OAMC- Chicken Broccoli Casserole

Chicken Broccoli Casserole Recipe

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I have just been waiting for the day when my husband would confess to broccoli being a tolerable vegetable. We dated for three years and have been married for nearly 4 years, so I have been waiting for quite awhile. Why was I waiting for him to like broccoli? For this recipe alone. I love it. Have always loved it. Would love to make it often. But alas, it has broccoli.
Then it happened. The moment I had been waiting for. One night at dinner I had served Isaac broccoli and all of a sudden my husband looked at me and declared that he liked broccoli. The skies opened up the sun shone. . . .okay, okay, I am getting carried away now. He did declare that he liked broccoli though despite his attempts to disdain it for so long.
So I dusted off this recipe and went to work. And the verdict from the newly converted broccoli eater? He LOVED it. He kept going on and on about how great it was. And I went on and on about how he had missed out on it for the last 6.5 years. (As only a good wife would do.)
Since this meal contains a vegetable, a protein and a grain I usually just serve a nice salad with it. It is absolutely delicious though. And it looks beautiful too! It is great to take to a large gathering or just to serve for an easy dinner. And PERFECT for when refrigerated biscuits go on sale at the grocery store.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 10 ounces cream of chicken soup
• .25 cups onion, diced
• .25 cups mayonnaise
• 1.5 teaspoons Worcestershire sauce
• 1 teaspoon curry
• 2 cups chicken, cooked & diced
• 1 cup cooked broccoli, drained & chopped
• .5 cups cheddar cheese, shredded
• 8 ounces refrigerated biscuits

Topping

• .25 cups sour cream
• 1 egg
• 1 teaspoon celery salt
• .5 teaspooons salt

Directions:

Preheat oven to 375 degrees. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of hot casserole, cut side down (see pictures). Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

Freezing Directions:

In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.) Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of casserole, cut side down (see pictures). Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Servings: 4-6

OAMC- Crockpot Ratatouille

Crockpot Ratatouille
 
onions sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 cloves garlic, minced
2 large green bell peppers, de-seeded and cut into thin strips
6 large tomatoes, cut into 1/2-inch wedges
1 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated (optional)

Layer half the vegetables in a large crock pot in the following order:
onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering
process with remaining vegetables. Sprinkle basil, salt, pepper and parsley
over top. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours.

Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store.
May freeze up to 6 weeks.

OAMC- All-Star Muffin Mix

All-Star Muffin Mix 

"I like to keep this mix in a handy place, like the pantry or cupboard, so I mix up muffins quickly for dinner or if a friend is stopping by for coffee." Nancy Mackey - Madison, Ohio

This recipe is:

Quick

• 48 Servings
• Prep/Total Time: 30 min.

Ingredients

• 8 cups all-purpose flour
• 3 cups sugar
• 3 tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 
  ADDITIONAL INGREDIENTS:
• 1 egg
• 1 cup 2% milk
• 1/2 cup butter, melted
• 
  FOR BANANA MUFFINS:
• 1 cup mashed ripe bananas (about 2 medium)
• 
  FOR BLUEBERRY MUFFINS:
• 1 cup fresh or frozen blueberries
• 
  FOR CRANBERRY-PECAN MUFFINS:
• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped pecans
• 3 tablespoons sugar
• 
  FOR APRICOT-CHERRY MUFFINS:
• 1/2 cup chopped dried apricots
• 1/2 cup dried cherries
• 
  FOR CAPPUCCINO MUFFINS:
• 1 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 2 teaspoons instant coffee granules
• 
  FOR CARROT-RAISIN MUFFINS:
• 3/4 cup shredded carrots
• 1/3 cup golden raisins
• 
  FOR APPLE-CHEESE MUFFINS:
• 1/2 cup shredded peeled apple
• 1/2 cup shredded Colby-Monterey Jack cheese
• 
  FOR RHUBARB-ORANGE MUFFINS:
• 3/4 cup diced fresh or frozen rhubarb
• 1/3 cup orange marmalade

Directions

• In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
• To prepare plain muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
• To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
• To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.
• To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.

Nutrition Facts: 1 plain muffin equals 208 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 244 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

All-Star Muffin Mix published in Simple & Delicious March/April 2010, p41

OAMC(kinda)- Make Ahead Mashed Potatoes

*OK so this is not exactly OAMC, because it probably won't freeze well, but it is make ahead.   Make ahead recipes are still handy when you know you are going to have a particularly busy day coming up, so give it a try.

Make Ahead Mashed Potatoes

5 lbs. potatoes, peeled and quartered
6 oz. cream cheese
1 C. sour cream
1 t. salt
1/2 t. black pepper
2 egg whites, slightly beaten
1 T. butter

Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, covered, 40 minutes or until steaming hot in center.

Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

Makes 12 servings

OAMC-Meatloaf with Sweet and Sour Sauce

Meatloaf with Sweet and Sour Sauce

1 1/2 lbs ground beef
1 slice bread (broken or chopped finely)
1 egg
1 small onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 cup whole milk or half-and-half

Sauce:
4 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, packed firm
1/2 cup ketchup

Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top. Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350F about 1 hour to 1 hour 15 minutes or until done.

Can be formed into a loaf and frozen, add the sauce before cooking.
http://groups.yahoo.com/group/a-little-bit-of_everything/

OAMC-Chicken Salsa Chili

 This came from an interesting blog.   Go visit!

Chicken Salsa Chili

Chicken Salsa Chili
1 (16 oz)  jar thick and chunky salsa
1 (15 oz) can yellow hominy or garbanzo beans, rinsed and drained
1 (15 oz) can dark red kidney beans or black beans, rinsed and drained
1 can chicken broth
2 cups cooked chicken
1 (4 oz) can green chilies
1 T chili powder
2 tsp minced garlic
1/4-1/2 tsp crushed red pepper
1/4 c snipped fresh cilantro
2 T lime juice
Mix it all together in a large dutch oven, bring to boiling, reduce heat and simmer covered for 20 minutes. Just before serving stir in cilantro and lime juice. Serve with shredded cheese, sour cream, avocado, and red onion, if desired.

We LOVED this. Jared raved about it and is excited to take the leftovers to work for lunch tomorrow. I guess the kids and I will be stuck eating tuna again. LOL. But anyway, I used garbanzo beans and red kidney beans, and shredded chicken. I only had medium salsa so I decided to use half the jar and skip the crushed red pepper. I was glad I did because it was pretty spicy as it was. I added the cilantro and lime at the end right before serving, and it was awesome. They added a freshness to the dish. We squeezed additional lime juice over the top and ate the chili with tortilla chips. Yum. I can’t wait to make this again!

OAMC- Chicken Cordon Bleu

This is the easiest chicken cordon bleu my mind can conjure.
It’s almost so simple I can’t prescribe a recipe. It’s almost so tasty you’d assume it to be a million calories, give or take a trillion.
Ingredients:
Tender and juicy chicken breast.
Smooth and creamy whole milk provolone cheese. 
Smoked ham.
Extra virgin olive oil. 
Paper-thin slices of lemon.
Salt.
Pepper.
Hunger.


It’s easy. It’s not fussy in the slightest. It requires so few ingredients and comes together in no time at all. The result is moist chicken infused with the brightness of lemon and filled with hot ham and melting, creamy cheese. I imagine you could fill the chicken cutlets with anything you like. Give it a try for a fast, easy, and super healthy meal.
Directions for two:
Preheat your oven to 400°F.
Butterfly a thick, 8 ounce chicken breast.


Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.

Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.
Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with salt and pepper.
Wrap and freeze at this point.

Cut two thin rounds of lemon and place one on each chicken bundle.

Bake for 17-20 minutes.

Top each baked, stuffed chicken breast with minced fresh parsley to really enhance the fresh flavors.

OAMC- Homemade Cheese Whiz

Homemade Cheese Whiz

Serving Size : 48 Preparation
Categories : Appetizers Cheese
Eggs O.A.M.C.

1 1/2 pounds American Cheese -- (like Velveeta)
13 ounces Evaporated Milk
1 tablespoon Butter or Margarine
2 Egg yolks -- beaten
1 tablespoon Flour

Cube cheese, and set aside. In a double boiler, melt butter and add cheese. When softened, add egg yolks, milk and flour, and stir with a wire whisk to blend well. Cook till thick. Store in a covered air tight container in the refrigerator for up to 30 days.

*This may be used in any recipe calling for jar cheese, such as Cheeze Whiz or alone as a dip for nachos.

OAMC-Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso® dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1. Heat oven to 400ºF.
2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

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

OAMC-Spicy Sausage and Pepper Penne

Spicy Sausage and Pepper Penne

Spicy Sausage and Pepper Penne

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound smoked sausage, sliced
• 12 ounces frozen pepper and onion mix (or use fresh)
• 26 ounces pasta sauce
• .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness)
• 12 ounces penne
• 1 cup shredded mozzarella cheese

Directions:

Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. 

Freezing Directions:

After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through.

Servings: 4-6

OAMC White Vegetarian Lasagna

This dish took about an hour to prepare and assemble but I made it ahead and put it back in the oven to reheat and it turned out very well. This recipe is not as “wet” as many lasagna recipes because I wanted it to stand pretty on the plate. The first notch in my vegetarian-dinner-party-recipes belt!
White Vegetarian Lasagna
Makes 8-10 servings
1 package thin, no-cook lasagna noodles
2 1/2 cups whole milk
1 cup vegetable broth
6 cloves garlic, cut in quarters
3 Tablespoons butter
5 Tablespoons flour
1 cup quality Parmesan cheese, grated
1/2 teaspoon nutmeg
Pepper and Salt
4 Tablespoons olive oil
1 large zucchini, cut in 1/4 inch slices
1 summer squash, cut in 1/4 inch slices
1 bag of baby spinach
4 oz (about 1 cup) sliced mushrooms
1 small yellow onion, diced
Place the no-cook noodles in hot water and set aside to soften. Be careful that they don’t stick to each other. Heat milk and vegetable broth in a sauce pan until simmering. Add the garlic, cover and remove from heat. Let stand for at least 10 minutes.
To prepare for the layering of the vegetables, I sauteed each one by one and then put them in bowls to create a mise en place for easy assembly. Heat 1 Tablespoon of olive oil in a skillet. Add the zucchini and saute a few minutes, turning with a spatula until al dente. Remove from pan. Add another tablespoon of oil and saute the summer squash in the same way. If needed, add additional olive oil and then spinach. Toss with a spatula until just slightly wilted. Remove from pan. Finally, add additional oil if needed and add onion and mushroom cooking for just a few minutes.
Remove the garlic pieces from the milk and broth mixture with a slotted spoon. In another sauce pan, melt butter. When melted, whisk in the flour. Slowly whisk the garlic-infused milk mixture into the roux. Cook, stirring frequently, until the sauce thickens. Remove from heat and stir in nutmeg and salt and pepper to taste. (Don’t be shy with the salt, I think it usually needs about a few teaspoons)
Assembly time! I used a 10 inch square pan but a 9 x 13 should also work. Spread about 1/2 cup of sauce over the bottom of the pan. Place a layer of noodles on the bottom. Spread the zucchini over the layer of noodles. Drizzle about 1 cup of sauce over it. Add another layer of noodles. Add the mushroom and onion mixture and 1/3 cup of the Parmesan cheese. Add the next layer of noodles. Add the spinach and 1 cup of white sauce. Another layer of noodles. Finally, the spinach layer and 1/3 cup of Parmesan. Top with a final layer of noodles, the rest of the sauce and a sprinkling of the remaining 1/3 cup of cheese.  Can freeze at this point.
Cover pan with foil and bake at 350 degrees for about 25 minutes. Remove foil and bake another 10 or 15 minutes until top is browned. Let cool before slicing and serving. If you are making ahead, decrease cooking time by 15 minutes and reheat in the oven before serving

OAMC Tip- Freezer Muffins

Freezer Muffins
 
If you like the taste of freshly baked muffins better than leftovers but don't always have time to mix it and bake, you can freeze unbaked muffin batter directly in the muffin tins.

Freeze the batter in the tins and then take the frozen, unbaked muffins out and place them in a Zip Lock bag for further storage.

To bake frozen, unbaked muffins, simply place the frozen batter back into the muffin tins (with paper liners, if appropriate), and bake them according to the original recipe instructions, but add 5 minutes to the baking time.

Freezer Basics from Paula Deen

Freezer Basics from Paula Deen

Freezing food is both time-saving and economical. There’s nothing better than coming home from work and having a delicious dinner just waiting to be heated up. Here are some tips to help your frozen food taste fresh along the way.

FREEZER TEMPERATURE:
The optimal temperature of your home freezer is 0 degrees to negative 10. Turn the temperature down to the lowest setting for the quickest freeze. The rear center is found to be the coldest spot in a home freezer. Setting your casseroles there will ensure a fast freeze. To improve air circulation and to keep a low temperature, remove unwanted clutter in your freezer by clearing out old food. This will help things stay frozen and prevent freezer burn. Also keeping food away from freezer vents will help with the circulation.

FREEZING WHOLE INGREDIENTS:
It’s important to freeze vegetables when they’re at their peak of flavor. Wash the vegetables well and trim or cut into the desired size. Blanch them in a large pot of boiling water until bright green or slightly tender, depending on the vegetable. Shock the blanched vegetables in a large bowl of ice water to stop the cooking. Remove from ice water and dry thoroughly. Freeze in labeled freezer bags or freezer safe containers. Enjoy your summer harvest all winter long.

COOLING:
Completely cool casseroles and sauces for at least 2 hours before putting them in the freezer. Any residual heat will cause condensation and a layer of frost to form on the top. The flavor will fall flat after reheating. Also, the temperature will quickly rise if you add anything warm to the freezer, causing other foods to thaw and freezer burn to form.

STORING:
Wrap baking dishes tightly with foil and plastic wrap before freezing. Use airtight, small containers, leaving very little air between the packaging and the food. Using small containers guarantee that the food will freeze faster. Liquids, like thin soups and stocks, will need an inch of room since they expand when they freeze. Use freezer quality products, which will help your food from absorbing other smells in your freezer. Wrap baked goods, like muffins, in aluminum foil and then into freezer bags. Let pancakes cool completely then stack between layers of parchment and place in a freezer bag. For the best quality, store poultry for 6-9 months, beef 3-4 months, fish between 3-6, and fruits and vegetables for 8-12 months.

REHEATING INSTRUCTIONS:
For casseroles, let defrost in the refrigerator the night before you want to reheat it. Unwrap and loosely cover with foil. Place in a preheated 350 degree oven and bake until the center of the casserole reaches 160 degrees. For large 13x9 casseroles, this should take about 35 minutes. Paula’s “Lots O’ Meat Lasagna” is a perfect freezer recipe.

For soups, stews, and sauces, defrost overnight in the fridge and reheat in a saucepan on the stovetop. You can also defrost in the microwave. Just check every minute or so to make sure you aren’t overcooking and to give it a stir.

Capture some summertime in your freezer with “Chef Jack’s Corn Chowder”.

Or for something to warm you up in the winter, try “Paula’s White Bean Chili”. Just remember to add the herbs after freezing and defrosting for a fresher flavor.

For baked goods, like muffins, let defrost for one hour at room temperature then toast, for best quality.

For pancakes, pop into your toaster oven still frozen to enjoy a quick breakfast.

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

OAMC-Broccoli Casserole

Broccoli Casserole

Ingredients

- 1 large bag of frozen broccoli flowerets
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup of minute rice (not cooked)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 1 bag shredded cheddar cheese

InstructionsCook broccoli and rice together according to package instructions. Meanwhile, saute celery and onion in skillet with butter until onions have started to brown. After broccoli and rice is tender, drain excess water with a colander (this step is key for a great texture!) Put broccoli & rice and celery and onion mixture into a 9x13 baking dish. Add cans of soup and stir together well. Place in oven and cook at 350* for approximately 30 minutes. When 10 minutes are left, pull casserole out of the oven and top with entire bag of cheddar cheese. Place back in oven and cook for remaining 10 minutes or until cheese has melted.

OAMC- Explanation

OAMC for those of you that don't know is Once A Month Cooking or as I like to think of it, making more than one meal at a time.  I usually only post these recipes during the holidays, which is when I generally think of folks as being super busy.  Recently, I realized that I am REALLY busy right now.  We have two daughters graduating in May, so there are all the senior events, and proms, and college visits.  We have one son playing baseball, one daughter playing soccer, and another son playing T-Ball on a team that my husband and I coach.  As if that wasn't enough, I got a call asking if I would be willing to serve as the president of the local high school band boosters, so I am busy right this time of the year.  

That is where OAMC comes in.  With OAMC you do all your shopping one day, all your cooking one day, and have all your meals in the freezer ready to go when you need them.  I know I know, it sounds very daunting, but the beauty of OAMC is that you can go at your own pace.  I personally have never cooked for the whole month in one go.  I usually will just put back a few meal at a time.  For instance if I am cooking hamburger meat for tonight's meal, I may make some extra and throw it in some spaghetti sauce to freeze, or mix up some meatloaf to freeze.  You can do that or you can pick one of the other recipes I will be sharing over the next week or so.  I will also be sharing tips and tricks to make cooking more than one meal at a time easier.

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

1/2 cup chopped mixed-olive tapenade
1/2 cup chopped red onion
1/2 cup chopped fresh basil
5 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup white balsamic vinegar
2 teaspoons finely grated lemon peel
8 1/2-inch-thick diagonal baguette slices
4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
4 cups (packed) baby arugula

Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.

Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.

Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

yield: Makes 4 servings

Sweet-and-Savory Pork Tenderloin

Sweet-and-Savory Pork Tenderloin

2 (1/2-pound) pork tenderloins
2 teaspoons ground sage
1 tablespoon salt-free lemon-herb seasoning
1/4 cup apricot spreadable fruit
2 tablespoons Dijon mustard
Cooking spray

Slice pork lengthwise down center, cutting to, but not through bottom. Press with hands to flatten pork. Sprinkle sage and lemon-herb seasoning over pork.
Combine apricot spread and mustard. Spread half of apricot mixture over pork.

Prepare grill.

Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 7 minutes. Turn pork, and baste with remaining apricot mixture. Cover and grill 7 additional minutes or until a meat thermometer inserted into thickest part of tenderloin registers 160°.

Yield: 4 servings

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

Omelets with Cheese, Sour Cream and Tomatillo Salsa

Omelets with Cheese, Sour Cream and Tomatillo Salsa

* 4 eggs
* salt and pepper to taste
* 1 Tbs butter
* 1/4 cup or so shredded cheese
* 1/4 cup or so sour cream
* a few large dollops of tomatillo salsa

Whisk the eggs together in a medium bowl and add salt and pepper to taste. Grate the cheese. I just had some of the Mexican blend around otherwise I would have just used Jack or Cheddar.

Heat the butter in a 10 inch skillet over medium heat. When it has melted, tilt the pan so the butter has coated the bottom well. Then pour in the eggs.

Cook slowly until the bottom has begun to set. Tilt the pan and lift the set eggs to let the runny ones run under the set part. Continue until the eggs are still wet on the top, but not too runny. Add the cheese, salsa, and sour cream to half the eggs, then fold the other half over onto the top. Cook another minute or two until firmly set.

Cut the omelet in half and serve with some toast. French bread is fantastic but any buttered toast will do.

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

Avocado Salsa

Avocado Salsa

Michael Smith

2 ripe tomatoes, chopped
1 ripe avocado, peeled, pit removed and chopped
4 green onions, thinly sliced
1 lime, juiced and zested
1 chili pepper, seeds removed, flesh minced
Salt to taste
1 small bunch of cilantro, chopped

Place everything in a medium bowl and toss well until combined.

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

Greek Pasta Salad

Greek Pasta Salad

 

Prep: 40 minutes
Chill: 2 to 24 hours

Ingredients

12 oz. dried mostaccioli or penne (about 4 cups uncooked)

2 cups cherry tomatoes, quartered

1 medium cucumber, halved lengthwise and sliced

4 green onions, sliced

1/3 cup pitted kalamata olives, halved

1/2 cup olive oil

1/2 cup lemon juice

2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed

2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed

1 Tbsp. anchovy paste (optional)

4 to 6 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. ground black pepper

1 cup crumbled feta cheese (4 oz.)

Fresh oregano leaves

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

　

　

Recipe source:

http://www.bhg.com/recipe/pasta/greek-pasta-salad/

Stuffed French Toast With Apricot Glaze

Stuffed French Toast With Apricot Glaze

1 8oz cream cheese; softened
1 teaspoon almond extract
1/2 cup almonds; slivered
1 loaf unsliced sour dough bread
4 each egg
1/2 cup half and half
1/2 cup milk
3/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12 oz jar apricot jam
1 16 oz can apricots

In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts. Cut the bread into 3/4 inch slices, then make a cut (about 2 inches) on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture. Stuff in the cream cheese mixture. Beat together the eggs, half and half, milk, vanilla, and cinnamon. Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked. Cook the bread on lightly greased griddle until golden. Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast.

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Asparagus Pie

Asparagus Pie

1 lb. fresh asparagus
1/2 cup (1 stick) butter
5 Tbs. flour
2 cups milk
2 tsp. lemon juice
1-1/2 Tbs. celery salt
1/8 tsp. black pepper
1 baked 9-inch pie shell
10 oz. box frozen spinach, thawed and drained
4 hard-cooked eggs, sliced
1/2 cup grated sharp cheddar cheese
1/2 tsp. paprika

Heat oven to 350. Trim and dice asparagus into 1-1/2 inch lengths. Place in pot with water to barely cover and cook 2 minutes over high heat until barely done. Drain.

In saucepan, melt butter and stir in flour until bubbly. Quickly whisk in milk until mixture thickens. Add lemon juice, celery salt and pepper and cook 3 more minutes until thickened. Remove from heat.
In baked pie shell, alternate layers of asparagus and spinach with eggs. Pour sauce over filling and smooth out. Top with grated cheese and paprika. Bake in preheated oven 45 minutes until sauce bubbles in the middle. Let cool 10 minutes before serving wedges. Makes 6 servings.

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Fresh peach dessert

Fresh peach desserts

 

1/2 cups flour

1 1/2 tablespoons sugar

3/4 cup softened butter

1 cup chopped pecans

 

Mix all ingredients and spread in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.   Cool.

 

Filling for Peach Dessert:

 

1 1/2 cups sugar

12 oz. Cream cheese, softened

12 oz. Carton Cool whip

4 cups sliced peaches (may substitute frozen for fresh)

 

Cream sugar and cream cheese. Fold in Cool Whip. Spread mixture over crust. Top with peach slices. If using fresh peaches, sprinkle with Fruit Fresh.

 

Topping For Fresh Peach Dessert:

 

1 cup sugar

3 1/2 tablespoons Cornstarch

1 1/2 cups 7-UP (regular)

1 (3 oz. Pkg.) Peach Jello

 

Combine sugar and cornstarch. Stir in 7-up. Cook until thick. Stir in Peach Jello until thoroughly blended. Cool. Spoon over peaches.

Refrigerate.

Garlic Bean Soup

Garlic Bean Soup
Servings: 6

2 cup onions\raw, chopped
1 cup sliced carrot
1/2 cup sliced celery\raw
12 clove garlic, peeled, crushed
2 Tbs. olive oil
3-1/2 cups fat-free low sodium chicken broth, or vegetable broth
2 Lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
1/4 tsp. chives or parsley, optional

Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley. Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.

Courtesy American Dry Bean Board

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CHERRY BLOSSOM MUFFINS

CHERRY BLOSSOM MUFFINS

1 slightly beaten egg

2/3 c. orange juice

2 tbsp. sugar

2 tbsp. cooking oil

2 c. packaged biscuit mix

1/2 c. chopped pecans

1/2 c. cherry preserves

Spicy Topping

In mixing bowl, combine egg, orange juice, sugar and oil. Add biscuit mix; beat vigorously 30 seconds. Stir in nuts. Grease 12 muffin pans or line with paper bake cups. Fill muffin pans 1/3 full. Top each with 2 teaspoons cherry preserves. Cover with remaining muffin batter until 2/3 full. Sprinkle with Spicy Topping.

SPICY TOPPING:

1/4 c. sugar

2 tbsp. all-purpose flour

1/2 tsp. ground nutmeg

1 tbsp. butter

Combine sugar, flour and ground nutmeg in butter until crumbly. Bake muffins in 400 degree oven for 20-25 minutes. Makes 12.  Enjoy.

Jazzy BLT Wraps

Jazzy BLT Wraps

3 tablespoons mayonnaise
4 teaspoons salsa
4 whole wheat tortillas (8 inches), room temperature
1/ 4 teaspoon garlic powder
Dash each salt and pepper
12 slices ready-to-serve fully cooked bacon
4 lettuce leaves1 large tomato, sliced
1/2 medium ripe avocado, peeled and sliced

Spread mayonnaise and salsa down the center of each tortilla. Sprinkle with garlic powder, salt and pepper. Top with bacon strips, lettuce, tomato and avocado; roll up tightly.

Yield: 4 servings.

Nutrition Facts:
1 wrap equals 366 calories, 23 g fat (4 g saturated fat), 25 mg
cholesterol, 692 mg sodium, 27 g carbohydrate, 4 g fiber, 12 g protein.

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Avocado Salsa Recipe

Avocado Salsa Recipe

    * 10 Servings
    * Prep/Total Time: 20 min.

Ingredients

    * 3/4 pound plum tomatoes, cut into wedges
    * 1 small onion, cut into wedges
    * 1/4 cup lightly packed fresh cilantro leaves
    * 1 jalapeno pepper, seeded
    * 1/2 teaspoon minced garlic
    * 1/2 teaspoon salt
    * 1 large ripe avocado, peeled and diced
    * Tortilla chips

Directions

    * In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not over process); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers. Yield: about 2-1/2 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Avocado Salsa published in Quick Cooking July/August 2005, p15


In Phoenix, Arizona, Jamie Jeffers combines tomatoes, onion and jalapeno with cilantro and avocado for a chunky salsa that is great with crunchy tortilla chips. TIP: "Sometimes I use a few fresh green chilies instead of the jalapeno pepper, and scoop the mixture over a green salad for a healthy and zesty dressing," Jamie says.

             Beth Layman  :)

Taco Seasoning Mix

Taco Seasoning Mix

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin

This makes a hot and spicy mix. If you prefer a milder mix, reduce the red pepper. Combine all ingredients in a small bowl and mix until evenly distributed.

Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Store in cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons of Taco Seasoning Mix.

Cran-Grape Punch

Cran-Grape Punch
Makes 8 (1-cup) servings

1 envelope KOOL-AID® Sugar Free Grape Flavor Low Calorie Soft Drink Mix
4 cups cold reduced-calorie cranberry juice cocktail
1 bottle (1 liter) cold club soda or seltzer
Ice cubes

Prep Time 5 minutes

PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail;
stir to dissolve. Refrigerate until ready to serve.

JUST before serving, pour into large punch bowl. Stir in club soda. Serve over ice.

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Cauliflower Deluxe

Cauliflower Deluxe

Recipe By :Marye Dahnke, Director of Home Economics, Kraft Cheese Company
Serving Size : 4 Preparation

 1/2 pound Kraft's Velveeta
1/3 cup milk
salt
pepper
1 cauliflower

Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring constantly until the sauce is smooth. Season to taste.

Cook the cauliflower in boiling salted water until just tender. Drain thoroughly. Pour the hot sauce over the cauliflower and serve at once.

If preferred, place the cauliflower in a casserole, pour the sauce over it, sprinkle with crumbs, and bake in a moderate oven, 350º, 20 to 30 minutes, until the crumbs are browned.

 Source: "The Cheese Cookbook"

One-Pot Spaghetti

One-Pot Spaghetti

Ingredients

8  ounces ground beef or bulk pork sausage

1  cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained

1/2  cup chopped onion (1 medium)

1  clove garlic, minced

1  14-ounce can chicken broth or beef broth

1-3/4  cups water

1  6-ounce can tomato paste

1  teaspoon dried Italian seasoning

1/4  teaspoon black pepper

6  ounces dried spaghetti, broken

1/4  cup grated Parmesan cheese

Directions

1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. 

 

2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling;

reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese.

 Makes 4 servings.  Enjoy.

Homemade Animal Crackers

Homemade Animal Crackers

1/2 cup oatmeal
2 tsp. honey
1/4 to 1/8 tsp. salt
3/4 cup flour
1/4 tsp. baking soda
1/4 cup butter
4 Tbsp. buttermilk

Preheat oven to 400 degrees. Grind oatmeal in blender until it becomes a fine powder. Place in a large mixing bowl and add honey, salt, flour and soda and stir. 

Cut in butter.

Add buttermilk and stir until a well-mixed dough ball forms.

Roll dough out thinly on floured board. 

Cut with animal cookie cutters and bake until light brown, 10-12 minutes.

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Root Beer Pulled Pork

Root Beer Pulled Pork

Ingredients
* 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
* 1 (12 ounce) can of root beer
* 1 (18 ounce) bottle of barbecue sauce
* 8 hamburger buns

Directions
1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve.

Serve on hamburger buns.

KRISTY'S FAMOUS BUTTERMILK BISCUITS

KRISTY'S FAMOUS BUTTERMILK BISCUITS

3 cups self-rising flour 

1/2 cup (1 stick) butter, cold (not frozen)

1 to 1 1/2 cup buttermilk

Preheat oven to 425°F.

In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs. Pour in buttermilk gradually, stirring mixture with fork. Add milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough.

On a clean, dry, floured surface, roll dough until it is floured enough so that it doesn't stick to the surface. Press dough out until it is about 1 to 1 1/2 inches thick.

Using a floured biscuit cutter or floured glass rim, cut biscuits. Continue to roll, pressing out and cutting dough until all dough is used. 

Place onto an ungreased pan; biscuits should be barely touching.

Bake (oven rack should be in the middle position) for about 15 minutes or until tops are golden brown. Immediately brush with butter.

Serve hot. 

Great with butter and honey, cheese, or smothered in country gravy.

Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter/butter is cold (straight from the refrigerator). Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven.  Enjoy.