Pioneer Woman's Spaghetti With Artichoke Heart

Pioneer Woman's Spaghetti With Artichoke Hearts

Hands down, this is my favourite pasta recipe. Absolutely divine. I don't change anything, other than I use whole wheat noodles. So yummy.

I am not usually a fan of leftovers, but this meal warms up great. I pour a little chicken broth over the cold pasta and warm it in the microwave. Almost as good as when it is fresh!

Orange Fruit Dip

1 pkg (8 oz.) package cream cheese

2  teaspoons orange zest 

3 tablespoons fresh orange juice (just use some juice from the the orange that you zested)

1/4 teaspoon vanilla

pinch of salt

1   (7oz.) jar marshallow cream

Beat cream cheese, orange zest, orange juice, vanilla, and salt until smooth and creamy.  Add marshallow cream and beat until combined. 

Rhubarb Crisp

If you are new to the wonderful and extremely tart vegetable called rhubarb, this is the perfect recipe to introduce this flavor to your palette. Rhubarb is a vegetable that is somewhat similar in look (and look alone) to celery. It is a tall, skinny stalk that is usually green and/or red. It is super tart and unless you sweeten it with sugar, it will make your lips pucker and eyeballs water. I personally love it raw and can eat it straight out of the garden, but other than my family, I've never met anyone else that likes it that way!

Now, on to the delicious recipe! Which, FYI, I usually double the crisp part (only 1.5 the butter) because I like that crisp to rhubarb ratio better.

2 cups brown sugar

2 cups flour

1 1/2 cups oats

2 tsp cinnamon

1 cup melted butter

5 cups diced rhubarb

1.5 cups sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla

Mix the first 4 ingredients together. Mix in melted butter. (I usually just dig in with my hands to make sure it all gets incorporated.) Layer half of this mixture in the bottom of a greased 9x13 pan, then cover with rhubarb.

In a small sauce pan, bring sugar, cornstarch and water to a boil. Boil until liquid thickens and turns clear. Remove from heat and add vanilla. Pour this mixture over the rhubarb, then sprinkle the remaining crisp over the top. 

Bake uncovered at 350 degrees for 45 to 55 minutes.

Serve warm (or straight out of the oven) with vanilla ice cream!

Pumpkin Puree

Despite temps hovering near 100 degrees here in Arizona, it is Fall and I am making the most of it. We run our AC low and I still serve soup for dinner. Ü Today I woke up in the mood for something pumpkin (Mmmm, I love pumpkin!) and I decided to whip up a batch of Kim's pumpkin bars. I never used canned pumpkin and instead make my own pumpkin puree using Pioneer Woman, Ree Drummond's super easy method.

I've seen several variations on how to roast and puree pumpkin. Some involve water, or roasting at a higher temperature, or even a lower temperature for a really long amount of time. Ree's directions are simple and easy and I haven't had a bad batch yet! Check out her site for a picture tutorial, but here are the basics...

* Cut the top off of a pie pumpkin
* Cut the pumpkin in half
* Scrape the seeds and strings out of the middle
* Cut in quarters
* Lay quarters on a baking sheet, cut sides up
* Roast in a 350* oven for 45 minutes
* Remove skin
* Throw in the food processor
* Freeze puree or use to make whatever fall yummies you would like

Peanut Butter Bars

2 1/2 cups graham cracker crumbs

1 cup peanut butter

1 cup butter, melted
2 3/4 cup powdered sugar

 

Stir the above ingredients together. Press firmly into the bottom of a 9x13 pan.

 

1 cup milk chocolate chips

1 cup semi sweet chocolate chips

1 TBSP butter

1 heaping TBSP of peanut butter

 

Melt the above ingredients together in a double boiler or the microwave, stirring occasionally. Spread the chocolate mixture over the crumb crust. Chill until ready to serve.

Buttermilk Syrup

Try this on some Oat Wheat Pancakes. You can thank me later. And then I'll pass your thanks on to my friend Diana and her mom. I got the recipe from them Ü

1 stick butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
2 Tbsp dark Karo syrup
1 tsp vanilla

In a large sauce pan, simmer all ingredients, except vanilla, until sugar dissolves. Syrup will foam a lot. Watch it to be sure it doesn't spill over. (That will make a big sticky mess!) Remove from heat and add vanilla. Leftovers keep well in the pantry and will not crystallize.

Oat Wheat Pancakes

I got this recipe from my friend Shalise who made these for a General Conference brunch one year. Oh.My.Gosh. So delicious. And I keep telling myself they have to be at least a little healthy, right? I mean- wheat flour? Whole oats? Its just that darn syrup I drown them in that makes them so unhealthy!

3/4 c. oats

1.5 c. buttermilk 

3/4 c. wheat flour

1.5 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp. salt

1 beaten egg

 2 TB melted butter

1 T. brown sugar

Soak the oats in buttermilk for 20 or so minutes. Beat eggs and add the buttermilk and oats. In a small bowl, combine dry ingredients. Add the dry ingredients to the wet ingredients and mix well. Spoon batter onto a heated griddle and cook as you would any other pancake batter. 

Tastes great with buttermilk syrup. Yum!

Warm Cheesy Beef Dip

From my awesome friend Nicole who throws great parties. This is always a crowd pleasing favourite.

16 oz. sour cream

9 oz. Jack Cheese

6 oz. cream cheese

1 jar Armour dried beef

3-4 green onions

1 bread bowl

Combine sour cream, cream cheese, and cheese.  Rinse beef and pat dry with a paper towel then chop finely.  Chop green onion about 3/4 up.  Combine and put in bread bowl.  Wrap in foil and bake at 375 degrees for 1-1.5 hours.  Serve with crackers or bread.  

Peanut Butter Mousse Brownies

I think my favourite desserts are those that involve "doctoring" a box mix. I love that half the work is done for me! These brownies are no exception... who knew a plain old box of Betty Crocker brownies could turn into something so delicious!? I definitely did not until my friend Katie showed me otherwise!

Bake a family size brownie mix according to the box instructions and bake in a 9x13 pan. Cook, cool then top with this yummy goodness!

3/4 cup peanut  butter
1/2 cup cream cheese
1/4 cup softened butter
3 to 4 cups powdered sugar
2 Tbsp milk

Cream the first three ingredients together. Add powdered sugar 1 cup at a time until smooth. Add milk and whip until soft and fluffy.

Sprinkle with chopped Reese's peanut butter cups and enjoy. The whole pan. By yourself.

Pumpkin Bars

This is Kim's recipe, I'm just posting it for her since I came across it while looking for something to make today. These are delicious and I usually make them with fresh pureed pumpkin. Yum, yum. The perfect fall treat. I bake mine in my Pampered Chef large bar pan. Pampered Chef stoneware is amazing. I can't say enough good things about it. These always turn out perfect. 

4 eggs

2 cups sugar

1 ½ cups oil

½ can canned pumpkin (12 oz total per batch)

2 ½ cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp vanilla

Mix all at once. Pour onto greased/floured jelly roll sheet. Bake at 350° for 25-33 minutes.

Frosting:

3 ½ cups powdered sugar

8 oz cream cheese (softened)

½ cup margarine

1 tsp vanilla

Whip together. Spread over bars when they're cool.

Baked Macaroni & Cheese

Favourite.Recipe.Ever. This is my comfort food. I love, love, love it. I think I'm going to make it for dinner tonight. So good. 'nough said.

1 box of whole wheat pasta in your favourite shape (I'm doing mini shells tonight)
3 Tbsp butter
3 Tbsp all purpose flour
black pepper to taste
3 3/4 cups of milk
4ish cups of shredded cheddar cheese

Cook noodles according to package directions. Drain and set aside.

In a medium saucepan combine butter, flour and pepper to create a smooth paste. Add milk all at once. Cook while stirring over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked noodles and transfer to a casserole dish. (I use my Pampered Chef deep covered baker... love that thing. Best kitchen investment I have made, with the exception of my knife set. Every mom needs a good knife set)

Bake uncovered at 350 degrees for 25-30 minutes. Let stand for 10  minutes before serving.

TO TRY: BLT Mac & Cheese

I haven't tried this recipe yet, so I can't vouch for it, but it sounds delicious to me. Its an "adult version" of my all time favourite food. Once I have tried it, I'll adjust the title (so it no longer says "TO TRY") and I'll let you know how I like it!

5 cups Water

8 slices Bacon

4 oz Sharp white cheddar cheese

1 oz Parmesan cheese

4 oz Cream cheese

1 lb Uncooked cellentani or cavatappi pasta

1 tsp Salt

1/2 tsp Coarsely ground black pepper

1 Large leek white and light green portions only

3 Large plum tomatoes

1. To start pasta mixture, bring water to a boil in stockpot

2. Meanwhile, slice bacon crosswise into thin strips. Place into skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lines plate.

3. As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheese, salt and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.

4. As pasta mixture cooks, slice leek in half lengthwise then crosswise into 1/2-in slices. Place into small bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

5. Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Serve immediately.

Pumpkin Chowder

This is a family favourite. I always puree my own pumpkins but I'm sure it would be great with canned as well. My girls love the funky orange colour and they happily eat up all the delicious veggies in the soup without a complaint. 

4 cups peeled, cubed potatoes

1 cup sliced carrots

½ cup chopped celery

½ cup finely chopped onion

2 tbsp finely chopped green pepper

2 cups chicken broth

¼ cup butter or margarine

1/3 cup water

3 tbsp flour

1 ½ cups pumpkin puree (or 1 14oz can)

1 ½ tsp salt

1/8 tsp pepper

1-2 tsp parsley flakes

1 tsp sugar

2 cups water

1 cup milk

grated Cheddar cheese

In a large soup pot, combine potatoes, carrots, celery, onion, green pepper and chicken broth. Bring to a medium boil and let boil for 10 minutes. Add butter.

Mix the 1/3 cup water and flour with a fork to form a smooth paste and add to soup pot. Add pumpkin, salt, pepper, parsley, sugar and the 2 cups of water. Reduce heat and cook on low until veggies are tender (30ish minutes).

Stir in milk and heat until hot. Serve with a garnish of grated cheese.

Cyclone Pasta

About 4 years ago Sean and I went to Outback Steakhouse and we ordered the Cyclone Pasta. We loved it so much we went back a couple month's later and it was taken off of the menu! We were so disappointed. I came across a copycat recipe this week and I was so excited! We tried it tonight and although it wasn't as good as I remembered, it was good. I would definitely alter the recipe next time! Here is the original, and and my notes!
 

* 1 cup sun-dried tomato
* 1 cup shiitake mushroom
* 1 onion (I used half an onion)
* 1 (16 ounce) jar alfredo sauce, I used THIS recipe

* 1 cup chicken breast, chopped and cooked
* 1 cup of shredded ham (I omitted this)
* 1 (16 ounce) box penne pasta, cooked (I used a 13.5 ounce box of whole wheat pasta)
* swiss cheese, Italian blend, as much as you like
* oregano
* thyme
* garlic

Directions:

Prep Time: 10 mins

Total Time: 10 mins

1. Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
2. Bake at 375F until golden.

I remember the original recipe having artichoke hearts in it. I added less noodles and more sauce and thought it turned out really great. I also added extra cheese. I baked it for 30 minutes and thought it was yummy! It was a little on the oily side but I never said it was going to be healthy :)

Stuffed Peppers

1/2 onion chopped (more if desired)
1 lb ground sirloin (plain ground beef works too)
salt and pepper to taste
1.5 tsp Worcestershire sauce
1 can of diced tomatoes
2ish cups of prepared brown rice
1 cup shredded cheddar cheese

4-6 peppers (depending on size) in red, yellow, orange or green

* Bring a large pot of water to a boil. Cut the tops off the peppers and clean out seeds. Cook peppers in boiling water for about 3 minutes, remove from water and drain. Sprinkle the inside of each pepper with a little bit of salt and set aside.

* In a large skillet, saute beef and onions until beef is browned. Drain excess fat  and season with salt and pepper. Stir in tomatoes, rice, and Worcestershire sauce. Let simmer until warmed through. Remove from heat and stir in cheese.

* Preheat oven to 350 degrees. Stuff each pepper with beef and rice mixture. Place peppers open side up in a baking dish. Sprinkle with additional shredded cheese.

* Bake for 20 minutes or until cheese is melted and peppers are heated through. I cook mine uncovered, but several recipes I have seen say to cover the peppers... your call!

Quinoa and Black Beans

From my awesome friend Lachelle


* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa, rinsed well
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the
onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season
with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a
boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5
minutes until heated through. Mix in the black beans and cilantro


** When Lachelle gave me the recipe, she suggested adding chopped tomatoes and avocado to the final product, just before serving. I did and it was delicious, but I thought it needed just a little something more. I love to sprinkle a little cheese and a dollop of sour cream on top as well. So yummy and SO good for you. If you don't know much about quinoa, learn about it. It is a great source of complete protein and calcium. 

Chicken Lettuce Wraps That Kick PF Changs Lettuce Wrap's Butt

2 T Olive Oil
2 boneless skinless chicken breasts - thawed 
1/2 C chopped Almonds
2/3 C Mushrooms
3 T chopped Onion 
2 t minced Garlic 
5-6 leaves of Romaine Lettuce
Stir Fry Sauce (see below)
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.
Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).
Remove chicken from pan and when cool chop it the same size as mushrooms.
Add mushrooms, garlic, onions, and almonds to the pan and saute.
Add the chicken back in.
Add the stir fry sauce and saute for a couple of minutes.

Wash the lettuce.


To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with a dribble of Kraft Asian dressing on it. Wrap and eat (make sure you have napkins handy).

*Stir Fry Sauce:
In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

Mediterranean Chicken

8 oz Orzo pasta
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese

Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.


When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.

Serve over hot, drained orzo pasta.

** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store. 

**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.

Southern Fried Chicken

Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika

Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.

Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.

For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.
Delicious served with corn on the cob and biscuits.

** Just as a side note- I tend to change recipes to suit my needs... in this case, the original recipe called for using a whole chicken cut into pieces. I have a hard time with meat anyway- for the most part if I deal with it raw, I have a hard time eating it, so the thought up cutting up a whole chicken was too much for me! Instead I use chicken breasts and because I really like the breading, I cut them into small pieces so the "chicken to breading ratio" is higher! Also, I am not a fried chicken fan but my husband could and would live on KFC if allowed! I found this recipe in my Williams Sonoma catalog and decided to try it, and I absolutely love it! We've finally found fried chicken that we can both enjoy!

Curry Chicken Salad

1 can chicken (2-3 chicken breasts boiled and shredded)
20 grapes, cut in half
1 stick of celery, chopped
2-3 green onions, finely chopped
3-4 Tbsp mayo (I substitute plain yogurt and use at least 1.5 times as much as the recipe calls for)
1 tsp lemon juice
1 Tbsp curry powder

Mix lemon juice and curry powder until curry powder dissolves. Mix into mayo. Add chicken, grapes, celery, and onion. If salad is too dry, add additional mayo.

Serve with yummy bread, croissants, or eat plain!

** We don't eat mayo at our house as neither of us like it! So whenever a recipe calls for mayo, I use plain yogurt. Mayo lovers can't even tell the difference! I usually add more yogurt than the recipe calls for, otherwise its more dry than I like. This is the recipe my friend made for my Michigan bridal shower, oh so long ago. (That's not important... just a random fact!)

Chicken Enchilada Casserole

This one is great for young children in the later stages of Baby Led Weaning. My one year old LOVES this meal and can easily feed it to herself.


18 corn tortillas
1 medium onion, chopped
1 small clove of garlic, chopped
2 cans cream of chicken soup
3 cups chicken broth
2 cups cooked chicken, shredded
1 4oz can diced green chillies
grated cheese

Saute onion and garlic in a small amount of butter or oil. Add soup, broth, chicken and green chillies, simmer for 10 minutes. Heat tortillas in hot oil, just to soften, drain on paper towel. Cover the bottom of the baking dish with sauce. Layer tortillas, sauce and cheese until all is used, ending with a layer of cheese. Bake at 350 degrees for 25 minutes.

Chinese Beef & Broccoli

From Flavours of Home cookbook

2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce

In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.

Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.

** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.

Swiss Steaks

Adapted From The Better Homes and Gardens Cookbook

1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes

Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.

In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.

** I rarely measure the carrots and celery and instead throw as much in as I have on hand, or until it looks like enough to feed my family.

Oven Fried Pork Chops

From Better Homes and Gardens cookbook

4 pork loin chops
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb seasoned stuffing mix, finely crushed

Trim any fat from the meat. Pour butter into a baking pan and tilt pan to coat the bottom. In a shallow dish, combine eggs, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then coat both sides of the meat with the stuffing. Place in prepared pan.

Bake, uncovered, at 425 degrees for 10 minutes. Turn the chops. Bake for another 10 to 15 minutes or until meat reaches 160 degrees and the juices run clear.

Salmon With Blueberry Sauce

From Flavours of Home cookbook

This is on of our family favourites, and one of my "signature meals", as in, when its my turn to host family dinners, there are always requests for this one! This or my fish tacos (recipe to follow). This is a great "fake out" meal. It looks and sounds fancy, but is so, so easy to make.

4 salmon steaks
1 cup fresh or frozen blueberries
1/4 cup sugar
1 Tbsp vinegar (I have only ever used white vinegar for this recipe, but I am going to try balsamic next time I make it... a lot of gourmet restaurants use balsamic vinegar with fruit to make sauces...)
1/4 cup butter
1/2 tsp lemon pepper

Thaw salmon if frozen. In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing berries. Remove from heat. Set aside, but keep warm. (Sauce will have berry lumps still)

Preheat broiler or grill. Melt butter and stir in lemon pepper. Cook salmon until it flakes when tested with a fork and is cooked through. Brush with lemon butter while cooking.

Serve salmon with blueberry sauce on top, or in a side dish for dipping.

Mediterranean Rice Packets

4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice 

Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.

In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil. 

Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.

Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.

** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.

Twice Cooked Spaghetti

6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage

Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.

Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.

Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.

Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.

**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.

Taco Soup

Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water

In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.

Serve with tortilla chips, grated cheddar cheese & sour cream.

Creamy Broccoli Soup

2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth
2 cups milk
1 tsp onion salt
½ tsp garlic powder
½ tsp salt

Bring water to a boil in soup pot. Add broccoli, celery & carrots; boil for 2-3 minutes. Drain & set vegetables aside.

In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add broth & milk, stirring constantly. Bring to a boil, boil & stir for 1 minute. Add vegetables & remaining ingredients. Reduce heat, cover & simmer 30-40 or until vegetables are tender.

**For extra flavour, add 1 Tbsp minced fresh parsley before simmering.
**Yummy variation: add a couple of cubed potatoes to the boiled vegetables.

Broccoli Cheese Soup

This is a favourite from my college days. My roomie and I use to make this after we got home from playing volleyball and basketball every week. 


4 cups water
1 small pkg frozen broccoli
1 lb velvetta cheese, cubed
4 cubes chicken bouillon
2 cans cream of chicken soup

Boil water. Add broccoli & bouillon. Reduce heat, add cubed cheese and chicken soup. Simmer on low until cheese melts, stirring frequently.

**Serve with a sprinkle of grated cheese on top and fresh bread or rolls.

Black Bean Burgers

1 Tbsp canola oil, divided
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs

In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.

In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.

In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.

Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.

**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!

Easy, Easy Delicious Stuffed Shells

4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce

Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.

** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.

Spaghetti Squash With Sauteed Veggies

1 spaghetti squash, halved lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes (I like to use fresh, so I blanch them to remove the skins before chopping them)
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance, through the skin of the squash. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon or a meat fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil.
Serve warm and prepare to fall in love with spaghetti squash Ü

Cincinnati Chili

I doubled this recipe but I'll just tell you the regular recipe and you won't need to double it. It made a TON.

• 
  
• 1 pound ground (or ground turkey)
• 1 medium onion, chopped
• 6 garlic cloves, minced (I don't think I did that many...possibly 4?)
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup white vinegar
• 1/4 cup baking cocoa
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 4 teaspoons ground cinnamon
• 3 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• 2 teaspoons hot pepper sauce
• 3 bay leaves (I used crushed bay leaves)
• 1 teaspoon sugar
• Salt and pepper to taste
• Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

In a large pot, cook the meat and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.  Discard bay leaves if you used them.

The original recipe found HERE says to serve it over spaghetti. That sounded ridiculous to me. I served it with tortilla chips! Even serving it with rice would be better than spaghetti noodles. Anyway, try it out and let me know what you think! Oh, and maybe take picture during the process to post to this blog?