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Sunday, September 24, 2017

Baked Reuben Sliders




Yes it's football Sunday again and time for another recipe to go with the game.  This week we are having these  reuben sliders with chips...and our favorite beverages.  These are super simple to make and make enough for leftovers for lunch the next few days if you don't have a big crowd to feed.

1 pkg. Hawaiian sweet rolls
1/2# corned beef or pastrami
1-2 c. sauerkraut
1/2# sliced swiss cheese
2 T. melted butter
1/4 c. Thousand Island dressing.
Spray or butter a 13 x 9" pan.  Lay the bottoms of the rolls in the pan.  Top with pastrami, then sauerkraut, then swiss cheese.  Put a little thousand island dressing on the inside of the tops of the rolls, and place on top of the sandwiches.  Brush with melted butter.  Put in a 350 degree oven and bake for 15 minutes.

Thursday, September 21, 2017

One pan Teriyaki Chicken and Vegetables


I must admit I took the easy road and bought a bottle of Teriyaki baste and glaze for this recipe.  Just brush it on the chicken, cook for a bit, add the vegetables, baste again and cook a bit more.  Along with rice you have a complete dinner in under an hour.

  • 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
  • 3 cups broccoli florets (about 2 bunches)
  • 1 cup sliced carrots
  • 1 c. sliced celery
  • 1 bottle Teriyaki baste and glaze or Teriyaki sauce
Additional vegetables (optional)
  • ¼ cup edamame beans, ¼ cup pineapple chunks
  • Green onions and sesame seeds for garnish
Put chicken on the pan and baste with glaze.  Put in a 400 degree oven for 20 minutes.  Tak out, flip the chicken over and baste again.  Put all the vegetables on the pan and baste with sauce.  Put pan back in oven and bake an additional 20 minutes.

Wednesday, September 20, 2017

Pepper Jack Hash Brown Egg Casserole

Who doesn't like breakfast for dinner?  This is a yummy breakfast casserole that makes a filling dinner with some toast and fruit.  It takes an hour to bake so plan ahead.  It is easy to half this for a smaller amount.  You can also add meat if desired.

  • 1 (30 oz.) bag Shredded Hash Brown Potatoes, thawed 
  • 1 (14 oz.) bag broccoli florets, thawed completely
  • 1/2 small zucchini, chopped
  • 1/2 large red pepper, chopped small 
  • 1 1/2 c. chopped mushrooms
  • 1/4 large onion, chopped small
  • 2 cups of shredded Pepper Jack cheese, divided
  • 2 cups of shredded Sharp Cheddar cheese, divided
  • 2 Tbsp. butter
  • 12 eggs
  • 3/4 cup 2 % fat or higher milk
  • 3/4 cups sour cream
  • 1 Tbsp. dried parsley
  • 1 1/2 tsp. salt 
Melt 2 T. butter in a frying pan.  Add the zucchini, red pepper, onion, and mushrooms. Saute for 10 minutes on medium.  In a bowl mix together the hash browns and 2 c. cheese.  In a 15 x 9 inch pan spray with cooking spray.  Put in half of the hash brown mixture.  Top with the sauteed vegetables and broccoli.  Top those with the remaining potatoes.  Mix the eggs, milk, and sour cream.  Pour over the potatoes.
Top with the remaining cheese and sprinkle with the parsley.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and cook an additional 30 minutes or until cooked through.

Tuesday, September 19, 2017

Italian Potroast Sandwiches in the Crockpot


Yes, it's back to work, with many meetings and late work days.  The trusty old crock pot is perfect for a night like this.  It is so nice to come home to dinner ready and waiting.  All I had to do is heat the rolls, and serve them up.  I adapted this recipe from on in the October issue of Food Network Magazine.

In a crockpot put:
1 beef chuck or sirloin roast
1 onion, chopped into slices
2 grren peppers, cut into slices
1/2# sliced mushrooms
1/2 T. Italian seasoning
1/2 t. red pepper flakes
1 t. garlic salt

Cook these ingredients on low for 8 hours.  Shred meat.

Place meat and vegetables into a sliced french roll with a slice of Swiss Cheese.  Warm the sandwiches by wrapping in foil and putting into the oven for 15 minutes at 350 degrees.

Monday, September 18, 2017

Roasted Autumn Vegetables With Chicken Apple Sausage


This is a nice back to fall dinner...roasted fall vegetables with links of chicken apple sausage.  I was able to find the sausage at my local supermarket.  I baked up a pan of Red Lobster Cheddar biscuits with this for a perfect meal.  (see biscuit post)

Mix together:
  • 1 20-ounce package cubed peeled butternut squash 
  • 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  • 1/2  onion, halved and thickly sliced ( ½-inch)
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
    1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • Place on a cooky sheet that has been covered with foil or parchment.  Bake at 425 degrees for 10 minutes.  Then add on the sausages and bake an additional 20 minutes.

  • 4 links cooked chicken sausage (12 ounces)
  •  

Copycat Red Lobster Cheddar Biscuits



I made these with the roasted autumn vegetables and chicken sausage for a great fall dinner.

In a food processor put these ingredients:
  • 1¾ cup flour
  • ¾ tsp salt
  • 1½ tsp baking powder
  • ½ tsp garlic powder
  • 5 tbsp butter
  • Process until butter is crumbly and in small pieces.  Put flour mixture into a bowl and add:
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • MIx well. Drop by large spoonfuls onto a parchment lined paper and bake at 450 degrees for 15 minutes.
Biscuit topping
Mix together the following ingredients:
  • 2 tbsp butter, melted
  • 1 garlic clove, minced
  • ½ tsp Italian herb seasoning
  • When the biscuits come out of the oven brush the tops with the melted butter mixture.

Wednesday, September 13, 2017

Sheet Pan Lemon Rosemary Chicken with Potatoes and Green Beans

Sheet pan cooking is a great way to put together all the ingredients for your dinner on one pan..put it in the oven and relax a bit until dinner is ready.   This dinner is seasoned with rosemary, lemon, garlic and olive oil.

  • 4 chicken breasts or 6-8 chicken tenderloins
  • 1 t. garlic salt
  • 2 tablespoons rosemary, chopped
  • 1 teaspoon lemon zest
  • juice from 1/2 a lemon
  • 6 tablespoons olive oil
  • 1 lb. red potatoes, quartered
  • 1/2 lb. green beans
MIx olive oil, grlic salt, rosemary, lemon zest, and lemon juice.  Toss the potatoes in the mixture, then place on a cookie sheet that has been covered with aluminum foil or a silipat liner.  Toss chicken in remaining olive oil and place on sheet with potatoes.  Cook at 400 degrees for 20-35 minutes.  Add green beans to the pan and cook for an additional 15 minutes.

Monday, September 11, 2017

Italian Chopped Salad with Tortellini


Some days are just so packed with activities, meetings and things to do...and then you have to come home and try to make a quick healthy dinner.  This salad comes together quickly--tortellini cooks in 5-8 minutes...so on those busy nights it is a great choice.
For the salad:
5-6 c. mixed greens, chopped
1 c. chopped canned artichoke hearts
1 15 oz. can black olives, chopped
1 c. shredded carrot
1 1/2 c. Parmesan cheese
1 15 oz. can canneloni beans, drained and rinsed
1 c. chopped cucumber

Combine all ingredients in a large bowl.  Toss together.

For the salad dressing:
  • 2-1/2 tablespoons red wine vinegar
  • 1-1/2 tablespoons dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1-1/2 cups good extra-virgin olive o
Combine all ingredients and pour over individual servings.

Sunday, September 10, 2017

Chili Lime Corn on the Cob


This corn is boiled a little first, then grilled, cutting down the cooking time on the grill.  If you prefer you can just grill it without boiling first.  The corn is rolled in a zesty combination of lime juice and spices before and after grilling.


6 ears for corn husked
1/2 c. lime juice
1/2 c. olive oil
1 T. chili powder
1 t. cumin
1 t. paprika
1/2 t. salt

Put corn in a large pot and cover with water.  Bring to a boil.  Boil 5 minutes.
Combine lime juice, olive oil and spices.  Roll corn in this mixture.  Put on hot grill and grill turning every 2-3 minutes until grilled on all side.  You can roll the corn in the lime juice mixture again before serving if desired.

Tequila Lime Sheet Pan Chicken Nachos


This afternoon if the official start of the football season...GO HAWKS!!!  We will be starting our football game nooshing with these delicious nachos and a nice pitcher of margaritas.

  • 32 or so Tortilla Chips with Lime
  • 6 boneless skinless chicken tenders, cooked and shredded
  • 1 t. each or oregano, chili powder, and paprika
  • 1 tablespoon olive oil
  • 1 tablespoon tequila
  • 1 tablespoon lime juice
  • 1/2 cup chopped onion
  • 1/4 cup white queso--I just used the kind from a jar
  • 2 cups shredded Mexican blend cheese
  • 1 cup  pico de gallo or salsa
  • 1/4 cup fresh chopped cilantro (optional)
  • other optional toppings:  black beans, guacamole, avocado slices, sour cream
Lay chips on a baking sheet that has been covered with aluminum foil.  Overlap slightly.  Mix spices together in a bowl.  Into the bowl add the chicken, tequila, and the lime juice.  Spoon chicken mixture and the onion on top of the chips.  Drizzle queso over the chicken, go easy or your chips will turn out soggy.  Top with shredded cheese. Bake at 350 for 10 -15 minutes.  Top with pico de gallo or salsa and cilantro.  Add on any other additional toppings as desired and serve.

Blackberry Crumble


It is the last of the season and the blackberries are ripe.  At my sweetheart's work I had a request for some blackberry crumble.  This is great with a scoop of ice cream or spoonful of whipped cream on top.
Topping:
  • 1 1/2 cup old-fashioned oats
  • 1 cup  flour
  • 1 cup  brown sugar
  • 1/4 t. salt
  • 1 c.  butter, cut into small pieces

Fruit:

  • 8-10 cups fresh blackberries
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 T. lemon juice
In a large bowl mix blackberries with other fruit ingredients.  Spray a 13 x 9 baking dish with cooking spray.  Put all the fruit ingredients into the baking dish.   Combine the  oats, flour, brown sugar, and salt.  Add butter and using a pastry blender, cut the butter into small pieces into the mixture.  Spoon this mixture on top of the fruit.  Bake at 350 degrees for 45 minutes.

Saturday, September 9, 2017

Egg Roll Casserole



Love egg rolls?  This recipe has all the flavors of your favorite eggroll in any easy casserole dinner.
It makes a big 13 x 9 pan so there are plenty of leftovers for lunch too!

1 lb. ground pork
1 T. chopped ginger root
1 T. chopped garlic 
1 bag (10 oz) coleslaw mix
1 c.  snow pea pods, cut in 1/2-inch pieces
1/2 c. shredded carrot 
1/2 c. chopped green onions
1/2 c. bottled teriyaki baste and glaze
2 T soy sauce
2 1/c c.  chicken broth 
2 t. Sriracha sauce

1 package (8.8 oz) thin rice stick noodles
1 c. chow mein noodles

In a large skillet or dutch oven, cook pork until no longer pink.  Add ginger root, garlic, coleslaw mix, pea pods, carrot, and 1/4 c. green onions. Cook another 5 minutes, then add in 1/4 c. teriyaki sauce and soy sauce.  Remove from heat and put in a big bowl.   In the same pan, add broth and sriracha sauce and bring to boil.  Add rice noodles.  Cover and simmer for 2 minutes.  Uncover, stir, cover again and cook for another 2 minutes.  Take off heat and allow noodles to just sit in the broth for another 5 minutes.  Mix noodles into the bowl with other ingredients.  Stir well.  Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Cover with foil and bake at 350 degrees for 20 minutes.  After removing from oven pour remaining teriyaki sauce on top, followed by chow mein noodles and remaining green onions.

Wednesday, September 6, 2017

Garden Frittata with Bruschetta


This is a great way to use some of those fresh veggies from the garden or the farmer's market.  It goes together very quickly and in about 30 minutes you can be eating this fresh delicious meal.

5 eggs
1 c. ricotta
mix eggs and ricotta well.  In an ovenproof skillet put 1 T. olive oil the add
1/4 c. chopped red onion
3 c. spinach
1/2 c. chopped zucchini
1/2 c. chopped broccoli
Cook until spinach wilts.   Pour egg mixture over top.  Put into a 350 degree oven and bake for 20 minutes.  Serve with bruschetta on top.



For the bruschetta combine:
1 1/2 c. diced tomatoes
1 clove garlic, minced
2 T. chopped fresh basil
2 t. balsamic vinegar
1 t. olive oil
1/4 t. red pepper flakes

Wednesday, August 30, 2017

Mini Italian Meatloaves


This is a take off from a Hello Fresh Recipe I tried lately.  The little meatloaves cook up in less than a half hour.  Just enough time to cook and mash some potatoes to go with it.  Served with a cooked vegetable you have a complete dinner in less than an hour.

1# ground beef
2 slices bread, crumbled
1 clove garlic, minced
1/4 c. chopped onion
2 T. chopped fresh basil
2 T. beef stock concentrate
1/2 c. milk
1/4 c. sun dried tomatoes

Put bread slices into milk and beef concentrate  and allow to absorb milk.  Then mix in ground beef, sun dried tomatoes, garlic, onion, and basil.  Form into 5-6 small loaves about one inch thick.  Place on a baking pan that has been sprayed with cooking spray.  If you have time, allow them to sit in the refrigerator for 20 minutes before baking.  Bake at 375 for 20-25 minutes. 

Friday, August 25, 2017

Tin Foil Sausage Potatoe and Veggie Dinner


Tin foil dinners are great when you are camping...but you can throw them on the barbeque for an easy dinner at home too.  If you don't want to use the barbeque you can just pop these little packets into the oven at 350 for 45 minutes.  Don't want dishes?  Let the family eat them right out of their little foil containers!

  • 1 red bell pepper
  • 2 ears corn
  • 1/2 large yellow onion, chopped into chunks
  • 4-5 small red potatoes, chopped into quarters
  • 1 medium sized zucchini
  • 1 package kielbasa
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 4 T.  chopped parsley
  •  
  • For each packet you will need 2 squares of aluminum foil.  Divide the ingredients into 4 portions.  Put one portion on top of one of the squares of foil.  MIx olive oil with all spices and sprinkle over portions.  Wrap each portion into a large square, with all filling items covered well.  Wrap with another piece of foil.  Grill over medium heat for 25-30 minutes.

BBQ Chicken Pizza


This is a nice football night dinner on a warm evening...go Seahawks!  You could buy a pizza crust (like Boboli) or make your own, or even use one of those pop out of the can ones.  I have a great pizza crust recipe in my blog archives that comes together in about 15 minutes ready to pop in the oven.

3 c. cooked shredded chicken
1/3 c. chopped red onion
1/2 c. corn
2/3 c. barbecue sauce--make it yourself or bottled
1 c. shredded Cheddar cheese
1 c. mozzarella cheese
1 avocado, diced

Mix chicken, onion and corn with barbecue sauce.  Spread on top of pizza crust.  Sprinkle cheese on top and bake according to your crust's directions.  Sprinkle with avocado and serve.

Wednesday, August 23, 2017

Chopped Greek Salad


This salad is great in many ways...as a main dish salad, in a pita or flatbread, or as a side dish.  Any way you use it will add a great addition to your meal.  The chickpeas are full of protein and fiber to give you a great nutritious dish.

  • 2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
  • 1 can of chickpeas drained and rinsed
  • 1 cup of finely diced red or yellow bell pepper
  • 1 1/2 cups of halved cherry tomatoes
  • 1/4 cup minced red onion
  • 1/2 cup halved kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup of chopped parsley
  • For the dressing:
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  •  
  • Combine all salad ingredients.  Mix dressing and mix with salad.

Sunday, August 20, 2017

Cauliflower Tater tots


 This is a recipe my daughter made this weekend while I was visitng   These little tots have steamed cauliflower as their base...they have the texture of a potato tater tot and are really good.  For those of you looking for a low carb alternative to tater tots...this is your recipe.

  • 2 medium heads cauliflower, cut into florets
  • 1/4 cup small diced onion
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely ground breadcrumbs
  • 1 large egg
  •  
  • Bring a pot of water to boil, add cauliflower and cook until fork tender-5 to 10 minutes.
  • Drain well.  Process in a food processor until the size of rice grains.  Measure out 3 c. of this mixture into a bowl.  Add remaining ingredients and mix well.  Form into tater tot shape and place on sprayed baking sheet.  Bake at 350 degrees for 20 minutes.  Turn and bake an additional 10-15 minutes. 

Wednesday, August 16, 2017

One Pan Honey Mustard Chicken and Veggies


I adapted this recipe from one I saw on Hello Fresh.  The one pan method makes the cooking and clean up a breeze!

1/2 red onion, cut into wedges
1/2 zucchini , cut into 1/2 moons
2 sweet potatoes, peeled and diced
3 chicken breasts
2 T. olive oil
 
For honey mustard glaze:
1 T. dijon mustard
1 t. white wine vinegar
1 t. honey
1/2 t. garlic salt
1 T. olive oil

Place all veggies and chicken on a baking sheet.  Sprinkle with olive oil and salt and pepper.  Bake at 400 degrees for 25 minutes.  Brush glaze onto chicken and continue roasting for another 15 minutes or until chicken is no longer pink.

Tuesday, August 15, 2017

Italian Sausage Raviollinis


There are these mini raviolis..they call them raviolinnis..that make a wonderful little dinner casserole.  They cook up in about 5-7 minutes.  Top them with a lovely tomato sausage sauce and top with cheese and fresh basil.  Yum...

1 pkg. three cheese raviollinis
1# bulk Italian sausage
1/2 c. chopped green pepper
1 14 oz. can diced tomatoes
1 small can tomato sauce
1 t. oregano
1/2 t. marjoram
1/2 t. sugar
1 c. Parmesan cheese
1 c. mozzarella cheese
3 t. garlic, minced
3 T. fresh chopped basil
Put raviollis into a pot of boiling water.  Cook 5-7 minutes, drain.
Put sausage into a large frying pan with garlic and green onion.  Cook until sausage is no longer pink.  Stir in tomatoes and tomato sauce.  Mix in spices and sugar.  Simmer for 15 minutes.  Spray and 11x 7 inch baking dish with cooking spray.  Put ravioli into the dish.  Top with the tomato sauce.  Bake at 350 for 30 minutes.  Remove from heat and top with cheeses.  Bake just until cheeses melt-10 to 15 minutes.  Top with fresh chopped basil.