Tuesday, August 29, 2017

Chicken and Corn Enchilada Casserole

This came from Wholly Guacamole and it is really good!  Very easy to put together and a great way to use leftover chicken!

Chicken and Corn Enchilada Casserole

1 15 oz. can corn
1 15 oz. can creamed corn
8 oz. sour cream
1/2 cup ricotta cheese
1 package corn bread mix
1 rotisserie chicken, shredded
1 cup shredded cheese
1 cup enchilada sauce

Mix all together the two corns, the sour cream, ricotta cheese and corn bread mix.  Pour into greased 2 quart casserole.  Bake at 350 degree for 50-60 minutes or until firm.  

Remove from oven and poke holes in the mixture with a fork.  Pour 1/2 cup of the red enchilada sauce over the casserole then top with the shredded chicken and cheese.  Top with the other 1/2 of the enchilada sauce.  Bake another 5-10 minutes until the cheese is melted and chicken is hot.

Serve topped with salsa and guacamole.

Pasta Primavera

I got this recipe years ago in our local paper, Newsday.  It has even been requested as a birthday dinner, it is that good!

Pasta Primavera

16 oz. penne or bow tie pasta
1/2 lb. bite size broccoli florets (about 4 cups)
1 medium zucchini (about 3/4 lb) cut lengthwise into quarters then sliced in 1/2” pieces
1/2 lb. Canadian bacon, cut in 1/4” dice
1 cup light sour cream
4 Tbsp milk
1 cup grated Parmesan cheese
2 cups cherry or grape tomatoes, halved
1 (7 oz) jar roasted peppers, cut in 1/2” strips
2 carrots, grated

Cook the pasta in plenty of lightly salted boiling water for 5 minutes.  Add the broccoli and cook another 1-2 minutes.  Add the zucchini and cook another 1-2 minutes.  Drain.

Meanwhile, salute the bacon over medium-high heat in a non-stick skillet for 3 minutes or until lightly browned.  Remove the skillet from the heat and stir in the sour cream, milk and Parmesan cheese.  Toss the sauce with the pasta, tomatoes, roasted peppers and carrots and serve immediately.

Pork Cutlets with Creamy Garlic Sauce and Spinach

I got this recipe from Woman's Day way back in 2002 and it was a standard here for a long time but it fell off the radar.  I made it last week and it is making it back on the rotation again!  I forgot how good and easy it is!!  Plus with pork so cheap now, it is a perfect way to feed the family for not a lot of money.

Pork Cutlets with Creamy Garlic Sauce and Spinach

3 Tbsp. seasoned dried bread crumbs
4  4oz boneless thin cut pork chops
1 Tbsp. olive oil
1 bag (12 oz) fresh spinach
1 pt. cherry tomatoes
1/2 cup garlic and herb spreadable cheese (Alouette is one brand)
1 Tbsp. milk
1 jar (4 oz.) sliced pimientos, drained
1 Tbsp. chopped parsley

Spread bread crumbs on wax paper or place in a bowl; dip cutlets in crumbs to coat on both sides.

Heat oil in large nonstick skillet.  Add cutlets; cook over medium-high heat 5 minutes, turning once, until cooked through.  Remove to a plate; cover and keep warm.

Add half the spinach and all of the tomatoes to skillet.  Cook, tossing often, 1 minute or until spinach starts to cook down.  Add the rest of spinach; cook, tossing, 2 minutes or until spinach wilts and tomato skins begin to split.

Microwave cheese and 1 Tbsp. milk in a covered small bowl on high 45 seconds or until melted.  Stir in pimientos and parsley; drizzle over pork.  Serve with spinach and tomatoes.

Crockpot Chinese Orange Beef

This is a nice easy recipe for a busy day.  Very yummy over rice!

Crockpot Chinese Orange Beef

2 lbs. cubed beef stew meat
1/2 cup thick teriyaki sauce
1/2 cup orange marmelade
1 tsp. each minced garlic and fresh ginger
1 red pepper, cut into 1/2" thick strips
6 oz. snow peas, strings removed
4 scallions, thinly sliced

In crockpot, add beef, teriyaki sauce, orange marmalade, garlic and ginger.  Cover and cook on low for 8 hours or until beef is tender.

Turn to high.  Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp tender.  Top with scallions and serve over white rice.

Watermelon and Feta Salad

I found this recipe in a magazine a few years ago and am going through some old papers to declutter and found this.  It looked great and it went with what we were eating one night so we tried it.  Oh my gosh - it was fantastic!  What great flavors and the combination of salty, sweet and tangy was SOOO perfect!  Try it as a great summer salad!

Watermelon and Feta Salad

  2 Tbsp. olive oil
  1 Tbsp. white wine vinegar
  1 Tbsp. lime juice
  1/4 tsp. each salt and pepper

  1/4 small red onion, thinly sliced
  1 lb. piece seedless watermelon, rind removed, cut into thin chunks
  1/2 seedless cucumber, cut in half horizontally, sliced
  3 cups baby arugula
  3 oz. feta cheese

In a bowl, whisk together dressing ingredients.  Add onion and let sit 10 minutes.

Add watermelon, cucumber and arugula to bowl.  Gently toss to combine.

Top salad with crumbled feta and serve.

Monday, June 12, 2017

Crunchy Chinese Slaw

I wish I could remember what magazine I found this in but I had cut it out and had it in my folder and decided to try it tonight.  It was SO good!!  Served with grilled chicken or steak and you're set!  It was super easy to make and on this super hot day, quite refreshing!

Crunchy Chinese Slaw

1 package broccoli slaw or cole slaw mix
1 cup slice water chestnuts, roughly chopped
1 cup mandarin orange segments, no liquid
4 scallions, chopped
2/3 cup Newman's Own Sesame Ginger Dressing
1/4 cup slivered almonds

Mix all ingredients together in a large bowl and you're done!

Tuesday, January 24, 2017

Red Curry Squash Soup with Tofu Croutons

I found this recipe in the January 2017 edition of Real Simple and MAN was it good!  I would change a few things for my family's taste but otherwise it was really amazing.  I wouldn't use the tofu again but for those who would want it, freshly made lightly crisped croutons would be really good as would toasted pumpkin seeds.  The soup has a very light kick and I didn't bother with the peppers because I figured we wouldn't love the extra spicy peppers (well, Robby would but not the rest of us) and I ended up adding about a teaspoon of sugar because the squash I got wasn't all that sweet.  This will absolutely make it on the menu again!  Sorry the picture isn't pretty - I forgot to take a picture of it in a bowl and instead had to get a picture of it in the leftover container as I put it in the fridge.  :)


1 medium butternut squash, diced (about 4 cups)
4 Tbsp. red curry paste
3 cups vegetable stock
1 cup coconut milk
8 oz. extra firm tofu
1/2 tsp. kosher salt, plus more to taste
2 Tbsp. vegetable oil
1 head baby bok choy, thinly sliced
1 Fresno chili, thinly sliced
1 Tbsp. fresh lime juice (from 1 lime)

1.  Combine the squash, curry paste, and vegetable stock in a large saucepan over high heat.  Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12-15 minutes.  Remove from heat and let cool 10 minutes.  Transfer to a blender, add the coconut milk, and process until smooth.  Season to taste with salt and pepper and set aside.

2.  Meanwhile, press the tofu with paper towels until very dry.  Cut into 1" cubes and season with 1/2 tsp. salt.  Heat the oil in a nonstick skillet over medium high heat.  Add the tofu and cook until golden brown, 3-4 minutes per side.  Drain on paper towels.

3.  Toss the bok choy, chile and lime juice in a medium bowl; season with salt.  Reheat soup if necessary and serve topped with the tofu and book choy mixture.