Thursday, May 6, 2010
Thursday, April 29, 2010
Frito Chicken and Bean Casserole
1-1/2 cups crushed corn chips, divided
1/2 cup sour cream
1/2 cup salsa
1/8 cup milk
1 can cream of chicken soup
1 tablespoon taco seasoning
2 cups shredded chicken (fully cooked)
1-1/2 cups or 1 can beans (such as kidney or black), drained
2 cups shredded Cheddar cheese
1/2 cup onion, chopped
Lightly spray or grease a 2-1/2 quart baking dish. Line the bottom of the pan with 3/4 cup finely crushed corn chips and set pan aside.
In a large bowl, stir or whisk together the sour cream, salsa, milk, soup, and taco seasoning until smooth. Stir in the chicken, beans, cheese, and onion. Gently drop by spoonfuls over the crushed chips in the pan, being careful not to displace the chips. Top with the remaining 3/4 cup of crushed chips. Bake at 375° for 35-40 minutes or until bubbly. Yields 6 to 8 servings.
Sunday, April 25, 2010
This was my second time using an Aaron McCargo Jr. recipe (the first was Black Bean Burgers) and I found that once again, I had to tone down some of his seasonings (black pepper, red pepper, and smoked paprika). That man seriously loves wild flavor! I thought that my husband and I had pretty adventurous taste buds, but there's no way we could have handled using the full amount of spices that Aaron calls for. Even with my modifications, the lasagna still had quite the kick so anyone who does not like really spicy flavor may want to reduce at least the black pepper and red pepper even further (and remember, the measurements listed below already reflect my reduced amounts). My 2 1/2 year old asked for seconds on all three nights that we ate this, though I've come to the realization that he has a very abnormal palate for a child.
Three Cheese Vegetable Lasagna
12 to 15 lasagna noodles
2 to 3 tablespoons olive oil
1-1/2 cups broccoli florets
1-1/2 cups cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
Kosher salt and black pepper to taste
1 medium onion, diced
4 tablespoons butter, divided
1-1/2 teaspoons smoked paprika, divided
1/2 cup grated Parmesan, divided
4 tablespoons all-purpose flour
1 tablespoon minced garlic
1 teaspoon freshly cracked black pepper
2 1/2 cups milk
1 cup vegetable or chicken broth
2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
Fill a large bowl or baking dish with hot water and soak the lasagna noodles for about 15 minutes, or until slightly pliable. Drain the water and set the noodles aside.
Meanwhile, place the oil in a large skillet or pan over medium-high heat. Add the broccoli, cauliflower, squash, and zucchini. Sprinkle with a pinch of salt and black pepper. Continue cooking, while stirring occasionally, for about 15 minutes or until vegetables are tender.
While the vegetables are still cooking, use another stove burner to begin the sauce. Place 2 tablespoons of butter and the onions in a large saucepan and saute over medium-high heat until translucent. Whisk in 1 teaspoon of black pepper, 1 teaspoon of paprika, the flour, and garlic. Stir in the milk and broth and season to taste with salt. Bring mixture to a boil and then reduce heat to simmer for a few minutes, while still whisking. Stir in 1/4 cup of Parmesan cheese and remove from heat.
Melt the remaining 2 tablespoons of butter and then combine with the remaining 1/4 cup of Parmesan cheese, the remaining 1/2 teaspoon of smoked paprika, and the red pepper flakes. Add the bread crumbs and mix well.
Ladle some sauce (about 3/4 cup) into the bottom of a greased 9 x 13 baking dish. (You may want to then pour the remaining sauce into a large measuring cup to help determine how to evenly divide the sauce for each layer.) Add a layer of noodles*, followed by half the cottage cheese mixture, half the vegetables, and one-third of the remaining sauce. Repeat this layer once and then finish with a final layer of noodles and the rest of the sauce. Sprinkle with the bread crumb mixture. Cover the lasagna with foil and bake at 350° for 20 minutes. Remove the foil and return to oven to bake for an additional 10 to 15 minutes. Allow the lasagna to rest at least 10 minutes before cutting and serving. Yields 9 servings.
*Keep in mind that the lasagna noodles will expand during cooking, so it is not necessary to completely cover the pan bottom (and subsequent layers) with the noodles. However, you can it you want to...you would end up needing all 15 noodles. I used only 12 noodles and evenly spaced them to allow for expansion.
Recipe adapted from Aaron McCargo Jr.
Thursday, April 22, 2010
This week, I am going to try creating a new casserole. I love experimenting with making up my own recipes and I'm really hoping this one turns out great. I have tentatively named it Frito Chicken and Bean Casserole. The Beef and Broccoli I made earlier this week came from one of those by-mail recipe club cards (you know, where you get some free recipes just for trying out their over-priced club). We also had some yummy loaded baked potatoes that I baked rubbed with a little bit of oil and sprinkled with seasoned salt, pepper, and garlic powder. It gave the skins some nice encrusted flavor.
Monday - Beef and Broccoli Stir-fry with rice
Tuesday - Leftovers
Wednesday - Lentil Vegetable Soup (from freezer) with salad
Thursday - Loaded baked potatoes with salad
Friday - Frito Chicken and Bean Casserole with cornbread
Saturday - ???
Sunday - Leftovers
Check back to see these recipes posted... eventually! :)
Wednesday, April 21, 2010
Spicy Sausage and Lentil Soup
3/4 to 1 pound hot Italian sausage (substitute sweet sausage if you don't want it too spicy)
1 large onion, chopped
1 cup (about 3 ribs) celery, chopped
4 cloves garlic, crushed
1 pound dry lentils, sorted and rinsed
1 1/2 cups carrots, sliced or diced
5 cups water
7 cups chicken broth
1 (28-ounce) can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon dried parsley
2 bay leaves
1 1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme flakes
1/4 teaspoon dried basil
1/2 to 3/4 teaspoon red pepper flakes (optional)
Freshly grated Parmesan or Romano cheese
In a large pot, brown sausage until no longer pink. Drain grease and return to pot. Add onion, celery, and garlic, and saute until tender. Stir in lentils, carrot, water, chicken broth, tomatoes, garlic powder, parsley, bay leaves, salt, black pepper, oregano, thyme, basil, and red pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 hours, or until lentils are tender. Remove bay leaves and discard. Serve topped with grated cheese. Yields 10 to 12 meal-sized servings.
Recipe adapted from All Recipes.
Sunday, April 18, 2010
1 (16- to 20-ounce) bag frozen cheese tortellini
2 small jars marinated artichoke hearts, undrained
2 small cans sliced olive
Cook tortellini according to package directions. Drain and place in a large bowl. Meanwhile, chop the artichokes into bite sized pieces, making sure to reserve the marinade. Pour the marinade over the tortellini and stir in that artichokes and olives. Chill for at least 1 hour before serving. Yields 4 meal-sized servings.
Wednesday, April 14, 2010
Once again I find myself behind on posting my meal plan (and last week's recipes). This week I'm making two new recipes, Skyline Chili and Tiramisu which are both copycat recipes from Todd Wilbur's Top Secret Recipes series. The Stuffed Shells is the same recipe I had originally meal planned for two weeks ago and then ended up not making... this time I already bought all the ingredients so it will definitely be made.
Monday - Leftover Three Cheese Vegetable Lasagna
Tuesday - Skyline Chili spaghetti with cornbread
Wednesday - Leftovers
Thursday - Stuffed Shells with salad
Friday - Leftovers
Saturday - Dinner with family, bringing Tiramisu
Sunday - grilled bratwurst and salad
Visit again to see these recipes posted!