Think hamburger helper taken up several levels. This is a re-done version of a recipe I saw in Taste of Home. I think this would also be great with either some black beans or chili beans added before baking.
1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce
Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says. If the noodles are cooked like normal, they will be mushy after baking. By under cooking them, they will absorb some of the liquid while baking and be perfect when served. Drain and set aside.
In a large skillet, brown the beef and onions. Add the garlic, chili powder and garlic salt/salt. Cook until fragrant, 1-2 minutes. Add the canned tomatoes, tomato sauce and jalapenos. Stir to combine and turn off the heat. Stir in the sour cream, shredded cheese blend, cheese packet and noodles. Check seasoning and spicy level.
Pour into a greased 9 x 13 pan. Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly. Place into the oven and turn to 350. Cook until bubbly and crumbs are browned, 20-30 minutes. Serve with optional toppings.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Friday, August 3, 2012
Thursday, August 2, 2012
Tomato Pesto Tart
1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved
Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet. It doesn't have to be a perfect rectangle. Use your knife to cut 2 opposite sides so that it fits on the baking sheet. Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge). Bake for 6-8 minutes or until edges are starting to brown.
Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together. Season with lots of pepper. Spread mixture onto the crust. Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese. Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown. Serve immediately.
* Pesto recipe
Wednesday, August 1, 2012
Jalapeno Popper Dip
8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs
Turn oven to 400. Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies. Taste and add more peppers if not spicy enough. Spread in a glass pie plate sprayed with Pam. Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture. Bake for 20 - 25 min until golden and edges are bubbly. Serve immediately.
Monday, May 28, 2012
Mozzarella Salad
This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.
1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil
Over a large bowl, microplane the garlic and add the green onions. Stack the basil leaves on top of each other and roll up cigar like. Slice the basil into thin ribbons and add to the bowl. Cut the cherry tomatoes in half and mozzarella if needed. Add to the bowl. Sprinkle with several pinches of salt and grind some pepper. The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need. Add several swirls of olive oil and toss everything together. Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices. Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.
1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil
Over a large bowl, microplane the garlic and add the green onions. Stack the basil leaves on top of each other and roll up cigar like. Slice the basil into thin ribbons and add to the bowl. Cut the cherry tomatoes in half and mozzarella if needed. Add to the bowl. Sprinkle with several pinches of salt and grind some pepper. The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need. Add several swirls of olive oil and toss everything together. Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices. Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.
Saturday, March 31, 2012
Wild Rice Salad
This recipe is so versatile. You can add just about any veggies to it, as well as cubed cheese. Check out the variation ideas listed after the main recipe.
For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste
For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese
Cook the rice according to the directions, omitting the seasoning packet. Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly. Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese. Once the rice has cooled some, add to the marinating tomatoes and stir to combine. Chill for several hours before serving so the rice can absorb the dressing.
Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.
Super Greek - Add fresh oregano and/or marjoram along with the parsley. Add sliced pitted kalamata olives and chopped cucumber.
Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco. Add in some drained and rinsed black beans if you like. I also add some chopped pickled jalapenos!
For the dressing:
1 lemon, juiced
1 garlic clove, grated on a microplane or smashed with your knife
1 bunch green onions, finely sliced, white and green parts
2 Tbsp or so of rice vinegar
1/4 - 1/2c olive oil
pinch of sugar
salt and pepper to taste
For the salad:
1 or 2 boxes Wild Rice - make sure the seasoning packet is separate since you don't want the spices
1 pt cherry tomatoes - halved
1 small bunch parsley - finely chopped
4 oz crumbled feta cheese
Cook the rice according to the directions, omitting the seasoning packet. Once cooked, pour the rice onto a cookie sheet and spread it out so it can cool slightly. Whisk the dressing ingredients in a large bowl. If you like a thick dressing, use more olive oil. Taste, season accordingly, then mix in the herbs, tomatoes and cheese. Once the rice has cooled some, add to the marinating tomatoes and stir to combine. Chill for several hours before serving so the rice can absorb the dressing.
Variations:
Italian - Add 20 basil leaves thinly sliced and replace the feta cheese with fresh mozzarella pieces. Or, use pesto thinned with the lemon juice and rice vinegar instead of the dressing above.
Super Greek - Add fresh oregano and/or marjoram along with the parsley. Add sliced pitted kalamata olives and chopped cucumber.
Mexican - Use fresh cilantro instead of parsley, omit feta and use either cotija, queso blanco or queso fresco. Add in some drained and rinsed black beans if you like. I also add some chopped pickled jalapenos!
Tuesday, January 31, 2012
Stuffed Poblanos
Poblano peppers can vary in heat. This batch was zippy! If you like really spicy dishes you can add a diced jalapeno to the meat mixture. The meat mixture cooked as patties would make awesome sliders!
For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce
Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.
In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers. Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side. Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.
For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce
Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.
In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers. Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side. Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.
Thursday, January 12, 2012
Spicy and Creamy Collard Greens
For the greens:
4 slices of bacon, diced
1 -2 large bunches collard greens, tough stems removed
1 large or 2 smallish spicy peppers cut into thin stips, such as Anaheim, Italian Long Hots, etc. use your favorite heat level
2 garlic cloves, minced
3 oz cream cheese, either regular or low fat
splash of dairy, if needed
1/4 cup parmesan cheese, optional
alt and pepper
After removing the tough stems from the greens, slice them into strips. Put them into a large pot and cover with water. Bring to a boil then reduce heat slightly and cook the heck out of them, at least 30 minutes. Meanwhile, cook the bacon in a skillet until crispy; remove to paper towels. If there is a lot of fat rendered, pour off some leaving 1 Tbsp in the pan. Add the peppers to the pan and cook until soft and lightly browned. Add the garlic and cook another minute or two. If the greens aren't done, turn the peppers off. When the greens are done, use a slotted spoon or tongs to pull the greens out, let drip, then add to the peppers pan. Heat over medium to evaporate some of the water. Add the cream cheese and stir to melt and combine with the greens and peppers. If the cream cheese isn't mixing well, add a splash of dairy to help combine. Add the parmesan cheese if using. Taste and season with salt and pepper. Sprinkle the crispy bacon bits over the top just before serving.
Tuesday, January 10, 2012
Loaded Potato Soup
This is a great soup for a party and is hearty enough to serve for dinner. Go crazy with the toppings bar - anything that goes well with potatoes would work for this!
1 stick of unsalted butter
1/2 cup flour
4 cups skim milk
6 - 8 cups chicken broth
2-3# butter potatoes, washed and diced - I left the skins on
salt and pepper
Place the diced potatoes and the milk in a large soup kettle. In a large sauce pan, melt the butter over medium heat and then add the flour. Cook for several minutes to make a roux and cook out the raw flour taste. Slowly whisk in 4 cups of broth. Mixture should thicken. Add this to the potatoes and milk. Add more chicken stock so that the potatoes are covered by 1/2" of liquid. Bring to a boil, then reduce to a simmer. If mixture gets too thick, add more stock. Cook until potatoes are tender, about 20-25 minutes. Season with salt and pepper. Ladle into bowls and send people through the toppings bar.
Toppings:
sliced green onions
assorted shredded cheeses - colby, pepperjack, sharp cheddar, etc
crumbled bacon, and lots of it!
chopped broccoli florets
sour cream
salsa
chives
lobster meat - so fancy!
small canned shrimp
Leave a comment with your favorite toppings combination!
1 stick of unsalted butter
1/2 cup flour
4 cups skim milk
6 - 8 cups chicken broth
2-3# butter potatoes, washed and diced - I left the skins on
salt and pepper
Place the diced potatoes and the milk in a large soup kettle. In a large sauce pan, melt the butter over medium heat and then add the flour. Cook for several minutes to make a roux and cook out the raw flour taste. Slowly whisk in 4 cups of broth. Mixture should thicken. Add this to the potatoes and milk. Add more chicken stock so that the potatoes are covered by 1/2" of liquid. Bring to a boil, then reduce to a simmer. If mixture gets too thick, add more stock. Cook until potatoes are tender, about 20-25 minutes. Season with salt and pepper. Ladle into bowls and send people through the toppings bar.
Toppings:
sliced green onions
assorted shredded cheeses - colby, pepperjack, sharp cheddar, etc
crumbled bacon, and lots of it!
chopped broccoli florets
sour cream
salsa
chives
lobster meat - so fancy!
small canned shrimp
Leave a comment with your favorite toppings combination!
Sunday, January 8, 2012
Goat Cheese Stuffed Baguette
This looks so pretty sliced and arranged on a platter. You can mix up the herbs in the filling to go with whatever else you are serving. I tried two types of filling - a goat cheese vs. a ricotta cheese filling. I like the taste of the goat cheese and the fluffiness of the ricotta filling. Make both of you can't decide!
I made these the night before my fiesta, and the bread wasn't soggy the next day.
1 baguette - cut the ends off, then cut in half. Use a serrated knife to carefully cut out the squishy center, leaving a thin layer attached to the crust. I cut from both ends, pulled out what bread I could reach, then used a chopstick to push out what I couldn't get to.
Goat Cheese filling: This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
4 oz goat cheese, room temp.
4 oz cream, room temp.
assorted chopped herbs - I used basil and parsley, a large handful of each
2-3 green onions, both white and green parts finely minced
1-2 Tbsp. milk or other dairy liquid for thinning
salt and pepper
Place all ingredients in bowl and mash together with a fork. Add very small amounts of the dairy liquid at a time - just enough to help the ingredients combine. I used an off set icing spatula to get the filling as far in the baguette as possible, again going from both ends. Another idea would be to put the cheese mixture into a pastry bag/ziplock bag, cut a largish piece off the corner and fill the bread that way. Once filled, wrap the bread in plastic wrap and refrigerate. Use a very sharp serrated knife to slice the bread so filling doesn't squish out and the bread isn't mangled.
Ricotta Cheese filling: This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
1/2 cup FF ricotta cheese
4 oz cream cheese
1 garlic clove, minced
assorted chopped herbs - I used basil and parsley, a large handful of each
Possibly some dairy liquid, depending on how moist the ricotta is
salt and pepper
Follow directions above under goat cheese filling. Only use dairy liquid if the mixture is difficult to combine. You don't want to end up with soggy bread.
Other filling ideas:
Rosemary and raisin
Basil, diced pepperoni or salami and Parmesan cheese
Blue cheese and chive - would go great with buffalo wings!
Caramelized onions and thyme
Kalamata olive and feta cheese with oregano or marjoram
Comment with your filling ideas! If you don't want to make it, I will and report back to you ;)
I made these the night before my fiesta, and the bread wasn't soggy the next day.
1 baguette - cut the ends off, then cut in half. Use a serrated knife to carefully cut out the squishy center, leaving a thin layer attached to the crust. I cut from both ends, pulled out what bread I could reach, then used a chopstick to push out what I couldn't get to.
Goat Cheese filling: This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
4 oz goat cheese, room temp.
4 oz cream, room temp.
assorted chopped herbs - I used basil and parsley, a large handful of each
2-3 green onions, both white and green parts finely minced
1-2 Tbsp. milk or other dairy liquid for thinning
salt and pepper
Place all ingredients in bowl and mash together with a fork. Add very small amounts of the dairy liquid at a time - just enough to help the ingredients combine. I used an off set icing spatula to get the filling as far in the baguette as possible, again going from both ends. Another idea would be to put the cheese mixture into a pastry bag/ziplock bag, cut a largish piece off the corner and fill the bread that way. Once filled, wrap the bread in plastic wrap and refrigerate. Use a very sharp serrated knife to slice the bread so filling doesn't squish out and the bread isn't mangled.
Ricotta Cheese filling: This amount only filled one half of the baguette, so double it if you aren't making another filling for the other half
1/2 cup FF ricotta cheese
4 oz cream cheese
1 garlic clove, minced
assorted chopped herbs - I used basil and parsley, a large handful of each
Possibly some dairy liquid, depending on how moist the ricotta is
salt and pepper
Follow directions above under goat cheese filling. Only use dairy liquid if the mixture is difficult to combine. You don't want to end up with soggy bread.
Other filling ideas:
Rosemary and raisin
Basil, diced pepperoni or salami and Parmesan cheese
Blue cheese and chive - would go great with buffalo wings!
Caramelized onions and thyme
Kalamata olive and feta cheese with oregano or marjoram
Comment with your filling ideas! If you don't want to make it, I will and report back to you ;)
Wednesday, January 4, 2012
Garlic Ricotta Cream
Tonight was laid back since it was a pure protein day for me. I did rosemary panko crusted pork tenderloin medallions with a Dijon mustard sauce for the hubby, along with baked beans and scallion mashed. I had pork tenderloin slices dusted with rotisserie chicken seasoning, then topped with garlic ricotta cream.
Garlic Ricotta Cream
1 garlic clove
~8oz FF or low fat ricotta cheese
1/4 cup cottage cheese
1-2 Tbsp Parmesan cheese
pepper
assorted herbs, if on hand
Place all ingredients in the food processor and whiz until thoroughly combined. If you don't have cottage cheese on had, use FF half and half to thin the mixture a little. I did this with basil and it was delicious and a pretty shade of green on top of the pork. This would make a great dip for crudites (cut up veggies) for a healthy alternative to traditional spinach and artichoke dip. A thawed and squeezed dry package of chopped spinach would be great mixed in at the end by hand.
Leave your variations in a comment!
Garlic Ricotta Cream
1 garlic clove
~8oz FF or low fat ricotta cheese
1/4 cup cottage cheese
1-2 Tbsp Parmesan cheese
pepper
assorted herbs, if on hand
Place all ingredients in the food processor and whiz until thoroughly combined. If you don't have cottage cheese on had, use FF half and half to thin the mixture a little. I did this with basil and it was delicious and a pretty shade of green on top of the pork. This would make a great dip for crudites (cut up veggies) for a healthy alternative to traditional spinach and artichoke dip. A thawed and squeezed dry package of chopped spinach would be great mixed in at the end by hand.
Leave your variations in a comment!
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