00.000-07:002012-02-13T16:24:23.810-08:00Loaded Baked Potato Soup (#4)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uiyYdAZhP84/TpIpch8iycI/AAAAAAAAAcw/nyDc6CfNSsY/s1600/Superloadedbakedpotatosoupblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://4.bp.blogspot.com/-uiyYdAZhP84/TpIpch8iycI/AAAAAAAAAcw/nyDc6CfNSsY/s400/Superloadedbakedpotatosoupblog.jpg" width="400" /></a></div>With the weather taking a turn for the worst *sigh* I thought it was time to bust out this soup recipe I found from <a href="http://realmomkitchen.com/1383/loaded-baked-potato-soup/"><span style="color: #4ba3f4;">Real Mom Kitchen</span></a>.<br />
<br />
Mmmmm..... thick and creamy with cheesy goodness. Not to meantion the crisp bacon and perfect touch of green onion! Such a beautiful combination of potato soup and a loaded baked potato. This comfort soup does its job nicely. Now I want to bunker down for the winter while eating a delicious bowl of this soup!<br />
<br />
<b><a href="http://realmomkitchen.com/1383/loaded-baked-potato-soup/"><span style="color: #4ba3f4;">Loaded Baked Potato Soup</span></a></b><br />
<br />
<br />
<li>4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)</li><br />
<br />
<li>2/3 C butter</li><br />
<br />
<li>2/3 C flour</li><br />
<br />
<li>1 tsp salt</li><br />
<br />
<li>1/4 tsp pepper</li><br />
<br />
<li>6 C milk (I used whole)</li><br />
<br />
<li>1 C sour cream</li><br />
<br />
<li>4 thinly sliced green onions</li><br />
<br />
<li>10 bacon strips, cooked and crumbled</li><br />
<br />
<li>1 C shredded cheddar cheese</li><br />
<ol><li>Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)</li>
<li>Peel and cube potatoes.</li>
<li>In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.</li>
<li>Gradually add milk a 2 cups at a time. Bring to a boil; <span style="color: darkgreen;">cook</span> and stir for a couple minutes or until thickened.</li>
<li>Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.</li>
<li>Garnish with bacon, cheese, and green onions. Yield 8 servings.</li>
</ol>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com0tag:blogger.com,1999:blog-8256251721029904835.post-78945742087288564152011-06-10T15:48:00.001-07:002012-01-04T08:28:45.277-08:00White Bean Tuna Salad (#3)Sorry I haven't posted in so long. My husband got laid off from his job three weeks ago and I kind of was in a tail-spin. Blogging has been the last thing on my mind. I am so grateful for family members and my church to give us reassurance and knowing they are there if we need anything. We have been doing good, but have a very limited budget for food so........... I've been trying out some food storage meals lately and it's been going great! <br />
<br />
I know I post a lot of recipes from <a href="http://www.melskitchencafe.com/">Mel's Kichen Cafe</a>, but she's so awesome! I love her and when I found this simple recipe for a light tuna salad, AND I had all the ingredients on hand, I had to try it. Boy, am I glad I did! Such a delicate, light salad that mixes so well with crunch, crisp lettuce. I gobbled it all up.<br />
<br />
White Bean Tuna Salad<br />
<a href="http://%c2%bd%20cup%20chopped%20red%20onions%20the%20zest%20and%20juice%20of%201%20lemon%202%20%285%20or%206-ounce%20each%29%20cans%20of%20tuna%20%28i%20prefer%20albacore%20tuna%20packed%20in%20water%29%202%20%2815-ounce%20each%29%20cans%20of%20great%20northern%20beans,%20rinsed%20and%20drained%201/2%20cup%20chopped%20fresh%20flat%20leaf%20parsley%20A%20few%20splashes%20of%20Tabasco%20sauce%20or%20other%20hot%20sauce%201/2%20teaspoon%20freshly%20ground%20black%20pepper%20Salt%20and%20olive%20oil%20to%20taste%20%20In%20a%20small%20bowl,%20sprinkle%20some%20of%20the%20lemon%20juice%20over%20the%20chopped%20onions%20while%20you%20prepare%20the%20other%20ingredients.%20This%20will%20take%20some%20of%20the%20oniony%20edge%20off%20the%20onions.%20%20Drain%20the%20tuna%20and%20put%20it%20into%20a%20large%20bowl.%20Add%20the%20beans%20to%20the%20tuna%20and%20gently%20stir%20to%20combine.%20Add%20the%20onions,%20parsley,%20black%20pepper,%20lemon%20zest%20and%20lemon%20juice%20and%20mix%20to%20combine.%20Add%20Tabasco%20or%20hot%20sauce%20to%20taste.%20If%20the%20salad%20needs%20more%20acid,%20add%20a%20little%20more%20lemon%20juice.%20If%20the%20salad%20seems%20a%20little%20dry,%20add%20a%20little%20bit%20of%20olive%20oil.%20Add%20salt%20to%20taste.%20%20Serve%20chilled%20or%20at%20room%20temperature.%20The%20salad%20develops%20great%20flavor%20if%20tightly%20covered%20and%20refrigerated%20for%20a%20couple%20hours,%20or%20up%20to%20a%20day,%20before%20serving.%20Serve%20with%20crackers,%20lightly%20toasted%20bread,%20lettuce%20cups/leaves,%20fresh%20vegetables,%20etc.">by Mel's Kitchen Cafe</a><br />
<br />
Ingredients: <br />
½ cup chopped red onions<br />
The zest and juice of 1 lemon<br />
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)<br />
2 (15-ounce each) cans of Great Northern beans, rinsed and drained<br />
1/2 cup chopped fresh flat leaf parsley<br />
A few splashes of Tabasco sauce or other hot sauce<br />
1/2 teaspoon freshly ground black pepper<br />
Salt and olive oil to taste<br />
<br />
Directions: <br />
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.<br />
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.<br />
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.<br />
<br />
Here are my results:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tDI0ds4ONvY/TfKepa_6U5I/AAAAAAAAAcc/t4ZT9mCPQPY/s1600/Whitebeandtunasaladblog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tDI0ds4ONvY/TfKepa_6U5I/AAAAAAAAAcc/t4ZT9mCPQPY/s400/Whitebeandtunasaladblog.jpg" width="400" /></a></div>Jana H.http://www.blogger.com/profile/15048547475199147341noreply@blogger.com1