Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Wild Rice Soup

January 18, 2015 Leave a Comment

 

Wild Rice Soup

Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As the oldest of eight girls growing up on the farm, I began cooking at an early age!  This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre                                                                 Balaton, Minnesota

 

Wild Rice Soup Recipe

 

Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt

 

In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice in tender.         8 serving

 

(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)

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Overnight Brunch Casserole

January 16, 2015 Leave a Comment
Overnight Brunch Casserole

Overnight Brunch Casserole

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love to cook for company and do brunch frequently.  Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish.    * This recipe is DIABETIC FRIENDLY! *

Candace Hesch                                                                 Mosinee, Wisconsin

 

Overnight Brunch Casserole Recipe

 

Overnight Brunch Casserole

3 Tbsp. butter, divided

2 Tbsp. flour

½ tsp. salt

1/8 tsp. pepper

2 cups fat-free milk

5 slices reduced-fat process American cheese product, chopped

1 ½ cups sliced fresh mushrooms

2 green onions, finely chopped

1 cup cubed fully cooked ham

2 cups egg substitute

4 eggs

Topping:        3 slices whole wheat bread, cubed

4 tsp. butter, melted

1/8 tsp. paprika

 

In a large saucepan, melt 2 tablespoons butter.  Stir in flour, salt and pepper until smooth; gradually add milk.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Stir in cheese until melted.  Remove from heat.

In a large nonstick skillet, sauté mushrooms and green onions in remaining butter until tender.  Add ham; heat through.  Whisk egg substitute and eggs; add to skillet.  Cook and stir until almost set.  Stir in cheese sauce.

Transfer to a 13×9 inch baking dish coated with cooking spray.  Toss bread cubes with butter.  Arrange over egg mixture; sprinkle with paprika.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake, uncovered 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

12 servings

 

(Recipe for Overnight Brunch Casserole was in www.tasteofhome.com, 2015)

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Cream of Mushroom Soup

January 11, 2015 Leave a Comment

 

Cream of Mushroom Soup

Cream of Mushroom Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Cream of Mushroom Soup Recipe

 

Cream of Mushroom Soup

½ lb. fresh mushrooms, any kind

1 medium size yellow onion

3 Tbsp. oil

3 Tbsp. flour

2 cups Kitchen Basics Beef or Chicken Stock

2 cups total of milk, cream, plain yogurt, and/or sour cream

 

Slice the mushrooms, including the stems, and dice the onion.

In a soup pot, heat the oil.  Sauté the onion on medium heat for 3 minutes.  Add the mushrooms and cook for 3 more minutes, stirring constantly.  Remove from the heat and allow the mixture to cool slightly.

Shake the flour over the mushroom mixture and whisk to blend.  Stir in the broth and whisk in the dairy product(s).  Heat thoroughly on a low to medium temperature.

 

(Recipe for Cream of Mushroom Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Creamy Chicken Enchiladas

January 10, 2015 Leave a Comment

 

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.

 

Creamy Chicken Enchiladas Recipe

 

Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided

 

Preheat oven to 350 F.  Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil.  Grease or spray foil to prevent sticking.  Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up.  Place, seam-sides down, in foil-lined pan.  Top with salsa and remaining cheese.  Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted .  Top with the rest of cilantro and sour cream.

 

(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)

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Cajun Shrimp Chowder

January 9, 2015 Leave a Comment

 

Cajun Shrimp Chowder

Cajun Shrimp Chowder

Cyndee Giebler writes, “Nothing is terribly specific in this recipe.  I just kind of throw things in until it looks right.  I use the canned ingredients in the winter.”  Happily, this recipe is very flexible and tastes great no matter what.

Cajun Shrimp Chowder Recipe

 

Cajun Shrimp Chowder

2 lb. potatoes, peeled and cut into chunks

1 large onion, diced

2 Tbsp. olive oil

1 Tbsp. CHILI POWDER (your choice of heat level)

¼ – 1 tsp. CRUSHED RED PEPPERS, to taste

1 can (15 oz.) corn

1 lb. tomatoes 4 medium or 1 can (15 oz.), seeded and chopped

1 quart milk

1 (8 oz.) block cream cheese, softened

1-2 lbs. shelled shrimp, frozen or fresh

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Place the potatoes in a kettle and cover with water.  Bring to a boil and cook until tender, about 8-10 minutes.  While the potatoes boil, heat the olive oil in a Dutch oven or large kettle.  Add the onion and cook until translucent.  Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute.

Drain the potatoes and add to the kettle and stir gently to coat with oniony–chili powder goodness.  Add the corn kernels and tomatoes and let cook for 10 minutes.  Add to milk and bring to a simmer.  Ladle out about half of the hot liquid into a blender with the cream cheese.  Blend until smooth.  Pour the liquid back into the kettle.

Add the shrimp and gently simmer (DO NOT BOIL) until the shrimp are cooked through, about 5 minutes.  Add salt to taste and serve.            12-14 servings

 

(Recipe for Cajun Shrimp Chowder was in Penzeys Spices catalog)

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Escarole Soup

December 29, 2014 Leave a Comment

 

Escarole Soup

Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Escarole Soup Recipe

 

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

 

Tear the escarole into small pieces.  Dice the onion and celery.  Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat.  Add the escarole, stirring constantly, until it wilts.  Transfer this mixture to a soup pot.  Simmer gently for about 30 minutes.  Remove the bay leaves.

Season with salt and pepper to taste.

 

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)

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Calzone Pinwheels

December 27, 2014 Leave a Comment

 

Calzone Pinwheels

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

 

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

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Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Spicy Cranberry Pork Tenderloin

December 17, 2014 Leave a Comment
Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get.  I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe

 

Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped

 

Preheat oven to 400 F.  Finely grate zest from both limes and juice the limes, too.  Set the lime juice aside.  Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up.  Roast for 8 minutes, flip and top with lime zest mixture.  Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest.  Bring to a boil over medium heat.  Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes.  Set aside.

Transfer pork to carving board and let rest 3-5 minutes.  Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.  Remove from heat, carve pork and serve sauce.

 

(Recipe for Spicy Cranberry Pork Tenderloin, 2014)  

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