For Evan's birthday party - I wanted to make some mac n' cheese, but also wanted to use the ingredients I already had in the kitchen, so I improvised. Trader Joe's has an awesome product - Beer Cheese Fondue in a pouch. You just squeeze it into your fondue pot and heat it and it is good to go - very easy. Well, I had 2 pouches leftover from Christmas, so I decided to try it for the Mac N' Cheese. Here is what I used to make the BIG batch for his party:
Ingredients:
3 bags of cavatappi noodles (I used Krogers private selection brand)
1 pint of half and half
1 stick of butter, divided
2 bags of sharp cheddar cheese (4 cups)
2 pouches of Trader Joe's Beer Cheese Fondue
salt and pepper to taste
Preparation:
Make pasta according to directions, drain and put in the baking pan - add entire stick of butter - reserving 2 TBSP for the sauce. Stir noodles so that they do not stick. To make the cheese sauce, mix 2 TBSP of butter, 1 bag of sharp cheddar cheese, 2 pouches of Trader Joe's Beer Cheese Fondue and the pint of half and half. Add the half and half slowly as the cheese melts. Once the cheese sauce has completely melted, pour it over the noodles and mix well. Bake covered at 375 for 2 hours. During the last 15 minutes of baking, sprinkle remaining bag of shredded sharp cheddar cheese on top. If you make this recipe for a smaller crowd, I would adjust baking time accordingly.
Sunday, January 31, 2010
Tara's Sausage Egg Caserole
I am late putting this on here, but I just saw Tara's recipe from the December meal exchange, when I pulled our her casserole to serve it to my family this morning!
Ingredients:
6 slices of bread
1 pound of sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
Preparation:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (If left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 350 degrees or until set. Cut into squares to serve.
Serves 8 to 10.
Ingredients:
6 slices of bread
1 pound of sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
Preparation:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (If left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 350 degrees or until set. Cut into squares to serve.
Serves 8 to 10.
Sunday, December 6, 2009
Chicken & Dumplings
This is a Shonda original - meaning, I just wing it, but I did follow it pretty closely to make five meals for the December meal exchange.
3 big chicken breasts (cubed)
1 bag of frozen mix of celery, onions and carrots
1 small can of mushrooms
1 large box of chicken broth plus 1 can (I use low sodium)
1 can cream of chicken soup
1 can cream of celery soup
Bisquick Mix
Low-fat milk
salt and pepper to taste
olive oil
Boil check breasts and cut into cubes. Saute celery, onions, carrot mix and mushrooms in olive oil until tender. Combine chicken and vegetables in large stock pot. Add the chicken broth, cream of chicken and cream of celery soup. Bring to a boil and let simmer for 20 - 25 minutes. While the soup mixture is simmering, make the dumplings. There is a recipe on the Bisquick box for dumplings. I usually make three batches. Each batch is 2/3 cup of Bisquick milk and 3 tablespoons of milk. After the soup has simmered, return it to a boil. Drop the dumplings into the boiling soup a tablespoon at a time. With a large spoon, dunk the dumplings in the broth. They will be finished in about 5 - 8 minutes. Turn the heat to low and allow the mixture time to thicken, usually another 10 - 15 minutes. Depending on the consistency you like, you may want to thicken it using cornstarch and milk.
3 big chicken breasts (cubed)
1 bag of frozen mix of celery, onions and carrots
1 small can of mushrooms
1 large box of chicken broth plus 1 can (I use low sodium)
1 can cream of chicken soup
1 can cream of celery soup
Bisquick Mix
Low-fat milk
salt and pepper to taste
olive oil
Boil check breasts and cut into cubes. Saute celery, onions, carrot mix and mushrooms in olive oil until tender. Combine chicken and vegetables in large stock pot. Add the chicken broth, cream of chicken and cream of celery soup. Bring to a boil and let simmer for 20 - 25 minutes. While the soup mixture is simmering, make the dumplings. There is a recipe on the Bisquick box for dumplings. I usually make three batches. Each batch is 2/3 cup of Bisquick milk and 3 tablespoons of milk. After the soup has simmered, return it to a boil. Drop the dumplings into the boiling soup a tablespoon at a time. With a large spoon, dunk the dumplings in the broth. They will be finished in about 5 - 8 minutes. Turn the heat to low and allow the mixture time to thicken, usually another 10 - 15 minutes. Depending on the consistency you like, you may want to thicken it using cornstarch and milk.
Thanksgiving Recipes
I haven't posted in awhile - we have all been busy! These are some recipes from our Thanksgiving meal at Krista's house - all were really good!
Sausage, Apple, and Fennel Corn Bread Dressing
Yield: 10 servings (serving size: about 3/4 cup)
Ingredients
Corn bread:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
1 large egg, lightly beaten
Cooking spray
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
1 large egg, lightly beaten
Cooking spray
Stuffing:
2 teaspoons olive oil
6 ounces lean, low-sodium smoked turkey sausage, finely chopped (about 1 cup)
2 cups finely chopped onion
1 bay leaf
1 1/2 cups diced Granny Smith apple (about 1 large)
1/2 cup diced celery
1/2 cup diced fennel bulb
1 teaspoon minced garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
2 teaspoons olive oil
6 ounces lean, low-sodium smoked turkey sausage, finely chopped (about 1 cup)
2 cups finely chopped onion
1 bay leaf
1 1/2 cups diced Granny Smith apple (about 1 large)
1/2 cup diced celery
1/2 cup diced fennel bulb
1 teaspoon minced garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
Preparation
Preheat oven to 425°.
To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Combine milk, canola oil, and 1 egg in a small bowl. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan; cool completely.
Reduce oven temperature to 375°.
Reduce oven temperature to 375°.
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.
Laura Martin, Cooking Light, NOVEMBER 2006
Mixed Apple Salad over Greens
Yield: 4 servings (serving size: 1 cup apple mixture and 1 cup greens)
Ingredients
Dressing:
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper
2 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper
Salad:
2 cups chopped Granny Smith apple
2 cups chopped Cameo or Braeburn apple
1/4 cup (1 ounce) crumbled blue cheese
2 bacon slices, cooked and crumbled
4 cups mixed salad greens
2 cups chopped Granny Smith apple
2 cups chopped Cameo or Braeburn apple
1/4 cup (1 ounce) crumbled blue cheese
2 bacon slices, cooked and crumbled
4 cups mixed salad greens
Preparation
To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.
To prepare salad, combine apples, cheese, and bacon. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.
Cooking Light, OCTOBER 2002
Two-Cheese Squash Casserole
Yield: Makes 8 to 10 servings
Ingredients
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Preparation
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350° for 35 to 40 minutes or until set.
Southern Living, MAY 2004
Tuesday, November 10, 2009
Curried Salmon Cakes
I love Salmon, but it is not Tim's favorite... I have been thinking of creative ways to make it, so during a boring meeting at work the other day, Elizabeth and I found this recipe! It was really good and Tim liked it a lot, Alex even liked it! I did change some things though. I used two pieces of fresh salmon and put that in the food processor. I also put the apple in the food processor. I increased the bread crumbs to 3/4 - 1 cup (I think you have to eyeball this to get the mixture to the right consistency). I also just baked them on 375 degrees for 35 minutes.
Yield: Makes 4 servings
Ingredients
2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil
Preparation
1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
Erin Winemiller, Portland, Oregon, Sunset, MARCH 2005
Turkey Sausage Breakfast
I was trying to get rid of half of a bag of hash browns and found this recipe. I used 8 eggs and it was really good! My favorite turkey sausage is Honeysuckle Italian - I can only find it in the frozen section, but it has a great texture and taste!
Ingredients
1 pound ground turkey sausage
4 eggs, lightly beaten
4 green onions, finely chopped
1 (16 ounce) package frozen hash brown potatoes
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
Place turkey sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan.
Bake in preheated oven for 60 minutes.
From allrecipes.com
Ingredients
1 pound ground turkey sausage
4 eggs, lightly beaten
4 green onions, finely chopped
1 (16 ounce) package frozen hash brown potatoes
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
Place turkey sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan.
Bake in preheated oven for 60 minutes.
From allrecipes.com
Thursday, October 1, 2009
Eggplant Parmesan
I really like Eggplant Parmesan and decided to make some tonight - this is the recipe I used and it was really yummy!
Yield 4 to 6 servings
Ingredients
3 large eggs
3 tablespoons water
3/4 cup Italian-seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch-thick slices
3 tablespoons olive oil
1/4 cup grated Parmesan cheese, divided
1 (8-ounce) package shredded mozzarella cheese, divided
3 cups Pasta Sauce
Preparation
Whisk together eggs and 3 tablespoons water until blended.
Combine breadcrumbs and 2 tablespoons Parmesan cheese.
Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.
Southern Living, MARCH 2001
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