This recipe is great and will feed a large family. It was so creamy and satisfying. I think that it would be even better with the addition of more veggies, such as, mushrooms, zucchini and corn. I will try it that way next time.
Source: http://thekitchn.com/
Serves 10 - 12
Ingredients:
4 cups cooked and diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped ( I used 1/2 package of mixed frozen peppers, thawed)
1 medium onion, chopped
5 tablespoons butter
6 tablespoons flour
3 cups milk (2% or whole), scalded ( I used 2.5 c 1%)
1/3 cup chicken stock or broth
1 cup shredded cheddar cheese, divided ( I used 1/2 c)
3/4 cup shredded Parmesan cheese, divided ( I used 1/4 c)
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
1 pound linguine noodles, broken into thirds and cooked to al dente ( I used whole wheat)
Directions:
Preheat oven to 350°F.
Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and Parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.
To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
If you aren't feeding a crowd, split the casserole between two smaller dishes and freeze one for next week.
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Saturday, January 29, 2011
Monday, January 17, 2011
Cassoulet-Style Sausage and White Beans
This is a really tasty and healthy recipe. It was also easy. The only thing that took a bit of time was cutting up the veggies.
Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8
Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)
Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve
Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8
Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)
Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve
Monday, January 10, 2011
Ham and Mozzarella Frittata
I have always wanted to make a frittata, but for some reason, I was too intimidated. I can't imagine why, because it is super easy and quick. The only irritant was that it needs to be watched so that it doesn't burn under the broiler, but that is small considering the whole meal too about 15 minutes from start to finish! I am now thinking of how many combinations I could come up with to make more of these easy meals! If only I could get my husband on board with eating breakfast for dinner!
Loosely adapted from: http://picky-palate.com
Ingredients:
1 tbsp butter
1/2 c onion
1 c chopped ham
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 c milk
1/2 c mozzarella cheese
Directions:
Preheat oven's broiler. In a skillet sprayed with cooking spray(I used cast iron) heat over medium heat and add butter. When hot, add the onions and saute until soft about 5 minutes.
Add the ham and cook for an additional 3 minutes.
In a small bowl, whisk the eggs, salt, pepper and milk until combined. Pour into hot skillet and cook for 3-5 minutes, pushing the sides down with a rubber spatula. Top with the cheese and place under the broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around the edges. Remove and let cool before cutting into wedges.
Loosely adapted from: http://picky-palate.com
Ingredients:
1 tbsp butter
1/2 c onion
1 c chopped ham
6 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 c milk
1/2 c mozzarella cheese
Directions:
Preheat oven's broiler. In a skillet sprayed with cooking spray(I used cast iron) heat over medium heat and add butter. When hot, add the onions and saute until soft about 5 minutes.
Add the ham and cook for an additional 3 minutes.
In a small bowl, whisk the eggs, salt, pepper and milk until combined. Pour into hot skillet and cook for 3-5 minutes, pushing the sides down with a rubber spatula. Top with the cheese and place under the broiler. Watch carefully; broil for 3-5 minutes or until golden and puffed around the edges. Remove and let cool before cutting into wedges.
Wednesday, September 9, 2009
Pepperoni Pasta
I was all set to make a recipe with these ingredients from a cookbook of mine, but I realized at the last minute that the recipe called for using 12 eggs. I refuse to make anything with 12 eggs, so that is how I came up with this fantastic and easy dish!
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Monday, July 13, 2009
Tomato Pie
We were watching Down Home with The Neeley's on Food Network over the weekend. They were making a tomato pie that looked so good. My husband asked me to make it so I did. It really was delicious and so easy. It tasted like a really light pizza. I will make this again. It would be really great to serve to company.
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Monday, June 22, 2009
Crockpot Green Chili Chicken and Rice
This recipe is easy, cheap and delicious, exactly the kind of meal that appeals to me. I even used the leftovers in burritos the next day for lunch.
Source:http://picky-palate.com
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)
1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
WW Points = 7 including 1 c brown rice
Source:http://picky-palate.com
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)
1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
WW Points = 7 including 1 c brown rice
Tuesday, May 26, 2009
Chocolate Toffee Bars
I saw this on a recent Giada episode and went out immediately to buy the ingredients. This is such a easy and delicious dessert. I used cream cheese instead of mascarpone cheese and it turned out delicious.
Source: adapted from Giada De Laurentiis
Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted
Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Source: adapted from Giada De Laurentiis
Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted
Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
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