Squash Bisque

When Chris and I moved to Ohio, we had to give up going home to New York for Thanksgiving.  I replicate my grandmother's Thanksgiving dinner as best I can, with a few of my own special touches.   One thing I've added is a first course of this amazing squash bisque!

The hardest part of this recipe is peeling the squash.  We always use acorn.  They are easier to peel if you microwave them for about 5 minutes first. 

It makes a lot of soup, so you'll have plenty to feed a crowd or to freeze for later.  It thaws beautifully.

This recipe comes from an issue of Woman's Day back in 2002, the second year we lived here.  I've been making it ever since.  I make it on Tuesday night as per the "make ahead" tip for Thanksgiving on Thursday.  Don't skip the roasted red pepper garnish -- it's FANTASTIC on leftover turkey sandwiches too!!

Squash Bisque

1⁄2 stick (1⁄4 cup) butter

1 1⁄3 cups finely chopped onions

1⁄3 cup finely chopped carrot

3 medium potatoes (1 lb), peeled and cubed (2-1⁄3 cups)

3 medium acorn squash or butternut squash (4-1⁄4 lb), halved, seeded, peeled and cubed (9 cups)

6 cups 100% fat-free, reduced-sodium chicken broth (I use regular -- reduced sodium makes it a bit too bland for me)

3⁄4 cup each heavy (whipping) cream and whole milk

1 tsp salt, or to taste

1⁄2 tsp freshly ground pepper, or to taste

Garnish: drained roasted red peppers (from 12-oz jar) puréed in a blender with 3 Tbsp olive oil; fresh chives

1. Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.

2. Process in small batches in a blender or food processor until smooth.  I use an immersion blender (what Emeril calls a "boat motor") right in the pot -- WAY easier than transferring scalding hot vegetables into a blender or food processor.  We bought one just for this recipe and rarely use it on anything else.  It is WORTH IT.  Buy one.

3. Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.

4. Garnish: Drizzle pepper purée on each serving; top with chives.

Planning tip: The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.

Ham Tetrazzini

I served this dish for my very first dinner party in Cooperstown back in 1997 (of course, it has soup in it!).  It was a hit with my "friend" Chris then, and it's a hit with my husband Chris today!

This recipe comes from my mom.  I have no idea where she got it from, but it is real comfort food for me.  It's quick and easy, and makes a delicious weeknight dinner.

Ham Tetrazzini

1 medium onion, chopped
1 Tbsp butter
1 can cream of mushroom soup
1/4 to 1/2 soup can water (add until desired consistency)
1 tsp parsley
2 ham steaks, cubed
3/4 block extra sharp cheddar cheese, shredded (I like white because it looks better)
8 oz egg noodles

Cook egg noodles according to the package directions.

Melt the butter in a frying pan.  Cook onions until soft and slightly carmelized.  Add soup and water.  Stir to mix.  Cook on low-medium heat for 5 minutes. 

Add parsley, ham cubes and shredded cheese.  Cook and stir until cheese is melted and ham is heated through.

Stir sauce into egg noodles and serve hot.

Wild Rice and Chicken Soup

I have never found a better chicken soup recipe than this one!  It's ingenious!  Let the rice packet season the soup for you!

It comes from the January/February 2011 issue of Midwest Living.

Wild Rice and Chicken Soup

2 1/2 cups of chopped cooked chicken

2 cups sliced fresh mushrooms

2 medium carrots, chopped

2 stalks celery, sliced

1 can cream of chicken soup

1 6oz package long gran and wild rice mix (I use Uncle Ben's)

5 cups chicken broth (I use 6 cups -- one box and one can of Swanson's)

5 cups water (I use 4 cups)

Combine all ingredients in slow cooker.  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. 

Makes 8 to 10 servings -- enough for lunches and some to freeze!

Ham and Cheese Pasta Bake

I adore this recipe. Found it on allrecipes.com. It's easy to make since the pasta cooks while it bakes. And I use the minced garlic from the jar and buy the cubed ham from the market. If you're going the easy route, might as well go all the way! This last time I tried switching the pasta to penne (not that you can see it with all the cheese in the picture), and some of the pasta was a bit more al dente than it should've been, but it was still tasty.

Ingredients:
1 (16 ounce) package rotini pasta
1 (26 ounce) jar onion and garlic spaghetti sauce
1 pound thickly sliced honey baked ham, cut into 1/2 inch cubes
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon onion powder
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine dry pasta, spaghetti sauce, ham, garlic, onion powder and pepper. Fill sauce jar with water, and pour over mixture. Mix well, and spoon into 9x13 inch casserole dish. Cover tightly with foil.
3. Bake in preheated oven for 35 minutes. Carefully remove foil, then sprinkle with mozzarella and Parmesan cheese. Bake for 5 minutes, or until cheese is melted.

Rich and Spicy Bi-Saucy Lasagna Roll-Ups

This is one of my very favorite variations on a traditional Lasagna. The roll-ups create individual perfect portions that are removed easily with a serving spatula without the typical mess of the 1st piece of lasagna cut from the pan.

Ingredients:
8-10 Ruffled Lasagna Noodles (cooked to al dente, and I prefer Barilla)
8 Oz Container Ricotta Cheese (I prefer Whole Milk but you can use skim or low fat)
1 egg beaten
4-6 heaping tablespoons of Prepared Pesto (I use Wegman's from the olive bar and drain off most of the olive oil)
1 Jar Garlic Alfredo Sauce (or make your own)
1 Jar Roasted Garlic Red Spaghetti Sauce (or make your own)
1 link or 1/4 lb HOT Italian Sausage (remove casing if link)
1 lb ground beef
16 oz package Mozzarella Cheese

To Prepare:
Boil noodles per package instructions and cool in bowl of cold water
In a medium skillet heat a small amount of EVOO
Add Italian Sausage and ground beef to skillet and cook thoroughly
While meat is cooking mix the Ricotta, Pesto, 1/2 package of mozzarella and beaten eggs in a medium mixing bowl.
Drain meat on Paper towels and place in bowl
Drain noodles and lay flat on paper towels.
In the bottom of a 9X12 rectangular glass baking dish pour 1/2 jar of Red Sauce and spread evenly.
On a flat surface lay out your noodles (I do them 2 at a time)
Spoon Alfredo Sauce onto each noodle from end to end and edge to edge.
Spoon Meat onto each noodle end to end down the middle.
Spoon Ricotta Mixture onto each noodle end to end and edge to edge.
Fold the noodle in thirds inward onto itself.
Place the roll-up into the baking dish.
When all roll-ups are in the baking dish (mine holds 8 roll-ups) Cover with remaining Red Sauce.
If you like your Lasagna extra saucy use 2 jars of red sauce.
Cover with Aluminum foil and Bake for 45 minutes at 350 degrees
Remove Aluminum foil - drizzle remaining alfredo sauce over top and cover with remaining mozzarella cheese. Bake additional 10-15 minutes or until cheese is bubbly and beginning to brown.
Remove and allow to cool for ~10 minutes before serving.
I will add a pic the next time I make it.

Fettuccine al Limone (Lemon Fettuccine)

I have been the Museums Editor at BellaOnline for six years.  We have over 400 sites, including several food topics.  This recipe comes from Paula Laurita, the Italian Food Editor.  I originally posted just the link to her recipe, but she recently announced she was leaving BellaOnline and I decided I better copy and paste it here so we didn't lose it!  It's a gem of a recipe.

I like mine a little creamier, so I use half a pound of linguine instead of a whole pound of fettucine.  And I add the Parmesan cheese right into the sauce, because I rarely buy it and grate it myself.  The store bought stuff melts into the sauce better that way.

I also add chicken to mine.  I saute bite-sized pieces in olive oil and minced garlic after sprinkling them with a little salt and pepper.  I have also made it with shrimp and that is extra delicious.

This recipe is SO GOOD we eat it for special occasions (like Valentine's Day!) and just a regular weeknight dinner.  You'll love it.  Trust me.  My printed copy is covered in butter and lemon juice splatters from years of enjoying it!

Fettucine al Limone

Ingredients

• 1 pound fettuccine
• 3 Tbs butter
• 2 Tbs lemon juice, freshly squeezed
• 1 tsp lemon zest, finely chopped
• 1 cup heavy cream
• salt
• black pepper, freshly ground
• 1 cup Parmesan cheese, freshly grated

Directions

1. Boil the water for the pasta.
2. Put butter, lemon juice, and lemon zest in a skillet over a medium-high heat. After the butter has melted, let the mixture bubble for 30 seconds. Do not let the butter brown.
3. Pour in the cream. Season with salt and pepper. Cook, stirring frequently, until the sauce is reduced by half.
4. Remove from the heat.
5. After the pasta is cooked, drain and pour into the skillet. Return the skillet to a medium heat and toss the pasta with the sauce.
6. Add the grated cheese and toss.
7. Serve immediately.

Note:  For a special touch add cooked shrimp or lobster to the sauce. Serve with a green salad and a white Italian wine.

Baked Cod with French Beans, Pancetta and Pine Nuts

While I found this recipe on MealsMatter.org, it's from Jamie Oliver's Naked Chef Takes Off. It's so easy, even I can make it!

I was lucky enough to use Pacific cod my brother-in-law caught off the coast of Mendocino, CA. Serve with your favorite Spanish Albariño.

Baked Cod with French Beans, Pancetta and Pine Nuts

Ingredients

Three-quarters pound French beans, trimmed and sliced at an angle

1 Small clove garlic, finely sliced

Salt and freshly ground black pepper

Olive oil 2 8 ounce Cod steaks, on the bone

4 Strips of smoked pancetta or thinly sliced bacon

One good handful pine nuts

1 Lemon, halved

Preparation

Preheat oven to 425 F.

Place French beans in roasting pan. Throw in garlic and a little salt and pepper, add just enough olive oil to coat the beans, and mix it all around.

Nestle the cod steaks in among the beans, lightly season again, and then place some pancetta over the cod and among the beans. Sprinkle with the pine nuts and drizzle a little olive oil over the top. Take your lemon halves and place them in the pan -- they will cook and color slightly, going jammy, sweet and lemony.

Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay aluminum foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed. This is a meal in itself, so serve with all the lovely juices from the pan drizzled over the top.

Corn Chowder

You can also make this way healthier with fat-free half and half instead of heavy cream, of course. Enjoy!

Ingredients:

1 cup heavy cream
3 tablespoons flour
2 cups chicken broth
1 cup pureed corn
3 slices cooked bacon
diced chives
salt and pepper to taste


Directions:

1) Melt 3 Tbsp. butter in a saucepan on medium-low heat and stir in flour, using a wire whisk.

2) Add chicken broth, stirring vigorously with whisk. When thickened and smooth, continue cooking over low heat for 15 minutes.

3) Cook corn, and then puree corn in a food processor. Stir in one cup corn and one cup cream to saucepan. Simmer for 5 minutes, then remove from heat.

4) Stir in additional 2 Tbsp. butter.

5) Cook bacon and drain, then tear and add 1 strip to soup as it's cooling down from being heated. Add additional 1/4 strip to each serving when just about to serve.

6) Garnish with chives.

Serves 4.

Wine pairing: Chardonnay (either oaked or unoaked, but I really like Bourgogne Blanc from France as my pair with this...that's white Burgundy, which is Chardonnay, just with a French label instead of an American one!)

Caprese Skewers

Caprese Skewers (courtesy of Williams-Sonoma Small Plates cookbook)

Ingredients:

12 fresh mozzarella balls, halved

12 cherry tomatoes, halved

12 fresh basil leaves, torn in half

Olive oil for drizzling

Salt and pepper to taste

Bamboo skewers (available in the International Foods department of major grocery stores)

Directions:

1) Thread one tomato half, 1 mozzarella ball half, and 1 basil leaf half on a wooden skewer. Repeat.

2) Arrange on a platter and drizzle with olive oil, and then season with salt and pepper. Serve chilled or at room temperature.

Makes 24 skewers.

Wine pairing: Nero D'Avola or Montepulciano d'Abruzzo (light Italian reds, good for appetizer-type dishes)

Quicker Chicken and Dumplings

This chicken and dumplings recipe is amazingly tasty for something that is so easy and quick!  The dumplings are extra tasty because you add french fried onions to the batter.  Genius!
It comes from the February/March 2011 issue of Taste of Home's Simple & Delicious.

Quicker Chicken and Dumplings

1 1/2 cups 2% milk (I used 1%)
1 1/2 cups frozen mixed vegetables (I used carrots, corn, peas and beans)
2 1/2 cups cubed cooked chicken
1 can cream of chicken soup
1/2 tsp garlic powder
1/4 tsp poultry seasoning

Dumplings:

1 cup Bisquick
1/3 cup French fried onions, coursely chopped
7 Tbsp 2% milk
1/2 tsp parsley

In a Dutch oven combine the first six ingredients.  Bring to a boil, stirring occasionally.

Meanwhile, in a small bowl, combine dumpling ingredients until just moist.  Drop by heaping teaspoonfulls onto simmering stew.  Reduce heat to medium-low.  Cook, uncovered for 10 minutes.

Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean.  DO NOT LIFT COVER WHILE SIMMERING.

Chicken with Artichoke Hearts

Another recipe from the pages of Everyday Food. As much as I hate it when people change recipes without trying them the original way first, I did make alterations. The chicken thighs weren't very appealing when I was shopping, so I went with breasts, and we spotted frozen roasted red pepper pieces when we were getting the frozen artichokes (and I'd forgotten they were supposed to be strips). So, mine doesn't quite look like the original. It was good, and I loved the way the feta melted in at the end, but I don't think this will turn into one of my "goto" type of recipes. Oh, I almost forgot, I took the advice of some of the comments and used chicken stock instead of water, as well as serving it on couscous, also made with stock to give it flavor.

Ingredients

Serves 4.

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
• Coarse salt and ground pepper
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 1/4 teaspoon crushed red pepper
• 1/4 cup red-wine vinegar
• 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
• 1 package (10 ounces) frozen artichoke hearts, thawed and halved
• 4 ounces feta cheese, crumbled

Directions

1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.
2. Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.
3. Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

Easy Chicken Enchiladas with Santa Fe Philly Cooking Creme

We tried this easy recipe this week and it was fantastic!  Very different flavor from other enchilada recipes.  It was very creamy. 

The recipe comes from the package of Santa Fe flavor Philadelphia Cooking Creme.

Easy Chicken Enchiladas

1 small onion, chopped
2 tsp oil
3 cups shredded chicken breast, cooked
1 14.5oz can diced tomatoes, drained
1 10oz tub Santa Fe flavor Philadelphia Cooking Creme
1/2 cup Mexican style shredded cheese (I used another 1/2 cup on top)
8 6-inch flour tortillas

Heat oven to 350.

Cook and stir onions in hot oil in a large skillet over medium heat for 4-5 minutes.  Stir in chicken, tomatoes, 3/4 cup of the cooking creme and 1/2 cup shredded cheese.

Spoon about 1/3 cup chicken mixture into each tortilla and roll up.  Place seam side down in greased 9x13 baking dish.  Spread remaining cooking creme over top of enchiladas.  Cover with foil.

Bake 15-20 minutes or until heated through.  Remove foil, top with another 1/2 cup of the cheese, and heat 5 more minutes or until cheese is melted.

Bow-Ties with Peas and Ham

This is from the magazine Everyday Food. I used the cubed/diced ham from the store, since I felt lazy. I was rather pleased with it and will make it again.

Ingredients

Serves 4 to 6.

• 1 pound bow-tie pasta (farfalle)
• Coarse salt and ground pepper
• 3 tablespoons butter
• 1 onion, diced
• 10 ounces (2 cups) frozen peas
• 1 cup half-and-half
• 1/2 pound cooked ham
• Grated Parmesan cheese, for serving

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2. Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
3. Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.

Potato Vegetable Soup

The soup looks much better in person!  The flash makes it look washed out.

This soup is a fantastic -- and quick -- homemade dinner on a cold, winter night!  This recipe makes a small amount of soup, so I always double it.  I also add more than double the cheese.  I love cheese.  I usually serve it with biscuits.  (Schwann's cheddar biscuits are PERFECT.)

This recipe comes from Taste of Home's cookbook Heartwarming Soups.

Potato Vegetable Soup

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
2 Tbsp chopped celery
2 Tbsp chopped onion
1/2 cup water
1/4 tsp salt
1/8 tsp pepper
1 Tbsp flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 tsp butter

Cook bacon in a small saucepan over medium heat until crisp.  Remove to paper towel.  Drain grease from pan if desired.  In same pan combine potato, carrot, celery, onions, water, salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.

In a small bowl combine flour and milk and mix until smooth.  Stir into vegetable mixture.  Cook and stir for 2 minutes or until thickened.  Reduce heat.  Add bacon, cheese and butter, stir until melted.

Serves 2

Chicken with Garlic, Basil and Parsley

This is another recipe from allrecipes.com
It's easy to halve if you just want to make a small amount. And it's a really simple dish in terms of seasonings. I like tomatoes, so it's pictured with quite a bit of tomato on top. On the side is saffron rice (if I remember correctly), the kind in the narrow sleeve you can find at the store.


Ingredients

* 1 tablespoon dried parsley, divided
* 1 tablespoon dried basil, divided
* 4 skinless, boneless chicken breast halves
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Spicy Peanut Noodles

I really, really can't take credit for this--my cousin Clare made it quite a bit when we lived together. Still, it was always one of our favorite easy, delicious, vegetarian meals. Enjoy!

Spicy Peanut Noodles
recipe courtesy of Clare Eshenour

Ingredients

1. 1 pound thin spaghetti
2. 3/4 cup smooth peanut butter
3. 1/2 cup unseasoned rice vinegar
4. 3 tablespoons plus 1 teaspoon sugar
5. 6 tablespoons soy sauce
6. 1/4 cup water
7. 1 tablespoon toasted sesame oil
8. 2 teaspoons crushed red pepper
9. 1 2-inch piece of fresh ginger, peeled and coarsely chopped
10. 1 large garlic clove
11. 3 celery ribs, thinly sliced
12. 3/4 cup coarsely chopped cilantro leaves and tender stems, plus garnish
13. Lime wedges, for serving

Directions

1. In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
2. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.
3. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
4. Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.

Wine pairing: Gewurztraminer--it picks up the heat of the crushed red pepper really nicely!

Kim's Cafe Mocha

This quick and easy drink is a great mid-afternoon treat or dessert!  I like mine pretty sweet, so you might want to reduce the sugar when you make it.

Kim's Cafe Mocha

1/2 cup coffee (I use the small setting on my Melitta pod maker)

1 cup warm milk (I microwave it for 1 minute)

1 packet hot cocoa mix

2 tsp sugar

whipped cream (you can't beat Redi-Wip!)
optional: chocolate syrup, cocoa powder, chocolate sprinkles, etc. for garnish on top

Pour hot cocoa mix into your cup.  Add hot coffee and milk.  Stir well.  Add sugar and top with whipped cream.

Steamed Broccoli with Chile Lime Butter

Steamed broccoli shown with Black Bean Enchiladas, Easy Taco Casserole, and Potato Dippers.

This delicious sauce makes broccoli the perfect side dish for a Mexican meal!
This recipe comes from Make it Easy Mexican from Pillsbury (January 1998)

Steamed Broccoli with Chile Lime Butter

2 Tbsp butter
1 small garlic clove, minced
1 tsp finely grated lime peel
1 tsp finely chopped serrano or jalapeno chile (I usually skip this)
1 Tbsp fresh lime juice
2 cups cut-up fresh broccoli

1.  Melt butter in small saucepan over low heat.  Add garlic, cook and stir about 20 seconds.  Add lime peel, chile and lime juice, mix well.  Set aside.

2.  Place steamer basket in large saucepan.  Add 1 cup water and bring to a boil.  Add broccoli to basket and cook 4-5 minutes or until crisp-tender.

3.  To serve, place vegetable in serving bowl.  Add butter mixture and toss gently to coat.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Mini Corn Muffins with Chile Spread

These mini muffins are packed with flavor!  I usually add some extra cheese to make them even tastier.

This recipe comes from Pillsbury's Make It Easy Mexican (January 1998).

Mini Corn Muffins with Chile Spread

Muffins

1 (6.5 - 8.5 oz) package corn muffin mix
(milk, egg, margarine/butter if required in mix)
1/3 cup shredded sharp cheddar cheese
3 Tbsp finely chopped red pepper

Chile Spread

6oz cream cheese, softened
2 Tbsp chopped fresh cilantro
1 jalapeno chile seeded, chopped (I take some from a can)

1.  Heat oven to 400.  Spray 24 miniature muffin cups with nonstick spray, or use mini muffin baking cups.

2.  Prepare corn muffin mix as directed on box.  Stir in cheddar cheese and peppers.  Divide evenly into muffin cups.

3.  Bake at 400 for 8-10 minutes or until tops are light golden brown and toothpick comes out clean.  Immediately remove from pan.

4.  Mix ingredients for dip in a food processor.  Serve warm muffins with dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Steamed Broccoli with Chile Lime Butter

Easy Taco Casserole

I served this as the main course for my very first Fiesta!  I've made it dozens of times since, even on a weeknight. 

The recipe comes from Pillsbury's Make it Easy Mexican (January 1998).

Easy Taco Casserole

1 lb ground beef
3/4 cup chopped onions
1 (1 3/4 oz) package taco seasoning mix
3/4 cup water
1 16oz can refried beans
1 8oz jar taco sauce
2 1/2 cups crushed tortilla chips
7 oz (1 3/4 cups) shredded sharp cheddar cheese
1 1/2 cups shredded lettuce (optional)
1/2 cup chopped tomatoes (optional)

Serve with Cheddar Jalapeno Dip

1.  Heat oven to 400.  In medium skillet over medium high heat, combine ground beef and onions.  Cook and stir until beef is browned.  Drain.  Stir in taco seasoning mix and water, simmer 10 minutes.

2.  Combine refried beans and taco sauce.  In ungreased 8 inch squre baking dish, layer half the bean mixture, half the beef mixture, 2 cups tortilla chips, and 1 cup of the cheese.  Top with remaining bean and beef mixture.

3.  Bake at 400 for 35 minutes.  Remove from oven.  Top with remaining chips and cheese.  Return to the oven and bake another 3-5 minutes or until cheese is melted.  Serve with lettuce and tomatoes, if desired.

Mexican Fiesta Menu!

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Chili Potato Dippers with Cheddar Jalapeno Dip

The potatoes in this recipe are delicious, but it is really the dip that makes them so wonderful!  I usually double or even triple the dip, we like it that much!  Make these as a side dish to any Mexican meal, even simple tacos.

This comes from my trusty Pillsbury cookbook Make It Easy Mexican (January 1998).

Chili Potato Dippers with Cheddar Jalapeno Dip

Dippers

4 medium russet potatoes
2 Tbsp olive or vegetable oil
1 tsp chilil powder
1/2 tsp garlic powder

Dip

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup finely chopped tomato
1/4 cup shredded extra sharp cheddar cheese
1-2 jalapeno chiles, seeded and finely chopped (I use the canned ones)
2 Tbsp sliced green onions

1.  Heat oven to 450.  Line a large backing pan with foil and spray with nonstick spray.

2.  Cut potatoes in thin wedges.  In a ziplock bag combine potatoes with oil and spices.  Toss to coat.  Place on sprayed foil.

3.  Bake at 450 for 20-30 minutes or until golden brown, turning once.

4.  While potatoes are baking, mix all ingredients together for dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Black Bean Enchiladas

I could probably eat these for dinner every day for a month.  Yes, I like them THAT much!!

This recipe comes from the Pillsbury cookbook Make it Easy Mexican from January 1998.  It is one of my most used cookbooks.  It is literally falling apart and splattered with sauces from the many Mexican dishes I've made from it.

Black Bean Enchiladas

1 10oz cans mild enchilada sauce
1 Tbsp olive or vegetable oil
1 onion, sliced, separated into rings
1 small red pepper, sliced
3 garlic cloves, minced
1 15oz can black beans, drained and rinsed
8 6-inch soft corn tortillas, heated as directed on package (this is so they roll up nicely -- don't skip this part!)
8oz (2 cups) shredded colby-jack cheese blend

1.  Heat oven to 425.  Spoon 2/3 cup of the enchilada sauce into an ungreased 12 x 8 inc (2 quart) baking dish.

2.  Heat oil in medium skillet over medium-high heat until hot.  Add onion, pepper and garlic.  Cook and stir 2-3 minutes or until onion is tender.

3.  Combine onion mixture and beans in medium bowl.  Mix well.  Spoon about 2 Tbsp beat mixture down center of each tortilla.  Top each with 2 Tbsp cheese.  Roll up, place seam side down over sauce in baking dish.

4.  Pour remaining enchilada sauce over the top of the filled enchiladas.  Sprinkle with remaining 1 cup cheese.

5.  Bake at 425 for 15-20 minutes or until thoroughly heated.

Mexican Fiesta Menu!

Easy Taco Casserole

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Smothered Country-Style Ribs

This is bar none the BEST slow cooker ribs I've ever tasted!  Last time I made them, I served them with Awesome and Easy Creamy Corn Casserole and baked beans.

The recipe comes from the cookbook Slow Cooker Comfort Food by Judith Finlayson. 
Smothered Country-Style Ribs

1 Tbsp olive oil
3 lbs pork ribs (I used boneless)
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp fresh ground pepper
1 tsp dry mustard
1 cup chili sauce
1/4 cup sugar
1/4 cup apple cider vinegar

1. Brown ribs on both sides in olive oil in frying pan.

2. Remove ribs and place them in slow cooker. Cook onions in same pan about 3 minutes or until soft. Add garlic, salt, pepper, mustard and cook and stir for 1 minute. Add chili sauce, sugar and vinegar. Bring to a boil, stirring and scraping browned bits from pan.

3. Pour sauce over ribs. Cook on low 5 hours or on high 2 1/2 hours.

Kangaroo Pies

Note: None of us have actually tried this funky recipe, but if you do, please send us a photo of it! Cubed beef might be a nice American substitute... :-)

The source is a book called Baking, in the series "Great Tastes", and the publisher is Bay Books.

Kangaroo Pies

Makes 4

Filling
30g / 1 oz butter
500 g / 1 lb kangaroo rump, cubed
2 rashers bacon, chopped
2 tablespoons plain flour
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
125 g / 4 0z mushrooms, chopped
50 g / 2 1/2 oz / 1 1/3 cup peas
250 ml / 8 fl oz / 1 cup beef stock
1 tablespoon tomato paste

4 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten, to glaze

1. To make the filling, heat the butter in a pan and cook the kangaroo and bacon, stirring, for 2 minutes, or until meat changes colour. Add flour and cook for 2-3 minutes, stirring, or until the flour has thickened slightly. Add the onion, carrot, celery, mushrooms, peas, stock and tomato paste. Reduce the heat and simmer for 1 hour, stirring frequently. Season to taste and set aside to cool.
2. Grease four 12.5 cm / 4 3/4 inch round pie tins. From each sheet of pastry, cut one 14 cm / 5 1/2 inch diameter circle and one12.5 / 5 inch diameter circle. Roll the larger circles to 16 cm / 6 1/2 inch diameter and fit into the tins. Trim any excess pastry.
3. Spoon a quarter of the meat mixture into each. Mix the egg yolk with 1 teaspoon of water and brush the rims. Use the smaller circles to make the lids. Press the edges to seal and decorate with the prongs of a fork. Use any pastry scraps to decorate the pie tops and make a few slits to allow steam to escape.
4. Place the pies on an oven tray. Cover and refrigerate for at least 20 minutes.
5. Preheat the oven to 200oC / 400oF / Gas 6. Brush the pastry with egg yolk and water. Bake for 10 minutes, reduce the temperature to moderate 180oC / 350oF / Gas 4 and bake for a further 20 minutes, or until puffed and golden brown.

Espresso Frappe

This is from Giada De Laurentiis on food network.

I used instant espresso powder and the flavor was quite intense, but very tasty. My blender also had difficulty blending it to "smooth," which made it a lot more effort than I anticipated.



Ingredients

* 3 cups milk
* 1/2 cup heavy cream
* 2 shots espresso, chilled (or 1/2 cup instant espresso)
* 1/2 cup simple syrup, recipe follows
* Crumbled amaretti cookies (or biscotti), for garnish

Directions

Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.

In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
Simple syrup:

* 1/2 cup water
* 1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.

Yield: 1 cup

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 1 hour

Broccoli with Garlic Lemon Butter Sauce

This is a super easy side dish you can throw together in minutes.  If you don't over microwave frozen broccoli, it tastes just as good as fresh!

Broccoli with Garlic Lemon Butter Sauce

2-3 cups broccoli florets, steamed if fresh or microwaved 2 minutes if frozen

1 Tbsp butter, melted
1/8 tsp minced garlic (I buy the kind in a small glass jar that you refrigerate)

6-7 drops of lemon juice or to taste

Mix butter, garlic and lemon together and pour over broccoli just before serving.  And that's IT!  Adjust the proportions of the sauce to make it buttery, garlicky or lemony.  This sauce is also excellent over green beans (I ALWAYS use fresh green beans steamed rather than frozen, however!).

Awesome and Easy Creamy Corn Casserole

This is another from allrecipes.com.
It's a great recipe for people that love corn. Also, I recommend serving it with something light as the entree. Tonight I paired it with a simple cube steak grilled on the grill / panini press.




Ingredients

* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 (8.5 ounce) package dry corn bread mix
* 1 (15 ounce) can whole kernel corn, drained
* 1 (14.75 ounce) can creamed corn
* 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Rosemary Potato "Chops"

I love the taste of rosemary and potatoes.  I created this recipe as a cross between a potato chip and potato wedges.  I call it a potato "chop."  You could make it a "chip" if you cut them thinner!

Rosemary Potato "Chops"

3 medium sized potatoes (I use red unpeeled or Yukon gold peeled)

generous pinch of salt

pepper to taste

1/4 tsp rosemary

1 Tbsp olive oil

1.  Cut up potatoes into 1/8 inch slices.  If the potato is large, cut it in half first and make "half moon" shaped slices.

2.  Place potatoes in a large zip-lock bag.  Add oil and spices.  Shake to coat completely, being sure to separate any slices that stick together.

3.  Spread potatoes in a single layer on a greased cookie sheet.  Bake at 400 degrees for 10-15 minutes.  Flip potatoes over and bake for an additional 10-15 minutes, or until golden brown.  Cooking time will be less if you cut the potatoes very thin.

Julia Child's Beef Bourguignon

If you're feeling adventurous, Julia Child's Beef Bourguignon is de-lish. 

It takes the better part of a day to make it, so this isn't the type of food you can make on Tuesday night for dinner when you get home from work.

When I made it, my only complaint was my own fault.  I wish I had purchased a better cut of beef.  You should go straight to the meat counter and tell them what you're planning to make, and pay a little more to make sure all your effort is worth it!

I even purchased a stove-to-oven Dutch oven to make this, since my pots and pans set is not ovenproof.  A word to the wise: use a potholder when touching the handles of the pot after it has been in the oven!!  It sounds like a no-brainer, but you'll be amazed how you'll reach for that handle anyway.  Not necessarily when you take it out of the oven, but later when you're using it on the stovetop and the handle is still HOT.

Julia Child's Beef Bourguignon

1 6-ounce piece of chunk bacon (I just bought thick cut bacon)
3 1/2 Tbsp olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 Tbspsbflour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 Tbsp tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 Tbsp butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) (I skipped this part because I didn't have cheesecloth)
1 pound fresh mushrooms, quartered

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in an ovenproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Puff Pastry Chicken Bundles

This recipe comes from the June/July 2010 issue of Taste of Home Simple & Delicious magazine.  It is a perfect example of why I needed to start this blog.  I forgot all about it and found the magazine open to this page when I was looking for something else a few days ago!

I made this over the summer when my family came to visit.  It is quick and easy but looks and tastes difficult!  It would make a lovely Valentine's Day dinner at home, or a wonderful main dish for a dinner party.

The recipe is pictured with Rosemary Potato "Chops" and Broccoli with Garlic Lemon Butter Sauce.

Puff Pastry Chicken Bundles

4 chicken tenderloins (I use thin cut chicken breasts)

1/8 tsp salt

1/8 tsp pepper

1 sheet frozen puff pastry, thawed

1/2 cup spinach and artichoke cream cheese spread (I use chive and onion)

4 slices Muenster cheese, halved

1 egg

1 Tbsp water

1.  Sprinkle both sides of chicken with salt and pepper.  Roll puff pastry out into a 14 inch square on a floured surface.  Cut into four squares.  Spoon 2 Tbsp of cream cheese into the center of each square, top wiht cheese and chicken.

2.  Whisk egg and water together and brush lightly over edges of pastry.  Bring opposite corners over each bundle and pinch seams to seal.  Place seam side down on a greased baking sheet.  Brush remaining egg mixture over the top.  Bake at 400 degrees for 18-20 minutes or until golden brown.

Smores Dessert

Last year for my birthday, Chris took me to 91 in North Canton for dinner.  I ordered this dessert and it was fabulous!

It was simple to replicate and tastes just as good as the real thing, especially when it's cold outside and there is no way you're going to be able to toast marshmallows!

The recipe is listed for one individual dessert -- multiply as needed.  You could easily make this in a casserole dish for a crowd.

Make adjustments if you like more or less chocolate or marshmallows.  The first time I tried this I didn't make the graham cracker crumbs into a crust, and it was like eating sand!  The butter will create a nice texture -- it should be looser, lighter and fluffier than a graham cracker crust though.

Smores Dessert

1/2 cup graham cracker crumbs
1 to 2 Tbsp butter, melted
1/2 cup milk chocolate chips
1/2 cup mini marshmallows

1.  Preheat oven or toaster oven to 350.  Combine graham cracker crumbs and melted butter until the consistency is moist but not soggy, adding more or less butter and crumbs as necessary.  Do not pack down into a crust -- leave it fluffy.  Bake for about 6-8 minutes or until crumbs are lightly browned.

2. Add chocolate chips and top with marshmallows.  Turn oven or toaster oven to broil.  Heat until marshmallows begin to turn brown, approximately 2 minutes or so.  WATCH CLOSELY because once they start to brown they can burn very easily.

Alberta's Casserole

This recipe came from a family friend named Alberta. She's since passed away and I don't know where she found the recipe or if it's her own creation. I'll try to get a picture next time I make it. This is one of those recipes you can fiddle with, add more meat, add more rice, add another can of mushrooms... it'll still taste good.

3/4 lb. Sweet or Hot Sausage
3/4 lb. hamburg
2 c. chopped celery
1 c. chopped pepper
1 c. chopped onion
1 can mushrooms & juice
1 package Lipton's Chicken Noodle Soup
1 c. rice
4 c. boiling water


Fry sausage & hamburg together, add vegetables, steam for a few minutes.
Add mushrooms & soup. Put rice in bottom of 13" x 9" pan, Add cooked mixture.
Pour boiling water over all and mix. Bake for 1 hour at 350.

Corn Chowder

My sister gave me this recipe.  She got it from a friend whose grandmother used to make it.  It is FANTASTIC.  Just a little bit sweet.  It makes a great first course, side dish or even the main meal, served with cheddar biscuits or crusty bread and butter.

Since it is an "heirloom" recipe, it is a little vague.  Cut up a small onion to begin with.  If you want more, add some more next time you make it.  I confess, I made this back in November and I don't remember how much onion I used!  (It freezes very well!)

The only thing I would do differently next time is drain the canned corn (not the creamed corn) to make it thicker and more "chowder like."


Corn Chowder

½ stick butter
1 pint of half-and-half or heavy cream4 big potatoes cut up
onions
2 cans creamed corn
1 can regular corn (drained)
Salt & pepper to taste
chicken broth (optional instead of water)

Put butter, half-and-half or cream, potatoes and onions in pan with enough water (I used chicken broth to add a little flavor) to cover, add corn when potatoes are soft.

Fruit Cream Cheese Crepes

I got a crepe pan for Christmas.  So much fun!!

I found a wonderful resource for crepe recipes called World of Crepes.  You can also sign up for their newsletter "The Crepe Vine" to get exclusive crepe recipes in your inbox.

The following recipe called for cherry pie filling, but I used fresh blueberries instead.  It seems like any fruit filling would be delicious!  The basic cream cheese filling would also be good by itself, and maybe topped with fruit or syrup.

Dessert Crepe Batter

1 1/2 cups flour
4 Tbsp melted butter
1 3/4 cups skim milk (I used 1%)
3 eggs

1 Tbsp sugar

3 Tbsp orange liquor (I used Triple Sec, you could probably skip this or use OJ instead)

pinch of salt

Combine all ingredients except melted butter in blender and mix until blended. OR mix by hand -- combine the milk and eggs and pour slowly into dry ingredients.  (I mixed it by hand -- I hate using a blender)  Add melted butter last.  Refrigerate batter for at least 30 minutes.

To make the crepes, visit How to Make Crepes in 6 Easy Steps.

This recipe says it makes 24 6-inch crepes, but I got a lot less than that!  If you're new at making crepes, the extra batter comes in handy because you WILL screw some up!!

Cherry Cream Cheese Filling

1 21oz can cherry pie filling (I used about 1 1/2 cups of fresh blueberries)
2 8oz blocks softened cream cheese
1/2 cup sugar
2 Tbsp sour cream
2 tsp vanilla

Mix all ingredients except fruit with mixer or by hand until combined.  Fill each crepe with cream cheese mixture and top with fruit.  Roll up and transfer to serving plate.  Garnish with whipped cream.  You can serve them immediately or chilled.