Favorite Recipe: Chicken & Dumplings

This recipe has catapulted to the very top of my comfort foods list, and it is the perfect meal to warm you up on a cold winter day.  I give this recipe extra points for being easy to prepare, child friendly, and easily modified in order to reduce calories.  If counting calories is part of your New Year's resolution, just substitute the Campbell's Healthy Request Cream of Celery and Cream of Chicken for the original.  You can also save time by using a rotisserie chicken from your grocer's deli or just add two large chicken breasts to a crock pot with a 1/2 cup of chicken broth and cook.  Enjoy!

Chicken and Dumplings

Ingredients:

1- 32 ounce container of chicken broth or stock

3 cups of shredded cooked chicken

1 can cream of celery

1 can cream of chicken

1 teaspoon poultry seasoning

1- 10.2 ounce can of refrigerated jumbo buttermilk biscuits

Directions:

1) Stir together chicken broth, shredded cooked chicken, cream of celery, cream of chicken, and poultry seasoning in a Dutch oven over medium-high heat and bring to a boil.  Reduce heat to low and simmer for 15 minutes.

2) Place biscuits on a floured surface and pat to 1/8-inch thickness.  Cut biscuit dough into small 1/2-inch wide strips.

3) Return broth to a low boil over medium-high heat.  Drop strips into broth one at a time to prevent sticking.  Reduce heat and simmer for 10 minutes, stirring occasionally.   

Favorite Recipe: Shrimp & Sausage Etouffee

All that I can say about this recipe is...YUM! This is an adaptation of a recipe that was published this year in Cooking Light magazine. The spice in this dish is the perfect blend of flavors, and I felt like it was better than any etouffee I have ever eaten...even in NOLA! You can adjust the heat with the amount of cayenne pepper that you use, or you can just drizzle some hot sauce on top.

Normally, I am a fan of the quick meal, but this recipe is anything but a quick one. I suggest doing all of the prep work and measuring ahead of time since this takes up the bulk of the time to prepare. Also, this takes three pots to cook, so be prepared for some clean up. If a recipe was ever worth the extra time, this is it. This would be a great meal to fix for guests, and the sauce freezes well if you want to prepare several meals at once. I also think that this would be just as good if it was served over white cheddar cheese grits instead of rice. Enjoy!

Shrimp & Sausage Etouffee

Ingredients:

4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/2 pound Conecuh sausage (or plain smoked sausage)

1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
Cooking spray
1 1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
4 cups hot cooked long-grain rice

Directions:

1) Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.

2) Slice sausage into bite-size pieces. Cook in a separate small pan over medium heat until golden brown and cooked through. Remove sausage from pan with a slotted spoon and set aside.
2) Melt 1/4 cup butter in sausage drippings in the same saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat.

3)Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
4) Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.

5) Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.

6) Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally.

7) Add green onions, 1/4 cup parsley, sausage, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice.

Yields 6 servings.

Favorite Recipe: Beer Cheese Soup & Fried Green Tomatoes

I decided to try out some new recipes for the new year, and I stumbled upon a couple of new hits with dinner last night. The Husby has been asking me to try making a Beer Cheese soup, so after some research and taking bits and pieces from a few different recipes, I came up with a great soup for those chilly days. Since I want to be Paula Deen when I grow up, I thought the meal needed a Southern twist. What better to make this a hearty meal than some fried green tomatoes with a little bit of remoulade sauce on the side. After The Hubsy went back for thirds, I thought this one should be added to the favorites list. Enjoy!
Beer Cheese Soup

Ingredients:

2 celery ribs

1/2 medium onion

1 Bay leaf

1/4 cup butter

1/3 cup all-purpose flour

2 cups whole milk

1-3/4 cups chicken broth

1 (12-ounce) bottle ale (Newcastle or Bass)

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon black pepper

16 ounces sharp Cheddar cheese, grated

4 bacon slices, cooked and crumbled

Directions:

1) Add onion and celery to food processor and blend until liquid consistency. You want the consistency to be as smooth as possible.

2) Melt butter in a 4-quart heavy saucepan. Add onion and celery mixture and Bay leaf to saucepan and cook over medium heat, stirring occasionally, for about 5 minutes.

3) Reduce heat to medium-low and sprinkle flour over vegetables. Cook, stirring frequently, for 3 minutes.

4) Add milk, broth, and beer, and whisk together. Bring to a simmer over medium heat, whisking occasionally, for 5 minutes.

5) Stir in Worcestershire, mustard, salt and pepper.

6) Add cheese by the handful, stirring constantly, cooking until cheese is melted. Let simmer 4 minutes. Discard Bay leaf.

7) Serve soup sprinkled with crumbled bacon.

Fried Green Tomatoes with Remoulade Sauce

Ingredients:

2 cups vegetable oil

1 cup all-purpose flour

1 and 1/2 cups milk

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon paprika

2 teaspoons cayenne pepper

4 green tomatoes

2 cups Japanese panko bread crumbs

Directions:

1) In a large pan, heat the oil over medium-high heat to 350 degrees F.

2) In a large bowl, whisk together the milk, flour, salt, pepper, paprika, and cayenne pepper.

3) Slice the tomatoes into 1/2-inch slices (about 5 slices per tomato). Dip the slices into the batter and coat thoroughly.

4) Cover both sides with panko bread crumbs. Add to oil in pan and fry until golden brown, about 5 minutes. Serve with remoulade sauce on the side.

Remoulade Sauce Recipe

Ingredients:

2/3 cup mayonnaise

3 tablespoons chili sauce

1 tablespoon Creole mustard

2 teaspoons hot sauce

1 tablespoon lemon juice

1 and 1/2 teaspoons Worcestershire sauce

1 tablespoon chopped parsley

1 teaspoon minced garlic

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon chopped capers

Directions:

To prepare remoulade, combine all ingredients and mix well. Cover and refrigerate.

Favorite Recipe: Beef Tenderloin with Mustard & Herbs

With the holiday season under way, we all have plenty of opportunities to showcase our culinary skills for family and friends. Here is a recipe that is sure to please the masses for a formal gathering or your holiday cocktail party. Enjoy!

Beef Tenderloin with Mustard & Herbs

Ingredients:
1 (2 1/2-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard

Directions:
1. Prepare grill.

2. Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.

3. Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.

Yield: 10 servings (serving size: 3 ounces)

Favorite Recipe: Sesame Chicken

I don't branch out very much when I go out to eat Chinese. I tend to stick with just a few favorites, and nine times out of ten, Sesame Chicken is my go to dish. I thought I would take a stab at trying to prepare it at home and stumbled upon the perfect recipe from BlogChef. With just a little bit of tweaking to match my tastes, I created a dish that is better than any I have had in a Chinese restaurant. Not only was the recipe very simple to follow, but I was able to find every ingredient in my pantry or refrigerator without making an extra trip to the grocery store. The Fred liked it so much that she asked me if I would make it again the following night...enjoy!

Sesame Chicken

Ingredients:
2 large boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons raw sesame seeds
2 green onions, sliced
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg, beaten
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3/8 cup honey (or 1/4 cup + 2 tablespoons for those that want to skip the math)
1/4 cup sugar
salt (to taste)
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons white distilled vinegar
a pinch of ground black pepper


Directions:
1) Add 1-inch of peanut or vegetable oil to a skillet and heat to 325 degrees over medium-high heat.

2) In a large bowl, combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

3) Add chicken to batter mixture and toss to coat. Using a fork or tongs remove the pieces of chicken from the batter and add to oil in skillet. Cook until golden brown. Drain on paper towels.

4) Combine the sauce ingredients in a saucepan and warm over medium heat. Bring to a simmer while stirring and cook until sauce slightly thickens.

5) Toss cooked chicken with prepared sauce in a serving dish and garnish with scallions and sesame seeds.

Favorite Recipe: Black Bean Pie

Ihave been trying to find some more simple recipes to add to my recipe files, and I ran across this one and decided to give it a try. Of course, I had to make some changes to the original recipe, but it was a hit with the whole family. For those of you that shop at ALDI, all of the ingredients can be found there, and the entire meal can be made for under eight dollars. Since it makes eight servings and leftovers can be frozen, this meal turns out to be a lot of bang for the buck.

Not only was this meal delicious, but it was extremely easy to prepare. I would highly recommend this recipe the next time you need a quick meal. Enjoy!

Black Bean Pie

Ingredients:
3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) jar taco sauce
2 cloves garlic, minced
2 tablespoons cilantro (optional)
1 (11 ounce) can Mexican corn, drained
1 (2 ounce) can diced green chiles
1 (4 ounce) can black olives, sliced
6 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
reduced-fat sour cream (optional)
hot sauce (optional)

Directions:
1) Preheat oven to 400 degrees.
2) In a large bowl, mix together black beans, taco sauce, garlic, cilantro, corn, green chiles, and black olives.
3) Place 2 tortillas side-by-side in the bottom of a casserole dish. Spread 1/3 of bean mixture over tortillas. Top with 2/3 cup cheese, and cover with two more tortillas. Spread another 1/3 of bean mixture over tortillas, and top with 2/3 cup cheese. Cover with remaining tortillas, and top with remaining bean mixture and sprinkle with cheese.
4) Cover with foil, and bake in preheated oven for about 40 minutes. Cut into eight sections, and serve with hot sauce and sour cream.

Favorite Recipe: Bacon, Egg, & Cheese Casserole

Since I am participating in The Biggest Loser Challenge, I thought that I would share one of my favorite Weight Watchers recipes. This casserole can be made ahead of time and still tastes great re-heated. At a Points Value of 5, this is a filling meal that is a great start to the day. You can also add vegetable fillings...I have added steamed spinach and mushrooms, and the result was very good. Enjoy!

Bacon, Egg, & Cheese Casserole

Ingredients:
6 slices turkey bacon, cut crosswise into 1/4-inch-wide strips
1 (12-ounce) bag frozen hash brown potatoes
1 onion, finely chopped
3 large eggs
3 egg whites
3/4 cup part-skim ricotta cheese
2/3 cup shredded reduced-fat Swiss cheese
3 tablespoons grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper

Directions:
1) Preheat the oven to 375 degrees. Spray three 2-cup oval baking dishes, casseroles, or ramekins with cooking spray.
2) Spray a nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook until crisp, about 4 minutes. Add the potatoes and onion and cook until potatoes are tender and golden, about 6 minutes. Remove the skillet from heat and let cool slightly.
3) Beat the eggs and egg whites in a large bowl. Add the ricotta, 1/3 cup of the Swiss cheese, the Parmesan, flour, baking powder, salt, pepper, and cayenne, stirring until blended. Sprinkle evenly with the remaining 1/3 cup of Swiss cheese.
4) Bake until the casseroles are slightly puffed and golden and the cheese is melted, approximately 20-25 minutes.

(*If you bake the casserole in a single dish, the cooking time should be increased.)

Yields 6 servings.

Nutritional Info (per serving): 220 Cal, 9g Fat, 4g Sat Fat, 0g Trans Fat, 134mg Chol, 445mg Sod, 17g Carb, 1g Fib, 18g Prot, 271mg Calc

Favorite Recipe: Spicy Shrimp Roll

If there is one food that I crave more than anything else, it would probably be sushi. The only problem with sushi is the effect that it tends to have on my wallet. The Husby and I have really enjoyed the sushi at a popular Thai restaurant in Five Points, and we always order the Spicy Shrimp Roll which was recommended by our waitress the first time we had sushi there.

I mentioned to The Husby that I would love to be able to make sushi at home, but I did not think that I would be able to pull it off. The Husby told me that the key to making sushi was to use a rice cooker, so I decided to invest in one and give it a try. I found a rice cooker for $15 at Wal-Mart and did some research online regarding sushi preparation. After watching some animations at Sushi University, I was confident enough to give it a try.

The endeavor was a complete success, and we may be eating sushi at home quite frequently now! Enjoy!

Spicy Shrimp Roll

Ingredients:
nori, one sheet
cooked sushi rice, handful
3-4 tempura shrimp, tails removed
avocado, 2-3 thin slices
cucumber, 2-3 thin sticks
imitation crab meat
spicy mayo (1/4 cup mayo, 1 tablespoon sriracha chili sauce, 1 drop sesame oil)

Directions:
1) Lay nori sheet on bamboo rolling mat with the rough side facing up.
2) Get your hands wet, and grab a handful of rice. Place the rice in the middle of the nori sheet, and spread it into an even layer on the nori, covering all but the top inch of the sheet.
3) Place your shrimp on the bottom edge of the nori sheet and arrange avocado and cucumber snugly against top edge of shrimp. Mix crab meat with spicy mayo and spread on top of shrimp.
4) Roll sushi tightly with the bamboo mat and cut with a sharp knife into 6-8 pieces.
5) Optional step: Lay the pieces on a plate facing up and drizzle with a small amount of spicy mayo.
6) Serve with wasabi and soy sauce for dipping.

Favorite Recipe: Chicken Cordon Bleu

Last night was the first time that I have ever cooked this for The Husby, and it received rave reviews. Even the kiddos enjoyed it! This is one of those recipes that you could cook for guests for a special occasion as well. Enjoy!

Ingredients:
4 thin-sliced, skinless, boneless chicken breasts
4 slices Swiss cheese
4 slices deli-style ham
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 cup olive oil
1 tablespoon butter
1/2 cup white wine
1 teaspoon chicken bouillon granules
2 teaspoons corn starch
2/3 cup milk

Directions:
1) Place one slice of cheese and one slice of ham on top of each chicken breasts. Roll-up chicken breasts around filling and secure with a toothpick.
2) Mix flour and paprika in a small bowl. Dredge rolled chicken breasts in flour mixture until evenly coated.
3) Heat butter and oil in a large skillet over medium-high heat. Cook chicken until lightly browned on all sides. When finished browning, add wine and bouillon to pan. Reduce heat to low and simmer for 30 minutes, or until chicken is no longer pink and juices run clear.
4) Remove chicken breasts from skillet when finished cooking and keep warm. Remove toothpicks from chicken breasts. Blend corn starch and milk in small bowl. Whisk mixture into skillet. Cook until slightly thickened. Pour sauce over chicken.

Favorite Recipe: Authentic Mojitos

The Husby and I discovered these while dining at The Grey House Grille, and we were both sold from the git-go. The version that we had at GHG were made with sour mix, but in true "Hemingway style," I decided to test out the authentic version of this recipe...as well as give my rusty bartending skills a good test. The product is pure perfection...enjoy!

Ingredients:

Fresh Mint Leaves
Powdered Sugar
Fresh-squeezed Lime Juice
Whole limes, cut into eighths
Bacardi Rum
Club Soda
Ice Cubes

Directions:

1) Put four mint sprigs into the bottom of a glass. Add 2 teaspoons of powdered sugar and 1 teaspoon of fresh squeezed lime juice. Use a pestle to pummel ingredients in bottom of glass.
2) Top with ice cubes. Squeeze lime wedge over ice and add wedge to glass.
3) Top ice cubes with 1/4 cup of Bacardi Rum and 3/4 cup of Club Soda. Stir and enjoy!

4th Annual Cooking Light Ultimate Reader Recipe Contest

It is that time of year when Cooking Light begins accepting submissions for their Annual Ultimate Reader Recipe Contest. One of the requirements for the recipe is that it must include one of their sponsor products. I chose Nakano Seasoned Rice Wine Vinegar from their list of sponsors. I decided that I wanted to enter this year since I have come up with some great creations over the past year. I revamped an old recipe for fish tacos and came up with a recipe to enter in the "Family Dinner" category. The recipe I submitted is for Tuna Tacos with Marinated Slaw. Enjoy!

Tuna Tacos with Marinated Slaw

Ingredients:
4 cups shredded green cabbage
3 tablespoons Nakano Seasoned Rice Wine Vinegar
2 tablespoons minced fresh cilantro
1 tablespoon diced pickled jalapenos
1 cup reduced-fat sour cream
1 tablespoon hot sauce
1 teaspoon chili powder
3/4 cup flour
4 tablespoons taco seasoning
2 pounds tuna fillets, cut into bite-size pieces
2 tablespoons olive oil
16 flour tortillas
1 cup Pico de Gallo or fresh salsa

Directions:
1) Combine first four ingredients in a medium bowl. Toss well, cover, and refrigerate.
2) Combine sour cream, hot sauce, and chili powder in a small bowl. Mix well, cover, and refrigerate.
3) Heat oil in a large nonstick skillet over medium-high heat. Combine flour and taco seasoning. Dredge fish in flour mixture. Add fish to pan and sauté for 4 minutes or until desired degree of doneness.
4) Warm tortillas according to package directions. Spread a spoonful of sour cream mixture down the center of tortillas. Top with 1/4 cup of marinated slaw. Divide fish evenly among tortillas and top with spoonful of Pico de Gallo; fold in half.

Yields 8 servings (Serving Size: 2 fish tacos)

Favorite Recipe: Holiday Dinner

Thought I would share the menu from the Christmas party that we hosted at out house for the Husby's colleagues. Everything went off without a hitch, and the menu was simple, casual, delicious, and painless for the cook. I prepared all of the items the day before and put them in the refrigerator to bake the day of the party. If you choose to go this route, be sure to bring the food to room temperature before baking (after about an hour out of the refrigerator, they should be good to go). In order to bake everything at once, I adjusted the oven temperature to 350 degrees and increased the bake time for those items that needed to cook at a higher temperature. This menu will serve up to 12 people. Enjoy!

Holiday Dinner Menu:
Sunset Punch
Apple and Pomegranate Cider
Spiced Pecans
Spinach, Artichoke & Bacon Dip with Crusty French Bread
Spinach Salad with Hot Bacon Dressing
Corn Casserole
Creamy Green Bean Casserole
Smashed Red Potatoes
Booze Meat
Bourbon Pecan Tart with Chocolate Drizzle

Sunset Punch

Ingredients:
2 cups pineapple juice
2 cups cranberry juice cocktail
1/2 cup fresh lime juice (about 4 large limes)
9 lime slices
1 (11.5-ounce) can apricot nectar
24 ounces champagne

Directions:
1) Combine first five ingredients in a large pitcher. Cover and chill.
2) Add champagne immediately before serving.

Apple and Pomegranate Cider

Ingredients:
6 whole cloves
2 (3-inch) cinnamon sticks
1 (3-inch) strip lemon rind
1 (3-inch) strip orange rind
8 cups unfiltered apple cider
1 cup pomegranate juice
3/4 cup fresh orange juice
1/4 cup sugar
1/4 cup fresh lemon juice

Directions:
1) Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2) Combine cheesecloth bag, cider, and remaining ingredients in a Dutch oven; bring to a simmer. Cook 30 minutes. Discard cheesecloth bag.

Spiced Pecans

Ingredients:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons butter, melted
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
Cooking spray

Directions:
1) Preheat oven to 325°. Combine all ingredients except cooking spray in a large bowl, tossing well to coat.
2) Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray.
3) Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.

Spinach, Artichoke & Bacon Dip with Crusty French Bread

Ingredients:
2 (8-ounce) French bread baguettes, each cut into 32 (1/4-inch) slices
Olive oil-flavored cooking spray
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 (8-ounce) package fat-free cream cheese, softened
2/3 cup (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Directions:
1) Preheat oven to 350°. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.
2) Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy.
3) Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach.
4) Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese.
5) Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.

Spinach Salad with Hot Bacon Dressing

Ingredients:
1 bag spinach salad
2 hard boiled eggs, sliced
1 cup mushrooms, sliced
1/4 cup bacon pieces
1 bottle bacon dressing

Directions:
1) Place spinach salad in a large bowl and top with egg slices, mushrooms, and bacon pieces.
2) Heat bacon dressing in the microwave for 1 minute and serve over salad.

Corn Casserole

Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 cup shredded cheddar cheese

Directions:
1) Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
2) Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. 3) Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Creamy Green Bean Casserole

Ingredients:
2 cans drained French cut green beans
8 ounces shredded mozzarella cheese
2 tablespoons butter
2 tablespoons flour
2 teaspoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup sour cream
1 cup crushed corn flakes
Cooking spray

Directions:
1) Preheat oven to 400 degrees. Combine first nine ingredients and mix until well combined.
2) Spread mixture into a glass baking dish and top with corn flakes. Spray corn flakes with cooking spray.
3) Bake in pre-heated oven for 20 minutes.

Smashed Red Potatoes

Ingredients:
13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 tablespoons butter, softened
3/4 teaspoon salt object
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill

Directions:
1) Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain.
2) Place potatoes in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Booze Meat

Ingredients:
3 cups red wine
3/4 cup soy sauce
3/4 cup ketchup
3/4 cup brown sugar
1 1/2 teaspoons dry mustard
2 teaspoons onion salt
2 teaspoons garlic salt
3 flank steaks

Directions:
1) Combine first seven ingredients, red wine through garlic salt, and stir well with a whisk.
2) Run a serrated knife over the outside of flank steaks to make shallow cuts in the surface of meat. Place steaks in a shallow glass dish.
3) Pour marinade mixture over steaks, cover, and refrigerate for 24-48 hours.
4) Preheat grill and cook steaks until meat is at medium temperature. Slice flank steaks into thin slices.

Bourbon Pecan Tart with Chocolate Drizzle

Ingredients:
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

Directions:
1) Preheat oven to 350 degrees.
2) Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
3) Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
4) Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
5) Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Favorite Recipe: Creamy Chicken Casserole

This may be one of the easiest recipes ever...and one of the yummiest! I can assure you that the kiddos and the husbys will love it and ask for it by name. To save time, I drop two frozen bone-in chicken breasts with rib meat in the crock pot with a can of chicken broth in the morning and cook them on high for 6 hours. Then, I pull off all of the meat and shred it between two forks...tres simple! Enjoy!

Creamy Chicken Casserole

Ingredients:
2 chicken breasts, cooked and shredded
1 can cream of chicken soup
3/4 cup sour cream
1 cup corn flakes, crushed
Pam cooking spray, butter flavored
white rice, cooked (4 servings)

Directions:
1) Preheat oven to 350 degrees. Combine shredded chicken, cream of chicken soup, and sour cream and mix well.
2) Spread mixture into a small glass baking dish that has been coated with cooking spray.
3) Layer crushed corn flakes on top of chicken mixture and spray top of corn flakes with butter-flavored cooking spray.
4) Bake in the oven for 30 minutes. Serve casserole over white rice.

Favorite Recipe: Parmesan & Lemon Red Potatoes

This recipe couldn't be easier! It serves well with fish, poultry, and beef, and the kids will love it just as much as you do. The combination of cheese, lemon, and butter can never make a bad dish! This recipe yields 6 servings. Enjoy!

Parmesan & Lemon Red Potatoes

Ingredients:
2 pounds red potatoes, quartered
1/4 cup butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
1/4 cup lemon juice
1/4 cup Parmesan cheese, shredded

Directions:
1) Preheat oven to 400 degrees.
2) Mix all ingredients in a large bowl and toss well to coat. Spread mixture evenly into a glass baking dish.
3) Bake, covered, in preheated oven for 50 minutes. Uncover and bake an additional 10 minutes or until golden brown.

Favorite Recipe: Tom Kha Gai

This is something that I CRAVE...on a regular basis. You may have seen it on the menu at your favorite Thai restaurant. It has taken me a long time to perfect this recipe, but after tonight, I believe that I may have achieved Tom Kha Gai perfection. This recipe can be made with or without meat. I prefer shrimp, but the traditional recipe calls for shredded or sliced chicken breasts. Enjoy!

Tom Kha Gai

Ingredients:
2 teaspoons olive oil
4 drops sesame oil (optional)
2 cloves garlic, minced
2 tablespoons ginger, grated
1/4 cup lemongrass, minced
1 tablespoon cilantro
2 teaspoons crushed red pepper
1 sliced chicken breast or 1 cup of raw shrimp
1 cup bok choy
1 cup broccoli florets
1 onion, finely chopped
1/2 cup bamboo shoots
1/2 cup bean sprouts
1 cup straw or button mushrooms
1 cup cut baby corn
2 cans (10 ounce) coconut milk
1/4 cup fish sauce (find it on the ethnic food aisle)

Directions:
1) In a large saucepan, heat olive oil and sesame oil over medium heat. Stir in garlic, ginger, lemongrass, cilantro, and red pepper and cook until fragrant, approximately 2 minutes.
2) Stir in shrimp (or chicken), broccoli, onion, bamboo shoots, bean sprouts, mushrooms, and baby corn. Cook, stirring occasionally, until meat is cooked through and onion is translucent.
3) Stir in bok choy and cook until it begins to wilt, approximately 5 to 10 minutes.
4) Add coconut milk and fish sauce to vegetable mixture and stir well. Simmer over low heat for 20 minutes until flavors are well blended. Enjoy!

Favorite Recipe: MommaDrool Meatloaf

Well, several of us discussed meatloaf at the park today, and although, it is normally not a part of my normal cooking fare, I decided I would whip some up for dinner tonight. One of my grandmothers used to tell me that meatloaf could be made with a pound of ground beef and any leftovers you can find in the fridge. Even though I respect and enjoy most of her cooking decisions, this is one that I was never able to take to heart...reminds me of mystery meat. Instead, this is a more traditional take on meatloaf with a little pizazz...sorry, that's a word in my grandmother's repertoire, so I thought I would throw it in for good measure! Enjoy!

MommaDrool Meatloaf

Ingredients:

1 pound lean ground beef
1 onion, diced
1 large egg, lightly beaten
1 and 1/2 cups soft breadcrumbs
3 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons maple syrup
3 tablespoons Worcestershire sauce
2 tablespoons Texas Pete hot sauce
1/2 can diced tomatoes
1/2 can tomato sauce
2 bacon slices

Directions:

1) Preheat oven to 350 degrees. Stir together ground beef and next nine ingredients (through diced tomatoes) until combined.
2) Shape mixture into one loaf (9 x 4 inches) and place in an aluminum foil-lined broiler pan.
3) Pour tomato sauce over loaf and arrange two bacon slices on top.
4) Bake for one hour and let stand for 10 minutes before serving.

Favorite Recipe: Baja Fish Tacos

This is another recipe creation that I came up with to satisfy the husby's cravings for fish tacos from McCormick & Schmick's. It has proven to be a favorite among the family, and even The Fred likes it. Enjoy!

Baja Fish Tacos

Ingredients:

2-3 Mahi-Mahi Fillets (or other firm white fish)
1 cup all-purpose flour
1 package taco seasoning
1 package angel hair slaw
3 tablespoons white wine vinegar
2 tablespoons cilantro
2 tablespoons diced jalapeno
1 cup sour cream
2 tablespoons Texas Pete hot sauce
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
1 package burrito-size flour tortillas
1 container fresh pico de gallo or salsa

Directions:

1) In a bowl, combine angel hair slaw, vinegar, cilantro, and diced jalapeno. Mix well and put in refrigerator to marinate.
2) Mix together sour cream and hot sauce and refrigerate.
3) Heat olive oil in a skillet over medium heat. Cut Mahi-Mahi fillets into one-inch wide strips. Combine flour and taco seasoning and mix well. Dredge fish in seasoning mixture until well coated.
4) Add fish to skillet and cook until lightly browned and cooked through.
5) To assemble tacos, spread sour cream mixture onto flour tortillas, add fish, top with slaw and pico de gallo, and sprinkle with cheddar cheese.

Favorite Recipe: Pheasant & Forest Mushrooms

Okay, I always wonder exactly how I should cook some of the things that my husband kills...that didn't sound right...well, pheasant is one of those things that we don't cook on a regular basis, so when the Husby came home with pheasant from his bird shoot this weekend, I decided I would whip up a gourmet meal "a la pheasant." Make your husby cut up the pheasant for you...it makes them feel loved and then you don't have to touch them (the pheasant not your husby). This is an easy recipe, and it goes well with rice pilaf and steamed broccoli. Enjoy!

Pheasant & Forest Mushrooms

Ingredients:
1 cup forest mushroom blend, chopped
1 cup shiitake mushrooms, chopped
2 portabello mushroom caps chopped
2 pheasant- skinned, de-boned, and cut into small chunks
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup shallots, finely chopped
3 tablespoons oil-packed sun-dried tomatoes, sliced
2 teaspoons fresh basil
1 tablespoon butter
1/4 cup white wine
(salt and pepper to taste)

Directions:

1) Heat olive oil in a large skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned.
2) Remove meat from pan with a slotted spoon and set aside. Add butter, shallots, and mushrooms to pan. Saute until golden brown.
3) Stir in sun-dried tomatoes and add white wine. Return pheasant to skillet and stir into mushroom mixture. Simmer for 30 minutes.

Favorite Recipe: Pseudo-Shepherd's Pie

This was one of the Husby's favorite things to eat as a child, so when we first started dating, I decided I should probably learn how to make it. After making it for him the first time, he said, "All my mom used to do was mix vegetable beef soup with ground beef and instant mashed potatoes. This is really good!" The secret is out...the way to a man's heart is through his stomach.

Thought I might share my Shepherd's Pie recipe creation...this is a very easy recipe to make and even the kiddos will like it. Enjoy!

Pseudo-Shepherd's Pie

Ingredients:
1 pound ground sirloin
1 garlic clove, minced
3/4 cup frozen peas
1 onion, finely chopped
1 bell pepper, finely chopped
3 celery stalks, finely chopped
1 tablespoon olive oil
1 package Simply Potatoes Original Mashed Potatoes (in the egg/milk section at the store)
2 cups shredded cheddar cheese
1/4 cup Worcestershire sauce
1/4 cup A1 Steak Sauce

Directions:
1) Preheat oven to 375 degrees. Add olive oil to a skillet and warm over medium heat. Add garlic, onion, bell pepper, and celery. Cook for 8 minutes over medium heat.
2) Add ground sirloin and heat until cooked through, stirring frequently.
3) Stir in peas, Worcestershire sauce, and A1 Steak Sauce and simmer for 6 minutes.
4)Spread meat mixture into the bottom of a glass baking dish.
5) In a bowl, mix potatoes with 1 cup of cheddar cheese. Spread potatoe mixture on top of meat. Sprinkle remaining cup of cheddar cheese on the top of casserole.
6) Bake casserole for 20 minutes at 375 degrees.

Favorite Recipe: Zoe's Style Slaw

For any of you that have had the pleasure of enjoying Zoe's slaw, you know that this stuff is absolutely incredible. I have been trying to create a similar recipe for a while now, and I think that this may be the closest one yet. I really enjoy putting the slaw inside pita pockets with a few slices of dill pickle (Claussen, of course) and a slice of Provolone cheese. Yummy!

Zoe's Style Slaw

Ingredients:

1 bag of angel hair slaw
1/2 cup chopped green onions
2/3 cup crumbled feta cheese
3 T. white wine vinegar
3 T. fresh lemon juice
3 T. extra virgin olive oil
1 tsp. salt
1 tsp. freshly ground black pepper

Combine slaw, green onions, and crumbled feta cheese in a bowl. In a separate dish combine remaining ingredients and stir with a whisk. Pour dressing over slaw and toss to combine. Let marinate in refrigerator for at least 1 hour before serving.