Tamale Pie

Well Cinco de Mayo is coming up this weekend so I thought I would cook up a little Mexican for dinner tonight...give you time to get your ingredients together.  I made this as a Meatless Monday dinner...and the original recipe (from Laurel's Kitchen) was totally vegetarian.  I added some Smart Ground (that vegetarian soy protein that looks just like ground beef)--they have it in a Mexican flavor now..so I tried that.  BUT you could use regular ground beef or shredded chicken or pork if you prefered.  Any which way you make it will turn out yummy.  Put a little sour cream, salsa and guacamole on top and you have the colors of the Mexican flag!  Ole!

Filling:
1/2 onion, chopped
2 T. corn oil
1 t. chili powder
2 c. cooked pinto beans ( 1 large can or 2 15 oz. cans, drained)
2 heaping T. tomato paste
1/2 green, red or yellow pepper, diced
1 c. Smart ground, or ground beef, or shredded chicken
In a saucepan heat the oil and add in the onion and pepper.  Cook about 5 minutes.  Add in the Smart ground or meat, the tomato paste, and the chili powder.  Mix well.  Add in the pinto beans.  Mash them into the filling in the pan.

Crust:
1 1/2 c. cornmeal
1 c. cold water
Mix these well.  Then bring 2 additional cups of water to a boil in a saucepan.  When the water boils, stir in the cornmeal mixture.  Stir, stir, stir.  Turn heat down to medium and cook until the consistency
of mashed potatoes.  This does not take long...maybe about 5 minutes.  Take off heat.

Grease an 8 inch square casserole dish.  Spread 2/3 of the cornmeal mixture onto the bottom of the dish.  Cover this with all of the filling.  Cover the filling with the remaining 1/3 of the cornmeal mixture.  Now sprinkle this with:

2 c. grated cheese

Bake at 350 for 30 minutes.  To serve, top with salsa, sour cream and mashed avocado.  Muy Bueno!

Pineapple Chicken

It is pouring, and I mean, dumping rain outside.  Bleck!  So tonight we are going to have a dinner that makes me think of a wonderful sunny place-Hawaii.  Hawaii just happens to be one of my favorite happy places.  We got married there on the beach:)  
So here is an easy stir-fry type dish that cooks up quickly and tastes like a sunny place:)

2 chicken breasts cut into strips
1 red pepper, cut into strips
3 stalks celery, sliced
1 carrot, sliced
1/4 onion, sliced
1 c. fresh snow peas
1 20 0z. can pineapple tidbits
1 T. cornstarch
1 T. soy sauce
 2 T. oil
Heat the oil in a large saucepan.  Add the chicken and cook until barely pink.  Add all the vegetables.  Stir fry, mixing frequently for about 8-10 minutes.  Drain the pineapple, saving the juice.  Put the pineapple into the stir fry mix.  Mix together the juice, cornstarch and soy sauce.  Pour into the stir fry mix.  Cook for about 5 minutes.  Serve over rice.

 

Strawberry-Raspberry Rhubarb Waffles

Ok this is what I did with my leftover pie filling, but I re-did the filling recipe to make less and not be quite so sweet.  I have to say this was DELICIOUS with a little whipped cream on the top.  I made it this morning for my sweetheart and served him breakfast in bed...

1 c. chopped rhubarb
1 c. raspberries
1 c. strawberries, chopped
1/2 c. sugar
1/6 c. cornstarch
Mix all together in a saucepan and bring to a boil.  Turn down heat and simmer around 5 minutes or until thick.  It is ready to go!

For my waffles I have to admit I took the easy way out and just used Bisquick..but I did add 1/2 t. cinnamon to the mix. 

Strawberry-Raspberry-Rhubarb Slab Pie

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries and strawberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
Pie crust:
Mix the flour and salt in a large bowl. Cut the butter into small cubes.

Cut the butter into the flour and salt with a pastry blender until the size of small peas.

Add the egg yolk and milk and mix with a fork until the dough forms a ball. Add extra milk if necessary. Form into two balls of dough, one larger than the other.
(The larger ball will be the bottom crust and the smaller ball will be the top crust.)

Put each ball onto a piece of plastic wrap, flatten to a disc shape, wrap and refrigerate for one hour.

Roll out the larger ball and put in a 13 x 9 baking pan or cookie sheet.

Cover the bottom dough with the filling.

Roll out the small ball of dough to 13 x 9.  Use this piece as the top crust. Prick with a fork.

Bake at 375 for 45 minutes.

Filling:

Mix the strawberries, raspberries, rhubarb, sugar and cornstarch in a large bowl.  Combine well.

I ended up having extra filling, so I put it in a saucepan and cooked over medium heat for about 5 minutes...until thickened.  This will be a topping for waffles
tomorrow.

Here it is ready to eat with a scoop of ice cream or maybe some whipped cream...I can hear my sweetheart's tummy growling with delight:)

Tuscan Roasted Chicken

This is an easy dinner to come home and throw together in a pan quickly, bake and have your family give your raving reviews.  You will look like a gourmet chef!

4 chicken breasts
2 zucchini, sliced in 2" pieces
1/4 onion, sliced
1 fennel bulb, quartered
3 large red tomatoes, quartered
3 asparagus spears, cut in pieces
2 T. olive oil
1 t. salt
1/2 t. pepper
fennel fronds, sliced and diced
1 T. rosemary
5 small red potatoes, cut in1/2
2 T. lemon juice
1 T. zested lemon
Put all ingredients into a 13 x 9 baking dish.  Mix well.  Bake at 375 for 5o-60 minutes.
 

Hawaiian Pulled Pork Sandwhiches

This is an easy crockpot recipe for some yummy Hawaiian pulled pork...just put these ingredients in the crockpot on low for  8 hours.  Come home and put it on a bun and dig in!  I made it with a yummy salad.

4 chicken breasts
1 20 0z. can crushed pineapple
1 T. liquid smoke
1/2 bottle barbeque sauce--I used Roys

Cheese Onion Puff Pastry Straws

It is meatless Monday once again...tonight I took some of my homemade spaghetti sauce from the freezer, and made it up with some Smart Ground.  Smart Ground looks like ground beef, but is all soy protein.
It is a great little product for those of us trying to learn to eat less meat, and willing to try some non-meat products in the process.  Here is a picture of it...the box, and it cooking in the pan.  Looks like meat, eh?

To go with the spaghetti I made some cheese onion straws from puff pastry.
Here is how you do it:
Take one sheet of puff pastry out and set on your counter for 30 minutes to warm up.  Roll it out into a
12 x 10  rectangle on a floured surface.

Brush with an egg wash ( 1 egg mixed with 1 T. water). Sprinkle with thyme, shallots, Parmesan cheese, and salt.  Use whatever amount you like.  Take the rolling pin and roll over the top of the dough pressing the cheese and herbs into the dough.

Cut into 2" strips.  Twist the strips and put on a baking sheet.  Bake at 375 for 12 minutes.

Here they are ready to eat...oh soo good!

Margarita Chicken Quesadillas

It is another sunny weekend here in the Pacific Northwest...yahoo! I thought it would be nice to fix up some quesadillas , a fresh fruit salad, and a pitcher of margaritas to celebrate.  Anyone want to join us?
These quesadillas are easy to prepare, but require a little marinating time first.

2-3 chicken breasts
1 c. frozen limeade, thawed OR 1 c. margarita mix
Put the chicken in the limeade and marinate for anywhere from 3 hours to overnight.  Refrigerate while marinating.

When the chicken is done marinating, grill or broil it until done and slice.  While the chicken is grilling:
In a skillet saute in 1 T. oil:
1/2 onion, sliced thin
1 red pepper(or green or yellow or a mix), sliced thin
Then add the chicken to the peppers, with 4 T. more of limeade or margarita mix.  Saute for 5 minutes.

To assemble your quesadilla:
On 1/2 of your flour tortilla place:
grated cheddar or monterey jack or a mix of the two --about 1/4 c. (you will need 1 c. for 4 quesadillas)
1/4 of the grilled chicken
1/4 of the sauteed onion/pepper mixture
fresh cilantro if desired
I put my tortillas 1/2 on, 1/2 off the baking sheet and then assembled them like the picture so I wouldn't have to move them when filled.

Here they are filled and folded over.
Place tortillas on a baking sheet, fold over to cover filling.

Brush with fresh squeezed lime juice and sprinkle with salt.  Bake at 350 for 8 minutes.
 Cut into 1/4's and enjoy!

Now wasn't that easy:)  Now for some dinner and a margarita:)

Lentil Soup with Ham and Peas

This is yet another recipe in my hamming it up week..using up that Easter ham.  I found this recipe in the new Food Network magazine.  Good for dinner on a rainy day.
1 T. olive oil
1 c. diced ham
1/2 onion, chopped
1 T. dried dill
2 stalks celery, chopped
2 medium carrots, chopped
2  cooked and diced potatoes
4 c. chicken broth
1 c. yellow or red lentils
1 c. frozen peas
3 T. plain yogurt
Heat the olive oil, add the ham, onion, carrot and celery.  Cook for 5 minutes.  Mix in the dill.  Add the Potatoes, lentils and chicken broth.  Bring to a boil.  Add peas.  Simmer 20 minutes.  You may add a spoonful of yogurt to the top of a bowl when serving.

Hamming It Up Gnocchi and Cheese

Well we are "hamming" it up this week..yes, we have a lot of leftover Easter ham and now need to it up some of it.  Here is a quick and easy recipe I made up this evening that turned out quite yummy.  Dish it up for your family in nothing flat and they will be singing your praises.

1 pkg. potato gnocchi
3 T. butter
3 T. flour
1 1/4 c. half and half
1 t. mustard
1 1/2 c. grated Cheddar cheese
1 c. parmesan cheese




1-1 1/2 c. chopped ham
1T. parsley

Cook gnocchi according to pkg. directions.  Drain.  While gnocchi is cooking, in a saucepan melt the butter.  Whisk in the flour and then the milk and mustard.  Now put in the cheese and whisk until it melts.  Add the ham to the sauce.  Next add the cooked gnocchi into the sauce.  Serve with a sprinkle of parsley on top.

Easter Bunny dinner rolls

This is a recipe that could be super easy, or a bit harder.  If you want the easy version, defrost some Rhodes frozen bread dough and then follow the directions for forming them into rolls.  A bit harder...make the following rye bread dough and form into rolls.  Either way..delicious and just darling!

Rye bread dough:
1/2 pkg. yeast
1 T. sugar
1 1/8 c. warm water
Combine these ingredients and whisk well.  Add in:
1/8 c. brown sugar
1/8 c. corn oil
1/8 c. molasses
1 T. caraway seeds
1/2 t. salt
Now add
1/2 c. rye flour
1 1/2 C. all purpose flour
Mix well.  Add up to another cup of flour until a soft, kneadable dough is formed.  Knead 6 minutes.
Put into a buttered bowl and let rise for one hour in a warm place.

How to form rolls:

Roll dough out on floured board into a large rectangle. Cut in 1/2 width-wise, and then cut into strips.
Roll each strip into a long log shape.

Shape the log into a U, then twist ends around each other.

This is the bunny with the ears on top.  Roll some small balls and add on the bottom for a bunny tail.

Let rise for one hour.  Bake at 350 for 10 minutes.  Now aren't these just too cute?

Lemon Vinaigrette Potato Salad

Today I am baking a ham for an early Easter dinner.  Not much room in that oven now that the ham is in there.  It is so warm and sunny here I decided to go for a  more picnic feet to our dinner.  So here is an alternative to a hot potato dish to go with your dinner.  This is light refreshing potato salad that is very good. 

3# of potatoes
1/4 c. olive oil
3 T. lemon juice
1 T. red wine vinegar
2 T. chopped parsley
2 T. chopped basil
2 t. zested lemon peel
1/4 red onion, chopped
Cook potatoes in a large pan for 10-15 minutes or until tender.  Cool, peel, chop into cubes.
Mix olive oil, lemon juice, vinegar, parsley, basil and lemon peel. Mix into potatoes.  Mix in chopped onion.  Sprinkle with salt and pepper.

Merlot Braised Short Ribs with Twice Baked Potatoes

This is not one of those quickie meals to throw together after a long day of work. Nope, this is more of a I -have-a-day-off-and-want-to-make-something-extra-special-meal.  The ribs need to bake for 3 1/2 hours...so it is a recipe you can start earlier in the afternoon and come back to your house smelling sooo good.  Now I know short ribs are a little expensive, but I got a pkg. of 4 for $5.00.  Really?  Cheaper than two fast food meals...right?  Spend some time in your kitchen and cook this up for that special someone you love or just care about.  It is worth the time.  This recipe will serve two.


Merlot Braised Short Ribs
4 beef short ribs
4 T. olive oil
3 pieces of bacon, diced
2 carrots, chopped
2 stalks celery, chopped
1/4 white onion, chopped
3 cloves garlic, minced
1 bay leaf
1 1/2 T. thyme
1/4 c. tomato paste
1 c. merlot
4 c. beef broth or stock
1/4 c. balsamic vinegar

Heat the 2T. oil in a large, heavy, ovenproof pot or roasting pan.  Add the ribs and brown well on all sides. Add the remaining 2 T. oil and the bacon and vegetables.  Cook for about 15 minutes, until the vegetables begin to carmalize.  Put the ribs back in the pan.  Add in the bay leaf, thyme, tomato paste, merlot and enough beef broth to cover the ribs.  Bring to a boil.  Preheat oven to 350.  Cover the pot or roasting pan and bake for 3 hours.  Remove bay leaf, add the vinegar and simmer gently on the stovetop for 20 to 30 minutes.


Twice Baked Potatoes

2 potatoes, microwaved for 3-4 minutes on high
Cut cooked potatoes in 1/2, lengthwise.  With a spoon, remove the cooked potato leaving a little potato and the skin.  Mash the potato.  Then mix in 1/2 c. shredded cheese (any kind), 1/2 c. sour cream,  3T. minced chives, and 2 minced garlic cloves.  Spoon this mixture back into the potato shells and bake
at 400 for 25 minutes.
Remove ribs from pot.  Add remain

Olive Garden Lemon Crumb Cake

So tomorrow is my birthday..time for a yummy cake.  I love this cake at Olive Garden so decided to get out my Top Secrets recipe book and try to make it myself.  There are several steps to it...but the results are so good.

1 white cake mix
Mix this according to package directions.  Pour into a greased springform pan and bake at 350 for 40 minutes.  Let cool completely.

Filling:
1 8 oz. pkg. of cream cheese, softened
2 c. powdered sugar
3 T. lemon juice
1 c. heavy cream
Mix the cream cheese and powdered sugar with an electric mixer until smooth and creamy.  Then mix in the lemon juice.
In a separate bowl, beat the heavy cream until it forms stiff peaks.  Fold the cream cheese mixture into
the heavy cream.

Now cut your cake horizontally in 1/2.  Put the bottom layer on a plate.  Cover thickly with the cream mixture.  Put the top layer on top of the filling.  Use the remainder of the filling to frost the top and sides of the cake.

Crumb mixture:
Mix together  1 C. flour, 1 c. powdered sugar, 1/2 t. vanilla and 1/4 c. butter.
You must mix this with a pastry blender or your hands.  The butter should be in tiny pieces smaller than a pea. 

Sprinkle this crumb mixture over the top and sides of the cake.  Refrigerate for 3 hours before serving.

Spinach Salad with Grilled Shrimp

It was sunny today!  To celebrate we grilled up some shrimp and had a yummy salad for dinner.  I encourage you to give this easy salad a try.  This recipe serves 2

Salad:
4 c. spinach
1 /2 c. sliced mushrooms
1/4 c. sliced red onion

Shrimp:
2 t. olive oil
1 t. grated peeled fresh ginger
sprinkle of salt and pepper
2 garlic cloves, minced
12 large shrimp, peeled and deveined

Salad dressing:
1 T. rice vinegar
1 T. fresh orange or lemon juice
3/4 T. olive oil
1/2 T. honey
1/2 T. soy sauce
1/4 t. grated peeled fresh ginger


To prepare salad dressing:  whisk all ingredients together.

For shrimp:  Combine all ingredients, except shrimp.  Whisk well.  Add shrimp and refrigerate for 15 minutes.  Grill shrimp 3 minutes or until done.

Place salad ingredients on plates.  Top with shrimp and dressing

Now isn't that easy?  And oh so good:)