I am a very fortunate blogger to be a part of the Freschetta Fresh Connection Team. They recently sent me a letter telling me about their Proud to Support Pink Porgram. They are going to try to raise $50,000 to doante to the Memorial Sloan-Kettering Cancer Center. They will donate $1 for every code from a specially marked package of Freschetta pizza that is entered on their site (www.ProudToSupportPink.com). You can enter codes until October 31st (sorry for the late notice...I just got the package being that we moved recently).
As if the donation for breast cancer research is not enough, they are also giving away 50 pink iPod shuffles per week. On top of that giveaway, Freschetta will also send 50 iPod shuffles per week to 4 cancer centers around the US for patients to use during their treatments.
The Proud to Support Pink website has a place you can make a donation to this very important cause. There is also survivor stories, a place for people to share their journey through the diagnosis of breast cancer, to the treatment, to the CURE!! It is also a place family members can post their experiences. Breast cancer resources for further information is also available at this site. Everyone should check it out!
My family has been touched by breast cancer. My grandmother (my mom's mother) felt as if her breast was pulling or was heavier than normal. She went to be checked and was diagnosed with breast cancer. She was given the options and opted for a surgery. She is more than 10 years cancer free!
October is breast cancer awareness month! Check out the www.ProudToSupportPink.com website for information about breast cancer, for support and encouragement through other's journeys, to make a donation, to enter to win an iPod....there is also a coupon for Freschetta pizza. While we are trying to raise awareness for breast cancer and seeing that I work in health care, I must also plug in here that make sure you are performing monthly self breast exams. Early detection is the key!
If you plan on having a pizza anytime soon (maybe a good meal before trick-or-treating), have a pizza for the cause....be sure to enter your code on the site!
Now for the giveaway...In order to promote this program, Freschetta is providing a kit for me to give to one of my readers.
The kit will contain a coupon for a Freschetta pizza and 2 pairs of pink earphones.
In order to enter, leave a comment on this post. Since it is October, leave a comment about your favorite things about October.
The winner will be chosen at random on October 29.
Disclaimer: Freschetta has contacted me about this program and giveaway. They have provided me with a kit identical to the giveaway, but the views expressed here are my own.
Friday, October 21, 2011
Saturday, October 15, 2011
Pumpkin Spice Bagels
I made these bagels last weekend and I was so happy with the recipe! YUM! I will say though, only make as many as you will eat the day you make them, because they will be a little tough the next day.
Pumpkin Spice Bagels
(Makes 8 bagels)
2/3 cup warm water (around 80 F)
2 1/4 tsp yeast
1/2 cup pumpkin puree (you could make it fresh, or use canned, but be sure NOT to get pumpkin pie mix. You could also substitute mashed sweet potato)
1/3 cup brown sugar, packed
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp all spice
3 cups flour
1 tsp baking soda
2 T water
1 egg white
1. Pour warm water in bowl of mixer and sprinkle in yeast. Allow yeast to proof for about 3-5 minutes (water will look cloudy).
2. Add the brown sugar, salt, pumpkin and the spices to the water and yeast. Stir to combine.
3. Add flour to wet ingredients. Fit the mixer with the dough hook. Turn on mixer and mix/knead for about 7 minutes. (You could mix together and then knead by hand).
4. Place dough into a bowl that has been prepared with cooking spray and cover bowl with clean towe. Allow to rise about 1 hour, or until doubled in size.
5. Divide dough into portions (probably about 8). Roll the dough portion into a ball. Flatten the ball slightly and then poke a hole through the center with your finger. Shape into bagel shape and place on a floured pan. Cover with the plastic wrap allow to rest for 10 minutes. After 10 minutes, place pan into refrigerator overnight.
6. When ready to cook, remove the pan from the refrigerator and allow to rest for 10 minutes. Meanwhile, bring large pot of water to a boil. Add in 1 tsp of baking soda to boiling water.
7. Preheat oven to 400 F.
8. Drop bagels into boiling water (don't overcrowd the pot) and allow to boil about 30-45 seconds per side (flip after 30 seconds). Remove from water and allow to dry slightly on a clean towel. The original recipe recommends dipping the bottom of the bagels into cornmeal. I didn't have any, and my bagels stuck pretty bad, so I would recommend using it. Place bagels onto baking sheet.
9. In a small bowl, mix water and egg white. Brush tops of bagels with egg wash.
10. Bake bagels at 400 F for 20 minutes or until lightly browned.
Pumpkin Spice Bagels
(Makes 8 bagels)
2/3 cup warm water (around 80 F)
2 1/4 tsp yeast
1/2 cup pumpkin puree (you could make it fresh, or use canned, but be sure NOT to get pumpkin pie mix. You could also substitute mashed sweet potato)
1/3 cup brown sugar, packed
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp all spice
3 cups flour
1 tsp baking soda
2 T water
1 egg white
1. Pour warm water in bowl of mixer and sprinkle in yeast. Allow yeast to proof for about 3-5 minutes (water will look cloudy).
2. Add the brown sugar, salt, pumpkin and the spices to the water and yeast. Stir to combine.
3. Add flour to wet ingredients. Fit the mixer with the dough hook. Turn on mixer and mix/knead for about 7 minutes. (You could mix together and then knead by hand).
4. Place dough into a bowl that has been prepared with cooking spray and cover bowl with clean towe. Allow to rise about 1 hour, or until doubled in size.
5. Divide dough into portions (probably about 8). Roll the dough portion into a ball. Flatten the ball slightly and then poke a hole through the center with your finger. Shape into bagel shape and place on a floured pan. Cover with the plastic wrap allow to rest for 10 minutes. After 10 minutes, place pan into refrigerator overnight.
6. When ready to cook, remove the pan from the refrigerator and allow to rest for 10 minutes. Meanwhile, bring large pot of water to a boil. Add in 1 tsp of baking soda to boiling water.
7. Preheat oven to 400 F.
8. Drop bagels into boiling water (don't overcrowd the pot) and allow to boil about 30-45 seconds per side (flip after 30 seconds). Remove from water and allow to dry slightly on a clean towel. The original recipe recommends dipping the bottom of the bagels into cornmeal. I didn't have any, and my bagels stuck pretty bad, so I would recommend using it. Place bagels onto baking sheet.
9. In a small bowl, mix water and egg white. Brush tops of bagels with egg wash.
10. Bake bagels at 400 F for 20 minutes or until lightly browned.
Friday, September 16, 2011
Pizza Dough
I came across this recipe a long time ago and filed away as a recipe I wanted to try sometime. I just never made it because usually I make pizza at the last minute which doesn't allow time to let the dough rise overnight in the refrigerator like this dough requires. Somehow, my mom came across the same recipe, tried it, and swore it was the best dough she had ever made. Well, a few weeks ago I decided to make personal pizzas for a football get together. I put out a pizza toppings bar so everyone could put their own toppings on the pizza. I decided to make the dough, bake it prior to everyone arriving so that I could enjoy our company and the football game. The dough was SO easy to work with. You could get it very thin without the dough tearing. It didn't stick while rolling it out. It was also quite delicious!
Pizza dough
(Note- I am posting the whole recipe- I ended up making 1 and a half batches, and found the mixer did better making half a batch. The whole recipe was too much for my mixer to handle. I recommend making the dough in 2 batches)
4 and 1/2 cups flour (all purpose or bread flour), chilled
1 and 3/4 tsp salt
1 tsp instant yeast
1 and 3/4 cups ice cold water
(Original recipe adds in olive oil, but I didn't have any, so I left it out- see link if you'd like to use it)
1. In the bowl of a mixer fitted with the paddle attachment, mix the flour, salt, and instant yeast. Add in the cold water while mixing on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or until the dough is smooth and sticky. If the dough looks too dry, add in a few drops of water. It is looks to wet, add in flour slowly until the dough pulls from the side of the bowl.
2. Seperate dough into desired number of pizzas (should make about 6 regular size, but many more personal sized pizza). Round each piece of dough into a ball Place the dough onto a floured sheet pan. Mist the top of the dough with olive oil (I used cooking spray). Cover dough with plastic wrap or damp towel. Put the pan/dough into the refrigerator overnight to rest the dough. You can also make it 3 days in advance and keep it in the refrigerator or put in a freezer bag and freeze up to 3 months (per original recipe).
3. Remove the dough from the refrigerator about 2 hours prior to cooking. Sprinkle the dough with flour and press to flatten to disks. Cover the dough with the plastic wrap or damp towel and allow to rest for 2 hours.
4. If you have one, place a baking stone in the lowest rack in the oven and heat as high as oven will go about 45 minutes prior to baking pizza. If you don't have a pizza stone, you can bake the dough on the back side of a cookie sheet, but do not preheat it.
5. Flour the surface you plan to roll out the dough liberally. Roll dough to desired thickeness. At this point, I usually put the dough onto the stone and then put the toppings. So, place dough onto preheated pizza stone if using or put onto back side of cookie sheet. Apply sauce, cheese and other toppings.
6. Bake at 475-500F about 2 minutes, check and rotate if needed. Bake approx 5-10 minutes or until the dough has browned and the cheese is melty and browned.
Enjoy!
For my toppings bar, I used 2 chip and dip platters. I put out bacon, sausage, ground beef, ham, tomatoes, sun dried tomatoes, mushrooms, peppers and onions, olives, roasted garlic. It was a lot of fun and so tasty!
Pizza dough
(Note- I am posting the whole recipe- I ended up making 1 and a half batches, and found the mixer did better making half a batch. The whole recipe was too much for my mixer to handle. I recommend making the dough in 2 batches)
4 and 1/2 cups flour (all purpose or bread flour), chilled
1 and 3/4 tsp salt
1 tsp instant yeast
1 and 3/4 cups ice cold water
(Original recipe adds in olive oil, but I didn't have any, so I left it out- see link if you'd like to use it)
1. In the bowl of a mixer fitted with the paddle attachment, mix the flour, salt, and instant yeast. Add in the cold water while mixing on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or until the dough is smooth and sticky. If the dough looks too dry, add in a few drops of water. It is looks to wet, add in flour slowly until the dough pulls from the side of the bowl.
2. Seperate dough into desired number of pizzas (should make about 6 regular size, but many more personal sized pizza). Round each piece of dough into a ball Place the dough onto a floured sheet pan. Mist the top of the dough with olive oil (I used cooking spray). Cover dough with plastic wrap or damp towel. Put the pan/dough into the refrigerator overnight to rest the dough. You can also make it 3 days in advance and keep it in the refrigerator or put in a freezer bag and freeze up to 3 months (per original recipe).
3. Remove the dough from the refrigerator about 2 hours prior to cooking. Sprinkle the dough with flour and press to flatten to disks. Cover the dough with the plastic wrap or damp towel and allow to rest for 2 hours.
4. If you have one, place a baking stone in the lowest rack in the oven and heat as high as oven will go about 45 minutes prior to baking pizza. If you don't have a pizza stone, you can bake the dough on the back side of a cookie sheet, but do not preheat it.
5. Flour the surface you plan to roll out the dough liberally. Roll dough to desired thickeness. At this point, I usually put the dough onto the stone and then put the toppings. So, place dough onto preheated pizza stone if using or put onto back side of cookie sheet. Apply sauce, cheese and other toppings.
6. Bake at 475-500F about 2 minutes, check and rotate if needed. Bake approx 5-10 minutes or until the dough has browned and the cheese is melty and browned.
Enjoy!
For my toppings bar, I used 2 chip and dip platters. I put out bacon, sausage, ground beef, ham, tomatoes, sun dried tomatoes, mushrooms, peppers and onions, olives, roasted garlic. It was a lot of fun and so tasty!
Tuesday, August 23, 2011
Chicken Enchilada Soup
My sister brought some leftover chicken enchilada soup she had made over to my mom's one night. It was so delicious. She told us she bought a pouch of a mix and added chicken, corn, and rice. It was so good, I decided I wanted to make it this week. When I went to the store, I only found one mix, and it was 4 dollars. I was then inspired to try to make it from scratch. I searched for chicken enchilada soup recipes and came across a few copycats for Chili's chicken enchilada soup. A few had velveeta, which I don't usually buy, but I did find one with cheddar, so I decided to give it a try. YUM!!! This soup is awesome!
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.
Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com
2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.
I think I am going to add in corn and rice next time.
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.
Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com
2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.
I think I am going to add in corn and rice next time.
Thursday, August 18, 2011
Coconut Cheesecake
I LOVE coconut; so when I saw this cheesecake recipe on The Novice Chef blog, I knew I had to try it. My recipe is different because I wanted to make mini cheesecakes to bring to work. I didn't want too much tempting dessert in the house. Check out The Novice Chef blog for the original (which includes a recipe for coconut whipped cream topping which I didn't make). My recipe is different that hers, but I used hers as a base.
Crust
1/2 cup graham cracker crumbs
4 tsp sugar
2 Tbsp shredded coconut
1 Tbsp melted butter
1. Preheat the oven to 350 F.
2. Place paper liners in muffin tin.
3. In a medium bowl, combine the graham cracker crumbs, sugar, coconut, and melted butter. Stir until well mixed.
4. Scoop graham cracker mixture into each of the cupcake liners. Bake at 350F until lightly browned (approx 5-7 minutes).
5. Remove from the oven and allow to cool.
Cheesecake
1 package cream cheese, softened (I used 1/3 less fat cream cheese)
1/3 - 1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
3 Tbsp coconut milk (I used light, but I don't think it had enough flavor)
1/4 cup cream of coconut (YUM)
1. Preheat the oven to 350F.
2. In a large bowl, cream the cream cheese until smooth using either a spatula or hand mixer. Add in the sugar, vanilla, and salt. Beat until well combined. Add in the egg and beat until well incorporated. Add the coconut milk and cream of coconut and beat until well incorporated.
3. Pour mixture into cupcake liners on top of the prebaked crust. Do not fill to top as they will rise slightly. Bake at 350 F for 20 minutes, or until the filling looks set. Remove and allow to cool.
YUM!
Crust
1/2 cup graham cracker crumbs
4 tsp sugar
2 Tbsp shredded coconut
1 Tbsp melted butter
1. Preheat the oven to 350 F.
2. Place paper liners in muffin tin.
3. In a medium bowl, combine the graham cracker crumbs, sugar, coconut, and melted butter. Stir until well mixed.
4. Scoop graham cracker mixture into each of the cupcake liners. Bake at 350F until lightly browned (approx 5-7 minutes).
5. Remove from the oven and allow to cool.
Cheesecake
1 package cream cheese, softened (I used 1/3 less fat cream cheese)
1/3 - 1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
3 Tbsp coconut milk (I used light, but I don't think it had enough flavor)
1/4 cup cream of coconut (YUM)
1. Preheat the oven to 350F.
2. In a large bowl, cream the cream cheese until smooth using either a spatula or hand mixer. Add in the sugar, vanilla, and salt. Beat until well combined. Add in the egg and beat until well incorporated. Add the coconut milk and cream of coconut and beat until well incorporated.
3. Pour mixture into cupcake liners on top of the prebaked crust. Do not fill to top as they will rise slightly. Bake at 350 F for 20 minutes, or until the filling looks set. Remove and allow to cool.
YUM!
Monday, August 15, 2011
Pork Braciole
This past weekend we decided to take a friend to dinner at one of our favorite local Italian Restaurants, Lonzano's. Every time I go to Lonzano's I try something new. Usually when I find something I like, I stick to it, but they have so many tempting options, I feel the need to experiment...and I have yet to be disappointed. This past weekend, I decided to try the Veal Rollitini. It was veal pounded thin and stuffed with a ham and breadcrumb filling. It is usually served with a sherry wine sauce, but their maranara is so good, I decided to get that instead. YUM! It was so good, I wanted to try to make it at home this week. The dish reminded me of a dish my mom makes called Braciole. It is basically a thin piece of beef which she wraps around a filling of seasoned breadcrumbs and cheese and cooks in the tomato sauce. One of my favorites! I decided this week to try it with pork. The end result was so tasty, but with the cut of pork I brought home (and the way I used it), it wasn't as thin as I like it, but since it was so delicious I will still post the recipe. I would recommend trying a pork cutlet that you can smash very thin.
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Thursday, August 11, 2011
Smoky Lentil Soup
This recipe came to my inbox the other day along with an advertisement for a new soup making small appliance for the kitchen. I don't really feel that I would ever need something like this appliance (which is pretty much a blender that can heat up to cook ingredients prior to needing to be blended...I can achieve the same thing-although with a few more dishes to do- with a pot and a blender), but the recipe was intriguing. Now I can't believe in the dreadfully hot day we are having that I decided to make soup, but I did and it is delicious! So we will just sit under the fan in the A/C eating this yummy soup!
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Sunday, July 31, 2011
Sausage, White Bean, and Spinach Stew
I saw this recipe in the most recent issue of Womans Day magazine and thought it looked pretty good. I decided to make it for dinner tonight. It was so delicious! I made a few changes, which I will post at the end (mostly changes to suit the hubby's picker eater palate). You can make this low carb by using Dreamfields Pasta. Chcek them out here...http://www.dreamfieldsfoods.com/
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Sunday, July 24, 2011
Homemade Oyster Crackers
I decided to make skyline chili again, and usually it is served with a bowl of oyster crackers. I don't have any in the house, because either I will gobble them down (not great for my waistline) or they will go to waste. I decided to try my hand at making them. They are pretty delicious, however, they lack that air bubble in the middle that makes them so endearing. They have a yummy flavor and go great with the Skyline Chili knockoff recipe.
Oyster crackers
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp milk
1. In the bowl of a food processor combine flour, baking powder, salt. Add butter and pulse mealy (mine didn't really get too mealy, so if yours doesn't, don't worry too much about it). Add the milk pulse. Turn dough out onto floured surface and knead until dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator about 10 minutes.
2. Preheat oven to 375 F
3. On a floured surface, roll the dough out until desired thickness. Cut the crackers into desired shapes and place on baking sheet (don't need to spray the pan).
4. Bake at 375 F for approx 7 minutes or until lightly browned. Enjoy with chili or soup!
Oyster crackers
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp milk
1. In the bowl of a food processor combine flour, baking powder, salt. Add butter and pulse mealy (mine didn't really get too mealy, so if yours doesn't, don't worry too much about it). Add the milk pulse. Turn dough out onto floured surface and knead until dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator about 10 minutes.
2. Preheat oven to 375 F
3. On a floured surface, roll the dough out until desired thickness. Cut the crackers into desired shapes and place on baking sheet (don't need to spray the pan).
4. Bake at 375 F for approx 7 minutes or until lightly browned. Enjoy with chili or soup!
Monday, July 11, 2011
Bonefish Grill
This weekend I was really wanting to try something new instead of eating at the same old restaurant. My hubby suggested we try Bonefish Grill. This really shocked me because 1) my hubby doesn't eat much seafood, 2) hubby is allergic to shrimp, 3) hubby is afraid to try new places. I was concerned it might be too expensive. but I decided to give it a go because it was either that or pizza again.
By the time we made a decision and actually got to the restaurant I was starving to put it lightly. I was so hoping for some bread, but being a seafood restaurant I was doubtful there would be any. I was pleasantly surprised when not only bread, but that yummy olive oil/herb dip showed up! SO delicious!
The menu has a little bit of something for everyone. They are known for their Bang Bang shrimp appetizer. I tried it on my second visit (yes I went a second time one week later) and while I liked the flavor, I don't think I could finish the whole appetizer. It is a spicy fried shrimp that does not have a whole lot of coating that is served in a spicy creamy sauce.
For my meal, I decided to go with wood fire grilled shrimp and scallops. I love scallops and cannot seem to make them at home. Bonefish has a seasonal side and you get the choice of one side. Their seasonal side was a succotash. Succotash just does not sound very appealing, but I decided to go with it and have herbed jasmine rice with it. You also get to choose dipping sauces. I went with the lemon butter, chimichurri, and the asian sauce. My hubby decided to go with a Kobe burger which came with home made potato chips. When the meal came, it was very visually appealing. I, of course had to taste the burger. Delicious! So flavorful. The hubby was in burger heaven. Then I went to tackle my plate. The shrimp and scallops were cooked to perfection. The lemon butter sauce was as expected and tasty. The chimichurri sauce was an herby, slightly spicy sauce and oh so good. The asian inspired sauce was like a barbeque sauce flavor and overwhelmed the flavor of the shrimp and scallops. Now, on to the succotash. It was a succotash made with bacon, onion, corn, and edemame. Let me say, that after tasting it, I decided there was not nearly enough succotash on my plate. YUM!!!
After all of that delectable food, I was stuffed! However, we were at a new place and there was a coconut dessert on the menu (Jen's coconut pie) so we decided we had to go for it. The pie was the perfect ending to an awesome meal. There was just a small amount of custard, lots of yummy coconut and served with a coconut rum glaze. So good.
One week after eating at Bonefish I was craving it again. I thought I might try something new, but my meal was so good, I got the same thing again. I was not disappointed in the least!
Needless to say, we will be frequent diners at Bonefish!
By the time we made a decision and actually got to the restaurant I was starving to put it lightly. I was so hoping for some bread, but being a seafood restaurant I was doubtful there would be any. I was pleasantly surprised when not only bread, but that yummy olive oil/herb dip showed up! SO delicious!
The menu has a little bit of something for everyone. They are known for their Bang Bang shrimp appetizer. I tried it on my second visit (yes I went a second time one week later) and while I liked the flavor, I don't think I could finish the whole appetizer. It is a spicy fried shrimp that does not have a whole lot of coating that is served in a spicy creamy sauce.
For my meal, I decided to go with wood fire grilled shrimp and scallops. I love scallops and cannot seem to make them at home. Bonefish has a seasonal side and you get the choice of one side. Their seasonal side was a succotash. Succotash just does not sound very appealing, but I decided to go with it and have herbed jasmine rice with it. You also get to choose dipping sauces. I went with the lemon butter, chimichurri, and the asian sauce. My hubby decided to go with a Kobe burger which came with home made potato chips. When the meal came, it was very visually appealing. I, of course had to taste the burger. Delicious! So flavorful. The hubby was in burger heaven. Then I went to tackle my plate. The shrimp and scallops were cooked to perfection. The lemon butter sauce was as expected and tasty. The chimichurri sauce was an herby, slightly spicy sauce and oh so good. The asian inspired sauce was like a barbeque sauce flavor and overwhelmed the flavor of the shrimp and scallops. Now, on to the succotash. It was a succotash made with bacon, onion, corn, and edemame. Let me say, that after tasting it, I decided there was not nearly enough succotash on my plate. YUM!!!
After all of that delectable food, I was stuffed! However, we were at a new place and there was a coconut dessert on the menu (Jen's coconut pie) so we decided we had to go for it. The pie was the perfect ending to an awesome meal. There was just a small amount of custard, lots of yummy coconut and served with a coconut rum glaze. So good.
One week after eating at Bonefish I was craving it again. I thought I might try something new, but my meal was so good, I got the same thing again. I was not disappointed in the least!
Needless to say, we will be frequent diners at Bonefish!
Wednesday, July 6, 2011
Margarita Chicken
Chilis was having this awesome deal last week. $35 for an appetizer, 2 meals, 2 margaritas (top shelf I might add), and a dessert. My hubby really wanted to go, and although I looked forward to the yummy feast, I didn't want to go crazy with all of those calories (not such a good advertisement for Chilis, but I think I gained 2 pounds after eating all that yumminess). I usually go for the Chicken Fajitas, but decided instead to have the Margarita Grilled Chicken this time at the recommendation of the waiter. He said it wouldn't "weigh me down." Oh my it was SO delicious and I have been craving it ever since. That is why I decided to try to recreate it. Mine is not exactley like theirs. If you Google (or Bing, or Dogpile....whatever search you like to use) a copycat recipe, they use margarita mix. I wanted to avoid the temptation of having margarita mix in the house, so I decided to make it from scratch. The meal was very tasty! I will definitley make it again.
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Saturday, June 25, 2011
Garlic Cheddar Biscuits
I used to work at Red Lobster and have made loads of their biscuits. I have also eaten more than my fair share. I decided to make them for a party at work. I have tried making them at home before and they were never quite right. I came across this recipe on Chickens In the Road and decided to give it a try. These were better than the original! They got rave reviews at work.
2 1/2 cups Bisquick (I used Heart Smart)
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Garlic Butter Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
1. Preheat oven to 450. Preapare baking sheet with cooking spray. In a large bowl, combine Bisquick and garlic powder. Stir to combine.
2. Cut butter into small cubes and add to bowl with Bisquick and garlic. Using a fork, smoosh the butter into the flour making a crumbly appearance.
3. Stir cheese, sour cream, and milk into Bisquick and butter mixture until well combined.
4. Drop dough by spoonfuls onto prepared baking sheet.
5. In a small bowl, mix melted butter, garlic powder, parsley and salt until well combined. Spoon half of butter mixture over unbaked biscuits.
6. Bake biscuits at 450F approx 8-10 minutes or until golden at edges. Remove from oven and spoon remaining topping over biscuits. Allow to cool slightly.
These are best served hot and are addicting!
2 1/2 cups Bisquick (I used Heart Smart)
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Garlic Butter Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
1. Preheat oven to 450. Preapare baking sheet with cooking spray. In a large bowl, combine Bisquick and garlic powder. Stir to combine.
2. Cut butter into small cubes and add to bowl with Bisquick and garlic. Using a fork, smoosh the butter into the flour making a crumbly appearance.
3. Stir cheese, sour cream, and milk into Bisquick and butter mixture until well combined.
4. Drop dough by spoonfuls onto prepared baking sheet.
5. In a small bowl, mix melted butter, garlic powder, parsley and salt until well combined. Spoon half of butter mixture over unbaked biscuits.
6. Bake biscuits at 450F approx 8-10 minutes or until golden at edges. Remove from oven and spoon remaining topping over biscuits. Allow to cool slightly.
These are best served hot and are addicting!
Chocolate Wafer Cookies
We had my sister, her boyfriend, and kids over for dinner tonight. I decided to have a ice cream sundae bar for dessert. Basically I bought low fat vanilla frozen yogurt and then put out different topping so everyone could make the sundae of their dreams. I put out marshmallows, chocolate chips, maraschino cherries, cool whip, toasted coconut, pecans, strawberries, bananas. I wanted to have Oreos crushed up, but didn't want an entire package of Oreos in the house. I decided I would make the cookies at home, but then thought I didn't really need the center filling. I found this recipe for chocolate wafer cookies and decided to try it. DELICIOUS! I think I ate almost all of them myself. You could use them like I did- as an ice cream topping. You could also make ice cream sandwiches with these cookies. If you wanted to make the cream filling, you could also make homemade Oreos. You could just enjoy them plain, you could dip them in chocolate, mix in some mint and have mint chocolate cookies, the possibilities are endless.
The original recipe is from Smitten Kitchen
Chocolate Wafer Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
14 Tbsp unsalted butter, slightly softened
3 Tbsp milk
1 tsp vanilla extract
1. In a food processor, combine flour, cocoa powder, sugar, salt and baking soda. Pulse until mixed thoroughly.
2. Cut butter into 12 pieces and add them to the flour mixture in the food processor. Pulse a few times. With the processor running, add the milk and vanilla extract. Process until the mixture clumps. Transfer to large bowl and knead until evenly blended. NOTE- I found mine appeared powdery and never clumped, I put it in a larger bowl and kneaded it and it came together.
3. Form the dough into a log and wrap in foil. Refrigerate until firm.
4. Preheat the oven to 350F. Prepare cookie sheet with cooking spray. Cut the dough into 1/4 inch thick coins. Place the cookies on cookie sheet. Bake at 350F approx 6 minutes, rotate the pans and bake another 6-8 minutes.
The original recipe is from Smitten Kitchen
Chocolate Wafer Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
14 Tbsp unsalted butter, slightly softened
3 Tbsp milk
1 tsp vanilla extract
1. In a food processor, combine flour, cocoa powder, sugar, salt and baking soda. Pulse until mixed thoroughly.
2. Cut butter into 12 pieces and add them to the flour mixture in the food processor. Pulse a few times. With the processor running, add the milk and vanilla extract. Process until the mixture clumps. Transfer to large bowl and knead until evenly blended. NOTE- I found mine appeared powdery and never clumped, I put it in a larger bowl and kneaded it and it came together.
3. Form the dough into a log and wrap in foil. Refrigerate until firm.
4. Preheat the oven to 350F. Prepare cookie sheet with cooking spray. Cut the dough into 1/4 inch thick coins. Place the cookies on cookie sheet. Bake at 350F approx 6 minutes, rotate the pans and bake another 6-8 minutes.
Saturday, June 18, 2011
Bagels
I found a recipe for homemade bagels a few years back and decided to give it a try. So good! I have made them a few times for friends and family and they always get rave reviews! I haven't made them much lately because of the low carb diet my hubby has to be on (and because we have been so busy), but I can't wait to make them again! Here is the link to the original recipe from Little Miss Foodie Two Shoes
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
Thursday, June 16, 2011
Chicken Souvlaki
I have been craving Greek food for a while. Since the hubby doesn't like it, I decided to make a grilled (Greek seasoned) chicken breast so he could eat it plain, and I could make it more authentic with tzatiki sauce, greek salad, etc.
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
Friday, June 10, 2011
Filling low fat quesadillas
Have you ever come home from work and been so hungry you could eat your way through the entire refrigerator and not feel satisfied? I was having one of those days today and wanted a filling meal that would not break my diet. A few weeks ago, I was having dinner at my sister's house and she made us quesadillas and used some veggies to save on calories. I was having such a craving for those quesadillas, so I stopped at the grocery store on my way home and loaded up my basket with veggies. These were so tasty and so filling! I made a smaller amount, because my picky eater hubby didn't even want to try them, so up the recipe as much as you feel you need. I did have a little of everything left over for a yummy lunch tomorrow.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Wednesday, June 8, 2011
Low fat, low carb brownie cupcakes
I was watching the Food Network this weekend and the Hungry Girl was on. She was making foods that you could replace some of your guilty pleasures with. She made kale chips to replace potato chips. She made butternut squash fries. The one I knew I had to try though, were these brownie cupcakes. So easy, low fat and they are so delicious!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Sunday, June 5, 2011
Basic Risotto
I got a recipe for risotto from Weight Watchers. I have been wanting to try risotto for so long. I am always seeing it made on cooking shows, but have never gotten around to trying it. Tonight, I was trying to put a few meals for the week together (otherwise I keep snacking while I cook and I am putting the pounds back on...urg) and decided to make the risotto. The original recipe calls for yummy asparagus, but I didn't have any, so I made a basic recipe to which you could probably add just about anything. I have seen risotto made with butternut squash, mushrooms, pancetta, etc. So consider this your base that you can add to as you like.
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
Sunday, May 29, 2011
Tropical Granola
I have been having such a craving for tropical dried fruit lately. Maybe it is the warmer weather or something...who knows. I don't like to snack on just dried fruit though because it does have quite a bit of sugar. I was trying to think of a way to get my tropical fruit craving filled and came up with Tropical Granola! I am a little obsessed with homemade granola lately. It is so delicious and you can customize it to your craving of the week. I found this recipe on Annie's Eats, but modified it slightly. The original recipe calls for 1/3 cup brown sugar; to be honest, I forgot to put it in, but it still tastes great! The original recipe also uses pineapple puree instead of honey. Since I didn't have any pineapple available I used honey. It also calls for coconut extract, but I left it out.
Tropical Granola
5 and 1/2 cups rolled oats
1/3 cup honey
1 ripe banana mashed
1/3 cup applesauce (I used the unsweetened type)
1/2 tsp salt
Dash of cinnamon
1 cup shredded coconut
2 cups dried tropical fruit
1/2 cup nut of your choice (optional- I left this out this time)
1/2 cup white chocolate chips
1. Preheat oven to 325 F. Prepare a baking sheet with cooking spray.
2. Measure oats into a large bowl and add in nuts if you are using them. In a medium bowl, whisk together honey, mashed banana, applesauce, salt, cinnamon until well combined and smooth. Add the wet ingredients to the oats and stir until evenly coated. Spread mixture evenly on the prepared baking sheet.
3. Bake at 352F for 30 minutes. Remove from the oven and turn the granola. Bake for 15 more minutes. Cool for about 15 minutes and then add in fruit and chocolate chips. Stir or toss to combine.
Tropical Granola
5 and 1/2 cups rolled oats
1/3 cup honey
1 ripe banana mashed
1/3 cup applesauce (I used the unsweetened type)
1/2 tsp salt
Dash of cinnamon
1 cup shredded coconut
2 cups dried tropical fruit
1/2 cup nut of your choice (optional- I left this out this time)
1/2 cup white chocolate chips
1. Preheat oven to 325 F. Prepare a baking sheet with cooking spray.
2. Measure oats into a large bowl and add in nuts if you are using them. In a medium bowl, whisk together honey, mashed banana, applesauce, salt, cinnamon until well combined and smooth. Add the wet ingredients to the oats and stir until evenly coated. Spread mixture evenly on the prepared baking sheet.
3. Bake at 352F for 30 minutes. Remove from the oven and turn the granola. Bake for 15 more minutes. Cool for about 15 minutes and then add in fruit and chocolate chips. Stir or toss to combine.
Wednesday, May 25, 2011
Yummy Easy Side Dish
This recipe is so easy and quick and so delicious! It seems like such a fancy dish, but it literally took me less than 2 minutes to put together. I used canned veggies, but you could use fresh.
Green Beans with Sundried Tomatoes and Garlic
Makes 1 serving of sundried tomato topping (because the hubby won't even try it)
1 can of green beans (I used the sodium free canned green beans)
2 sundried tomatoes
1 small garlic clove
1 tsp water (or oil)
1. In a food processor or blender (I used a small one), blend water, garlic clove and sundried tomatoes. I like mine a little chunky, but you can make it any consistency you like.
2. Heat (or cook) green beans.
3. Spoon sundried tomato topping over green beans and ENJOY!
This would be a great low fat, low salt, low carb, quick and easy side dish!
Green Beans with Sundried Tomatoes and Garlic
Makes 1 serving of sundried tomato topping (because the hubby won't even try it)
1 can of green beans (I used the sodium free canned green beans)
2 sundried tomatoes
1 small garlic clove
1 tsp water (or oil)
1. In a food processor or blender (I used a small one), blend water, garlic clove and sundried tomatoes. I like mine a little chunky, but you can make it any consistency you like.
2. Heat (or cook) green beans.
3. Spoon sundried tomato topping over green beans and ENJOY!
This would be a great low fat, low salt, low carb, quick and easy side dish!
Tuesday, May 3, 2011
Freschetta and a Giveaway!!
I recently signed up to be part of the Freschetta Fresh Connection bloggers. They contacted me and asked me to be part of a blog review and giveaway. They sent me some coupons to try their By the Slice and their Simply...Inspired.
I got the Bruschetta Simply...Inspired variety and had a tasting with some family. I decided to try the Bruschetta variety because I am a huge fan of tomatoes and this pizza looked like it was covered from the picture on the package. My husband is a picky eater, and in order for him to enjoy a slice, I decided this was probably the safest of the choices as most of the other choices had veggies that he would not even try. On exam of the pizza when removing it from the package, I discovered that I was right about the great number of tomatoes. If you like tomatoes, this could be your pizza. We popped it in the oven, sliced it up and took a taste. The crust is thin, just like the hubby likes. The cheese is very tasty when you compare to other brands of frozen pizza. I could have honestly used a little more Italian spice flavoring to punch up the bruschetta flavor. It was mostly very tomatoe-y, but I still very much enjoyed it. The family all agreed that this was a very delicious frozen pizza and will be one try another of again.
I also had a coupon for a By the Slice pizza. I decided to try Vegetable Medley because I am a huge fan of veggie pizza. Again, did not dissapoint.
Prior to trying these pizzas, I had never before tried Freschetta variety, but I plan on trying some of their other varities (especially the natural rising and for the hubby the California style).
Freschetta has generously offered to allow their bloggers to have a giveaway for Freschetta coupons and a storage container set.
Here is how to enter: Visit http://www.freschetta.com/ and leave a comment below telling me which variety you would be excited to try. In order to receive your coupon, please leave me a way to contact you in order to get your address so they can mail you your prize.
Winner will be randomly selected on 5/5! Good luck
Disclaimer- Freschetta did provide me with free coupons to try their product as well as a storage container set in order to do a blog review on their products.
Winner Is...
True Random Number Generator
Min: 1
Max: 3
Result:
1
From Random.org- Congrats!!
I got the Bruschetta Simply...Inspired variety and had a tasting with some family. I decided to try the Bruschetta variety because I am a huge fan of tomatoes and this pizza looked like it was covered from the picture on the package. My husband is a picky eater, and in order for him to enjoy a slice, I decided this was probably the safest of the choices as most of the other choices had veggies that he would not even try. On exam of the pizza when removing it from the package, I discovered that I was right about the great number of tomatoes. If you like tomatoes, this could be your pizza. We popped it in the oven, sliced it up and took a taste. The crust is thin, just like the hubby likes. The cheese is very tasty when you compare to other brands of frozen pizza. I could have honestly used a little more Italian spice flavoring to punch up the bruschetta flavor. It was mostly very tomatoe-y, but I still very much enjoyed it. The family all agreed that this was a very delicious frozen pizza and will be one try another of again.
I also had a coupon for a By the Slice pizza. I decided to try Vegetable Medley because I am a huge fan of veggie pizza. Again, did not dissapoint.
Prior to trying these pizzas, I had never before tried Freschetta variety, but I plan on trying some of their other varities (especially the natural rising and for the hubby the California style).
Freschetta has generously offered to allow their bloggers to have a giveaway for Freschetta coupons and a storage container set.
Here is how to enter: Visit http://www.freschetta.com/ and leave a comment below telling me which variety you would be excited to try. In order to receive your coupon, please leave me a way to contact you in order to get your address so they can mail you your prize.
Winner will be randomly selected on 5/5! Good luck
Disclaimer- Freschetta did provide me with free coupons to try their product as well as a storage container set in order to do a blog review on their products.
Winner Is...
True Random Number Generator
Min: 1
Max: 3
Result:
1
From Random.org- Congrats!!
Sunday, April 17, 2011
Root Beer Baked Beans
This weekend, Sams club was giving out free cookbook for giving them your email address. So many good recipes in this cookbook and this was one! We decided to make a pulled pork for dinner, so my mom wanted to try the Root Beer Baked Beans to go along with it. We plan on saving some for Easter too (we will have to make Easter easy this year, because the hubby and I are moving Easter weekend!!). These are so tasty! My recipe is slightly different from the cookbook, so I will post what I made. Root Beer Baked Beans 1 medium onion diced 5 strips of bacon diced (I used cooked peppered bacon pieces- I think Hormel is the brand) 2 cans baked beans (28 oz each)- I used Bush's Honey baked beans and Maple Cured Bacon baked beans 3/4 cup root beer 1/3 cup barbeque sauce 1/2 tsp mustard powder 1. In large deep skillet, saute onion (if using raw bacon cook with onion until bacon is crisp). If using cooked bacon pieces, add after onion has softened and cook until bacon is fragrant and heated through. 2. Add cans of baked beans, root beer, barbeque sauce and mustard powder. Stir to combine. Bring to a boil. Reduce heat and simmer for about 10-15 minutes or until slightly thicekend. You can serve at this point or put in an oven proof dish and continue heating in the oven. I served after heating on the stove.
Thursday, March 31, 2011
Almond Joy Cupcakes
Yum! Try these! I used a recipe for the topping and glaze from foodnetwork.com. You can find that recipe here Almond Joy Cupcakes CAKE 1 box coconut cake mix 1/3 cup applesauce (substitution for oil in cake mix) 3 eggs 1 1/3 cup water 1/3 cup minced almonds COCONUT TOPPING 14 oz shredded coconut 1 Tbsp powdered sugar 2 cups milk (original recipe calls for whole milk- I used 1/2 cup coffee creamer and 1 1/2 cup skim milk) 1/2 tsp vanilla extract Pinch of salt CHOCOLATE GLAZE AND GARNISH 6 oz bittersweet or semisweet chocolate 3 Tbps light corn syrup 1 Tbsp unsalted butter 3 Tbsp hot water (I forgot to put this in and it came out fine) Whole almonds for garnish 1. Preheat oven as directed on box of cake mix. Line cupcake pan with paper liners 2. In a large mixing bowl, combine cake mix, eggs, applesauce, water, minced almonds and mix with electric mixer as directed on box. Fill cupcake liners 2/3 full. 3. Bake cupcakes as directed on package. Remove from oven and allow to cool completely. Using a spoon, scoop out the center of the top of the cupcake to make room for coconut topping. 4. While cupcakes are cooling, prepare the coconut topping. In a medium saucepan, stir together milk, coconut, powdered sugar, and vanilla. Bring to a boil over medium high heat stirring occasionally. Reduce heat to medium or medium-low and allow to simmer until most of the milk has absorbed (approx 15 minutes) stirring occasionally. Allow to cool. 5. In a microwave safe dish, combine chocolate, corn syrup, butter. Cover bowl with plastic wrap. Microwave at 50% power for 1 minute. If chocolate is completely melted, remove from microwave, stir and keep warm. If not completely melted, continue to microwave until melted. 6. Fill top of cupcakes with coconut topping and top with chocolate glaze. Top with whole almond for garnish.
Sunday, January 23, 2011
Wonton Desserts
With some of my leftover wonton wrappers, I decided to make a dessert. Of course, there is chocolate...dessert is never complete without chocolate.
Wonton desserts
Banana wontons
1/2 package of wonton wrappers
1 banana
1/4 cup chocolate chips
Sugar and cinnamon for dusting
1. If frying, bring oil up to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Dice banana.
3. Put a small amount of banana and a few chocolate chips (do not overstuff) at the tip of the wonton closest to you. Fold in side tips and roll into tight roll.
4. If baking, place on baking sheet and bake until browned. If frying place in oil and cook until browned. Be sure not to overcrowd oil as this will drop the temperature.
5. When finished cooking, dust with sugar and cinnamon.
Raspberry wontons
1/2 pacakge wonton wrappers
1/4 cup raspberry preserves
1/4 cup chocolate chips
Sugar for dusting
1. If frying, bring oil to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Put a small amount of raspberry preserves close to end of wonton wrapper closest to you. Place a few chocolate chips over preserves. Fold in side tips and roll tip closest to you towards opposite ends to make a roll with edges tucked in.
3. If baking, place on baking sheet and bake until browned. If frying, place in oil and fry until browned. Be sure not to overcrowd oil as this drops the temperature and will lead to soggy rolls. Remove from oven or oil and dust with sugar.
Wonton desserts
Banana wontons
1/2 package of wonton wrappers
1 banana
1/4 cup chocolate chips
Sugar and cinnamon for dusting
1. If frying, bring oil up to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Dice banana.
3. Put a small amount of banana and a few chocolate chips (do not overstuff) at the tip of the wonton closest to you. Fold in side tips and roll into tight roll.
4. If baking, place on baking sheet and bake until browned. If frying place in oil and cook until browned. Be sure not to overcrowd oil as this will drop the temperature.
5. When finished cooking, dust with sugar and cinnamon.
Raspberry wontons
1/2 pacakge wonton wrappers
1/4 cup raspberry preserves
1/4 cup chocolate chips
Sugar for dusting
1. If frying, bring oil to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Put a small amount of raspberry preserves close to end of wonton wrapper closest to you. Place a few chocolate chips over preserves. Fold in side tips and roll tip closest to you towards opposite ends to make a roll with edges tucked in.
3. If baking, place on baking sheet and bake until browned. If frying, place in oil and fry until browned. Be sure not to overcrowd oil as this drops the temperature and will lead to soggy rolls. Remove from oven or oil and dust with sugar.
Easy Veggie Egg Rolls
After making the baked crab rangoons I had over half a package of wonton wrappers left. I couldn't decide what to do with them. Well tonight, we decided to whip up some yummy football food to eat while watching the games today. Mom made chili and nachos, so I decided to make some mini egg rolls. I didn't want to add any meat since we already had beef in the chili and chicken on the nachos; so I decided to make them vegetables only. This recipe is so easy, but you do have to roll them which takes some time.
Veggie Egg Rolls
1/2 Package of wonton wrappers (I had the small square ones, so I made miniature egg rolls, but you could make regular sized ones if you get the larger wonton wrappers)
1 cup coleslaw mix (or you could use shredded cabbage)- DO NOT get coleslaw that has the sauce, the mix is a bag of shredded cabbage with carrot
1 carrot, shredded
3/4 tsp ginger, finely minced (we had the ginger paste in the tube, so that is what I used)
Oil for frying
1. If you decide to fry these, bring oil up to approx 350F, or preheat oven to 350F.
2. In a medium sized bowl, combine coleslaw mix, carrot, and ginger and stir to combine.
3. Put a small amount (make sure not to overstuff) of the mixture at the tip of the wonton wrapper that is closest to you. Roll tip over filling and then fold to side corners in. Continue to roll tightly. Seal the edge with water.
4. If baking, place on baking sheet that is sprayed with nonstick spray. Spray tops of rolls with spray. If frying, place a few in the oil at a time- be sure not to overcrowd as each roll you add will decrease the temperature of the oil. Cook until browned.
That's it! It is so easy, and they were so delicious!
Veggie Egg Rolls
1/2 Package of wonton wrappers (I had the small square ones, so I made miniature egg rolls, but you could make regular sized ones if you get the larger wonton wrappers)
1 cup coleslaw mix (or you could use shredded cabbage)- DO NOT get coleslaw that has the sauce, the mix is a bag of shredded cabbage with carrot
1 carrot, shredded
3/4 tsp ginger, finely minced (we had the ginger paste in the tube, so that is what I used)
Oil for frying
1. If you decide to fry these, bring oil up to approx 350F, or preheat oven to 350F.
2. In a medium sized bowl, combine coleslaw mix, carrot, and ginger and stir to combine.
3. Put a small amount (make sure not to overstuff) of the mixture at the tip of the wonton wrapper that is closest to you. Roll tip over filling and then fold to side corners in. Continue to roll tightly. Seal the edge with water.
4. If baking, place on baking sheet that is sprayed with nonstick spray. Spray tops of rolls with spray. If frying, place a few in the oil at a time- be sure not to overcrowd as each roll you add will decrease the temperature of the oil. Cook until browned.
That's it! It is so easy, and they were so delicious!
Monday, January 17, 2011
Baked crab rangoon
My brother (who attends the University of Florida...GO GATORS) was in town due to a three day weekend. The parents were going to be out for the evening, so dinner was up to me. My other brother was scheduled for surgery the following day. I wanted to make something both brothers would enjoy that would also be healthy. John loves Chinese food, and everytime we get Chinese, Jacob orders crab rangoons, so I decided to make these. They are SO easy, and being baked, you can enjoy more of them without the guilty feelings!
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Shepard's Pie
My brother was in town this weekend and since he doesn't get home made yumminess very often, we asked him what he wanted for dinner. One of his favorites is Shepards Pie, so I decided to give it a try. Mom has made it before and it was quite delicious, but she was with my other brother today (he was having another surgery), so it was up to me. I really liked this dish. It was pretty easy and quite delicious!
Shepard's Pie
3 pounds potatoes peeled
3-4 Tbsp margarine
1/4-1/2 cup milk
Salt and Pepper to taste
2 pounds ground beef
1/4 cup flour
2 cups beef broth
2 Tbsp ketchup
1 Tbsp worcestershire sauce
2-3 cups frozen mixed vegetables (put as much as is suited to your taste)
Salt and Pepper to taste
Shredded cheese (I used sharp cheddar)
1. Preheat oven to 400F
2. Fill a large pot with peeled potatoes and cover with water. Bring to a boil and then reduce heat to medium- medium-high. Cook until fork tender.
3. Drain potatoes and then return to pot. Add butter and milk (add milk in parts so moisture is to your liking, you may need less or more milk). Using hand mixer, mix/mash ingredients together and well mashed and combined. Add salt and pepper to taste.
4. Heat large pan over high heat. Add beef and brown. Drain excess fat and return to pan.
5. Add flour to beef and allow to cook over medium high heat for 1 minute. Add beef broth and bring to a boil. Add in frozen vegetables, ketchup, and worcestershire sauce. Stir until well combined. Allow to heat through. Add salt and pepper to taste.
6. Put vegetable and beef mixture in large casserole/lasagna pan. Cover with mashed potatoes. Sprinkle shredded cheese over mashed potatoes. Bake uncovered until heated through and cheese melted.
Shepard's Pie
3 pounds potatoes peeled
3-4 Tbsp margarine
1/4-1/2 cup milk
Salt and Pepper to taste
2 pounds ground beef
1/4 cup flour
2 cups beef broth
2 Tbsp ketchup
1 Tbsp worcestershire sauce
2-3 cups frozen mixed vegetables (put as much as is suited to your taste)
Salt and Pepper to taste
Shredded cheese (I used sharp cheddar)
1. Preheat oven to 400F
2. Fill a large pot with peeled potatoes and cover with water. Bring to a boil and then reduce heat to medium- medium-high. Cook until fork tender.
3. Drain potatoes and then return to pot. Add butter and milk (add milk in parts so moisture is to your liking, you may need less or more milk). Using hand mixer, mix/mash ingredients together and well mashed and combined. Add salt and pepper to taste.
4. Heat large pan over high heat. Add beef and brown. Drain excess fat and return to pan.
5. Add flour to beef and allow to cook over medium high heat for 1 minute. Add beef broth and bring to a boil. Add in frozen vegetables, ketchup, and worcestershire sauce. Stir until well combined. Allow to heat through. Add salt and pepper to taste.
6. Put vegetable and beef mixture in large casserole/lasagna pan. Cover with mashed potatoes. Sprinkle shredded cheese over mashed potatoes. Bake uncovered until heated through and cheese melted.
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