Mexican Onion & Chili Pie

Mexican Onion & Chili Pie

Chiles and cheese flavor this quiche-like entrée.

Prep: 20 min - Bake: 25 min

1 tablespoon LAND O LAKES® Butter
1 medium (1/2 cup) onion, chopped
1 tablespoon all-purpose flour
2 (4-ounce) cans whole green chiles
4 ounces (1 cup) deli LAND O LAKES® Hot Pepper Monterey Jack Cheese OR Monterey Jack Cheese, shredded
4 eggs
1 cup milk
1/2 teaspoon garlic salt
Dash ground red pepper
Salsa, if desired

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium-high heat, stirring constantly, 2 minutes. Remove from heat; stir in flour.

Spray 9-inch glass pie pan with no stick cooking spray. Slit chiles lengthwise; remove seeds, if necessary. Arrange chiles over bottom and up sides of pie pan; sprinkle with cheese.

Beat eggs slightly in medium bowl; stir in milk, garlic salt and red pepper until well mixed. Stir in onion mixture; pour over cheese. Bake for 25 to 30 minutes or until eggs are set and top is golden brown. Top with salsa, if desired.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 180, Fat 12 g, Cholesterol 170 mg, Sodium 700 mg, Carbohydrates 8 g, Dietary Fiber 1 g, Protein 10 g

This recipe created by Land O'Lakes.

http://groups.yahoo.com/group/a-little-bit-of_everything/

~*Piper*~

Vegetable Tortellini Salad with Roasted Red Pepper Vinaigrette

Vegetable Tortellini Salad with Roasted Red Pepper Vinaigrette

Dressing:
4 cloves garlic, minced
2 red peppers, roasted and peeled
6 tbsps. red wine vinegar
2 tsps. Dijon mustard
1 tsp. salt
1/2 tsp. cracked black pepper
1/2 tsp. hot pepper sauce
1 cup olive oil

Salad:
2 lbs. cheese tortellini, fresh or frozen
1 green pepper, halved and thinly sliced
1 1/2 cups broccoli florets
1 1/2 cups sliced cauliflower florets
1 1/2 cups sliced carrots
3/4 cup chopped red onion
5 ozs. mushrooms, halved

Garnish:
fresh spinach leaves

Dressing: Purée garlic and roasted peppers in food processor. Add vinegar, mustard, salt, cracked pepper and hot pepper sauce. With food processor running, slowing add oil. Set dressing aside or, if making ahead, cover and chill.

Salad: Cook tortellini according to package directions. Drain and let cool. Combine tortellini, green pepper, broccoli, cauliflower, carrots, red onion and mushrooms. Add dressing; toss. At serving time arrange a bed of spinach in salad bowl; spoon in prepared salad.

Makes 6 servings.

Cheesy Beef and Vegetable Meat Loaf

I honor of my article in Perk Magazine , here is a good looking meatloaf recipe.

Cheesy Beef and Vegetable Meat Loaf

1 slice bacon, chopped
1 plum tomato, chopped
1 medium carrot, diced
1/3 cup diced celery
1/2 onion, diced
1 1/2 cups cubed French bread (1 inch)
1 lb. ground beef (80% to 85% lean), chopped
2 eggs
1/2 cup grated Pecorino Romano or Parmesan cheese
1/2 cup chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 small fresh mozzarella balls (bocconcini)

Heat oven to 350°F. Cook bacon in large skillet over medium heat 3 minutes or until browned. Remove bacon, leaving drippings in skillet. Add tomato, carrot, celery and onion; cook, covered, 5 minutes or until tender. Stir in bacon.

Meanwhile, soak bread in medium bowl in enough water to cover 5 minutes; squeeze dry.

Combine bread and all remaining ingredients except mozzarella cheese in large bowl. Reserve 3/4 cup of the mixture for topping. Place remaining mixture in 8x4-inch glass baking dish. Create well in center of mixture; place cooked vegetables in well. Top with mozzarella cheese. Push sides over center to enclose vegetables and cheese. Top with reserved meat mixture.

Bake 45 minutes or until internal temperature reaches 160°F. Let stand in pan 15 minutes before slicing.

4 servings

Cream Cheese and Scallion Spread

Cream Cheese and Scallion Spread

This is a wonderful snack with chips or crackers. Or spread on bagels or toast in the morning to start the day off right. For flavor variations, try fresh chopped chives or basil instead of the green onion.  This is also delicious on a sandwich.

3 tbsp Lea & Perrins Worcestershire Sauce
8 oz whipped cream cheese
2 tbsp green onion, chopped

1. In a medium bowl, mix together all ingredients. Cover and store in refrigerator for one hour. Serve chilled with bagel chips or toasted pita chips.

Makes about 1-1/2 cups

TIP: Can be made a day in advance. Cover and store in refrigerator until ready to serve.

TIP: Be sure to shake well before measuring out the Worcestershire Sauce.

Three-Cheese Quesadillas

Three-Cheese Quesadillas
Wolfgang Puck

4 flour tortillas, each 12 inches in diameter
1/2 cup shredded Cheddar cheese
1/2 cup shredded Mexican-style queso blanco or Fontina cheese
1/4 cup shredded mozzarella cheese
Extra-virgin olive oil

Place two of the flour tortillas on a work surface. Top with the cheeses,
spreading half of each one evenly over each of the two tortillas. Top with other two tortillas and press down with your hands to help seal them together.

Heat a large saute pan over high heat. Add enough olive oil to coat the bottom of the pan and then reduce the heat to medium. Carefully transfer one of the quesadillas to the pan, taking care not to let the cheese fall out. Cook until golden brown, about 3 minutes per side. With a large spatula, transfer to a cutting board and cover loosely with aluminum foil. Repeat with the other quesadilla.

Let the quesadillas cool for 5 minutes. With a large, sharp knife, cut several
times across the diameter of each quesadilla to cut it into 8 or 10 wedges.
Serve with guacamole.

Serves 4 to 8

Classic Guacamole

1 ripe avocado
2 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt

With a small, sharp knife, cut the avocado into 2 equal halves through its stem and flower ends, cutting all the way down to the hard pit in the center. Hold each half with one hand and twist your hands in opposite directions to separate the halves.

To remove the pit from the half in which it remains, cup that half in one hand.
With the sharp edge of the knife blade, very carefully but firmly strike the pit to lodge the blade in it; then, gently twist the blade to dislodge the pit and very carefully remove the pit from the blade. Discard the pit. (Alternatively, and very safely, scoop out the pit with a sharp-edged spoon, keeping the spoons edge close to the pit to avoid losing any of the avocado's flesh.)

With a spoon, scoop out the avocado flesh from the peel of each half and transfer the flesh to a mixing bowl. Mash the avocado with the tines of a fork, as smoothly or coarsely, as you prefer. Stir in the onion, jalapeno, cilantro, and lime juice. Season to taste with salt.

Serve immediately.

Makes about 2/3 Cup

Shish-Kebabs

Shish-Kebabs
4 kebabs

2 tablespoons sweet and sour sauce
2 tablespoons honey
1 tablespoons soy sauce (reduced-sodium)
1 teaspoon ginger
1 garlic clove, minced
1/4 teaspoon crushed hot red pepper flakes
12 ounces boneless sirloin steak or boneless, skinless chicken/turkey
breasts
1 can pineapple chunks
4 mushrooms, cut in half
1 green pepper, cut into chunks
1 onion, cut into chunks

Combine sweet and sour sauce, honey, soy sauce, ginger, garlic, and red pepper flakes. Mix well. Cut all visible fat off of meat and add to marinade.

Preheat broiler. Remove meat from marinade. Throw away any extra marinade.

Using four 10-inch metal skewers, alternately add meat, pineapple, mushrooms, onions, and green pepper. Place on broiler pan.

Broil 2-4 inches from heat, turning 2-4 times. Place on serving plates and serve immediately.

Rhubarb Ketchup Recipe

Rhubarb Ketchup Recipe

I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had!


    * 48 Servings
    * Prep: 5 min.
    * Cook: 1 hour + chilling
Ingredients
    * 4 cups diced fresh or frozen rhubarb
    * 3 medium onions, chopped
    * 1 cup white vinegar
    * 1 cup packed brown sugar
    * 1 cup sugar
    * 1 can (28 ounces) diced tomatoes, undrained
    * 2 teaspoons salt
    * 1 teaspoon ground cinnamon
    * 1 tablespoon pickling spice
Directions
    * In a large saucepan, combine all ingredients. Cook for 1 hour or until thickened. Cool. Refrigerate in covered containers. Yield: 6-7 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 122 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.

Rhubarb Ketchup published in Bountiful Harvest Cookbook , p92

              Beth Layman  :)

Beef Brisket

Beef Brisket

Prep: 15 min - Total: 4 hr 15 min

2 large onions, sliced
1 beef brisket (4 to 5 lb.)
1 can (10-3/4 oz.) French onion soup
1-1/4 cups dry red wine
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1 pkg. (1.4 oz.) onion soup mix

PLACE onions in roasting pan. Top with meat.

MIX soup, wine, catsup, sugar and onion soup mix; pour over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake at 350°F for 3-1/2 to 4 hours or until meat is tender.

Let stand, covered, 10 minutes before slicing to serve. Serve with meat
drippings.

Makes 16 servings

BANANA MUFFINS

  BANANA MUFFINS

 

Batter

• 1/2 cup yogurt
• 1 large egg
• ¼ cup vegetable oil
• 1 1/2 cups mashed banana; 2 to 3 large bananas
• ¾ cup granulated sugar
• 1 cup oat bran 
• 1 1/2 cups unbleached all purpose flour 
• 2 teaspoons baking powder 
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1/4 teaspoon nutmeg 

• Topping
• ¼ cup brown sugar
• 1/4 cup old-fashioned rolled oats 
• 2 tablespoons unbleached all purpose flour 
• 1/4 teaspoon cinnamon 
• 1 tablespoon soft butter

 Directions

1) Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.

2) Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.

3) Whisk together the flour, baking powder, salt, baking soda, and nutmeg.

4) Work the topping ingredients together until the mixture is crumbly.

5) Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.

6) Sprinkle muffins with the topping.

7) Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.

 

Soon to be published

I am going to be a contributor in
Perk Magazine  starting this month.  My first article is all about meatloaf and includes a few recipes.  It is a new publication and could use your support so check it out.