Recipe #36 Noodle-and-Spinach Casserole

This week's recipe is from MyRecipes.com featuring a recipe from Southern Living.  I love a good casserole - they are perfect when you are entertaining because you can make ahead of time and then just pop in the oven.  This one can even be frozen and then you let thaw in refrigerator over night (OK, I don't have that kind of room in my freezer, but maybe you do!)  I used Trader Joe's paparelle lemon noodles (added an interesting flavor) and used ground sirloin in the place of hamburger.  Instead of sour cream I used low fat greek yogurt and grated parmesan instead of shredded.  I also used Mexican shredded cheese instead of Monterey Jack and used my Italian seasoning with crushed red pepper.  Finished product tasted a bit like lasagne. I almost forgot to take pics, so I am missing photos of certain steps. Sorry for you calorie counters out there, but this recipe didn't come with nutritional information and I'm too lazy to figure it out for myself.  Happy Cooking!



 

Ingredients

• 1 (8-oz.) package wide egg noodles
• 1 1/2 pounds ground beef
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• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (26-oz.) jar spaghetti sauce
• 1 teaspoon Italian seasoning
• 1 (10-oz.) package frozen chopped spinach, thawed and drained
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 1 1/2 cups sour cream
• 1 large egg, lightly beaten
• 1 teaspoon garlic salt
• 1 1/2 cups (6 oz.) shredded Parmesan cheese

Preparation

Cook noodles according to package directions; drain and set aside.

Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.

Bake at 350° for 30 minutes or until bubbly and golden.

Susanne Pettit, Memphis, Tennessee, Southern Living
APRIL 2006

Recipe #35 Buffalo Chicken Pizza

Buffalo Chicken Pizza

I originally found this pizza recipe on Pinterest and it is from Southern Living.  I then went on a search for Buffalo chicken wing sauce and found this recipe from About.com American Food.  The 8 tablespoons of butter was a little much for me; I also used Tapatio hot sauce and added more.  For the pizza, I used Boboli thin crust.  The pizza recipe called for deli roasted chicken, but I used leftover crockpot chicken (see an earlier recipe of mine).  Besides coating the crust with the sauce, I also coated the chicken in the sauce.  It's the first time that I grilled a pizza and the Boboli crust was perfect for grilling.  A very yummy recipe.  Happy Cooking!

This is the classic Buffalo chicken wing sauce recipe. The Buffalo chicken wing was invented at the Anchor Bar in Buffalo, New York.

Makes 1 Cup Buffalo Chicken Wing Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
• 8 tablespoons unsalted butter or margarine
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• salt to taste

Preparation:

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off. 

Buffalo Chicken Pizza

Recipe from       Southern Living

 

 

Cook Time: 10 Minutes               

Ingredients

• Vegetable cooking spray
• 1/2 cup Buffalo-style hot sauce
• 1 (16-oz.) package prebaked Italian pizza crust
• 2 cups chopped deli-roasted whole chicken
• 1 cup (4 oz.) shredded provolone cheese
• 1/4 cup crumbled blue cheese

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
2. Spread hot sauce over crust, and layer with next 3 ingredients.
3. Place crust directly on cooking grate. Grill, covered with grill lid, at 350° (medium heat) 4 minutes. Rotate pizza one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Serve immediately.
4. Note: For testing purposes only, we used Boboli prebaked pizza crust.
5. Oven-Baked Buffalo Chicken Pizza: Assemble pizza as directed, and bake according to package directions for pizza crust.

Southern Living
OCTOBER 2007

 

new-recipe-week: Recipe #34 Chicken, Rice and Cheese Stuffed Poblan...

new-recipe-week: Recipe #34 Chicken, Rice and Cheese Stuffed Poblan...: For those of you who know me well, you know that I love to look at cookbooks, find new recipes and then make them.  The challenge that I hav...

Recipe #34 Chicken, Rice and Cheese Stuffed Poblano Peppers

For those of you who know me well, you know that I love to look at cookbooks, find new recipes and then make them.  The challenge that I have in making the recipe  is not tweaking it with my own style. I have tried to make the recipes on this blog as close as possible to the original (unless I was out of an ingredient and was too lazy to go to the store).  Well, something snapped this time.  I just couldn't make it as is and so I went off the grid, went crazy and combined a couple of recipes to get this one.  I cobbled together a recipe titled Poblanos Stuffed with Cheddar and Chicken by  Allison Ehri Kreitler found on Fine Cooking Site and a recipe titled Beef Enchilada Stuffed Pablanos from Happier than a Pig in Mud blog.  I encourage you to look up the recipes on your own to see what the deviations were, but here is my recipe.  I also made the crockpot beer chicken to use in the peppers.  Bear with me on this one!  It was sooo delish and fairly easy.  Happy Cooking!

Just needs the cheese sprinkles

First, I cooked the chicken using beer crockpot chicken recipe by Morgan Stone Langley on "My Daily Dish" blog.

 

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Next, I sliced a small wedge from the top of the peppers and then ran a slit to the bottom

so I could clean and stuff them.

I combined the ingredients and warmed on top of the stove. Then I stuffed the peppers. I also used Trader Joe's brown rice medly for my rice.

 

 

 

 

I used Trader Joe's enchilada sauce

Top each pepper with a little sauce and add the rest to the baking dish.

 

 

Cover dish and bake at 350 for 50 minutes.

 

Remove from oven, and turn oven to broiler function. Take cover off of peppers and add cheese.

 

Melt cheese under broiler for a minute or two, until melted and yummy.  (Forgot to take the picture of the melted cheese.)

Recipe #33 Parmesan Baked Potato Halves

This week's recipe is a good one found on Pinterest under Favorite Family Recipes.  They were super easy and yummy; I served with grilled filet mignon and grilled vegetables (brussel sprouts and peppers).  Happy Cooking!


Sooo Delish!

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

 

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

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