How can you go wrong with Paula Deen?
I took her base recipe from here and tweaked it just a smidgen. And, BOY, was it good!
Ingredients:
2 cups uncooked elbow macaroni (this will be more than an 8oz box)
4 Tbsp butter, cut into pieces
3 cups grated sharp cheddar cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper
Panko breadcrumbs
~Boil macaroni in plenty of water about 7 min (you still want it be slightly firm). Drain.
~In lg saucepan heat butter, cheese and milk until cheese melts.
~Add sour cream, soup, salt, pepper and dry mustard stirring on low heat until hot.
~Mix with cooked pasta and pour into a buttered baking dish. (I used a 9x13)
~Sprinkle with panko breadcrumbs to taste.
~Bake at 4oo until bubbly and brown.
**I'm going to experiment with different cheese next time! Can you say "chipotle cheddar"?! Or I might add bacon and garlic...the possibilities are endless!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Guacamole
We LOVE Mexican food. We LOVE guacamole. And my husband LOVED it when I threw together this guacamole on the fly.
2 avocados - mashed w/ a fork.
Nature's Sweet Cocktail Tomatoes - cored, seeds squeezed out, and chopped up fine. (No specific amounts here, just eyeballed it)
Finely Chopped Onion - just enough to give the flava
Minced Garlic - aprox. 2 cloves
1/2 lemon - squeeze the juice in (but not the seeds. Almost made that mistake.)
Chopped green onion - to taste.
Salt - to taste, of course:)
Now watch it disappear.
2 avocados - mashed w/ a fork.
Nature's Sweet Cocktail Tomatoes - cored, seeds squeezed out, and chopped up fine. (No specific amounts here, just eyeballed it)
Finely Chopped Onion - just enough to give the flava
Minced Garlic - aprox. 2 cloves
1/2 lemon - squeeze the juice in (but not the seeds. Almost made that mistake.)
Chopped green onion - to taste.
Salt - to taste, of course:)
Now watch it disappear.
Black Bean Tortilla Casserole
This comes from Cara's Cravings Blog. I have no.idea. how I found it but I'm so glad I did. It is so yummy and would also be excellent with shredded chicken added to it.
Ingredients
1 cup diced onion
2-3, cloves garlic, minced
1 medium zucchini, diced (my husband doesn't prefer zucchini/squash, so I replaced those two things with an orange bell pepper and 1 cup of frozen corn)
1 medium summer squash, diced
1 large red bell pepper, diced
freshly ground salt & pepper
1 tsp cumin (I replaced all the seasonings with a half a packet of taco seasoning only because I had run out of chili powder.)
2 tsp chili powder (or, to taste)
1 tsp Mexican oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes with green chiles*
4 oz reduced fat cream cheese
2 tbsp chopped cilantro
8 6" corn tortillas
1 cup reduced fat shredded cheddar cheese (4 oz)
Directions
Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.
Add the black beans and diced tomatoes with green chiles.(and frozen corn) Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.
Lightly spray your casserole dish (I used a 7 x 11) with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 or the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.
Bake for about 15 minutes, or until hot and bubbly. Top the casserole(s) with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.
Notes:
* I used 1 can of Original Rotel and 1 can of Hot Rotel and it was smokin!! If you (or the kids) don't like spice I would use the Mild Rotel.
Ingredients
1 cup diced onion
2-3, cloves garlic, minced
1 medium zucchini, diced (my husband doesn't prefer zucchini/squash, so I replaced those two things with an orange bell pepper and 1 cup of frozen corn)
1 medium summer squash, diced
1 large red bell pepper, diced
freshly ground salt & pepper
1 tsp cumin (I replaced all the seasonings with a half a packet of taco seasoning only because I had run out of chili powder.)
2 tsp chili powder (or, to taste)
1 tsp Mexican oregano
1 can black beans, drained and rinsed
2 cans diced tomatoes with green chiles*
4 oz reduced fat cream cheese
2 tbsp chopped cilantro
8 6" corn tortillas
1 cup reduced fat shredded cheddar cheese (4 oz)
Directions
Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.
Add the black beans and diced tomatoes with green chiles.(and frozen corn) Bring to a boil, then reduce heat to a simmer. Cut the cream cheese into cubes and scatter over the vegetable mixture, and stir until all of it is melted in and nicely combined. Finally, mix in the chopped cilantro. Remove from heat.
Lightly spray your casserole dish (I used a 7 x 11) with nonstick cooking spray. Place some of the vegetable mixture in the bottom of the dish, and top with four of the tortillas. Top with about 2/3 or the remaining vegetable mixture and half of the shredded cheese. Add another layer of tortillas and the remaining vegetable mixture.
Bake for about 15 minutes, or until hot and bubbly. Top the casserole(s) with the remaining cheese and bake for about 5-7 minutes more, until cheese is melted.
Notes:
* I used 1 can of Original Rotel and 1 can of Hot Rotel and it was smokin!! If you (or the kids) don't like spice I would use the Mild Rotel.
Greek Pizza
I found this recipe at allrecipes.com and then tweaked it to our likings....but go here to see the original.
Ingredients
* 1/2 cup mayonnaise (this seemed like just a smidge to much to me. I might try slightly less next time)
* 4 cloves garlic, minced
* 1 cup crumbled feta cheese, divided
* 1 (12 inch) pre-baked Italian pizza crust
* 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped (We didn't have these so I used jarred fire-roasted red peppers.)
* 1 tablespoon oil from the sun-dried tomatoes
* 1/4 cup pitted kalamata olives, coarsely chopped
* 1 teaspoon dried oregano
* 2 cups baby spinach leaves
* 1/2 small red onion, halved and thinly sliced (I left these off.)
Directions
1. Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top pizza with spinach mixture and remaining 1/2 cup feta cheese.Bake until heated through and crisp, about 10-12 minutes.
Ingredients
* 1/2 cup mayonnaise (this seemed like just a smidge to much to me. I might try slightly less next time)
* 4 cloves garlic, minced
* 1 cup crumbled feta cheese, divided
* 1 (12 inch) pre-baked Italian pizza crust
* 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped (We didn't have these so I used jarred fire-roasted red peppers.)
* 1 tablespoon oil from the sun-dried tomatoes
* 1/4 cup pitted kalamata olives, coarsely chopped
* 1 teaspoon dried oregano
* 2 cups baby spinach leaves
* 1/2 small red onion, halved and thinly sliced (I left these off.)
Directions
1. Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top pizza with spinach mixture and remaining 1/2 cup feta cheese.Bake until heated through and crisp, about 10-12 minutes.
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