1¾ hours | 1 hour prep
SERVES 6 -8
• 1 cup potato, diced
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 1/3 cup melted margarine
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chopped cooked chicken
• 2 pie crusts (either store bought or your own recipe)
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Bacon, Egg and Cheddar Scones
This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.
by evelyn/athens
32 min | 20 min prep
SERVES 6
• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 large eggs
• 3/4 cup heavy cream
• 8 ounces cheddar cheese, shredded
• 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
• 6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)
1. Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
2. Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
3. Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
4. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
5. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
6. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
7. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
8. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
by evelyn/athens
32 min | 20 min prep
SERVES 6
• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, cold
• 3 large eggs
• 3/4 cup heavy cream
• 8 ounces cheddar cheese, shredded
• 3 large eggs, lightly scrambled and broken up into pieces about 1 inch square
• 6 slices bacon, partially cooked and cut into 1/2 inch-wide strips (you could also sub in ham, just add in amount that suits you)
1. Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
2. Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
3. Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
4. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
5. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
6. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
7. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
8. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
Chicken Enchiladas
1-1/2 cups shredded chicken
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
shredded cheese
Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish.
Top with salsa and shredded cheese.
Bake in 400F oven for 20 minutes.
Serves 4
Serve with Mexican rice and green salad.
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
shredded cheese
Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish.
Top with salsa and shredded cheese.
Bake in 400F oven for 20 minutes.
Serves 4
Serve with Mexican rice and green salad.
Candied Pecans
1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Stir sugar, oil and vinegar over medium heat until it turns into bubbly syrup. Add nuts and stir until toasted and evenly coated (5-6 minutes). Cool on plastic sheet.
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Stir sugar, oil and vinegar over medium heat until it turns into bubbly syrup. Add nuts and stir until toasted and evenly coated (5-6 minutes). Cool on plastic sheet.
Apple Pie
double crust pastry recipe
1 cup of sugar(less sugar if using sweet apples)
1/3 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon all spice
1/4 teaspoon salt
12 cups thinly sliced apples
3 tablespoons butter
Toss apples with dry ingredients. Put in pie plate over uncooked bottom crust; dot with butter and cover with pastry. Bake for 375F for 25 mins with foil covering edges. Remove cover and cook for a further 20-25 minutes.
1 cup of sugar(less sugar if using sweet apples)
1/3 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon all spice
1/4 teaspoon salt
12 cups thinly sliced apples
3 tablespoons butter
Toss apples with dry ingredients. Put in pie plate over uncooked bottom crust; dot with butter and cover with pastry. Bake for 375F for 25 mins with foil covering edges. Remove cover and cook for a further 20-25 minutes.
Lil' Cheddar Meatloaves
1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese (4oz)
1/2 cup quick-cooking oat
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk.
2Stir in cheese, oats, onion, salt and rubbed sage.
3Add beef and mix well.
4(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
5Sauce: Combine catsup, brown sugar and mustard.
6Spoon over each loaf so they are all covered in the sauce.
7Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
8For OAMC:.
9To Freeze:Place the meat loaves in the casserole dish (without sauce).
10Wrap with foil and freeze.
11To Reheat: Defrost overnight.
12Mix together the sauce and top each meat loaf with sauce.
13Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
14Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.
3/4 cup milk
1 cup shredded sharp cheddar cheese (4oz)
1/2 cup quick-cooking oat
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk.
2Stir in cheese, oats, onion, salt and rubbed sage.
3Add beef and mix well.
4(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.
5Sauce: Combine catsup, brown sugar and mustard.
6Spoon over each loaf so they are all covered in the sauce.
7Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
8For OAMC:.
9To Freeze:Place the meat loaves in the casserole dish (without sauce).
10Wrap with foil and freeze.
11To Reheat: Defrost overnight.
12Mix together the sauce and top each meat loaf with sauce.
13Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
14Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.
Perogy Lasagna
12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bit
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled
Mix together cottage cheese, egg and onion salt.
2In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
3Line bottom of a 9 X 13 inch pan with 4 noodles.
4Spread first mixture evenly on top.
5Add 4 additional noodles and cover evenly with potato mixture.
6Top with remaining 4 noodles, remaining cheese and bacon.
7Bake at 350 degrees for 30 minutes.
8Serve with sour cream.
9For best flavour, bake ahead and reheat.
10*My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
11**For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bit
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled
Mix together cottage cheese, egg and onion salt.
2In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
3Line bottom of a 9 X 13 inch pan with 4 noodles.
4Spread first mixture evenly on top.
5Add 4 additional noodles and cover evenly with potato mixture.
6Top with remaining 4 noodles, remaining cheese and bacon.
7Bake at 350 degrees for 30 minutes.
8Serve with sour cream.
9For best flavour, bake ahead and reheat.
10*My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
11**For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
Olive Garden Pasta E Fagioli Soup
Ingredients
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
1 lb ground beef
1 cup diced onion
1 cup julienned carrot
3 stalks celery, chopped (1 cup)
2 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
1 (12 ounce) can v-8 vegetable juice
1 teaspoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
Macaroni and Cheese
Ingredients
1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade
Directions
In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
Alessandra's Meatballs
2 tablespoons olive oil
3/4 cup onion, chopped
3/4 cup carrots, chopped
3/4 cups celery, chopped
1/2 pound ground chicken
1/2 pound bulk sausage
1 1/4 pound ground beef
1 cup white wine
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/2 cup parsley, chopped
1/2 cup green olives, chopped
1/4 teaspoon nutmeg
Pepper to taste
1/4 cup flour
2 eggs, beaten
Panko bread crumbs
Saute the vegetables in the olive oil in a large skillet. Add the meats and cook until done, stirring to break the meat into small pieces. Drain, if needed.Return to the skillet and add the wine. Cook until the wine is absorbed.Remove the mixture from the heat and add the Parmesan, 1egg, olives and the seasonings. Mix well and chill.Once chilled, form into 1-inch balls. At this point the meatballs can be chilled or frozen.Roll the meatballs in flour, egg and bread crumbs and fry in olive oil until brown. Serve with mayonnaise seasoned with Worcestershire sauce, basil and oregano. Makes 40 meatballs.
3/4 cup onion, chopped
3/4 cup carrots, chopped
3/4 cups celery, chopped
1/2 pound ground chicken
1/2 pound bulk sausage
1 1/4 pound ground beef
1 cup white wine
1/2 cup Parmesan cheese, grated
1 egg, beaten
1/2 cup parsley, chopped
1/2 cup green olives, chopped
1/4 teaspoon nutmeg
Pepper to taste
1/4 cup flour
2 eggs, beaten
Panko bread crumbs
Saute the vegetables in the olive oil in a large skillet. Add the meats and cook until done, stirring to break the meat into small pieces. Drain, if needed.Return to the skillet and add the wine. Cook until the wine is absorbed.Remove the mixture from the heat and add the Parmesan, 1egg, olives and the seasonings. Mix well and chill.Once chilled, form into 1-inch balls. At this point the meatballs can be chilled or frozen.Roll the meatballs in flour, egg and bread crumbs and fry in olive oil until brown. Serve with mayonnaise seasoned with Worcestershire sauce, basil and oregano. Makes 40 meatballs.
Chicken and Black Bean Burritos
Servings: 8
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts, cubed
1 jalape?epper, seeded and minced
1 sweet red pepper, chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) salsa
8 large whole wheat tortillas
2-1/2 cups (625 mL) shredded cheddar cheese
1/2 cup (125 mL) light sour cream
Preparation:
In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalape?red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.
Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.
Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.
Additional Information
Freeze-ahead: After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil, in 400°F (200°C) oven until golden and hot, and cheese is melted, about 25 minutes.
Tip: Defrost in the refrigerator overnight, warm them up in the morning and pop into a thermal lunch box. Or if your child has access to a microwave at school, wrap two burritos to warm up there. Otherwise pack them in a lunchbox that keeps food warm or cold.
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts, cubed
1 jalape?epper, seeded and minced
1 sweet red pepper, chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 cup (250 mL) salsa
8 large whole wheat tortillas
2-1/2 cups (625 mL) shredded cheddar cheese
1/2 cup (125 mL) light sour cream
Preparation:
In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalape?red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.
Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.
Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.
Additional Information
Freeze-ahead: After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil, in 400°F (200°C) oven until golden and hot, and cheese is melted, about 25 minutes.
Tip: Defrost in the refrigerator overnight, warm them up in the morning and pop into a thermal lunch box. Or if your child has access to a microwave at school, wrap two burritos to warm up there. Otherwise pack them in a lunchbox that keeps food warm or cold.
Crustless Onion Quiche
3 tbsp. butter
3 onions sliced
1 tbsp. chopped thyme
1/2 cup shredded gruyere
4 eggs
1/4 cup milk
1/4 cup cream (5%)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp. nutmeg
Cook onions in butter. Transfer to muffin tins and sprinkle with cheese. Whisk eggs, milk cream, salt and pepper and nutmeg. Pour over onions and cheese.
Bake at 425 degrees farenheit for 20-25 minutes.
3 onions sliced
1 tbsp. chopped thyme
1/2 cup shredded gruyere
4 eggs
1/4 cup milk
1/4 cup cream (5%)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp. nutmeg
Cook onions in butter. Transfer to muffin tins and sprinkle with cheese. Whisk eggs, milk cream, salt and pepper and nutmeg. Pour over onions and cheese.
Bake at 425 degrees farenheit for 20-25 minutes.
Fruit Pizza
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.
Spaghetti Pie
300 g whole wheat spaghetti, uncooked
1 lb. lean ground beef
1 red pepper, chopped
1 jar (700 mL) pasta sauce
1/3 cup grated Parmesan cheese
2 Tbsp. butter
2 eggs, beaten
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
HEAT oven to 350ºF. Cook spaghetti as directed on package.
BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce.
DRAIN spaghetti; toss with Parmesan cheese, butter and eggs. Place in greased 13x9-inch pan; top with layers of cottage cheese, meat mixture and mozzarella cheese.
BAKE 20 min. or until heated through.
1 lb. lean ground beef
1 red pepper, chopped
1 jar (700 mL) pasta sauce
1/3 cup grated Parmesan cheese
2 Tbsp. butter
2 eggs, beaten
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
HEAT oven to 350ºF. Cook spaghetti as directed on package.
BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce.
DRAIN spaghetti; toss with Parmesan cheese, butter and eggs. Place in greased 13x9-inch pan; top with layers of cottage cheese, meat mixture and mozzarella cheese.
BAKE 20 min. or until heated through.
Garlic Chicken Farfalle
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/3 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice - I couldn't find this but I did find on by Knorr
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple .
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Note - leftovers weren't so hot so I would cut the recipe down if you're not cooking for a crowd. This served 6 adults with leftovers so base quantities accordingly.
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/3 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice - I couldn't find this but I did find on by Knorr
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple .
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Note - leftovers weren't so hot so I would cut the recipe down if you're not cooking for a crowd. This served 6 adults with leftovers so base quantities accordingly.
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