Friday, May 31, 2013

Sausage, Mushroom & Spinach Lasagna

8 ounces whole-wheat lasagna noodles
1 pound lean spicy Italian turkey sausage, casings removed
4 cups sliced mushrooms, (10 ounces)
1/4 cup water
1 pound frozen spinach, thawed
1 28-ounce can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste
1 pound part-skim ricotta cheese, (2 cups)
8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided
  1. Preheat oven to 350°F.
  2. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions.
  4. Drain; return the noodles to the pot, cover with cool water and set aside.
  5. Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
  6. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes.
  7. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes.
  8. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
  9. Mix tomatoes with basil, salt and pepper in a medium bowl.
  10. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish.
  11. Arrange a layer of noodles on top, trimming to fit if necessary.
  12. Evenly dollop half the ricotta over the noodles.
  13. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella.
  14. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella.
  15. Top with a third layer of noodles and the remaining tomatoes.
  16. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes.
  17. Remove the foil; sprinkle the remaining mozzarella on top.
  18. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes.
  19. Let rest for 10 minutes before serving.

Thursday, May 30, 2013

Broccoli, Rice, and Ham Casserole

2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste
  1. Combine all ingredients except breadcrumbs.
  2. In a 2- to 2 1/2-quart casserole or baking dish, combine ham, broccoli, cooked rice, soup, cheese, onion, and sour cream.
  3. Spread bread crumbs over top.
  4. Bake 55 to 65 minutes at 325°, or until browned and bubbly.
Serves 4.

Friday, April 26, 2013

Zesty Southwest Burgers with Cilantro Slaw

(burger minus the cilantro slaw)

I originally found this recipe in the Sunday coupon insert years ago.  You can find the original here:  Zesty Southwest Burgers with Cilantro Slaw.

1 bag Success® White Rice, Success® Brown Rice, or Success® Jasmine Rice 
1/2 C. Ranch salad dressing 
2 C. shredded cabbage 
3 T. cilantro, minced 
1 lb. ground chuck 
2 1/2 T. hot and spicy taco seasoning mix 
2 T. vegetable oil 
4 each hamburger buns
  1. To make the cilantro slaw:  In a large bowl combine ranch salad dressing, cabbage and cilantro. 
  2. Toss to combine; cover and refrigerate until serving.
  3. Prepare rice according to package directions. 
  4. Let cool for 5 minutes.
  5. In a large bowl, combine rice, ground chuck and taco seasoning mix. 
  6. Form into four patties sized slightly larger than hamburger buns. 
  7. Heat vegetable oil in a large skillet over medium heat. 
  8. Add patties and cook 10 to 12 minutes for medium well doneness (165°F), turning once.
  9. To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and top bun. 

Thursday, April 25, 2013

Italian Pork and Vegetable Saute

1 lb. boneless pork sirloin chops, cut into 1-inch cubes
2 T. olive oil, divided
1-2 large diced bell peppers, cored and cut into ½-inch pieces
10 oz. cremini mushrooms, sliced
3 scallions, white and green parts, thinly sliced
Coarse salt
Fresh ground black pepper
1 T. all-purpose flour
½ c. dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice
  1. Heat 1 T. oil in large ovenproof skillet over medium-high heat.
  2. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute.
  3. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes.
  4. Stir in scallions and cook until wilted, about 1 minute.
  5. Transfer to plate.
  6. Season pork with ½ t. salt and ¼ t. pepper.
  7. Add remaining 1 T. oil to skillet and heat.
  8. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes.
  9. Sprinkle with flour and stir with wooden spoon to coat pork.
  10. Add wine and ½ c. water and bring to a boil, scraping up browned bits in pan with wooden spoon.
  11. Return vegetables to pan and cook until sauce is thickened, about 1 minute.
  12. Season with salt and pepper.
  13. Serve hot. 

Thursday, April 18, 2013

Paula Deen's Favorite Lasagna Recipe

12 oz. lasagna noodles
 2 T. olive oil
 1 small yellow onion, finely chopped
 1 clove garlic, finely chopped
 1 lb. ground beef
 ½ t. salt
 ¼ t. black pepper
 1 jar (24 ounces) spaghetti sauce
 5 oz. cream cheese, cut into bits
 1 lb. fresh mozzarella cheese, thinly sliced
 1 ½ C. grated Parmesan cheese (about 6 ounces)
  1. Preheat the oven to 375 degrees.
  2. Lightly grease a 13x9 inch baking dish with butter, oil, or cooking spray.
  3. In a large pot of boiling salted water, parboil the lasagna noodles according to the package directions.
  4. In a large skillet, heat the oil over medium-high heat.
  5. Add the onion and cook until translucent, about 5 minutes.
  6. Add the garlic and cook until fragrant, about 1 minute.
  7. Add the beef and cook, breaking it up with a fork, until browned, 5 to 7 minutes.
  8. Sprinkle with the salt and black pepper.
  9. Add spaghetti sauce and cream cheese.
  10. Stir until the cheese has melted into the sauce.
  11. Spoon ½ cup of meat sauce into the bottom of the prepared baking dish.
  12. Top with a single layer of noodles, 1 cup of sauce, ⅓ of the mozzarella, and ½ cup of Parmesan.
  13. Repeat the layering two more times, until all of the ingredients have been used, ending with a layer of mozzarella and Parmesan.
  14. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking until golden on top and bubbling, about 20 to 25 minutes.
I found this recipe on the NBC website after watching the Tonight Show segment.

Friday, April 12, 2013

Grandma's Homemade Meatballs

1 lb. ground lean beef
1 clove garlic (minced)
1 C. parmesan cheese
1 egg
1/2 C. bread crumbs
1/8 C. milk
chopped parsley to taste
salt and pepper to taste
1/2 C. canola oil
  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a bowl and mix thoroughly.
  3. Begin to roll meatballs to desired size.
  4. Heat a non-stick skillet and add canola oil.
  5. Fry each meatball to golden brown (it is okay if they are not yet cooked through).
  6. Remove meatballs to a paper towel covered plate to drain while cooking the remaining meatballs.
  7. Place meatballs on tray and bake for 30 minutes.

This recipe will also make great hamburgers.  For every pound of ground beef it makes 4 good sized hamburgers.

Teriyaki Chicken

1 clove garlic, chopped
1/4 cup plus 1/3 cup teriyaki sauce
8 bone-in chicken thighs (2 1/2 pounds)
1 cup long-grain white rice
  1. In a large bowl, combine the garlic and 1/4 cup of the teriyaki sauce.
  2. Add the chicken, turn to coat, cover, and let marinate for 30 minutes
  3. Cook the rice according to the package directions.
  4. Meanwhile, heat oven to 450 degrees F.
  5. Place the chicken o a foil-lined rimmed baking sheet and roast, basting with the remaining 1/3 cup of teriyaki sauce, until cooked through, 25 to 30 minutes.
  6. Serve over cooked rice.

To make your own teriyaki sauce, whisk together 1/2 cup soy sauce, 1/2 cup water, 1/4 cup packed light brown sugar, 1 clove garlic (chopped), and 1/2 teaspoon of ground ginger.

Thursday, April 11, 2013

Easy Cheesy Pizza Casserole

1 lb ground Italian sausage
1/2 cup ricotta
pinch of oregano
pinch of basil
1 tbs grated Parmesan cheese
1 - 26 oz jar of pasta sauce
1/8 tsp crushed red pepper flakes
Pepperoni slices (about 1/2 a bag)
2 cups shredded mozzarella
1/2 cup shredded aged Provolone
Herbed Parmesan Drop Biscuits
Additional Parmesan cheese for topping
Herbed Parmesan Drop Biscuits
2 1/4 cup baking mix
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
2/3 cup milk
  1. Brown sausage in skillet; drain fat.
  2. Mix in pasta sauce and pepper flakes; set aside.
  3. Mix ricotta cheese with the herbs and Parmesan in a separate bowl; set aside.
  4. Mix the dry ingredients for the biscuits.
  5. Add milk and stir until combined
  6. Preheat oven to 375 degrees.
  7. Spray a 13 x 9 pan with non-stick spray.
  8. Drop biscuit dough by teaspoons in the bottom of pan, spacing evenly. It's OK if there is space between the dough--it will expand as it's cooked.
  9. Top with sausage mixture and dot with the ricotta cheese mixture.
  10. Bake at 375 for about 20 min or until biscuits are puffed and beginning to get golden brown.
  11. Top with mozzarella and provolone cheeses and distribute pepperoni slices evenly over top, increase oven temperature to 425 degrees.
  12. Return to oven and bake until cheeses are melted and beginning to bubble. This should take about 10 minutes.
  13. Remove from oven and let stand 5 minutes before slicing and serving.
  14. May be topped with the additional Parmesan cheese.

Cheesy Chicken Meatballs

1 pound ground chicken
2 eggs, lightly beaten
1/4 cup roasted garlic light cream cheese
1/4 cup grated Parmesan cheese
1 tablespoon dry bread crumbs
1 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
  3. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well.
  4. Form mixture into 20 meatballs; place on prepared pan.
  5. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
This recipe also makes for great chicken patties.  Makes 5 or 6 patties depending on what size you make them.  Put on a bun with lettuce, mayo, and tomato.

Wednesday, April 10, 2013

Chicken Pot Pie With Bisquick

Filling Ingredients
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
10 oz. pkg. frozen peas and carrots

Crust Ingredients
1 1/2 cup Bisquick
3 tablespoons hot water
3 tablespoons butter, softened

  1. Heat oven to 400 degrees F.
  2. In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil.
  3. Stir in the chicken broth and milk.
  4. Bring to a boil again, stirring constantly.
  5. Boil for 1 minute.
  6. Add in the chicken and frozen vegetables.
  7. Mix thoroughly and take pan off of the heat.
  8. Pour mixture into a 9-inch square baking dish.
  9. Make crust and place over pie.
  10. Bake 45 minutes or until crust is a light, golden brown.

Saturday, April 6, 2013

Frank's RedHot Buffallo Chicken Dip

8 oz. pkg.cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (Blue Cheese Dressing Recipe)
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken breast

  1. Heat oven to 350°F.
  2. Place cream cheese into deep baking dish.
  3. Stir until smooth. 
  4. Mix in salad dressing, Frank's RedHot Sauce and cheese.
  5. Stir in chicken. 
  6. Bake 20 min. or until mixture is heated through; stir.
  7. Garnish as desired.
  8. Serve with crackers or vegetables.

Blue Cheese Dressing


1 cup regular mayonnaise
1 cup sour cream
6 oz blue cheese
1 Tablespoon apple cider or wine vinegar
1/ 2 teaspoon pepper
2 teaspoons Worcestershire sauce (optional)
1/2 teaspoon garlic powder (optional)


Crumble the blue cheese, and mix it all together. Thin with water if desired.

Note:  This worked well for the Franks RedHot Buffalo Chicken Dip

Thursday, April 4, 2013

90-Minute Dinner Rolls

2 to 2 1/2 cups all-purpose flour, divided
2 tablespoons sugar
1/2 teaspoon salt
1 envelope active dry yeast
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine

  1. Mix 3/4 cup flour, sugar, salt, and undissolved yeast.
  2. Heat milk, water and margarine to 120 - 130 degrees F. 
  3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer.
  4. Add 1/4 cup flour.  Beat at high speed of electric mixer 2 minutes.
  5. Stir in enough additional flour to make a soft dough.
  6. On a floured surface knead 2 to 3 minutes.
  7. Divide dough into 12 equal pieces.
  8. Shape into balls.
  9. Place in greased 8-inch round pan.
  10. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.
  11. Cover rolls with a cloth.
  12. Set rolls on rack above water.
  13. Close oven door; let rise 30 minutes.
  14. Uncover rolls; remove pan of water.
  15. Preheat oven to 375 degrees F.
  16. Bake 20-25 minutes, or until done.
  17. Remove from pan.
  18. Serve warm.

Yield:  1 Dozen
Proof Time:  30 minutes
Bake Time:  20-25 minutes