tag:blogger.com,1999:blog-88724940420231422502024-03-12T23:00:58.072-05:00Cucina di ChristinaCooking affordably and deliciouslyChristinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8872494042023142250.post-52067383998093434192010-05-06T16:18:00.002-05:002010-05-06T16:26:20.439-05:00Taking a break...Hello readers! I've come to the realization that at this point, I am unable to keep up with regular posting for now. We're in the process of putting in a new garden which has been occupying much of my free time. The good news is that later in the summer, I should have a bunch of tomatoes and strawberries to use in new recipes! I can't wait to experiment with fresh salsa and pico de gallo and delicious berry desserts. Anyway, I hope to return to normal posting within a few weeks, so check back again soon!!Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-74693689825019233372010-04-29T22:57:00.005-05:002010-05-06T16:27:45.997-05:00Frito Chicken and Bean CasseroleLast week when I was meal planning, I had the random desire to make some sort of cheesy casserole with taco seasoning but couldn't find just the right recipe when I tried searching online. So, I decided that since I had a general idea of what I wanted, then I should try make something up. So voila, this is my creation! I must say, this absolutely came out every bit as good as I hoped it would, and is definitely something I plan to make again. Probably frequently. I love how a good casserole is easy to make, satisfying to eat, and less expensive than serving meat by itself (like in this recipe, I only used two large chicken breast halves and the casserole fed us for two days).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKnzSA4-oMiK9S0-poSk4fHn0SBcTiOnlw1xIo8KLerM5ABEKnIuxrEhwmbQxaluSSd6ok-aUg-ZKtyPHopPDnLTpgCmFdaBNscPkZ63sHuwOQcFeWaPzEL-e96adZVD7TaYR5RgLg7Gs/s1600/fritocasserole.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465775482541697106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKnzSA4-oMiK9S0-poSk4fHn0SBcTiOnlw1xIo8KLerM5ABEKnIuxrEhwmbQxaluSSd6ok-aUg-ZKtyPHopPDnLTpgCmFdaBNscPkZ63sHuwOQcFeWaPzEL-e96adZVD7TaYR5RgLg7Gs/s400/fritocasserole.jpg" /></a><br /><em><strong>Frito Chicken and Bean Casserole</strong></em><br /><br />1-1/2 cups crushed corn chips, <em>divided</em><br />1/2 cup sour cream<br />1/2 cup salsa<br />1/8 cup milk<br />1 can cream of chicken soup<br />1 tablespoon taco seasoning<br />2 cups shredded chicken (fully cooked)<br />1-1/2 cups or 1 can beans (such as kidney or black), drained<br />2 cups shredded Cheddar cheese<br />1/2 cup onion, chopped<br /><br />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.<br /><br />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.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-40997070076302730902010-04-25T16:38:00.014-05:002010-04-26T01:59:56.464-05:00Three Cheese Vegetable LasagnaIt's no secret that I love lasagna and I was very happy to not be disappointed in this one. It's definitely a unique twist on an old favorite and tastes like something from an upscale restaurant. The sauce is homemade, which helps keep the cost down for this dish, and the sauteed vegetables impart some nice, healthy substance. Roughly estimating, it cost less than $8.50 to prepare this and lasted us three days for an average of less than $3 a meal.<br /><br />This was my second time using an Aaron McCargo Jr. recipe (the first was <a href="http://cucinadichristina.blogspot.com/2010/03/black-bean-burgers.html">Black Bean Burgers</a>) 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 <strong>loves </strong>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.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj4CKL6ysMVwa5K-HoSmeLu4GyMV648rlZMHYVAhRmU8BU0-2gPFQFo3i4I8S6l2xLy9aXt-MI4yrgmccOHEvLAAPjQzchExzSHpgcIjRc9HOgHk-cawHC7psCCknR4cxxeae3jf5iPNg/s1600/threecheeselasagna.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464337255337793506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj4CKL6ysMVwa5K-HoSmeLu4GyMV648rlZMHYVAhRmU8BU0-2gPFQFo3i4I8S6l2xLy9aXt-MI4yrgmccOHEvLAAPjQzchExzSHpgcIjRc9HOgHk-cawHC7psCCknR4cxxeae3jf5iPNg/s400/threecheeselasagna.jpg" /></a><br /><strong><em>Three Cheese Vegetable Lasagna</em></strong><br /><br />12 to 15 lasagna noodles<br />2 to 3 tablespoons olive oil<br />1-1/2 cups broccoli florets<br />1-1/2 cups cauliflower<br />1 cup seeded and chopped zucchini<br />1 cup seeded and chopped squash<br />Kosher salt and black pepper to taste<br />1 medium onion, diced<br />4 tablespoons butter, <em>divided</em><br />1-1/2 teaspoons smoked paprika, <em>divided</em><br />1/2 cup grated Parmesan,<em> divided </em><br />4 tablespoons all-purpose flour<br />1 tablespoon minced garlic<br />1 teaspoon freshly cracked black pepper<br />2 1/2 cups milk<br />1 cup vegetable or chicken broth<br />2 cups cottage cheese<br />2 cups shredded mozzarella cheese<br />1/2 teaspoon crushed red pepper flakes<br />4 tablespoons panko bread crumbs<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />*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 <em>can</em> 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.<br /><br />Recipe adapted from <a href="http://www.foodnetwork.com/recipes/three-cheese-vegetable-lasagna-recipe/index.html" target="_blank">Aaron McCargo Jr</a>.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-83491728838182622142010-04-22T22:41:00.005-05:002010-04-29T23:03:35.487-05:00Meal Plan 4/19 - 4/25I think I've almost fallen too far behind on this blog to ever catch up again, but I'm determined that I will! </p><p>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. </p><p><em>Monday</em> - Beef and Broccoli Stir-fry with rice<br /><em>Tuesday</em> - Leftovers<br /><em>Wednesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/02/lentil-vegetable-soup.html">Lentil Vegetable Soup</a> (from freezer) with salad<br /><em>Thursday</em> - Loaded baked potatoes with salad<br /><em>Friday</em> - <a href="http://cucinadichristina.blogspot.com/2010/04/frito-chicken-and-bean-casserole.html">Frito Chicken and Bean Casserole</a> with cornbread<br /><em>Saturday</em> - ???<br /><em>Sunday</em> - Leftovers<br /><br />Check back to see these recipes posted... eventually! :)</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-74037995161526351532010-04-21T23:56:00.003-05:002010-04-25T16:33:52.509-05:00Spicy Sausage Lentil SoupWhen I was fortunate enough to live near a Carrabba's Italian Grill, I really enjoyed their sausage lentil soup. Then one day I was craving the soup... and now living 2 hours away from the closest Carrabba's... so searched All Recipes for a good substitute. I found this recipe, altered it a bit, and loved it; but honestly I don't remember the Carrabba's version well enough to say whether this is a close replica of theirs or not. It doesn't really matter to me though since I simply enjoy it for what it is, a deliciously spicy soup. Try using turkey Italian sausage to cut some calories.<br /><br /><strong><em>Spicy Sausage and Lentil Soup</em></strong><br /><br />3/4 to 1 pound hot Italian sausage (substitute sweet sausage if you don't want it too spicy)<br />1 large onion, chopped<br />1 cup (about 3 ribs) celery, chopped<br />4 cloves garlic, crushed<br />1 pound dry lentils, sorted and rinsed<br />1 1/2 cups carrots, sliced or diced<br />5 cups water<br />7 cups chicken broth<br />1 (28-ounce) can crushed tomatoes<br />1 teaspoon garlic powder<br />1 teaspoon dried parsley<br />2 bay leaves<br />1 1/2 teaspoon salt, or to taste<br />1/2 teaspoon black pepper<br />1/2 teaspoon dried oregano<br />1/4 teaspoon dried thyme flakes<br />1/4 teaspoon dried basil<br />1/2 to 3/4 teaspoon red pepper flakes (optional)<br />Freshly grated Parmesan or Romano cheese<br /><br />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.<br /><br />Recipe adapted from <a href="http://allrecipes.com/Recipe/Lentil-and-Sausage-Soup/Detail.aspx">All Recipes</a>.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-87971527188834607242010-04-18T23:57:00.006-05:002010-04-25T16:33:24.306-05:00Tortellini SaladThis yummy salad is my great-grandma's recipe and one of my childhood favorites. It looks pretty and with only three ingredients, it's a snap to make. I like to eat it as a main dish during the summer - the cold tortellini makes a perfect refreshing meal - but it's also a great side dish. My mom likes to serve it at cookouts, graduation parties, and other gatherings where it's always a big hit.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEibQ0S_SHHB_oXZ_C0DjVFFINey1nbugJO_1dLUIxLSfTSq4-Ao9XclY5umlsOmO0WArzFGAoZ3aR1UEeOvYG3jx4WM5pAhy1GvmSHfvEAjLsVk3cSnrwUtON1gDH61E-gnz9rUPMMMa/s1600/tortellinisalad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 293px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5461929044514264194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEibQ0S_SHHB_oXZ_C0DjVFFINey1nbugJO_1dLUIxLSfTSq4-Ao9XclY5umlsOmO0WArzFGAoZ3aR1UEeOvYG3jx4WM5pAhy1GvmSHfvEAjLsVk3cSnrwUtON1gDH61E-gnz9rUPMMMa/s400/tortellinisalad.jpg" /></a><br /><strong><em>Tortellini Salad</em></strong><br /><br />1 (16- to 20-ounce) bag frozen cheese tortellini<br />2 small jars marinated artichoke hearts, undrained<br />2 small cans sliced olive<br /><br />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.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-608448971759082842010-04-14T09:46:00.002-05:002010-04-25T18:47:31.459-05:00Meal Plan 4/12 - 4/18<p></p><p>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. </p><p><em>Monday</em> - Leftover <a href="http://cucinadichristina.blogspot.com/2010/04/three-cheese-vegetable-lasagna.html">Three Cheese Vegetable Lasagna</a><br /><em>Tuesday</em> - Skyline Chili spaghetti with cornbread<br /><em>Wednesday</em> - Leftovers<br /><em>Thursday</em> - Stuffed Shells with salad<br /><em>Friday</em> - Leftovers<br /><em>Saturday</em> - Dinner with family, bringing Tiramisu<br /><em>Sunday</em> - grilled bratwurst and salad<br /><br />Visit again to see these recipes posted!</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-2357142937169063732010-04-13T13:30:00.002-05:002010-04-13T13:36:10.045-05:00Sausage and Mushroom QuicheLast week I was craving breakfast sausage, so decided to throw together this quiche using my mom's quick quiche recipe as a base. I hardly ever make the same quiche twice since quiche is so adaptable that its my go-to meal when I need to use up ingredients, so it tends to turn out differently each time. That's the beauty of this dish - you can change the filling ingredients (even altering amounts, within reason) based on your preferences and what you have on hand without worrying about having to adjust the egg mixture. This filling combination makes a savory breakfast dish which also works well as breakfast-for-dinner (which is how we ate it). And to make it healthier, I used turkey breakfast sausage instead of regular pork sausage. For the veggies, since we don't like our veggies too soft, I threw everything in raw but if you prefer very soft veggies, you could always soften them first in a pan with a little butter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7nvtL8iQOgi5nRyCxX3r10NPJKRMI80bI80o6KffOh65UoF8qiE2S2ICEk8PgyeY-DIIGzrarIbZWFek7gJ5jk-K99YHlbKV8jGsXskLg6u4poG9tXhSjLMyg7wm8dfPHyE8lC3S9wbc/s1600/sausagequiche.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459690037913414162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7nvtL8iQOgi5nRyCxX3r10NPJKRMI80bI80o6KffOh65UoF8qiE2S2ICEk8PgyeY-DIIGzrarIbZWFek7gJ5jk-K99YHlbKV8jGsXskLg6u4poG9tXhSjLMyg7wm8dfPHyE8lC3S9wbc/s400/sausagequiche.jpg" /></a><br /><strong><em>Susage and Mushroom Quiche</em></strong><br /><br />1 box (10 links) breakfast sausage<br />1 cup shredded sharp Cheddar cheese<br />1/8 cup onion, chopped<br />3 scallions, thinly sliced (white and green parts)<br />3/4 cup sliced fresh mushrooms<br />4 eggs<br />1/2 cup baking mix (such as Bisquick)<br />1-1/2 cups milk<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />1/4 teaspoon garlic powder<br /><br />Brown the sausage according to the package directions, then place on a plate and allow to cool. When it's comfortable to handle the links, cut them into small pieces and place them in a small bowl. Add the onion, scallions, mushrooms, and cheese and toss gently to combine. In a separate bowl, beat the eggs, baking mix, milk, salt, pepper, and garlic powder. Evenly distribute the filling ingredients in the bottom of buttered 9-inch pie pan. Pour the egg mixture on top. Bake at 350° for 30-40 minutes or until cooked all the way through. Yields 4 servings (8 slices).Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-35203862482554849642010-04-08T18:24:00.007-05:002010-04-25T18:47:03.871-05:00Meal Plan 4/5 - 4/11Yikes, already Thursday and I don't have my meal plan up. This is a light cooking week for me since I have three meals taken care of by mystery shopping! I snuck another soup in this week even though the weather has warmed up but my husband didn't even complain. Haha! Then tomorrow, I will be trying a new lasagna recipe (yes another one... I think I'm addicted to lasagna!). Saturday's Lemon Cream Cake is one that I've made before but this time I plan to alter it by substituting a key ingredient, so that should be fun. <p></p><p><em>Monday</em> - Restaurant mystery shop<br /><em>Tuesday</em> - Pizza delivery mystery shop<br /><em>Wednesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/04/spicy-sausage-lentil-soup.html">Spicy Sausage Lentil Soup</a> with bread<br /><em>Thursday</em> - Leftovers<br /><em>Friday</em> - <a href="http://cucinadichristina.blogspot.com/2010/04/three-cheese-vegetable-lasagna.html">Three Cheese Vegetable Lasagna</a> with Strawberry Spinach Salad<br /><em>Saturday</em> - Dinner with family, bringing Lemon Cream Cake<br /><em>Sunday</em> - Restaurant mystery shop<br /><br />Check back soon to see these recipes posted!</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-55271864667983469332010-04-06T16:40:00.012-05:002010-04-06T17:46:06.052-05:00Gone All Day StewI first had this stew when my mother-in-law made it. I'll be honest, I'm not a big meat and vegetables fan unless there's also cheese involved, but I really enjoy this stew especially if served with cornbread. It's so tasty and comforting, perfect for cool weather (or if you're like me, any time of the year). <br /><br />The first time I tried making this I followed the original recipe's instructions to cook the stew in the oven, but since I don't own a roasting pan or oven-safe pot, I had to borrow one from my mother-in-law. Then the next time I made it (last week), I forgot all about needing an oven-safe pan until the last minute, so out of necessity I turned this into a slow cooker recipe. I think I prefer the oven method, but that's probably because my slow cooker is an overachiever and doesn't cook as slowly as it's supposed to, resulting in overcooked food. <br /><br />Unfortunately, I completely forgot about taking a picture of the stew. That's how distractingly good it was!<br /><br /><em><strong>Gone All Day Stew</strong></em><br /><br />2 pounds beef, cut into 1 to 2 inch cubes<br />4 to 5 medium carrots, peeled and cut in 1 inch diagonal slices<br />4 to 5 medium potatoes, peeled and cut in 1 1/2 inch chunks<br />3 to 4 small onions, cut into large chunks or 1 inch wide strips<br />8 ounces fresh white mushrooms<br />2 beef bouillon cubes<br />1 can (10.75 ounce) condensed tomato soup<br />1/4 cup all-purpose flour<br />1 cup water<br />1 1/2 teaspoon Italian herb seasoning<br />1 1/2 teaspoon salt<br />1 bay leaf<br />1/8 teaspoon black pepper<br /><br />Place beef, vegetables, and bouillon cubes in a large roasting pan or oven-safe pot with lid. In a medium bowl, combine soup and flour until smooth. Add seasoning and water; stir until well combined. Pour mixture over meat/veggies in pan. Cover and bake at 275° degrees for 4 to 5 hours. Remove bay leaf before serving. Yields 6 to 8servings.<br /><br /><strong>Slow cooker version:</strong> Reduce the water to 1/2 cup instead of 1 cup. Cook on low setting for 8 to 10 hours.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-79308273216271633332010-03-30T23:14:00.007-05:002010-04-20T18:24:37.577-05:00Meal Plan 3/29 - 4/4<p></p><p>Well, this week isn't adventurous at all; I don't think I'll be trying anything new unless I end up doing a new recipe on Saturday. The stew I'm making on Wednesday is from my mother-in-law's excellent recipe and the stuffed shells I've been making for years using a recipe I modified from the back of a pasta box. Next week I need to make sure that to try at least one new recipe...</p><p><em>Monday</em> - Leftover Pasta e Fagioli<br /><em>Tuesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/rustic-italian-tortellini-soup.html">Rustic Italian Tortellini Soup</a> (from freezer)<br /><em>Wednesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/04/gone-all-day-stew.html">Gone All Day Stew</a> with cornbread<br /><em>Thursday</em> - Leftovers<br /><em>Friday</em> - <del>Stuffed Shells</del> <a href="http://cucinadichristina.blogspot.com/2010/04/sausage-and-mushroom-quiche.html">Sausage and Mushroom Quiche</a> with salad<br /><em>Saturday</em> - Birthday party bringing <a href="http://cucinadichristina.blogspot.com/2010/04/tortellini-salad.html">Tortellini Salad</a><br /><em>Sunday</em> - Restaurant<br /><br />Check back soon to see these recipes posted!</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-33528093770263260032010-03-30T22:24:00.002-05:002010-04-25T16:31:38.869-05:00Italian Baked Chicken and ShellsThis casserole is easy to prepare and tastes delicious. I've tried it with a few different cuts of pasta and liked the small shells better than larger ones like <span id="SPELLING_ERROR_0" class="blsp-spelling-error">rotini</span> or <span id="SPELLING_ERROR_1" class="blsp-spelling-error">penne</span>. The butter on top tastes delicious but sometimes I get lazy and leave it off (while reminding myself how many calories are saved by skipping it). This also freezes well, but skip the bread crumbs and Parmesan cheese and then add them later once thawed and ready to bake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuWZMxZQKHqWA20WWbafXgP5rPWlolSoK6D5FSbImJChR1oz1F8kw0Dv8o7M7AuDnLd9cDe-y_ijk8gwTByRjlxGijyLQCqzCjaKo1wL-9s5qazJGMYG6OzXhi4F-RQdpYnfO5aGbwhCo/s1600/chickenandshells.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459684176127266354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuWZMxZQKHqWA20WWbafXgP5rPWlolSoK6D5FSbImJChR1oz1F8kw0Dv8o7M7AuDnLd9cDe-y_ijk8gwTByRjlxGijyLQCqzCjaKo1wL-9s5qazJGMYG6OzXhi4F-RQdpYnfO5aGbwhCo/s400/chickenandshells.jpg" /></a><br /><em><strong>Italian Baked Chicken and Shells</strong></em><br /><br />2 1/4 cups small shells<br />2 tablespoons olive oil<br />1 cup onion, diced<br />3 cloves garlic, crushed<br />2 cups cooked chicken, cut into bite-sized pieces<br />1/2 teaspoon dry basil<br />2 cans (14.5 ounces each) diced tomatoes, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">undrained</span><br />2 cups shredded <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">mozzarella</span> or Italian blend cheese<br />1/2 teaspoon salt<br />1/2 teaspoon black pepper<br />1/3 cup bread crumbs<br />1/3 cup grated Parmesan cheese<br />2 tablespoons butter (optional)<br /><br />In a large pot, boil the shells according to package directions. Meanwhile, in a large skillet, saute oil, onion and garlic over medium heat until tender, about 10 minutes. Add the chicken and basil and saute a few minutes longer, stirring frequently to prevent the chicken from sticking.<br /><br />When pasta is done cooking, drain and return to pot. Stir in the onion/chicken mixture, diced tomatoes with liquid, <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">shredded</span> cheese, salt, and pepper. Place in a greased 9 x 13 baking dish and sprinkle with bread crumbs and Parmesan cheese. Dot with butter (if using) and bake at 400° for 30 minutes or until bubbly. Yields 6 to 8 servings.<br /><br />Recipe adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Giada</span> De <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Laurentiis</span></a>.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-61523926347896034412010-03-28T22:15:00.014-05:002010-04-25T16:32:06.276-05:00Black Bean LasagnaI'm finally getting around to putting up my first recipe from this week, now that the week is over! I guess I got a little bit behind. Anyway, this lasagna was pretty good but not amazing. I think that the <a href="http://cucinadichristina.blogspot.com/2010/02/fiesta-lasagna.html">Fiesta Lasagna</a> that I made last month was definitely tastier, but this Black Bean Lasagna still has a few things going for it (such as being meatless and less expensive) so I plan to make it again. I had to make several additions and adjustments to the spices in this recipe to kick up the flavor and realized too late that the 2 cans of tomato paste called for was a bit excessive, making the sauce too thick and tomato-y. Next time I'll make it with only one can of paste plus a can of tomato sauce, but since I haven't actually tried that yet I can't guarantee that it will be an improvement (though I'm 99% sure that it will be). I also think this would taste better with cottage cheese instead of ricotta, so will try it like that next time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpbSRMhbceEI2wqvIDLuiTmwHMs3ZitsCPwYXvxiuOeSlDSHGCvo2zFdv9mZDzcSRdY_7kfJhzDo2pvO6WIDJdowdWicNhNUIs7B29WMIpn4eJHZexXtT9sX3lYpC3COW7xZgWMCKBdtm/s1600/blackbeanlasagna.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454618187672793522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpbSRMhbceEI2wqvIDLuiTmwHMs3ZitsCPwYXvxiuOeSlDSHGCvo2zFdv9mZDzcSRdY_7kfJhzDo2pvO6WIDJdowdWicNhNUIs7B29WMIpn4eJHZexXtT9sX3lYpC3COW7xZgWMCKBdtm/s400/blackbeanlasagna.JPG" /></a><br /><em><strong>Black Bean Lasagna</strong></em><br /><br />9 lasagna noodles<br />1 cup onion, chopped<br />3 cloves garlic, crushed<br />1 teaspoon oil<br />2 cans black beans, rinsed and drained<br />1 can (14-1/2 ounces) diced tomatoes, undrained<br />2 cans (6 ounces each) tomato paste <em>or</em> 1 can paste plus 1 can (8 ounces) tomato sauce<br />1 to 1-1/2 cups water<br />2 tablespoons fresh cilantro, minced<br />1/2 teaspoon red pepper flakes<br />1/2 teaspoon salt<br />1/2 teaspoon cumin<br />1/2 teaspoon chili powder<br />2 eggs, lightly beaten<br />1 carton (15 ounces) ricotta or cottage cheese<br />1/2 cup grated Parmesan cheese<br />1 1/2 teaspoons dry parsley flakes<br />2 cups shredded Mexican cheese blend, divided<br /><br />Cook the noodles according to the package directions. Drain, separate noodles, and set aside. Meanwhile, in a large skillet over medium heat, cook the onion and garlic in oil tender. Stir in the beans, tomaotes, tomato paste, water, cilantro, pepper, salt, cumin, and chili powder. Bring to a boil then reduce heat and simmer, uncovered, for 15 minutes. Add extra water if necessary to thin out sauce.<br /><br />In a small bowl, mix together eggs, ricotta or cottage cheese, Parmesan Cheese, parsley, and 1-1/3 cups of shredded cheese. Grease or spray a 13 x 9 baking dish. Spread 1/2 cup of bean sauce mixture into the bottom of pan. Layer with three noodles, half of the cheese mixture, and a third of the remaining bean sauce mixture. Repeat layer once then top with remaining three noodles and the remaining bean sauce mixture. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with remaining 2/3 cup shredded cheese. Bake for 10-15 minutes longer or until bubbly. Let sit for at least 10 minutes before cutting. Yields about 9 servings.<br /><br />Recipe adapted from <em>Healthy Cooking</em> October/November 2008.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com2tag:blogger.com,1999:blog-8872494042023142250.post-25242016973565325962010-03-23T16:17:00.004-05:002010-03-23T16:24:30.760-05:00Garlic-Lemon Cheesy Chicken 'n' RiceThe name is a bit of a mouthful, but at least it's easy to guess all of the main ingredients from the title. My inspiration for this casserole was a breaded, stuffed chicken recipe that I loved. The combination of sharp cheddar and cream cheese with a tangy garlic-lemon butter was amazing! What I was less crazy about was stuffing and breading the raw chicken, so I decided to simplify the concept into a casserole. I was quite pleased with the result: it takes less time to prepare while still capturing the same wonderful flavors of the original recipe. <br /><br /><em><strong>Garlic-Lemon Cheesy Chicken 'n' Rice</strong></em><br /><br />1 pound boneless, skinless chicken breasts<br />1-1/2 tablespoons butter<br />1 large clove garlic, crushed<br />1/2 teaspoon onion powder<br />1/4 teaspoon salt<br />1/8 teaspoon black pepper<br />4 ounces cream cheese<br />1 cup shredded sharp Cheddar cheese<br />1/4 cup milk<br />2 cups cooked brown or white rice<br />1/2 cup seasoned bread crumbs<br />2 tablespoons grated Parmesan cheese<br />2 tablespoons butter, melted<br />2-1/2 teaspoons lemon juice<br />1 large clove garlic, crushed<br /><br />Cut the chicken breasts into chunks, a little larger than bite-sized. In a large skillet, melt the butter over medium heat and add the chicken breasts, 1 clove garlic, onion powder, salt, and pepper. Cook, stirring often, just until the chicken is fully cooked. Reduce heat to medium-low and add the cream cheese; stir until fully melted and smooth. Add the milk and mix until incorporated with the cream cheese. Gently stir in the Cheddar cheese and rice. Place this chicken/rice mixture into a greased 2-quart baking dish. Combine the bread crumbs and Parmesan cheese and evenly sprinkle over the chicken/rice. Combine the butter, lemon juice, and 1 clove garlic. Carefully drizzle on top of the bread crumbs. Bake at 350 until the edges begin to bubble, about 30 minutes.<br /><br />Recipe inspired by <a href="http://allrecipes.com/Recipe/Garlic-Lemon-Double-Stuffed-Chicken/Detail.aspx" target=_blank>All Recipes</a>.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-60429848356095442622010-03-22T23:55:00.006-05:002010-03-30T22:29:43.062-05:00Meal Plan 3/22 - 3/28<p></p><p>This week I'm making several things, a few of them new. Tuesday's lasagna is one of the new ones. Lasagna is one of my favorite foods and I love trying out different ways to fix it. Thursday I'm making a casserole that I've adapted from Giada de Laurentiis. Over the weekend I'm going to experiment with a meatless version of the chicken 'n' rice casserole I made last week and will be fixing two of Todd Wilbur's "Top Secret Recipes" plus a chocolate bundt cake. I'm looking forward to being busy in the kitchen this week!</p><p><em>Monday</em> - Restaurant mystery shop<br /><em>Tuesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/black-bean-lasagna.html">Black Bean Lasagna</a> with rice<br /><em>Wednesday</em> - Leftovers<br /><em>Thursday -</em> <a href="http://cucinadichristina.blogspot.com/2010/03/italian-baked-chicken-and-shells.html">Italian Baked Chicken and Shells</a> with salad<br /><em>Friday</em> - Leftovers<br /><em>Saturday</em> - Lemon-Garlic Mac 'n' Cheese*<br /><em>Sunday</em> - Pasta e Fagioli with Cheddar Garlic Biscuits<br /><br />Don't forget to check back throughout the week to see these recipes posted!</p><p>*I need to make this again to perfect the recipe, so I won't be posting it until then.</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-35505727776222130512010-03-20T23:58:00.006-05:002010-07-18T13:16:59.435-05:00Savory Shepherd's PieUp until this week, I didn't like Shepherd's Pie. Or rather, I had never had one that I particularly cared for; I'm just not a meat-and-potatoes girl. But I wanted to cook something Irish on St. Patrick's Day and corned beef just didn't sound that appealing. So I thought, how about making a spiced up version of Shepherd's Pie? I planned to kind of make up my own thing, so went to Food Network to get some ideas and instead ended up finding the perfect recipe. Although it was somewhat time consuming to prepare, this pie (which I actually made in a rectangle baking dish) tasted incredible! The blend of flavors was just perfect and the mashed potatoes were probably the best I've ever had (I plan to make them again just as a side dish). I think that the beer (incidentally also something that I do not like) really gave the meat filling some great flavor, so I recommend not skipping it even if you, like me, are not a beer drinker. I now have several bottles of leftover beer sitting in my garage. I might try making some chili with it...<br /><br /><em><strong>Savory Shepherd's Pie</strong></em><br /><br /><em>Garlic Mashed Potatoes:</em><br />4 large russet potatoes, peeled and quartered<br />10 garlic cloves, peeled<br />4 tablespoons (half a stick) butter<br />1/2 cup sour cream<br />1/4 to 1/2 cup beef broth<br />1/2 teaspoon salt<br />1/2 teaspoon freshly ground black<br /><br /><em>Meat Filling:</em><br />4 slices bacon, cut into thin strips<br />1 tablespoon vegetable oil<br />2 medium onions, chopped<br />1 teaspoon salt, <em>divided</em><br />1 teaspoon sugar<br />1 pound ground beef or turkey<br />1 cup carrots, roughly chopped<br />3/4 cup frozen peas<br />2 garlic cloves, minced<br />2 tablespoons tomato paste<br />1 tablespoon all-purpose flour<br />1 (12 ounce) light or dark beer<br />1/2 cup beef broth<br />1/3 teaspoon dried rosemary <em>or</em> 1 teaspoon finely minced fresh rosemary leaves<br />1/2 teaspoon freshly ground black pepper<br />1/2 cup shredded Cheddar or Swiss cheese<br />Dried or fresh parsley (optional)<br /><br />Mashed potatoes: In a large pot, cover the potatoes and garlic with cold water. Bring to a boil and cook uncovered for about 15 to 20 minutes or until potatoes are tender. Drain potatoes and garlic. Place the potatoes in a large bowl. With a garlic press, mince the garlic over the potatoes. Add butter and beat on low speed with an electric mixer until butter is melted. Add the sour cream, 1/4 cup of broth, salt, and pepper. Beat on low until the ingredients are thoroughly combined and the potatoes are fluffy. Add the remaining 1/4 cup of broth if necessary.<br /><br />Meat filling: In a large skillet, cook the bacon over medium heat until almost crisp. Carefully remove the bacon and transfer to a paper towel-lined plate. Add the oil, onions, and 1/2 teaspoon of salt to the bacon grease in the pan and cook over medium heat until the onions just begin to brown (about 10 minutes). Stir in the sugar and continue cooking the onions until they start to caramelize (about 3 minutes). Add the ground meat and increase the heat to medium-high. Cook, stirring occasionally, until the beef is browned. Stir in the carrots, peas, and garlic and cook, stirring frequently, until the vegetables start softening (about 5 minutes). Add the tomatoes paste and flour and stir until thoroughly combined. Pour in the beer and bring to a boil. Continue boiling for 3 minutes while scraping the bottom of the pan, loosening any bits that are stuck. Stir in the cooked bacon, broth, rosemary, pepper, and the remaining 1/2 teaspoon of salt; return to a boil. Reduce heat and simmer uncovered for about 15 minutes or until the sauce thickens.<br /><br />Grease a 10-inch round or 2 1/2-quart baking dish. Spoon the meat mixture into the bottom of the dish and distribute evenly. Cover the meat mixture with the mashed potatoes. Bake at 350° for about 35 minutes or until the potatoes are lightly browned and the edges are bubbly. (You may want to place a baking sheet underneath to catch any liquid that bubbles over.) Remove dish from the oven and sprinkle the cheese over the potatoes. Bake for an additional 10 minutes. After removing the dish from the oven, wait at least 10 minutes before serving. Garnish with parsley if desired. Yields 6 to 8 servings.<br /><br />Recipe adapted from <a href="http://www.foodnetwork.com/recipes/melissa-darabian/shepherds-pie-recipe/index.html">Melissa d'Arabian</a>.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-45381970802851274242010-03-19T00:10:00.013-05:002010-04-25T16:33:11.918-05:00Rustic Italian Tortellini SoupThis recipe combines three of my favorites - soup, garlic, and tortellini - into one delightful meal. What could be better? I also love how the faint aroma of garlic lingers in the air for the rest of the evening, even after the soup's been stowed away in the fridge. For the tortellini, even though I'm usually a store brand kind of girl, I like using the Louisa brand (I get it at my local Wal-Mart). Louisa tortellini tastes excellent and at less than $3 for a bag doesn't cost much more than the store brand. I realized when I was typing the recipe up just now, that I forgot to chop my spinach before throwing it into the soup. So that step is not really necessary, except for those that don't like big pieces of spinach floating around in the broth.<br /><br />This also makes quite a bit of soup, which is great for freezing. I have a nice container tucked away in my freezer right next to some of the <a href="http://cucinadichristina.blogspot.com/2010/02/lentil-vegetable-soup.html">Lentil Vegetable Soup</a> that I fixed a few weeks ago.<br /><br />The original recipe calls for Italian turkey sausage which admittedly is a delicious addition, but I usually skip that to make the recipe less expensive and lower in calories. But that's just me... so I've included optional instructions should you desire to include sausage.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUv1XBdac2Jb7ZgRNqcTu4LhuYtu_O5Iov0ll_wIyKdYpSGt6mj20ewfaFFkfDbXcY4lr4vXVTUI_V82y9AAfN0XzEYTe6y0MusalPZ4yFe6LTmj80IDfVmVWAcM0PJ86riXh076qz4e4/s1600-h/rusticsoup2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5450209091655211602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUv1XBdac2Jb7ZgRNqcTu4LhuYtu_O5Iov0ll_wIyKdYpSGt6mj20ewfaFFkfDbXcY4lr4vXVTUI_V82y9AAfN0XzEYTe6y0MusalPZ4yFe6LTmj80IDfVmVWAcM0PJ86riXh076qz4e4/s400/rusticsoup2.JPG" /></a><br /><strong><em>Rustic Italian Tortellini Soup</em></strong><br /><br />1 Tbsp. olive oil<br />2 cups onion, medium diced<br />12 cloves garlic, minced<br />7 cups chicken or vegetable broth<br />3-1/2 cups water<br />2 cans (14-1/2 ounces <em>each</em>) diced tomatoes, <strong>undrained</strong><br />1 bag (20 ounces) frozen tortellini<br />1 bag (9 to 12 ounces) fresh baby spinach, coarsely chopped<br />1-1/2 teaspoons dried basil <em>or</em> 4-1/2 teaspoons fresh minced basil<br />1/2 teaspoon black pepper<br />1/8 teaspoon red pepper flakes (optional)<br /><br />In a large pot, cook the onions with olive oil over medium-low heat until onions begin to soften, about 10 minutes. Add the garlic and cook for an additional 2 minutes. Add the broth, water, and tomatoes, and bring to a boil. Add the tortellini and simmer for about 5 minutes (test a tortellini for doneness). Stir in the spinach, basil, pepper, and pepper flakes and simmer for an additional 3 minutes or until spinach is wilted. Serve with grated or shredded Parmesan cheese. Yields 8 to 10 servings.<br /><br />Optional sausage version:<br />Remove the casings from 1-1/2 pounds of Italian turkey sausage and place sausage in a pot with the diced onion. Omit the olive oil. Cook, breaking up the sausage as you go, over medium heat until sausage is no longer pink. Add the garlic and proceed to follow the remaining directions in the recipe above. Yields 10 to 12 servings.<br /><br />Recipe adapted from <em>Healthy Cooking</em> October/November 2008.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-6358562710515092302010-03-16T14:19:00.040-05:002010-03-21T01:29:57.073-05:00Sour Cream Coffee CakeThis moist cake is so delicious it doesn't need a frosting or glaze. The pecans are optional; one of my brothers has a nut allergy so we used to make this without nuts and it was still wonderful. There's enough sugar and cinnamon that there's no need to even increase the amounts if you choose to omit the pecans. But I like using the pecans and because I buy them in bulk and keep them in the freezer, the expense isn't too bad.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhtr8Sqb6OlPRtVTe7T_hVEVSz8Mfz6DcbUymwf6Db1RN-oQ3YEjXOM0f_waIs_BCtxVPtPIN2M6NBolhovVM7NApRZT71hs80makY9zDiaUElx1DBWXh9t-tYlLCPmlD3XlVB-Aiikju/s1600-h/coffeecake.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449372232731007490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhtr8Sqb6OlPRtVTe7T_hVEVSz8Mfz6DcbUymwf6Db1RN-oQ3YEjXOM0f_waIs_BCtxVPtPIN2M6NBolhovVM7NApRZT71hs80makY9zDiaUElx1DBWXh9t-tYlLCPmlD3XlVB-Aiikju/s400/coffeecake.JPG" /></a><br /><strong><em>Sour Cream Coffee Cake</em></strong><br /><br />1/2 cup sugar<br />2 tablespoons ground cinnamon<br />1 cup chopped pecans<br />1 box yellow cake mix<br />1 (3.4 ounce) package instant vanilla pudding<br />4 eggs<br />3/4 cup water<br />1 cup sour cream<br />1 teaspoon vanilla extract<br />1/4 cup oil<br /><br />Mix sugar, cinnamon, and pecans; set aside. In a large mixing bowl, combine remaining ingredients and mix with an electric mixer for the time indicated on cake box. Generously grease a Bundt pan with butter. Evenly spread some batter into the bottom of the pan. You want to use no more than one-third of the batter for this and using a little less than one-third is ideal, since the next two layers will hit where the pan is wider. Sprinkle half of the pecan mixture over the batter in the pan. Drop about half of the remaining batter by spoonfuls over the pecans. Gently spread the batter evenly, being careful to not displace the pecan mixture below. Cover the batter with the remaining pecan mixture. Top with the remaining batter, gently spreading evenly and making sure to completely cover the pecan mixture. Bake at 325° for 1 hour. Cool completely before removing from pan.<br /><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignqvrzyFLx1OQQSO6igiZEDvvjuU3LrbNM8QykSmWwr5GkwzYgPgGUd00RLHg_yXlkFfOLvwGrA2Moka00yf8o0Oud3avcfRnlswi0a5rGtDYK7LsUwlHiFxCFh46xVjsAfDlErhx8Kde/s1600-h/batterlayer1.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignqvrzyFLx1OQQSO6igiZEDvvjuU3LrbNM8QykSmWwr5GkwzYgPgGUd00RLHg_yXlkFfOLvwGrA2Moka00yf8o0Oud3avcfRnlswi0a5rGtDYK7LsUwlHiFxCFh46xVjsAfDlErhx8Kde/s400/batterlayer1.JPG" width="220" height="165" /></a><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2A5JPZqSA9ZD5J2AcT7eFZiuzh1uYPUxDee8cysiSqSBcSIvmr5erGfsg94AFVeaizO8XdJp91GPd-rRlzhHT_18-ZHlCOdGz6ydYIdsprDC9JOUQWnyo1hV_n8nB7MRXcsqyguYEZxL/s1600-h/nutslayer1.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2A5JPZqSA9ZD5J2AcT7eFZiuzh1uYPUxDee8cysiSqSBcSIvmr5erGfsg94AFVeaizO8XdJp91GPd-rRlzhHT_18-ZHlCOdGz6ydYIdsprDC9JOUQWnyo1hV_n8nB7MRXcsqyguYEZxL/s400/nutslayer1.JPG" width="220" height="165" /></a></div><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9LQrnx2YLyM2Y4uvgHoA_ijYUBprA7Hg4DE1ybpYFHAQ0N6UUJE4y2L2U8pe6QVt9PCKmlhm8eaWgcv7-rd9lg_BkxYkD5arWPFdIqg7tP2vRd8BPohX0hfOB36_KEvBPwpO_ix6TAEN/s1600-h/batterlayer2.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9LQrnx2YLyM2Y4uvgHoA_ijYUBprA7Hg4DE1ybpYFHAQ0N6UUJE4y2L2U8pe6QVt9PCKmlhm8eaWgcv7-rd9lg_BkxYkD5arWPFdIqg7tP2vRd8BPohX0hfOB36_KEvBPwpO_ix6TAEN/s400/batterlayer2.JPG" width="220" height="165" /></a><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjSaW0h0G2W2IEeAc8AM36E_xWwFzfLnkhAD-P2sLjVscSw7K26o-KfUbHaCb5KiTWzGYvTvVu9bpM62US9HWE8yEKN_d0dOSGz1Cu2J7Dtu9qBB0x6fXRqB-VPDP8POYu41SNCYKclbz/s1600-h/nutslayer2.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjSaW0h0G2W2IEeAc8AM36E_xWwFzfLnkhAD-P2sLjVscSw7K26o-KfUbHaCb5KiTWzGYvTvVu9bpM62US9HWE8yEKN_d0dOSGz1Cu2J7Dtu9qBB0x6fXRqB-VPDP8POYu41SNCYKclbz/s400/nutslayer2.JPG" width="220" height="165" /></a> </div><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbcp4a68UIc0AWzSEwYCk1XwB1xMlz3ovzbTCDv5hUIvgDGw1PE3ztmpUDy7rF6EJvVVvGWI2gvd3n6peFbjrXJUWKrsZFoFPiZH_XO7ztwdSfz5wPVEhx5PPl7R_cf44ZF_vQi4LXcZQ/s1600-h/batterlayer3.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbcp4a68UIc0AWzSEwYCk1XwB1xMlz3ovzbTCDv5hUIvgDGw1PE3ztmpUDy7rF6EJvVVvGWI2gvd3n6peFbjrXJUWKrsZFoFPiZH_XO7ztwdSfz5wPVEhx5PPl7R_cf44ZF_vQi4LXcZQ/s400/batterlayer3.JPG" width="220" height="165" /></a><a style="MARGIN-LEFT: 0.75em; MARGIN-RIGHT: 0.75em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSoYxoWFO9ik73y-rb4OiG6te68GTpTyv6VXlnGxQx09_5z4SOdKAI-eYwqZvDdXUGI-6Yf4Y0XBe6qMuT1-0scnafVMFsOjaI3AmPnaaNy2GYeSHjUShhIibB56CvrV6317cxBMTpEcC/s1600-h/bakedcake.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBSoYxoWFO9ik73y-rb4OiG6te68GTpTyv6VXlnGxQx09_5z4SOdKAI-eYwqZvDdXUGI-6Yf4Y0XBe6qMuT1-0scnafVMFsOjaI3AmPnaaNy2GYeSHjUShhIibB56CvrV6317cxBMTpEcC/s400/bakedcake.JPG" width="220" height="165" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbcLHB_SH3ABu72GN7DZx-eDQ9cCg3dYQz5Ga-eGornB9y5fwen8LRKxy6tIGeibYNZ-yt8Em7qgeJLxTSjPS4cL5MHqjOu8B3ZT7xRA1uItYFVu2DPHspwDsYf44KnKK3GrRch9NERX_/s1600-h/wholecake.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449718236349195026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbcLHB_SH3ABu72GN7DZx-eDQ9cCg3dYQz5Ga-eGornB9y5fwen8LRKxy6tIGeibYNZ-yt8Em7qgeJLxTSjPS4cL5MHqjOu8B3ZT7xRA1uItYFVu2DPHspwDsYf44KnKK3GrRch9NERX_/s400/wholecake.JPG" /></a></div></div>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-82307096460827772032010-03-15T22:28:00.007-05:002010-03-23T16:25:20.658-05:00Meal Plan March 3/15 - 3/21<p>Our first meal this week is soup - I'm trying to get as many soups in as I can before the weather warms up. I could eat soup year round, but my husband only likes it during fall and winter (though I can <em>occasionally</em> convince him to eat it during the summer). Then I'm planning on making Shepherd's Pie on St. Patrick's Day... not quite as Irish as corned beef and cabbage but tastier in my opinion. Friday's meal is one that I sort of created; it was inspired by a stuffed chicken dish on All Recipes that I decided to simplify by turning it into a casserole. I'm also going to experiment with making cream-filled Zeppoles, an Italian pastry traditionally eaten on or near St. Joseph's Day, March 19. I'm hoping they'll turn out all right, especially since I'm not actually using a single recipe but am going to be combining a few. </p><p><em>Monday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/rustic-italian-tortellini-soup.html">Rustic Italian Tortellini Soup</a> with bread<br /><em>Tuesday</em> - Leftovers<br /><em>Wednesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/savory-shepherds-pie.html">Savory Shepherd's Pie</a> with salad<br /><em>Thursday -</em> Leftovers<br /><em>Friday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/garlic-lemon-cheesy-chicken-n-rice.html">Garlic-Lemon Cheesy Chicken 'n' Rice</a> with salad<br /><em>Saturday</em> - Dinner with family, bringing Zeppoles<br /><em>Sunday</em> - Leftovers<br /><br />Don't forget to check back throughout the week to see these recipes posted!</p>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com2tag:blogger.com,1999:blog-8872494042023142250.post-51494450709615173632010-03-14T23:58:00.009-05:002010-03-16T18:11:21.505-05:00Alpine Chicken CasseroleThis is one of my all-time favorite recipes. My mom started making it when I was a small child and I've loved it ever since. Unlike many casseroles, this one calls for cubed cheese instead of shredded. I just love how the cubes get all melty and taste so warm and delicious when you bite into them!<br /><br />When I made this the other day, I discovered that the recipe wasn't kidding when it specified real mayonnaise. I was out of mayo and used Miracle Whip instead... and it still tasted good but did not taste as amazing as it usually does. I've also discovered that I definitely prefer the taste of Cheddar cheese over Swiss cheese in this particular recipe, even though I'm a huge fan of Swiss in general. Plus the Cheddar gives the dish some nice color variation. The almonds are optional; they aren't something my mom ever included and I only tried adding them once. I felt they didn't enhance the dish enough to justify the added expense, so now I just skip them.<br /><br />Oh, and a note about the stuffing: if you're using a box mix like Stovetop, use the entire 3 ounce packet. The box indicates that a 3 ounce packet makes 3 cups of stuffing, but mine always measures out at around 2 cups. I guess I don't fluff it enough. But at any rate, it works out fine in the recipe and then you don't have to worry about using only 2/3 of the packet and adjusting the other stuffing ingredients.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnaKaYVQAW3ei_UXGOctrX5tlOUfiTYBu3jF9HPcXsWKxy9xDxhZ_kVrKJvitKOe8ObJV2fwDa5CwiilqOu_rmjM4jy7dq9mzfhNCn3GHbDIu1rjeXlFKaKFxSrPSaUTM6VWa6bmCPSvp/s1600-h/alpinecasserole2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449371114019721650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnaKaYVQAW3ei_UXGOctrX5tlOUfiTYBu3jF9HPcXsWKxy9xDxhZ_kVrKJvitKOe8ObJV2fwDa5CwiilqOu_rmjM4jy7dq9mzfhNCn3GHbDIu1rjeXlFKaKFxSrPSaUTM6VWa6bmCPSvp/s400/alpinecasserole2.JPG" /></a><br /><strong><em>Alpine Chicken Casserole</em></strong><br /><br />2 cups cooked chicken, in bite-sized pieces<br />2 cups prepared stuffing mix<br />1 cup Cheddar or Swiss cheese, cut into small cubes<br />1 cup real mayonnaise<br />1/4 cup onion, chopped<br />1/4 cup milk<br />Slivered almonds (optional)<br /><br />Combine all ingredients except almonds. Place in an ungreased 1 1/2 to 2 quart baking dish. Top with slivered almonds if desired. Bake, uncovered, at 350° for about 30 minutes or until edges begin to brown.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-80911995316913875952010-03-12T23:58:00.011-06:002010-03-19T17:42:47.064-05:00Black Bean BurgersI first had black bean burgers several years ago when I nannied in a Kosher household (read: no mixing meat with dairy). Since I usually dislike meat without cheese, but plain cheese sandwiches get boring after all... eating frozen veggie cheeseburgers became a favorite lunch. Since then though, I hardly ever eat veggie burgers though I still think of them very fondly. So when I came across this Aaron McCargo recipe on Food Network, I absolutely wanted to try it. One thing that intrigued me was the smoked paprika in it. So I bought some and wow, does it smell good!! I'm definitely going to cooking with it in the future.<br /><br />I made a few changes to the recipe, such as reducing the amount of black pepper (and it still had as strong pepper flavor). Another thing I did differently was use white flour instead of wheat, which was probably the reason why I had a tiny bit of difficult keeping the burgers together. So I recommend using the wheat flour if you have it, but if you don't, just be extra careful when flipping the burgers. To keep it inexpensive, instead of using canned beans, I used a pound of dry beans (I doubled the recipe). Unfortunately, my beans didn't yield what all the websites I googled promised: namely that a pound of dry beans was the equivalent of 6 cups (which equals 4 cans) of beans. I'm guessing that I didn't cook them long enough, although they were definitely soft enough to mash. Because I only got about 4 1/2 cups, I raided my pantry and found a can of light red kidney beans to add. (That's the bits of red you might notice in the burgers.)<br /><br />So anyway, the burgers turned out wonderfully and had so much flavor that I decided they didn't need to be turned into cheeseburgers. And coming from me, that's saying something because I pretty much add cheese to <em>everything</em>. Be warned though, these burgers are pretty spicy. After all, this recipe did come from the show Big Daddy's House which specializes in "big, bold flavors"! My 2 1/2 year old loved them though (he even asked request "burggus" for breakfast the next morning), so I dare you to try them. :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqcDgXXcB5PQ6sH97txctpwCHDO64v9Cx1LdGwONrShDXAkn-PHtjU0ml20nmBQ3rDR5BUyu3_y4HghbFQTH4ZcJn7J0syvQHpVsDfhOo9RD38Ir83RTP9bp6u9cwKI1jySmACDTa6yvl/s1600-h/blackbeanburger.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447511445028833874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqcDgXXcB5PQ6sH97txctpwCHDO64v9Cx1LdGwONrShDXAkn-PHtjU0ml20nmBQ3rDR5BUyu3_y4HghbFQTH4ZcJn7J0syvQHpVsDfhOo9RD38Ir83RTP9bp6u9cwKI1jySmACDTa6yvl/s400/blackbeanburger.JPG" /></a><br /><strong><em>Black Bean Burgers</em></strong><br /><br />3 cup cooked black beans <em>or</em> 2 cans, drained<br />1/2 cup onion, finely chopped<br />1 teaspoon red pepper flakes<br />1 teaspoon smoked paprika<br />1 teaspoon Worcestershire sauce<br />1 teaspoon hot sauce<br />1 to 1-1/2 teaspoons fresh cilantro, chopped<br />3 tablespoons whole-wheat flour<br />1/2 tablespoon Kosher salt<br />1-1/2 teaspoons black pepper<br />1 egg white, slightly beaten<br />3 tablespoons oil<br />Burger buns<br /><br />Thoroughly mash the beans in a large bowl. Add the remaining ingredients except oil and mix thoroughly with hands or a sturdy spoon. Form into burger patties. Heat oil in a saucepan over medium-high heat. Gently add the burgers, reforming the patties if necessary. Cook the burgers for until crispy, about 3 to 4 minutes, and then carefully flip over and cook an additional 3 to 4 minutes. Remove the burgers and place on a plate lined with paper towels to absorb excess oil. Serve on buns with desired toppings (we used spinach and tomatoes). Yields 4 large or 6 medium burgers.<br /><br />Recipe adapted from <a href="http://www.foodnetwork.com/recipes/aaron-mccargo-jr/deluxe-black-bean-burger-recipe/index.html" target="_blank">Aaron McCargo Jr.</a>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-24605324110503946742010-03-10T20:29:00.010-06:002010-03-19T17:48:05.936-05:00Cider Vinegar Pork RoastMy mother-in-law got this tangy roast recipe out of Reader's Digest. Even though I'm really not a huge fan of pork or peppers, I just love this unique combination of flavors. The original recipe called for a boneless loin roast, but my mother-in-law has used bone-in roast and I used a boneless pork butt, a less expensive cut than loin. One thing that surprised me about this original instructions was that they didn't mention browning the roast first. I thought about browning the meat anyway, but figured I might as well save time and see what happened if I didn't. Well I thought this turned out just as well as other roasts I've made that I did brown first, but perhaps it could have been even better had I browned it? Who knows. The gravy is my favorite part, but when I attempted to strain off the fat, the seasonings were getting strained out too. So I gave up on that and the first night I made only 1 cup of (fatty but delicious) gravy and then refrigerated the remaining cooking juices. The next day, I just used a spoon to scoop all the congealed fat off the top and made more gravy. The gravy tastes awesome served over mashed potatoes, egg noodles, or rice.<strong> </strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAAW2Dr5K5OIEbrdMFIs2FSjE2qo2p7nlld8r2J6uKB_siGb8d8Mf4JmTmprAAYE_Q5ZhAWsrQZgPH9QEEhLL9I35EDPbCFVp0dhGtZj-caRfTgTtiBraTFi_LcOajwAJ_-IFtsKKVYOq/s1600-h/cidervinegarroast.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447510761383356898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAAW2Dr5K5OIEbrdMFIs2FSjE2qo2p7nlld8r2J6uKB_siGb8d8Mf4JmTmprAAYE_Q5ZhAWsrQZgPH9QEEhLL9I35EDPbCFVp0dhGtZj-caRfTgTtiBraTFi_LcOajwAJ_-IFtsKKVYOq/s400/cidervinegarroast.JPG" /></a><br /><em><strong>Cider Vinegar Pork Roast</strong></em><br /><br />1 pork roast (3 to 4 pounds)<br />2 cups chicken broth<br />1 sweet red pepper, cut into narrow strips<br />1/2 cup onion, chopped<br />1/4 cup cider vinegar<br />2 tablespoons Worcestershire sauce<br />1 tablespoon brown sugar<br />2 teaspoons Italian seasoning<br />1 teaspoon salt<br />1 teaspoon black pepper<br />4 teaspoons cornstarch<br />4 teaspoons water<br /><br />Cut the roast in half and place in the bottom of a slow cooker. Combine broth, red pepper, onion, vinegar, Worcestershire sauce, sugar, Italian seasoning, salt, and pepper; pour over roast. Cover and cook on low setting for about 3 to 4 hours or until thermometer inserted in center reads 160. With a slotted spoon, remove the red pepper and onion and set aside.<br /><br />To make gravy, skim the fat off the cooking juices and measure out two cups. In a saucepan, stir cornstarch and water together until smooth; add measured cooking juices. Bring to a boil then reduce heat and simmer for 3 to 5 minutes or until thickened. Serve roast with red pepper, onion, and gravy. Yields about 6 to 8 servings.<br /><br />Recipe from <em>Reader's Digest</em> March 2009.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-2747968963929415672010-03-08T23:12:00.008-06:002010-03-16T20:16:19.062-05:00Meal Plan 3/8 - 3/14This week I'm making one new recipe and one very old recipe, a favorite from my childhood. And that's it! It's unusual for me to have to cook only two meals in a week, but maybe that will leave me with some extra time to make sure I keep this blog updated with recipes and photos.<br /><br /><em>Monday</em> - Leftover <a href="http://cucinadichristina.blogspot.com/2010/03/cider-vinegar-pork-roast.html">Cider Vinegar Pork Roast</a> with egg noodles<br /><em>Tuesday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/black-bean-burgers.html">Black Bean Burgers</a> with salad<br /><em>Wednesday</em> - Leftovers<br /><em>Thursday -</em> Restaurant mystery shop<br /><em>Friday</em> - <a href="http://cucinadichristina.blogspot.com/2010/03/alpine-chicken-casserole.html">Alpine Chicken Casserole</a> with potatoes<br /><em>Saturday</em> - Dinner with family, bringing <a href="http://cucinadichristina.blogspot.com/2010/03/sour-cream-coffee-cake.html">Sour Cream Coffee Cake</a><br /><em>Sunday</em> - Leftovers<br /><br />Come back later in the week to see these recipes posted!Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-60202025414293859912010-03-06T15:01:00.009-06:002010-03-10T20:40:53.202-06:00Creamy Broccoli SoupEver since I was a little girl, broccoli soup has been one of my favorites! I have a version that I make entirely from scratch, but this particular recipe gets some help from prepared cream soups. Don't let that fool you though, this taste much better than any broccoli soup out of a can. I also put a lot of broccoli in it, because that's the one complaint I have against many broccoli soups - not enough broccoli in proportion to the broth. Plus the addition of shredded carrot makes it a little bit healthier, though if we're being really honest, anything with cream in it is probably not very healthy. Does it matter though, when it's something so yummy?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb65v7NwYOca84sS00vqT5BqNsoq5BEFcnX1c-OhEpue2mfMVpROKRzycg4kKNleFoXmJ0C39XE8EjAAwRG1-8-GDKhrk9HseOPcpks5Lb_u4cE_z3cW8resNThBq5sJewDZUA8JbXw6Oh/s1600-h/broccolisoup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5445638014463461618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb65v7NwYOca84sS00vqT5BqNsoq5BEFcnX1c-OhEpue2mfMVpROKRzycg4kKNleFoXmJ0C39XE8EjAAwRG1-8-GDKhrk9HseOPcpks5Lb_u4cE_z3cW8resNThBq5sJewDZUA8JbXw6Oh/s400/broccolisoup.JPG" /></a><br /><em><strong>Creamy Broccoli Soup</strong></em><br /><br />2 Tbsp. butter<br />1/4 c. onion, finely chopped<br />1 c. carrot, shredded<br />1 small clove garlic, minced<br />1 can cream of mushroom or cream of chicken soup<br />1 can cheddar cheese soup<br />4 c. half-and-half <em>or</em> 2 c. milk and 2 c. cream<br />1 lb. broccoli crowns, trimmed and chopped<br />1/2 tsp. salt<br />1/4 tsp. black pepper<br /><br />In a large pot, saute the onion, carrot, and garlic in butter over medium-low heat until tender, about 10-12 minutes. Add the soups, half-and-half (or milk and cream), broccoli, salt, and pepper. Bring to a boil, while stirring occasionally, and then reduce heat. Cover and simmer until broccoli is tender (about 15-20 minutes), stirring occasionally. Yields about 4 servings.Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0tag:blogger.com,1999:blog-8872494042023142250.post-65032247286256139432010-03-04T18:26:00.009-06:002010-03-10T22:22:53.576-06:00Mushroom Swiss Noodle BakeI created this recipe a year ago to satisfy a pregnancy craving. It was inspired by a similar dish I made once several years ago. I enjoyed it then but for some reason did not save the recipe. I think my recreation tastes even better, but it's possible that I'm a tiny bit biased. :) It's so indulgently creamy and cheesy! To save time and money, you can eliminate the fresh mushrooms by using two cans of cream of mushroom soup instead of the chicken (or use one of each). But if you're like me, you won't want to do that because fresh mushrooms are so incredible that they're worth the 45 seconds each it takes to wash them. (Seriously, it takes me about 10 minutes to clean an 8 ounce package, but I'm a little obsessed with getting every speck of dirt washed away).<br /><br />I couldn't find my camera the day I made this (and I don't like taking pictures of leftovers, it never looks the same after it's sat in the fridge, you know?). This photo was taken with a cell phone which surprisingly took a pretty clear picture, but gave it a yellowish cast. I edited the coloring as best I could, but it still doesn't look quite natural. Oh well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FqALGCcV3l-Hh0MR2SIYp4nylBryeLmk5SJyXvjmPxNaRIgJMWEnWIwQW0HGITYkyAXOdx_0yP_4O4NX5S5XZhqENt4GlqjkSW_TmwxgXS2k-CkNDbvU6Qdj-Rqpkl1Q6DizET5bXk2K/s1600-h/mushroombake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5445365668354531986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FqALGCcV3l-Hh0MR2SIYp4nylBryeLmk5SJyXvjmPxNaRIgJMWEnWIwQW0HGITYkyAXOdx_0yP_4O4NX5S5XZhqENt4GlqjkSW_TmwxgXS2k-CkNDbvU6Qdj-Rqpkl1Q6DizET5bXk2K/s400/mushroombake.jpg" /></a><br /><strong><em>Mushroom Swiss Noodle Bake</em></strong><br /><div><br /><p>1 lb. boneless, skinless chicken breasts (about 3 breast halves)<br />10 oz. uncooked medium egg noodles (about 5 cups dry)<br />1 1/2 Tbsp. butter<br />1/3 c. onion, finely chopped<br />8 oz. fresh mushrooms, washed, halved, and sliced<br />1/2 tsp. garlic powder<br />1/4 tsp. salt<br />1/4 tsp. pepper<br />2 cans cream of chicken soup<br />1 c. sour cream<br />2 c. Swiss cheese, shredded<br /><br />In a large pot, boil the chicken until fully cooked. Remove chicken from pot (do not discard the water) and cut into bite-sized pieces. In a skillet, melt the butter over medium-low heat and saute the onion, mushrooms, garlic, salt, and pepper until tender, about 10-12 minutes. Meanwhile, in the same water used to cook chicken, boil the egg noodles and cook according to package directions. Drain and return to pot. Stir in soups, sour cream, and cheese and stir gently until well combined. Stir in the chicken and mushroom/onion mixture. Bake in a greased 9x13 dish at 350 degrees for about 30 minutes. Yields about 6 servings.</p></div>Christinahttp://www.blogger.com/profile/12819943613224761749noreply@blogger.com0