tag:blogger.com,1999:blog-16673864195651680722024-03-05T22:52:15.510-05:00Put Stock In ItTried and true recipes by Michelle YoungMichelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1667386419565168072.post-76500656443780711182012-05-29T11:14:00.001-04:002012-06-01T08:12:33.375-04:00Roast Beef Quesadillas<div dir="ltr" style="text-align: left;" trbidi="on">
<ul style="font-family: Verdana,sans-serif; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiP_GAw3M4DkFuaCsvXfqOhMNpkoIcuk4y7pZ8IuAvYqJlAWRmYfxioE_j80VUVhhmBMG0Dlk0HJmJt4fhhOPGsiGzOperE2cBJJL2NF7PyveX-d8VWk7Fd3SIx9uckj_I98fHGqKkQY/s1600/Roast+Beef+Quesadillas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiP_GAw3M4DkFuaCsvXfqOhMNpkoIcuk4y7pZ8IuAvYqJlAWRmYfxioE_j80VUVhhmBMG0Dlk0HJmJt4fhhOPGsiGzOperE2cBJJL2NF7PyveX-d8VWk7Fd3SIx9uckj_I98fHGqKkQY/s1600/Roast+Beef+Quesadillas.jpg" /></a>
<li>17-oz. pkg. refrigerated cooked beef roast au jus</li>
<li>3/4 cup bottled chunky salsa</li>
<li>1 1/2 cups sliced sweet and hot peppers (2 yellow, 2 jalapeno)</li>
<li>4-10" flour tortillas</li>
<li>Nonstick cooking spray</li>
<li>3/4 cup shredded cheddar cheese</li>
<li>Fresh cilantro</li>
</ul>
<ol style="text-align: left;">
<li style="font-family: Verdana,sans-serif;">Preheat broiler. In large skillet combine beef in its juices, salsa, and peppers. Cook, covered, over medium heat for 10 minutes, stirring occasionally to break up beef.</li>
<li><span style="font-family: Verdana,sans-serif;">For quesadillas, spoon some beef mixture on half of each tortilla. Fold tortillas over meat, then fold in quarters. Place folded tortillas on foil-lined baking sheet. Sprinkle cheese on each quesadilla. Broil 1 to 2 minutes, just until cheese is melted and tortilla begins to crisp. Top with cilantro. Makes 4 servings. </span></li>
</ol>
</div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-56518430104764307692012-03-22T10:13:00.001-04:002012-03-22T10:15:59.038-04:00Flank Steak with Romesco Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcOlo4QfYJsDRKSVHszrH4B3JnXOLmDwDbfxuzoVKMkXLi7o-XJVBOUdw9ys_KADcTPeSIpiiU89mLAhSCN_1NbKKG6pWPdpqsm1kFQBQMbq_v7X-zR01sQzBH7O8pFid44w-_cFHx-M/s1600/flank+steak+with+romesco+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcOlo4QfYJsDRKSVHszrH4B3JnXOLmDwDbfxuzoVKMkXLi7o-XJVBOUdw9ys_KADcTPeSIpiiU89mLAhSCN_1NbKKG6pWPdpqsm1kFQBQMbq_v7X-zR01sQzBH7O8pFid44w-_cFHx-M/s1600/flank+steak+with+romesco+sauce.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 Tbsp. sliced almonds</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 (3/4 oz) slices whole-grain bread, torn into 2-inch pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tsp. extra-virgin olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. minced garlic</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. smoked paprika</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Tbsp. sherry vinegar</span></li>
<li><span style="font-family: Verdana, sans-serif;">7 oz. jar drained roasted red peppers</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. coarse salt, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lb. flank steak</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. freshly ground black pepper</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Heat broiler. Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add to a food processor; process until coarsely ground. </span></li>
<span style="font-family: Verdana, sans-serif;">
<li>In a small skillet, heat oil, garlic and paprika on medium 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, red peppers and 1/8 tsp. salt to bread mixture; process until smooth. </li>
<li>Sprinkle steak evenly with remaining salt and the black pepper. Broil steak 5 minutes on each side or until desired doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with sauce. </li>
</span></ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-76283065722225019552012-03-21T12:53:00.001-04:002012-03-21T12:55:20.628-04:00Savory White Chili<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZmb6KNZhb7oDFL_nrzvf6YzmXuW2FeBNlpvB388KYE6PSz08OxGi_n3XdmlMZKBbm25Tklr8axF_5dTgwImqmqo7jqKEL8zfJt_X6mwUfPk9_8o-k5X8XfN_2xwC2xRwDyqEJ3lQtfI/s1600/Savory+White+Chili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZmb6KNZhb7oDFL_nrzvf6YzmXuW2FeBNlpvB388KYE6PSz08OxGi_n3XdmlMZKBbm25Tklr8axF_5dTgwImqmqo7jqKEL8zfJt_X6mwUfPk9_8o-k5X8XfN_2xwC2xRwDyqEJ3lQtfI/s320/Savory+White+Chili.jpg" width="320" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 lb. boneless, skinless chicken breast cut into 1-inch pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">14 oz. can chicken broth</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 med. red bell pepper, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Tbsp. chili powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. coarse salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. cayenne pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 (15 oz.) cans cannellini beans, rinsed</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 oz. can chopped green chiles</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup chopped cilantro</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fat-free Greek yogurt</span></li>
</ul><span style="font-family: Verdana, sans-serif;">In a 4-quart slow cooker, combine all ingredients except yogurt and cilantro. Cover, cook 6 hours on low. Stir in cilantro. Garnish with yogurt. </span><span style="font-family: Verdana, sans-serif;"><br />
</span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-50660122404570240122012-03-20T20:52:00.000-04:002012-03-20T20:52:10.772-04:00Sausage and White Bean Stew with Kale<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"></ul><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-color: white; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline; width: 70px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_vOxIkx2_NVpqwOB9bXeNQlofp5Nc2qFTIB4PXVfzUc0R9Ev2zJKWaPNA_XDmclhRlpOHLFmB-t-cwtYfyCq52Vz4ZHDiBHrFHH8bT3QwMV_JsfxPP4A60aFqqHZlgltmhKve-FntyU/s1600/Sausage+and+White+Bean+Stew+With+Kale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_vOxIkx2_NVpqwOB9bXeNQlofp5Nc2qFTIB4PXVfzUc0R9Ev2zJKWaPNA_XDmclhRlpOHLFmB-t-cwtYfyCq52Vz4ZHDiBHrFHH8bT3QwMV_JsfxPP4A60aFqqHZlgltmhKve-FntyU/s1600/Sausage+and+White+Bean+Stew+With+Kale.jpg" /></a></div><ul style="color: #333333; line-height: 15px; text-align: left;"><span style="font-family: Verdana, sans-serif;">
<li><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 pound</span> <span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">great Northern beans, picked through*, soaked overnight in water, drained, and rinsed</span></li>
<li><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-color: white; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline; width: 70px;">8 - 9 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">cups</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth</span></li>
<li><span style="text-align: -webkit-auto;">Kosher salt and freshly ground black pepper</span></li>
<li><span style="text-align: -webkit-auto;">3 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">tablespoons</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">PLUS 1 tsp. extra-virgin olive oil</span></li>
<li><span style="text-align: -webkit-auto;">2 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">cups</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">diced onions (2 medium)</span></li>
<li><span style="text-align: -webkit-auto;">1/2 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">cup</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">diced celery (3 stalks)</span></li>
<li><span style="text-align: -webkit-auto;">1/2 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">cup</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">peeled and diced carrots </span></li>
<li><span style="text-align: -webkit-auto;">1 1/2 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">teaspoons</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">finely chopped garlic (about 3 cloves); any green shoot removed before chopping</span></li>
<li><span style="text-align: -webkit-auto;">1/4 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">teaspoon</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">dried thyme, crushed</span></li>
<li><span class="unitSize" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">14 1/2</span><span style="text-align: -webkit-auto;"> </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">ounce</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">can whole peeled tomatoes, drained and crushed</span></li>
<li><span style="text-align: -webkit-auto;">1 </span><span style="text-align: -webkit-auto;">bunch black kale or kale, washed and stemmed (about 8 cups)</span></li>
<li><span style="text-align: -webkit-auto;">1 </span><span class="unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">pound</span><span style="text-align: -webkit-auto;"> </span><span class="name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;">smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices</span></li>
</span></ul><ol style="text-align: left;"><li style="line-height: 15px;"><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; text-align: -webkit-auto;">In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.</span> </span></li>
<li style="line-height: 15px;"><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; text-align: -webkit-auto;">Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.</span> </span></li>
<li style="line-height: 15px;"><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; text-align: -webkit-auto;">In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.</span> </span></li>
<li style="line-height: 15px;"><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; text-align: -webkit-auto;">In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.</span> </span></li>
<li style="line-height: 15px;"><span style="color: #333333; font-family: Verdana, sans-serif;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; text-align: -webkit-auto;">When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)</span> </span></li>
</ol></span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-35204832749390699772012-03-16T07:28:00.000-04:002012-03-16T07:28:45.370-04:00The Best Parmesan Chicken Bake<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 Tbsp. olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, crushed and finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. crushed red pepper flakes, or to taste</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 skinless, boneless chicken breast halves</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups prepared marinara sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup chopped fresh basil</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 oz. shredded mozzarella cheese, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup grated Parmesan cheese, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">5 oz. garlic croutons</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><ol style="text-align: left;"><li>Preheat oven to 350°.</li>
<li>Coat the bottom of a 9x13" casserole dish with olive oil, and sprinkle with garlic and red hot pepper flakes.</li>
<li>Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.</li>
<li>Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. </li>
<li>I serve this on a bed of noodles.</li>
</ol></span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-68455965048104072092012-03-09T15:30:00.000-05:002012-03-09T15:30:15.055-05:00Italian Sausage Lasagna<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIp8hr_13C_kZTLbep0fCQRWKYXJxo9zr_dwv-dGtLEwQTeMdnB62VwvfMBivTvUtRw2RI5HAzA2TEWbtyjp_VaWhezBD4vBelonlVZB_y0iU1Xp19lLMiVSp-crwd8_5ZBrWBYryVM3A/s1600/Italian+Sausage+Lasagna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIp8hr_13C_kZTLbep0fCQRWKYXJxo9zr_dwv-dGtLEwQTeMdnB62VwvfMBivTvUtRw2RI5HAzA2TEWbtyjp_VaWhezBD4vBelonlVZB_y0iU1Xp19lLMiVSp-crwd8_5ZBrWBYryVM3A/s1600/Italian+Sausage+Lasagna.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 lb. Italian sausage</span></li>
<li><span style="font-family: Verdana, sans-serif;">12 lasagna noodles, uncooked</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 Parmesan cheese, grated</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups fresh spinach, lightly packed and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups mozzarella cheese, shredded</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. dried oregano</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large egg</span></li>
<li><span style="font-family: Verdana, sans-serif;">24 oz. small curd cottage cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 jar (24 oz.) marinara sauce</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><ol style="text-align: left;"><li>Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. </li>
<li>In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. Add marinara sauce to the sausage mixture and set aside. </li>
<li>In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside. </li>
<li>Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese. Sprinkle with oregano.</li>
<li>Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.</li>
</ol></span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-41796022532328533982012-03-04T08:31:00.000-05:002012-03-04T08:31:37.745-05:00Tangy Barbecue Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;"><u>Servings</u>: 8</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDvcyAFznb5UPtpCQbLuKzYFKRcF42G8R2S89l56nXcCYT9e25mjtJHmtHgtxekIhS8qP61VvqYsjMtOTL6LFcTQxFsqDBwNID2yAUL5AX2F2jsB8-PbFu145Z1mfca4JxL3C2zTAoqk/s1600/tangy-bbq-chicken-.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDvcyAFznb5UPtpCQbLuKzYFKRcF42G8R2S89l56nXcCYT9e25mjtJHmtHgtxekIhS8qP61VvqYsjMtOTL6LFcTQxFsqDBwNID2yAUL5AX2F2jsB8-PbFu145Z1mfca4JxL3C2zTAoqk/s200/tangy-bbq-chicken-.jpg" width="200" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 cup ketchup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. spicy brown mustard</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. balsamic vinegar</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. Worcestershire sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 clove pressed garlic</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. smoked paprika</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. coarse salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. freshly ground black pepper, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 1/2 lbs. bone-in skinless chicken thighs and legs</span></li>
</ul><span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker. Sprinkle chicken with remaining pepper; add chicken to slow cooker. Spoon remaining sauce over and around chicken. Cover and cook on low 6 hours or until chicken is 165 degrees. Place chicken on platter. Whisk cooking liquid until well mixed; drizzle over chicken. Serve chicken with any remaining sauce. </span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-15376758353088028492012-03-02T13:34:00.001-05:002012-03-02T13:37:48.386-05:00Pulled Pork Tacos<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>Servings:</u> 6</span></div><div style="text-align: left;"></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2-2 1/2 lbs. boneless pork shoulder</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. kosher salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. black pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. ground cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;"> 1/2 cup apricot jam or preserves</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 jalapenos sliced into rings and seeded</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 red onion, roughly chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 sm. flour tortillas or corn warmed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup fresh cilantro leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lime, cut into wedges</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Heat oven to 300°. Place pork on two layers of aluminum foil. Season pork with salt and pepper and cumin. Spoon jam over the pork turning to coat. Scatter the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp edges to seal tightly. Place in a baking dish. Roast until for tender. About 4 hours. Let cool.</span></li>
<span style="font-family: Verdana, sans-serif;">
<li>Unwrap pork, reserving juices and discard foil. Use fork to shred pork. Transfer to a bowl, pour cooking juices, onion, jalapeno over pork and toss. </li>
<li>Serve with the tortillas, cilantro and lime wedges and BLACK BEAN AND CORN SALAD, if desired.</li>
</span></ol><span style="font-family: Verdana, sans-serif;">BLACK BEAN AND CORN SALAD</span><br />
<div style="text-align: left;"></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 can black beans, rinsed and drained</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups of corn kernels (frozen)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 small red bell pepper, seeded and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 red onion, chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 tsp. ground cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. hot sauce (tobasco)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lime, juiced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. olive or vegetable oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt and pepper</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Combine all ingredients and let stand 15 minutes for corn to defrost. Corn chills salad.</span></li>
<span style="font-family: Verdana, sans-serif;"> </span></ol><span style="font-family: Verdana, sans-serif;">*This salad makes a healthy and great salsa by itself for tortilla chips too.</span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-21050682442320953672012-03-01T17:14:00.001-05:002012-03-01T17:21:35.376-05:00Grilled Chicken and Corn Quesadillas<div dir="ltr" style="text-align: left;" trbidi="on"><u style="font-family: Verdana, sans-serif;">Servings:</u><span style="font-family: Verdana, sans-serif;"> 4</span><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBEFPnQL4N_JRhhyphenhyphenWaDSGUyRGHQMDb3_CfANjOpmMRx2ED2UH7AdoS5DRSZODL2hESLS2NcZ7Ds_maIctCVQA0rltqh1IxA7B93rNRachThwv6wEZFnmUVwqRrdOL9ScL0KQfCyEjDXM/s1600/Chicken+and+Corn+Quesadillas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBEFPnQL4N_JRhhyphenhyphenWaDSGUyRGHQMDb3_CfANjOpmMRx2ED2UH7AdoS5DRSZODL2hESLS2NcZ7Ds_maIctCVQA0rltqh1IxA7B93rNRachThwv6wEZFnmUVwqRrdOL9ScL0KQfCyEjDXM/s1600/Chicken+and+Corn+Quesadillas.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 Tbsp. canola oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large red onion, chopped (about 2 cups)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup corn kernels (fresh or frozen)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 garlic cloves, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 boneless chicken breast halves, grilled and torn into strips</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. ground cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. chile powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. dried oregano</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. freshly ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 (8-inch) flour tortillas</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 ounces thinly sliced Monterey Jack or cheddar cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 ounces crumbled goat cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup chopped cilantro</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup sour cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup salsa</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">To prepare chicken filling: Heat oil in large skillet over medium heat. Saute onions and corn for 5 minutes. Add garlic. Cook 1 minute. Stir in chicken, cumin, chile powder, oregano, salt and pepper. Remove from heat.</span></li>
<span style="font-family: Verdana, sans-serif;">
<li>To assemble: Place tortillas on work surface. Layer one-fourth of sliced cheese on half of each tortilla. Top with chicken filling, goat cheese and cilantro, dividing evenly. Fold tortillas closed. Press lightly to seal.</li>
<li>To cook: Heat oven to 200°. Heat medium saute pan over medium heat. Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp. Place finished quesadilla on cookie sheet in oven to keep warm.</li>
<li>To serve: Slice each quesadilla in half. Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.</li>
</span></ol></div></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-25455611062350586742012-02-29T13:07:00.000-05:002012-02-29T13:07:09.441-05:00Provençal Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;"><u>Servings:</u> 8</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6EEx0WU620zLKGi4rRhX2gB1t1Wp2vfXSRcymgr2E3KtvZfZYcKquZ3neknbmMRMqceJ8HA_UnAAGyGtFCNwo1Xc2Qmm5QKedOr2SBvMrzYcbwy9ISB7FUjjwiH3iEeJSD9pFQ1FgOM/s1600/provencal+tomatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6EEx0WU620zLKGi4rRhX2gB1t1Wp2vfXSRcymgr2E3KtvZfZYcKquZ3neknbmMRMqceJ8HA_UnAAGyGtFCNwo1Xc2Qmm5QKedOr2SBvMrzYcbwy9ISB7FUjjwiH3iEeJSD9pFQ1FgOM/s1600/provencal+tomatoes.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">6 ripe tomatoes (2 1/2 to 3 inches in diameter)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup minced scallions, white and green parts (2 scallions)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup minced fresh basil leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. minced fresh flat-leaf parsley</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. minced garlic (2 cloves)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. minced fresh thyme leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">Kosher salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">Freshly ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup grated Gruyère cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">Good olive oil</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><ol style="text-align: left;"><li>Preheat oven to 400°.</li>
<li>Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.</li>
<li>In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 tsp. salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.</li>
</ol></span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-79792829040371182372012-02-24T10:45:00.002-05:002012-02-24T10:57:11.397-05:00Parmesan Roasted Asparagus<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitJGBN1BBWkIXhOLP7L5P4UW-FjByp7fllUicettF5kdONA3AwWTLOT-AyM6Ns3lz_xE3rwVx48oP3Jic8cv7Ll6XyZPPPZ0tPaaWo0uSGwyla8xH94JX9J-IS2Vt9W_WqBqJz9iXFU0/s1600/roasted+asparagus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitJGBN1BBWkIXhOLP7L5P4UW-FjByp7fllUicettF5kdONA3AwWTLOT-AyM6Ns3lz_xE3rwVx48oP3Jic8cv7Ll6XyZPPPZ0tPaaWo0uSGwyla8xH94JX9J-IS2Vt9W_WqBqJz9iXFU0/s1600/roasted+asparagus.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 1/2 lbs. fresh asparagus (about 30 large)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. kosher salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. freshly ground black pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup freshly grated Parmesan cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 lemons cut in wedges, for serving</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Preheat the oven to 400°.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Break thick ends off asparagus.</span></li>
<span style="font-family: Verdana, sans-serif;">
<li>Lay asparagus in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.</li>
</span></ol><span style="font-family: Verdana, sans-serif;">* Buy thickest asparagus possible because they have more flavor.</span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-71854230280268073802012-02-13T14:36:00.001-05:002012-02-13T14:39:13.443-05:00Crispy Apricot Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EHQaG75AKuNrSvifeD-gDkq4FXXTRlB03MlR8ojKXG_-syZCyak4dDmzndXuYpBUicQkJRX7NIoUWxro6jniGwDyp4OJ7uAjQHaH58fa4XcUXprAKWPrparr1N-cmFpU9tttWQsTORw/s1600/crispy+apricot+pork+chops.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EHQaG75AKuNrSvifeD-gDkq4FXXTRlB03MlR8ojKXG_-syZCyak4dDmzndXuYpBUicQkJRX7NIoUWxro6jniGwDyp4OJ7uAjQHaH58fa4XcUXprAKWPrparr1N-cmFpU9tttWQsTORw/s1600/crispy+apricot+pork+chops.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 Tbsp. olive oil, plus more for baking sheet</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 slices multigrain sandwich bread</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 bone-in pork loin chops (about 8 oz each, 3/4 to 1 inch thick), patted dry</span></li>
<li><span style="font-family: Verdana, sans-serif;">coarse salt and ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tsp. apricot jam</span></li>
</ul><span style="font-family: Verdana, sans-serif;"></span><br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Preheat oven to 425°. Lightly brush a rimmed baking sheet with oil; set aside.</span></li>
<span style="font-family: Verdana, sans-serif;">
<li>Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs.)</li>
<li>Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.</li>
<li>Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150° on an instant-read thermometer), 14 to 16 minutes. Serve immediately.</li>
</span></ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-19772612345906408112012-02-12T16:36:00.000-05:002012-02-12T16:36:59.688-05:00Pineapple Grilled Pork Tenderloin<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;"><u>Servings:</u> 6 <u>Hands-on time:</u> 18 min <u>Total time</u>: 48 min<br />
</span><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 (1 lb.) pork tenderloins</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. freshly ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 oz. can pineapple slices in juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 limes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup orange marmalade</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 Tbsp. hoisin sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 Tbsp. soy sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 garlic cloves, pressed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. Dijon mustard</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. ground ginger</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><ol style="text-align: left;"><li>Preheat grill to 350° to 400° (med-hi) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Sprinkle pork with salt and pepper.</li>
<li>Drain pineapple, reserving 1/3 cup juice. Grate zest from limes equal to 1 Tbsp.; squeeze juice from limes to equal 1/3 cup.</li>
<li>Bring reserved pineapple juice, lime juice, zest, marmalade and next 5 ingredients to a boil in a saucepan over medium-high heat. Boil 3 to 4 minutes or until slightly thickened. Reserve half of mixture in a bowl. </li>
<li>Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°, basting with remaining half of pineapple mixture. Remove from grill; cover with aluminum foil, and let stand 10 minutes.</li>
<li>Meanwhile, grill pineapple slices 1 to 2 minutes on each side. Serve grilled pineapple and reserved pineapple-marmalade mixture with grilled pork.</li>
</ol></span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-81835653419222906102012-02-11T09:16:00.000-05:002012-02-11T09:16:53.389-05:00Lamb Chops with Red Wine Herb Butter<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;">Serves: 8</span><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">8 (6 oz.) lamb chops</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup dry red wine</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large shallot, finely minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 clove garlic, finely minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 lb. unsalted butter, at room temperature</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 Tbsp finely chopped mixed fresh herbs: chives, parsley, tarragon and thyme</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. lemon juice</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><ol style="text-align: left;"><li>Bring red wine, minced shallots and garlic to a boil in a small saucepan. Turn heat down; simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.</li>
<li>Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).</li>
<li>Salt and pepper the lamb chops on both sides. Heat olive oil in a large saute pan over medium heat. Cook chops on one side until golden brown. Turn chops and finish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly. Remove lid and serve.</li>
</ol></span><span style="font-family: Verdana, sans-serif;"><br />
</span></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-40964870130289035362012-02-10T17:58:00.002-05:002012-02-10T18:01:47.525-05:00Grilled Chicken Tacos<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTuwuZPlAZx0zMYlQAmNqjrS-NebZwlzZqqEsPhRVzJm4rKTzZHXExeJ3YLRsotS4-KrnjUkTJ3cSTxaMUEU-2sryQfSLLmfPkTG0VWro92mwK20qpTCvdZGGq1Lb5jL8FdfHOgiAoaw/s1600/grilled+chicken+tacos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTuwuZPlAZx0zMYlQAmNqjrS-NebZwlzZqqEsPhRVzJm4rKTzZHXExeJ3YLRsotS4-KrnjUkTJ3cSTxaMUEU-2sryQfSLLmfPkTG0VWro92mwK20qpTCvdZGGq1Lb5jL8FdfHOgiAoaw/s1600/grilled+chicken+tacos.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">3 Tbsp. olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tbsp. lime juice</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tsp. Montreal chicken seasoning</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 lb. chicken breast tenders</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 oz. refrigerated fresh salsa</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large mango, peeled and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup chopped fresh cilantro</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. chipotle hot sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 (6-inch) fajita-size flour tortillas, warmed</span></li>
<li><span style="font-family: Verdana, sans-serif;">Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings. </span></li>
</ol><div><span style="font-family: Verdana, sans-serif;">For an easy side dish combine 2 (20.5 oz.) cans refried black beans, 1/2 (8-oz) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt baking dish. Top with 2 Tbsp finely chopped red onion and 1 cup crumbled queso fresco. Bake at 450° for 20 to 30 minutes or until cheese melts.</span></div></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-77959969039632119242012-02-07T20:56:00.000-05:002012-02-07T20:56:54.773-05:00Pork Kebabs with Roasted Squash and Sautéed Greens<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGX0vPr3_ymqNeWO40fbkhz07zR0PDxLMN5dSFefLXku2TPr9QC8mBYVNx0X10VhW2mXUMaRdjeunQDtma-rfT00v6TAd-qs8emccNQrirBOLqcKe8GNCnriQ2pTge9OMr27oNB3akmC4/s1600/pork-kebabs-squash-greens.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGX0vPr3_ymqNeWO40fbkhz07zR0PDxLMN5dSFefLXku2TPr9QC8mBYVNx0X10VhW2mXUMaRdjeunQDtma-rfT00v6TAd-qs8emccNQrirBOLqcKe8GNCnriQ2pTge9OMr27oNB3akmC4/s1600/pork-kebabs-squash-greens.jpg" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">6 Tbsp. fresh lemon juice (3 lemons)</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 Tbsp. extra-virgin olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Tbsp. chopped fresh thyme leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 garlic cloves, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">coarse salt and ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 small red onion, cut into 1-inch pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">10 oz. baby arugula (10 cups)</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Preheat oven to 400°, with racks in upper and lower thirds. Soak eight 8-inch wooden skewers in hot water, 15 minutes. In a large bowl, stir together lemon juice, 3 Tbsp. oil, thyme, and garlic. Season with salt and pepper. Add pork, onion, and squash and toss to coat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Thread pork onto skewers and place on a rimmed baking sheet. Place onion and squash on another rimmed baking sheet. Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through. Remove pork and loosely tent with foil; continue roasting vegetables on bottom rack until tender and browned, 10 minutes. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Meanwhile, in a large skillet, heat 1 Tbsp. oil over medium. Gradually add arugula and cook until just wilted, about 3 minutes; season with salt and pepper. To serve, divide pork skewers, vegetables and arugula among four plates.</span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-19119182490408555902012-02-02T09:10:00.000-05:002012-02-02T09:10:54.903-05:00Cheesy Chicken & Rice Casserole<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtRkGlr7mQ1x0FmOrDSMxEpVH5xKj-lK5g3o3ra0HExf1JqoXqj3HKDD46i1vbzEoKKEs5Hds8DDQINIDvPdIotlAA2norzHTsPMe4XwqkGJ2_zNEcIw2sTzOHHf0Slu0MXac-A2Ta2U/s1600/Cheesy+Chicken+and+Rice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtRkGlr7mQ1x0FmOrDSMxEpVH5xKj-lK5g3o3ra0HExf1JqoXqj3HKDD46i1vbzEoKKEs5Hds8DDQINIDvPdIotlAA2norzHTsPMe4XwqkGJ2_zNEcIw2sTzOHHf0Slu0MXac-A2Ta2U/s320/Cheesy+Chicken+and+Rice.jpg" width="320" /></a></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 can Campbell's Cream of Chicken Soup </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/3 cups water</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup uncooked long-grain white rice</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups fresh or frozen vegetables</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. onion powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 skinless, boneless chicken breast halves</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup shredded cheddar cheese</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Stir the soup water, rice, vegetables and onion powder in a 12"x8" shallow baking dish.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Top with chicken. Season chicken as desired. Cover.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake at 375° for 45 min. or until done. Top with cheese. Makes 4 servings.</span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-57831010606166011332012-01-31T08:02:00.000-05:002012-01-31T08:02:12.108-05:00Beefy Black Bean Chili<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 sm. can black olives</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 (15 oz) cans black beans undrained</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 (8oz) cans tomato sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lb lean ground round</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup medium or hot chunky-style salsa</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp chili seasoning mix</span></li>
<li><span style="font-family: Verdana, sans-serif;">shredded cheddar cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">sour cream</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Cook meat in a large saucepan over med-high until browned stirring until it crumbles. Drain. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook over medium heat 10 minutes or until thoroughly heated. </span></li>
<li><span style="font-family: Verdana, sans-serif;"> Top with sour cream and cheese.</span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-78763036227112351892012-01-26T08:14:00.000-05:002012-01-26T08:14:36.739-05:00Favorite Turkey Burger<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 1/2 lbs. ground turkey (92-93% lean)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup finely grated Gruyere cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 scallions, thinly sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup dried breadcrumbs</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup Dijon mustard</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 garlic clove</span></li>
<li><span style="font-family: Verdana, sans-serif;">Coarse salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">vegetable oil for grill</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 hamburger buns</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Heat grill to high.</span></li>
<li><span style="font-family: Verdana, sans-serif;">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.</span></li>
<li><span style="font-family: Verdana, sans-serif;">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.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Toast buns on grill. Place burgers on buns.</span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-67369503749351530182012-01-25T15:52:00.000-05:002012-01-25T15:52:25.249-05:00Florentine Casserole<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">6 oz. farfalle, cooked until tender</span></li>
<li><span style="font-family: Verdana, sans-serif;">2-3 cups spaghetti sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lb. ground beef, cooked and drained</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup sour cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup cottage cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">10 oz pkg. frozen chopped spinach, thawed and well drained, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup grated Parmesan cheese, divided</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">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.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix together sour cream and cottage cheese.</span></li>
<li><span style="font-family: Verdana, sans-serif;">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. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Repeat layers. Bake 30 minutes or until bubbly and golden on top. </span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-76148295938393531392012-01-24T11:12:00.000-05:002012-01-24T11:12:52.120-05:00Country Salisbury Steak<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 1/2 lb. extra lean ground beef</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 pkg. (6 oz) Stove Top Stuffing Mix</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups water, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup chopped onions</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 pkg. (8 oz.) fresh mushrooms, sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup barbecue sauce</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">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. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake 25 min. or until cooked through (160°).</span></li>
<li><span style="font-family: Verdana, sans-serif;">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. </span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-50519557659510175302012-01-23T14:01:00.000-05:002012-01-23T14:01:17.217-05:00Baked Hash Brown Potatoes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">30 oz. package frozen hash brown potatoes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup melted butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup minced onion or onion flakes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 can cream of mushroom or cream of chicken soup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups sour cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups shredded cheddar cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups crushed corn flakes</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt and pepper</span></li>
</ul><br />
<u><span style="font-family: Verdana, sans-serif;">Topping:</span></u><br />
<div style="text-align: left;"></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 cups crushed corn flakes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup melted butter</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Mix together the melted butter, onion, soup, sour cream, cheese and salt and pepper. Fold in hash browns. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Place in greased 9 x 13 pan or casserole. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Toss cornflakes and melted butter. Spread across top of potatoes</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake at 350° for 1 hour or until golden brown.</span></li>
</ol><br />
<br />
</div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-24218311727661164822012-01-22T07:12:00.001-05:002012-01-22T07:13:08.902-05:00BBQ Meatballs<div dir="ltr" style="text-align: left;" trbidi="on"><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1/2 cup bread cubes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lb. ground beef (lean)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tsp. minced onion</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup catsup</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. white vinegar</span></li>
</ul><ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Soak 1/2 cup bread cubes (about 1 slice of bread torn) in 1/2 c milk. Add hamburger, minced onion, salt and pepper. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Form into meatballs and place in a cake pan. </span></li>
<li><span style="font-family: Verdana, sans-serif;">To prepare topping: mix brown sugar, catsup and vinegar. Spoon over meatballs. Bake 1 hour at 350°.</span></li>
</ol></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com1tag:blogger.com,1999:blog-1667386419565168072.post-8276933069540326272012-01-21T16:47:00.000-05:002012-01-21T16:47:10.090-05:00Scalloped Sweet Potato Stacks<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span style="font-family: Verdana, sans-serif;"><u>Servings:</u> 12 <u>Hand on:</u> 25 min. <u>Total Time:</u> 1 hr., 5 min.</span><br />
<br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">1 1/2lb. small sweet potatoes, peeled and thinly sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp. chopped fresh thyme, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup (4 oz) freshly shredded mozzarella cheese, divided</span></li>
<li><span style="font-family: Verdana, sans-serif;">2/3 cup heavy cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 garlic clove, pressed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 to 3/4 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. freshly ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">Garnish: fresh thyme</span></li>
</ul><br />
<br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">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.)</span></li>
<li><span style="font-family: Verdana, sans-serif;">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).</span></li>
<li><span style="font-family: Verdana, sans-serif;">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. </span></li>
<li><span style="font-family: Verdana, sans-serif;">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. </span></li>
</ol><br />
<span style="font-family: Verdana, sans-serif;">*Gruyère cheese may be substituted for mozzarella cheese.</span><br />
<br />
</div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0tag:blogger.com,1999:blog-1667386419565168072.post-60838569658947084442012-01-20T07:26:00.000-05:002012-01-20T07:26:47.957-05:00Homemade Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<u><span style="font-family: Verdana, sans-serif;">Pizza Crust</span></u><br />
<br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">2 3/4 to 3 1/4 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 package active dry yeast</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup warm water (120°-130°)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp. cooking oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">selected toppings</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 recipe Pizza Sauce (see below or one 15-oz can pizza sauce)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2-3 cups shredded mozzarella chee</span><span style="font-family: Verdana, sans-serif;">se (8-12 oz)</span></li>
</ul><br />
<br />
<ol style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">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. </span></li>
<li><span style="font-family: Verdana, sans-serif;">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. </span></li>
</ol><br />
<span style="font-family: Verdana, sans-serif;"><u>Pizza Sauce</u></span><br />
<br />
<ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">8 oz can tomato sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">7 1/2 oz can undrained tomatoes, cut up</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup onion</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. dried basil, crushed</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. dried oregano, crushed</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. pepper</span></li>
</ul><br />
<span style="font-family: Verdana, sans-serif;">Combine all ingredients in a medium saucepan. Bring to boiling. Reduce heat. Simmer, covered, about 10 minutes or until the onion is tender.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><u>Thin Crust Pizza</u></span><br />
<span style="font-family: Verdana, sans-serif;">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. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Makes 6 servings.</span><br />
<div><br />
</div></div>Michelle Younghttp://www.blogger.com/profile/12361434254253715439noreply@blogger.com0