Recipe #158: Baked Spaghetti

Here's one from Food Network Magazine (also on their website).  Very hearty and easy to make!

Ingredients

• Kosher salt
• 6 ounces whole-wheat angel hair pasta
• 2 teaspoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 pound sweet Italian chicken sausage, casings removed
• 2 green bell peppers, diced
• 1/2 pound button or cremini mushrooms, sliced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon Italian seasoning
• 1 28-ounce can crushed tomatoes
• 1 cup torn fresh basil leaves
• Cooking spray, for the pan
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes. Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes.

Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese). Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

Recipe #157: Zippy Shrimp

Just the right amount of kick, and this comes together super fast.  I halved this recipe and it was good for two.

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Recipe #156: Mushroom Risotto

Absolutely perfect.  That's all I have to say about this creamy, delicious dish.  Thank you again, allrecipes.com, for another winner!  I can't wait for the leftovers...

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1/2 pound portobello mushrooms, thinly sliced and coarsely chopped
• 1/2 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente.  
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Recipe #155: Enchilada Casserole

This is a keeper.  I know that because Nick made a special "this is good" announcement while eating it.  WIN!  Another from my current issues of Cooking Light magazine.

Ingredients

• 
  Preparation1 pound ground sirloin
• 1 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium beef broth
• 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

1. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. 2. Preheat oven to 400°.
3. 3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. 4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe #154: Moroccan Chicken and Butternut Squash Soup

Well, this didn't turn out too much like soup since I went crazy and DOUBLED the cous cous.  Yeah I love cous cous, so mine was more like a thick stew.  I also used 3 more chicken thighs than it calls for.  Still turned out delicious though!  Vary the chunky ingredients as you wish!  Thank you to my Jan/Feb issue of Cooking Light!

Ingredients

• 
  Preparation1 tablespoon olive oil
• 1 cup chopped onion
• 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces (I used 6)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon ground red pepper
• 3 cups (1/2-inch) cubed peeled butternut squash
• 2 tablespoons no-salt-added tomato paste
• 4 cups chicken stock  (I used 5 cups)
• 1/3 cup uncooked couscous  (I doubled this)
• 3/4 teaspoon kosher salt
• 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
• 1/2 cup coarsely chopped fresh basil
• 2 teaspoons grated orange rind

1. 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Recipe #153: Easy Chicken Marsala

I loved this!  So easy, and the chicken is really flavorful and tender!   Here's my modified recipe- I had to add lots more mushrooms, of course.

INGREDIENTS:

1-1.5lb chicken cutlets (thin sliced chicken)

1 can cream of mushroom soup

8oz fresh sliced mushrooms

1 1/4c marsala cooking wine

2tbs butter

Salt, Pepper

Egg noodles, cooked

DIRECTIONS:

Melt butter in a large pan.  Brown chicken lightly on both sides.  Add soup, mushrooms, marsala, and seasonings.  Cover and simmer for about 15 minutes, until chicken is done.  Serve over noodles.

Recipe #152: Stuffed Peppers

I like trying different recipes for the same meal until I find one that I really like.  I am done with the search for the perfect stuffed peppers recipe: I LOVED THIS!  Nick's dinner plate barely had to be washed!  This is my modified version of one I found on allrecipes.com...  (Man I love that site...)

Ingredients

• 4 large sweet red, orange or yellow peppers  (less bitter than green!)
• 1 pound ground beef
• 1/2 chopped onion
• 2 cups cooked rice
• 2 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper (or more for more spice)
• 2 cups pasta sauce, plus more for topping
• 2-3 teaspoons balsamic vinegar
• 2 teaspoons dried basil
• 4 tablespoons grated Parmesan or Romano cheese, divided

Directions

1. Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the rice, parsley, salt, cayenne.  Add pasta sauce. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese.  Simmer the mixture for a couple minutes.  Spoon into peppers. Place in a greased shallow 1-qt. baking dish. Top with a little more of the pasta sauce.
3. Bake at 350 degrees F for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake for 5-10 minutes longer or until peppers are tender. Serve with remaining sauce and mashed potatoes.

Recipe #151: Chicken Cordon Bleu Rollups

I had almost all of the ingredients for this on-hand already- only had to get the chicken!  This is my adaptation of a recipe I saw on allrecipes, and the sauce is my take on another recipe.  DELICIOUS and easy!

INGREDIENTS (vary amounts according to desired servings):

Thin sliced chicken cutlets

Thin sliced deli ham

Slices of swiss cheese

Seasonings of choice (I used chicken seasoning)

Olive oil

Toothpicks

Cream of mushroom soup or cream of chicken soup

Sour cream

Lemon juice

White wine

Pepper

DIRECTIONS:

Lay a chicken cutlet out flat.  Fold a piece of deli ham in half and place on top, then fold a piece of swiss and place on top of that.  Roll the layers up, with the pointed end of the cutlet going on the inside.  Toothpick into place.  Season with desired seasonings.  Repeat for all.  

Preheat oven to 400 degrees.  Heat olive oil in a pan, and place the rollups into the pan and brown well on all sides.

Place rollups into a lightly-oiled casserole dish.  Bake for 25 minutes or till no longer pink inside.

While rollups bake, mix soup, sour cream (about 1/2 cup per can of soup), lemon juice (to taste, about a couple tablespoons), wine (to taste/texture) and black pepper into a small sauce pan.  Heat through and serve over rollups.

Happy Birthday to my Blog!

150 recipes in 2 years- not bad, huh?  I wonder if I would have started such an endeavor if I hadn't been laid off over two years ago... and was watching a simple recipe that Rachael Ray was making (chicken riggies!) that inspired this whole thing....

Thank you to my followers, those of you who actually use these recipes and tell me how they turned out, and my husband, family and friends that try out the results of my cooking!

And thank you allrecipes.com, Food Network Magazine, Cooking Light Magazine, and all my cookbooks' authors for the inspiration :)

Recipe #150: Stuffed Mushrooms

I saw some tempting-looking stuffing mushrooms at the store the other day, so I picked them up (and no other ingredients) to make for a snack at some point.  Luckily, I found a highly-rated recipe on allrecipes.com that included ingredients I already had.  These were delicious and creamy, and definitely had a kick (I accidentally added more cayenne than I meant, so they were a little spicy).  It was also a relief that they were super easy to throw together too.  My changes are noted in red.

Ingredients

• 12 whole fresh mushrooms (I had 15)
• 1 tablespoon vegetable oil (I used olive oil)
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened (I used a little less than 8oz)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. (Mine were still moist and hot, and it turned out fine.  I didn't feel like waiting for dry and cool.)
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon (I filled a ziplock bag with the mixture and cut the corner off to pipe the filling in:  MUCH EASIER!), fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.  (I also sprinkled some cheddar cheese on top of each mushroom)
4. Bake for 20 minutes in the preheated oven (I did 15 minutes bake, 5 minutes broil, I think that is necessary), or until the mushrooms are piping hot and liquid starts to form under caps.