Friday, January 30, 2009

Sicilian Meat Roll

This was very good but VERY meaty. I haven't been eating as much meat lately so for me I only needed half of one slice.

2 slightly beaten eggs
3/4 cup soft breadcrumbs
1/2 cup tomato juice (or 1/4 c. tomato sauce and 1/4 c. water mixed)
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 lbs lean ground beef
6 slices fully cooked deli ham, thin
1 3/4 cups shredded mozzarella cheese
1Preheat oven to 350 degrees.
2In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
3Stir in ground beef, mixing well.
4On foil, pat meat mixture into a 12x10 inch rectangle.
5Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
6Sprinkle 1 1/2 cups cheese over ham.
7Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends. 8Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.
9Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
10(Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
11Remove to a platter to serve.

Monday, January 26, 2009

Bean and Kale Soup

I thought this was quite good. The leftovers were finished the next day but possiblyjust because it was the only heat and eat option I gave. I threw in a lot of baby spinach that I wanted to use up too and instead of getting the blender messy I just smashed up some of the beans with a fork.

1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (remove spines)
4 cups chicken broth or vegetable broth, divided
2 (15 ounce) cans cannellini beans or navy beans, undrained, split
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese
1In a large pot, heat olive oil.
2Add garlic and onion; saute until soft and the onion is transparent.
3Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minute.
4Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the tomatoes, herbs, salt and pepper.
5Simmer 5 minutes.
6In a blender or food processor, mix the reserved beans and broth until smooth.
7Stir into the soup to thicken it nicely.
8Simmer 15 more minutes.
9Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
10Serve with a nice loaf of crusty bread to soak up all the yummy broth!
11For Vegetarian use the vegetable broth.

Friday, January 23, 2009

No Bake Chocolate PB Bars

These are realllly good! It says to refrigerate at least an hour and they came out of the pan okay but after being in the fridge overnight they did MUCH better:)

From the Pillsbury site:

No-Bake Chocolate Peanut Butter Bars
Estimated Times:
Preparation - 15 min Cooling Time - 1 hrs refrigerating Yields - 60 bars (5 dozen)

Just beat, melt, stir, and refrigerate...these bars are that simple.
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Wednesday, January 21, 2009

Hearty Mexican Spaghetti

This was from Mandi's week and she also made it so you can see hers here. Mine doesn't look nearly as nice because I used ground turkey...I'm on a mission to use up everything in my kitchen and this worked to use the turkey. I also had macaroni instead of spaghetti noodles so used those too:)

Hearty Mexican Spaghetti Recipe #129025
12 ounces spaghetti, uncooked
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onion, sliced
1/2 cup Mexican blend cheese, shredded
Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender. In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally. Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.

Tuesday, January 20, 2009

Ham Casserole

We loved this! Will be a staple of using up leftover ham in the future:)

6 potatoes, peeled and sliced
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups grated Cheddar
1 cup leftover ham, cubed
1 cup bread crumbs
2 tablespoons butter, melted
In a Dutch oven cover peeled, sliced potatoes in water, cover and bring to a boil. Boil 5 minutes ONLY. Drain and place in a buttered or non stick sprayed 2 quart casserole.
Sprinkle ham over potatoes.
In a saucepan place 3 tablespoons butter and melt.
Add flour, salt, and pepper and stir. Cook over low heat stirring constantly. Add milk.
When the mixture thickens, add the cheese and cook until it starts to bubble.
Pour sauce over the potatoes in casserole.
In a bowl combine bread crumbs and 2 tablespoons melted butter.
Sprinkle these over top of casserole and bake in a preheated 350 degree oven for 45 minutes to 1 hour or until bubbly.
Let sit 5 minutes before serving.

Sunday, January 18, 2009

Chicken Chowder

I decided to add a little extra creole seasoning to this and shoulda skipped about heartburn for the pregnant woman! This was good though:)


  • 6 slices bacon, diced

  • 1/2 cup diced celery

  • 2 cups potatoes, small dice

  • 1 cup diced onion

  • 1/2 cup diced carrot

  • 3 tablespoons flour

  • 2 1/2 cups chicken broth

  • 1 teaspoon Creole seasoning or seasoned salt

  • 1 cup corn kernels

  • 1 1/2 cups half-ahd-half

  • 1 1/2 to 2 cups diced cooked chicken

  • 1 can (14.5 ounces) diced tomatoes

  • salt and pepper, to taste
Fry bacon in a large saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 tablespoons. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half-and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.
Serves 4 to 6.

Cottage Cheese Salad

This was good! I would have liked some nuts in it too:)

1 (16 oz.) container cottage cheese
1 (3 oz.) pkg. lime Jello
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can crushed pineapple, drained
1 c. miniature marshmallows
1 (9 oz.) container frozen dessert topping, thawed
Whip cottage cheese with mixer until fine. Beat dry Jello into cottage cheese. Add remaining ingredients. Mix together and pour into bowl. Chill until firm. Serve in bowl.

Thursday, January 15, 2009

PB Cookies--3 Ingredient

I've seen this recipe around for years and read reviews so knew what to expect...they are a very different cookie and very very easy! Justin(2 1/2 years old) helped me with these:)

1 cup white sugar
1 cup peanut butter
1 egg

Mix and drop by spoonfuls onto a cookie sheet. Bake in preheated oven at 350 for 6-8 minutes. Do NOT overbake...they will be very soft.

Pesto Pizza

This was soooo yummy! I chose this for our meatless night this week. I didn't make the pesto like this has directions to do--instead I used a jar of pesto from the store. And I used our pizza oven instead of the regular oven.
Also I tried a new crust that I got off of Mandi's blog here and we LOVED it. Going to start using it now as our regular crust! (recipe also below)

Pesto Pizza
1 cup prepared pesto sauce (ingredients and directions included)
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
1/2 cup sharp cheddar cheese, shredded
2 medium tomatoes, sliced
1 cup feta cheese, crumbled
pesto sauce
1 cup finely chopped fresh parsley (need a big bunch of parsley)
3/4 cup grated parmesan cheese
3/4 cup olive oil
3 garlic cloves
1/4 cup pine nuts
Place the following in blender: parsley, grated parmesan cheese, olive oil, pine nuts, garlic cloves (use garlic press)and blend until smooth.
Spread the Pesto Sauce on a 12 or 14 inch pizza crust.
Place spinach on pesto sauce.
Sprinkle mozzarella cheese evenly over pizza, then sprinkle the sharp cheddar cheese.
Top with sliced tomatoes, then sprinkle the feta cheese all over the pizza.
Bake about 15 minutes or until the mozzarella cheese and cheddar cheese are melted, and the crust is crisp and golden.

Breadmaker crust
1 cup water
3 cups all-purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. yeast

After the dough has risen in the machine, grease a 14" pizza pan or baking pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on grated mozzarella (and Cheddar if you like), add toppings, and bake at 450 for 15 - 20 minutes.

Tuesday, January 13, 2009

White bread

This made a good bread with a soft crust. The inside was very airy and went very well with our soup. With all the yeast it did touch the top of my bread maker for a bit but that was the only problem with it:) There's nothing like that fresh bread smell on a cold day!

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast (2 1/4 teaspoons if you keep a jar of yeast like I do)
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Zuppa Toscana

 *6/18/10 I grew swiss chard this year specifically for this recipe and finally got to try it today!  Fabulous!  I also made it more frugal by using homemade yogurt instead of cream.  It was a lighter version but still good:)

I got this recipe from the zaar and then read all the reviews and followed some of the suggestions. This is absolutely awesome and I highly recommend trying it:) I've never used kale before so this was another first for me too!
This is supposed to be a copycat of an Olive Garden soup but I don't normally order soups at restaurants so I'm not sure if it is a copycat or not.

1 lb Italian sausage (I used mild)
4 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit (I used about 6 slices crumbled bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped (used kale and lots more than 2 cups)
1 LARGE can chicken broth
1 cup heavy whipping cream

Remove casings and cook sausage in a skillet. Set sausage aside.
Cook onions and garlic with a little olive oil in the same skillet.
Place onions, garlic, potatoes, chicken broth in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

Monday, January 05, 2009

Ham and Spinach Quiche

This was sooooooooooo good! Even Corrine ate it and she's my egg-hater!

Deep Dish Ham and Spinach Quiche(6 servings)
1 9" deep dish frozen pie crust
5 slices sandwich ham - chopped (I used regular cubed ham--two handfuls)
1/2 of an onion - chopped
1/2 package frozen spinach - thawed and drained (I used the whole package)
2 Tablespoons ricotta cheese
2 cups shredded Italian 5 blend cheese
1 cup milk
6 large eggs
salt and pepper - to taste
Preheat oven to 400.In a bowl, combine all ingredients.Pour into deep dish pie crust and bake for 1 hour.

Saturday, January 03, 2009

Breakfast Bake

I really didn't expect to like this...I've made the recipes with bread and eggs before and the whole wet bread thing didn't work for me but this didn't have that texture at all!!

1 can (8oz) refrigerated crescent rolls
1 pkg (8 oz) smoked ham, chopped (deli-type lunchmeat)
6 eggs
1/2 c milk
1/2 t pepper
1 c shredded cheddar
1 c shredded mozzarella

Heat oven to 350*. Unroll dough in a 13x9" dish, press to cover bottom of dish, firmly pressing holes and seams together to seal.
Sprinkle ham over crust. Beat eggs, milk and pepper with whisk until blended. Pour over ham. Top with cheeses.
Bake 25 mins or until center is set