Tuesday, January 31, 2012

Beefy Black Bean Chili


  • 1 sm. can black olives
  • 2 (15 oz) cans black beans undrained
  • 2 (8oz) cans tomato sauce
  • 1 lb lean ground round
  • 1 cup medium or hot chunky-style salsa
  • 1 tbsp chili seasoning mix
  • shredded cheddar cheese
  • sour cream
  1. Cook meat in a large saucepan over med-high until browned stirring until it crumbles.  Drain.  
  2. Drain and mash 1 can of beans.  Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well.  
  3. Cook over medium heat 10 minutes or until thoroughly heated. 
  4.  Top with sour cream and cheese.

Thursday, January 26, 2012

Favorite Turkey Burger


  • 1 1/2 lbs. ground turkey (92-93% lean)
  • 1/2 cup finely grated Gruyere cheese
  • 4 scallions, thinly sliced
  • 1/4 cup dried breadcrumbs
  • 1/4 cup Dijon mustard
  • 1 garlic clove
  • Coarse salt
  • ground pepper
  • vegetable oil for grill
  • 4 hamburger buns
  1. Heat grill to high.
  2. In medium bowl, use fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic.  Season generously with salt and pepper.  Gently form mixture into 4 (1-inch-thick) patties.
  3. Lightly oil grill.  Place patties on hottest part of grill.  Sear for 1 to 2 minutes per side or until browned. Move to cooler part of grill.  Continue grilling for 5 to 10 minutes per side or until cooked through.
  4. Toast buns on grill.  Place burgers on buns.

Wednesday, January 25, 2012

Florentine Casserole


  • 6 oz. farfalle, cooked until tender
  • 2-3 cups spaghetti sauce
  • 1 lb. ground beef, cooked and drained
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 10 oz pkg. frozen chopped spinach, thawed and well drained, divided
  • 1/2 cup grated Parmesan cheese, divided
  1. Preheat oven to 375°.  Lightly grease a 2-quart casserole dish.  Mix the beef with the spaghetti sauce and fold into cooked noodles until well blended.  Cool.
  2. Mix together sour cream and cottage cheese.
  3. In prepared pan, place half the noodle mixture.  Scatter half the spinach over the noodles and top with half the sour cream/cottage cheese mixture.  Sprinkle with half the Parmesan cheese.  
  4. Repeat layers.  Bake 30 minutes or until bubbly and golden on top.  

Tuesday, January 24, 2012

Country Salisbury Steak

  • 1 1/2 lb. extra lean ground beef
  • 1 pkg. (6 oz) Stove Top Stuffing Mix
  • 1 1/2 cups water, divided
  • 3/4 cup chopped onions
  • 1 pkg. (8 oz.) fresh mushrooms, sliced
  • 1/2 cup barbecue sauce
  1. Preheat oven to 375°.  Mix meat, stuffing mix, 1 1/4 cups water, and onions until well blended.  Shape into six 1/2-inch-thick oval patties.  Place on 15 x 10 x 1-inch greased baking pan.  
  2. Bake 25 min. or until cooked through (160°).
  3. Spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low.  Cook 1 to 2 min. or until sauce is heated through.  Serve over patties. 

Monday, January 23, 2012

Baked Hash Brown Potatoes


  • 30 oz. package frozen hash brown potatoes
  • 1/4 cup melted butter
  • 1/4 cup minced onion or onion flakes
  • 1 can cream of mushroom or cream of chicken soup
  • 2 cups sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups crushed corn flakes
  • salt and pepper

Topping:
  • 2 cups crushed corn flakes
  • 1/4 cup melted butter
  1. Mix together the melted butter, onion, soup, sour cream, cheese and salt and pepper.  Fold in hash browns.  
  2. Place in greased 9 x 13 pan or casserole.  
  3. Toss cornflakes and melted butter.  Spread across top of potatoes
  4. Bake at 350° for 1 hour or until golden brown.


Sunday, January 22, 2012

BBQ Meatballs

  • 1/2 cup bread cubes
  • 1/2 cup milk
  • 1 lb. ground beef (lean)
  • 3 tsp. minced onion
  • 1 tsp. salt and pepper
  • 1/2 cup brown sugar
  • 1/2 cup catsup
  • 2 tsp. white vinegar
  1. Soak 1/2 cup bread cubes (about 1 slice of bread torn) in 1/2 c milk.  Add hamburger, minced onion, salt and pepper.  
  2. Form into meatballs and place in a cake pan.  
  3. To prepare topping:  mix brown sugar, catsup and vinegar.  Spoon over meatballs.  Bake 1 hour at 350°.

Saturday, January 21, 2012

Scalloped Sweet Potato Stacks


Servings:  12  Hand on:  25 min.  Total Time:  1 hr., 5 min.

  • 1 1/2lb. small sweet potatoes, peeled and thinly sliced
  • 2 tsp. chopped fresh thyme, divided
  • 1 cup (4 oz) freshly shredded mozzarella cheese, divided
  • 2/3 cup heavy cream
  • 1 garlic clove, pressed
  • 1/2 to 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • Garnish: fresh thyme


  1. Preheat oven to 375°.  Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.  Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese.  Top with remaining sweet potatoes.  (Potatoes will come slightly above the rim of each cup.)
  2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.  Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  3. Bake at 375°, covered with aluminum foil, 30 minutes.  Uncover and sprinkle with remaining 1/2 cup cheese.  Bake 5 to 7 minutes or until cheese is melted and slightly golden. 
  4. Let stand 5 minutes.  Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.  Transfer to a serving platter.  Garnish, if desired.  

*Gruyère cheese may be substituted for mozzarella cheese.

Friday, January 20, 2012

Homemade Pizza


Pizza Crust

  • 2 3/4 to 3 1/4 cups all-purpose flour
  • 1 package active dry yeast
  • 1/4 tsp. salt
  • 1 cup warm water (120°-130°)
  • 2 tbsp. cooking oil
  • selected toppings
  • 1 recipe Pizza Sauce (see below or one 15-oz can pizza sauce)
  • 2-3 cups shredded mozzarella cheese (8-12 oz)


  1. For crust, in a large mixing bowl combine 1 1/4 cups flour, yeast, and salt.  Add water and oil.  Beat with an electric mixer on low speed for 30 seconds, scraping bowl.  Beat on high speed for 3 minutes.  Stir in as much of the remaining flour as you can.  
  2. Turn out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Divide in half.  Cover and let rest for 10 minutes.  

Pizza Sauce

  • 8 oz can tomato sauce
  • 7 1/2 oz can undrained tomatoes, cut up
  • 1/2 cup onion
  • 1 tbsp. dried basil, crushed
  • 1 tsp. sugar
  • 1 tsp. dried oregano, crushed
  • 2 cloves garlic, minced
  • 1/4 tsp. pepper

Combine all ingredients in a medium saucepan.  Bring to boiling.  Reduce heat.  Simmer, covered, about 10 minutes or until the onion is tender.


Thin Crust Pizza
Make Pizza Sauce.  Grease two 12" pizza pans or baking sheets.  If desired, sprinkle with cornmeal.  On a lightly floured surface, roll each dough portion into a 13" circle.  Transfer to pans.  Build up edges slightly.  Do not let rise.  Bake in a 425° oven about 12 minutes or until brown.  Spread Pizza Sauce onto hot crust.  Top with meat, vegetables, and cheese.  Bake for 10 to 15 minutes more or until bubbly.  


Makes 6 servings.

Thursday, January 19, 2012

Classic Parmesan Scalloped Potatoes

Servings:  8 to 10 Hands on:  20 min.  Total Time: 1hr., 15 min.

  • 2 lb. Yukon gold potatoes, peeled and thinly sliced
  • 3 cups whipping cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, chopped
  • 1 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup grated Parmesan cheese

  1. Preheat oven to 400°.  Layer potatoes in a 13x9-inch or 3 qt. baking dish.  
  2. Stir together cream and next 4 ingredients in a large bowl.  Pour cream mixture over potatoes.  
  3. Bake at 400° for 30 minutes, stirring gently every 10 minutes.  Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown.  Let stand on wire rack 10 minutes before serving.

Gruyère Scalloped Potatoes:
Substitute finely shredded Gruyère cheese for Parmesan.  Reduce parsley to 2 Tbsp. and salt to 1 tsp.  Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture along with the parsley.

Wednesday, January 18, 2012

Hoisin-Glazed Chicken Thighs


Servings:  6           Hands on:  15 minutes
Total Time:  about 1 1/2 hours 

  • 1/2 cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 1 Tbsp. seasoned rice-wine vinegar
  • 1 Tbsp. honey
  • 2 tsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • black pepper to taste
  • 12 boneless, skinless chicken thighs (about 2 lb), trimmed
  • 1/4 cup minced scallions (optional)
  • 2 tsp. toasted sesame seeds (optional)


  1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish large enough to hold the chicken.  Transfer 1/4 cup of the mixture to a small bow, and reserve for glazing.  Add the chicken to the baking dish, turning to coat.  Cover and refrigerate for 1 hour.
  2. Heat a grill or grill pan to medium-high (or, alternately, heat the broiler).  Grill the chicken 3 minutes per side, or until just cooked through.  Brush with some of the reserved glaze, turn, and cook 30 seconds more.  Move to a platter; shower with scallions and sesame seeds, if desired.  Serve with edamame-corn salad.

Edamame (Soybean) & Corn Salad                           
Servings:   6   Hands on:  10 min.      Total Time:  1 1/4 hrs.

  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. brown sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • 1 minced garlic clove
  • 1 1/2 cups cooked edamame
  • 1 1/2 cups fresh cooked corn
  • 1/2 cup red bell pepper, diced
  • 1/2 cup cilantro

In a small saucepan, combine vinegars, sugar cumin, onion powder and garlic.  Heat until sugar is dissolved.  Remove from heat.
Place edamame, corn, and red pepper in a medium bowl.
Pour vinegar mixture over vegetables.  Stir to mix.
Cover and chill 1 to 4 hours, stirring once.
Just before serving stir in cilantro.

Tuesday, January 17, 2012

Grilled Chicken Thighs With White Barbecue Sauce


Servings:  5      Hands on:  31 min.     Total Time:  6 hr., 41 min.

  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried oregano
  • 1 Tbsp. ground cumin
  • 1 Tbsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 10 skin-on, bone-in chicken thighs (about 3 lb.)
  • 1 recipe White Barbecue Sauce (See below)




  1. Combine first 7 ingredients until blended.  Rinse chicken, and pat dry; rub seasoning mixture over chicken.  Place chicken in a zip-top plastic freezer bag.  Seal and chill 4 hours.
  2. Preheat grill to 350° to 400° (medium-high) heat.  Remove chicken from bag, discarding bag.
  3. Grill chicken, covered with grill lid, 8 to 10 minutes each side or until a meat thermometer inserted into thickest portion registers 180°.  Serve with White Barbecue Sauce.

White Barbecue Sauce


Hands on:  10 min.     Total Time:  2 hr., 10 min.


Stir together 1 1/2 cups mayonnaise; 1/4 cup white vinegar; 1 garlic clove, minced; 1 Tbsp. coarse ground pepper; 1 Tbsp. spicy brown mustard; 1 tsp. sugar; 1 tsp. salt; and 2 tsp. horseradish until blended.  Cover and chill 2 to 4 hours.  Store in an airtight container up to 1 week.

Monday, January 16, 2012

Italian-Style Chicken (Slow Cooker)


Servings:  8  Hands on: 15 minutes  Total Time:  5 to 7 hours

  • 2 pounds bone-in skinless chicken thighs
  • 1 1/2 tsp. Italian seasoning
  • 3/4 tsp. garlic powder
  • 1/4 tsp. coarse salt
  • 1/4 tsp. pepper
  • 1 large thinly sliced onion
  • 1 (14.5-oz) can diced tomatoes, lightly drained
  • 1 cup fat-free chicken broth
  • 2 tbsp. quick-cooking tapioca
  • 2 (15 oz) cans rinsed cannellini beans
  • 1/2 cup rinsed sliced black olives
  • 1/2 cup fresh basil torn into small pieces
Place chicken in a 4-quart or larger slow cooker and sprinkle with Italian seasoning, garlic powder, salt and pepper.  Scatter onion over chicken.  Stir together tomatoes, broth and tapioca; pour over onions.  Cover and cook on high 4 1/2 hours or on low 6 1/2 hours.  Stir in beans and olives; cook 30 more minutes on low.  Stir in basil and serve.  

251 Calories per serving.

This makes a stew style dish.  My 1-year old can't get enough of this one.  It sounds real dull but it has so much flavor.  I may add an extra can of tomatoes to this one next time.