Monday, June 30, 2008
Mega Turkey Nachos
1 pound extra lean ground turkey breast
1 tablespoon chili powder
1/2 tablespoon ground cumin
1 cup chopped green pepper
1 tablespoon minced garlic
1 box frozen corn kernels (10 ounces)
1 can black beans (15 ounces), rinsed and drained
1/2 cup chicken broth
Juice and zest of 1 lime
baked tortilla chips
1 1/2 cups shredded pepper Jack or sharp cheddar cheese, shredded
Pre-heat the oven 375ºF.Place a large skillet over medium-high heat and coat with cooking spray. Brown and crumble the ground turkey for 3-4 minutes and season with chili powder and cumin. Add green pepper and season with red pepper. Cook for 8-10 minutes, stir in corn and beans, then heat through and adjust seasoning. Stir in chicken broth and cook for 1-2 minutes more, remove from heat, then stir in lime zest and juice of the lime. Arrange a layer of chips on a baking sheet with edges, top with half of the turkey mixture and half of the cheese. Repeat once, ending with the cheese. Transfer to the oven and bake until the cheese is melted, 5-6 minutes. Top with salsa and sour cream and serve.
Sunday, June 29, 2008
1 (16 ounce) container sour cream
1/2 cup mayonnaise
1 packet vegetable soup mix
1 box frozen chopped spinach, thawed
In a bowl, stir together the sour cream, mayo and soup mix. Squeeze spinach to eliminate excess water and add to sour cream mixture. Stir to combine. Refrigerate for at least 2 hours. Best served in a bread bowl with chunks of fresh bread for dipping!
5 large flour tortillas
1 container garlic and chive cream cheese
shredded cheddar cheese
Spread tortillas with cream cheese and sprinkle with shredded cheddar. Top cheese with meat and roll tortilla tightly. Refrigerate a few hours or overnight. Slice rolls and serve.
Sunday, June 22, 2008
I'm happy to say that the salmon was absolutely wonderful. What wasn't wonderful was the trip to the emergency room we ended up taking after dinner. Technically it wasn't the salmon that did poor Joe in but rather the handle of the grill basket. He grabbed the handle with a pot holder, however the pot holder wasn't covering his entire hand and he burned a nice segment of his palm. We debated on whether or not to go the ER long enough to enjoy our dinner, and then did ultimately decide to take the trip. Joe had a second degree burn but was treated relatively quickly and was thankfully pain-free the next day. We will always remember this meal, and we will definitely make it again. But I'm buying bigger pot holders first.
Cedar Plank Salmon
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Saturday, June 21, 2008
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sunday, June 15, 2008
While I often joke about Kraft Food & Family Magazine and their ability to work Kraft Zesty Italian Dressing into just about every recipe, they sure do come up with some mean desserts! Just recently I was blown away by their Banana Split "Cake" and tonight I made another winner from the summer 2008 issue, which they call Chocolate-Peanut Butter Candy Dessert and I am renaming "SO Good' Peanut Butter Pie, because that's all anyone could say as they were eating it. I made this for dessert for the Father's Day dinner we had tonight. It was just me, Joe, my father-in-law Fred and brother-in-law John, but between the four of us we ate all but one piece of this pie. It was just SO good. The creamy chocolate peanut butter filling is so rich and delicious that it's irresistible. I followed the recipe exactly except rather than make my own crust I purchased a chocolate crumb crust from the store. It's a perfect dessert after a warm summer day...or any day.
"SO Good" Peanut Butter Pie
12 OREO Chocolate Sandwich Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk (I used skim)
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup Reese's Pieces
MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers (if there are any!) in refrigerator.
Saturday, June 14, 2008
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Friday, June 13, 2008
Lunch Lady Bars
2 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup oil
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips/chunks
Preheat oven to 350. Combine dry ingredients. Set aside. In bowl beat together oil and sugars. Beat in eggs one at a time. Add vanilla. Gradually beat in dry ingredients. Mix in 3/4 c. of chocolate chips. Spread into 9x13 pan. Sprinkle remaining 1/4 c. chips on top. Bake for 15-25 minutes or until light golden brown.
Cheeseburger and Fries Casserole
1 pound lean ground beef
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worchestire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C).
Bake french fries on baking sheet for 10 minutes while preparing beef.
In a skillet over medium-high heat, brown the beef. Cook, stirring occasionally until beef is no longer pink. Drain off excess grease, and add seasonings and Worchestire sauce.
Return to the heat, and stir in the mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 8x8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Sunday, June 8, 2008
I should also mention that this will forever be known as the recipe that blew the microwave. When I turned on the microwave to melt the butter I was met with sparks and crackles and almost-fire. So long, microwave. Not sure what happened (and I know is wasn't the fault of the muffins) but Joe is out buying a new one as I type.
4 tbsp butter (melted and cooled)
1 cup flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar(plus additional for sprinkling)
1/4 cup milk
1 1/2 cup frozen mixed berries (thawed and divided)
Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.
Thursday, June 5, 2008
1 lb. extra-lean ground beef
1 packet taco seasoning
1 can black beans, rinsed and drained
1 cup frozen corn
3 low-fat Flatout wraps
1 jar salsa
1 cup cheddar cheese, shredded
Preheat oven to 350. Brown ground beef over medium heat until cooked through. Drain fat and add taco seasoning, finish cooking meat according to seasoning packet instructions. Stir in corn and black beans, heat through. Spray a small square baking dish with cooking spray. Tear Flatout wraps into strips and layer on bottom of baking dish. Top wraps with a layer of the meat mixture, half the jar of salsa and half the cheese. Repeat layers once, ending with cheese. Bake 30 minutes or until cooked through and bubbly.