recipe share tuesday!

akating · August 2012

Alright ladies lets share these yummy recipes. I gotta fill up my menu for next week

I will post mine when I put DS down for his nap.

jessicabalthis · August 2012

Taco Soup...

Brown 2 pounds of ground beef with a chopped onion... Drain fat and turn to pot including all of these ingredients (DO NOT DRAIN CANS)

2 Pounds of Ground Beef

1 Whole onion

1 can of:

Whole corn

White Hominy

Pinto Beans

Red Kidney Beans

Northern Beans

Ranch style beans

Stewed tomatoes

2 Cans of ro-tel tomatoes

1 Packet of ranch seasoning

2 packets of taco seasoning

Top with shredded cheese, sour cream and if you want to... tortilla chips

smwiggle · August 2012

Asian Salmon

4 salmon filets

2 tbsp of dijon mustard

1/2 a lemon

3 tbsp of soy sauce

6 tbsp of olive oil

1 tsp of garlic

Combine all and marinate for about an hour. Then you can either grill or bake (350 for about 15 min) the salmon. I include the marinade if I am baking it.

ashcody2 · August 2012

White Chicken Chili

1 1/4 lbs boneless skinless chicken

2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans

1 (15 ounce) can hominy or 1 (15 ounce) can white corn

1 (1 1/4 ounce) envelope taco seasoning

1 (4 1/2 ounce) can of chopped green chilies

1 (10 3/4 ounce) can condensed cream of chicken soup

1 (14 ounce) can chicken broth

1/2 cup sour cream

chopped green onion (optional)

monterey jack cheese (optional)

Place chicken in a 4 quart slow cooker.
Top with beans and corn.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.

pghctwife · August 2012

are we just sharing any recipe or what??

mz07 · August 2012

jessicabalthis:

Taco Soup...

Yum! I make almost the same thing, just without the hominy and with black beans and kidney beans only. SO GOOD!!!

akating · August 2012

yeah, any recipe you want.

Mama5181 · August 2012

Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

sjamin9 · August 2012

FurtureMrsCurtis:

Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

This sounds soooooo good. Will have to make it this week. Do you do the slow cooker 5-6 hrs on low or high? I'll have to do it on the weekend if it's on low, if high, have you tried converting to low and cooking for longer? I'd love to do this while at work all day, but it'd be more like 10-11 hrs before I get home due to the gym in the morning and the commute.

akating · August 2012

Chicken Amor?

1lb Chicken breast (cubed)

? cup flour

Olive oil (enough to brown chicken)

3 cloves garlic (pressed)

1-2 cup chicken broth

1 cup white wine

2 cans mushrooms (do not drain)

1 can olives (sliced and drained)

1 jar pimentos (those red things you find in green olives lol) (drained)

1 cup dried parsley

1lb homemade (or store bought like homemade) noodles (medium or thick cut)

Coat cubed chicken in flour and brown in a frying pan. Add broth, garlic, and wine to a large pot and bring to a boil. Add chicken, mushrooms with juice, pimentos drained, and olives drained. Heat through on simmer covered. Add parsley and simmer (med-low) uncovered until liquid is slightly thickened (the consistency of spaghetti sauce). You can add extra broth if needed to cook longer and mix flavors well and make sure the alcohol is cooked out. Add salt and pepper to taste. Cook noodles al dente. Line plates with noodles and pour Amor? sauce over top.

This freezes well (without noodles) and tastes great as leftovers. You could also probably alter this to make into a crock pot meal.

jobiann · August 2012

White Chicken Enchiladas

I found this recipe on Pinterest and made it last week. It was wonderful and super easy. The next time I make it I'll probably kick up the spice a bit. I also used low sodium chicken broth, low fat cheese and low fat sour cream...I don't think it harmed the final product in any way as my DH ate it right up! And they are awesome for left overs and I'm pretty sure they'll be great to freeze (I'm adding these to my freezer meal list I'll be preparing in December so we don't have to cook every night after baby arrives!). Feel free to play around with them! Enjoy!

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells (I used the burrito size ones)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan (I used glass)

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese. (I cooked until they were slightly brown on top.)

Marisajean01 · August 2012

Cauliflower Lentil Soup...SO GOOD!!!!!!!

? cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, cut into 1/4 inch dice
1 medium onion, finely chopped
1 large carrot, cut into 1/4 inch cubes
4 quarts cold water
1 tablespoon plus 1 teaspoon kosher salt
1 large head cauliflower, cut into small florets
1 cup brown lentils, rinsed
grated Grana Padano or Parmigiano-Reggiano, for serving

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

akating · August 2012

FurtureMrsCurtis:
Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

Hello dinner tonight!! I think I will add some lemon juice to it and top it with tortilla chips when served.

luvindanimals · August 2012

I don't have a recipe to add but I can tell you that I am now super hungry just reading about all this yummy food!

Mama5181 · August 2012

sjamin9:
FurtureMrsCurtis:

Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

This sounds soooooo good. Will have to make it this week. Do you do the slow cooker 5-6 hrs on low or high? I'll have to do it on the weekend if it's on low, if high, have you tried converting to low and cooking for longer? I'd love to do this while at work all day, but it'd be more like 10-11 hrs before I get home due to the gym in the morning and the commute.

I usually do high so I think low would work just fine.

Necack · August 2012

Looks like we have a Mexican theme going here. I love Mexican, but DH won't eat it. These recipes sound so good! Wish I could try them. Maybe I'll make some for me for lunch for the week.

Las135 · August 2012

So many yummy dinners, now how about dessert!! I made these last week for a girls night, and everyone raved about them!! Sooo gooood, Triple Chocolate Threat! Bottom layer is cookie dough, middle layer Oreos, top layer is brownie... Served warm and topped with French Vanilla Ice cream! Ultimate Foodgasm!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9?13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9?13 baking dish that?s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting ? brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

ECBeaches · August 2012

Las135:

So many yummy dinners, now how about dessert!! I made these last week for a girls night, and everyone raved about them!! Sooo gooood, Triple Chocolate Threat! Bottom layer is cookie dough, middle layer Oreos, top layer is brownie... Served warm and topped with French Vanilla Ice cream! Ultimate Foodgasm!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9?13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9?13 baking dish that?s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting ? brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

That is some serious pregnant lady porn, right there!!

sjamin9 · August 2012

FurtureMrsCurtis:
sjamin9:
FurtureMrsCurtis:

Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

This sounds soooooo good. Will have to make it this week. Do you do the slow cooker 5-6 hrs on low or high? I'll have to do it on the weekend if it's on low, if high, have you tried converting to low and cooking for longer? I'd love to do this while at work all day, but it'd be more like 10-11 hrs before I get home due to the gym in the morning and the commute.

I usually do high so I think low would work just fine.

Sweet! Thanks for the response. I'll definitely try this and let you know how it goes

StarrSquared · August 2012

My husband begs me to make this for him... it's so easy lol OH and you can even make mini ones for "personal" pies

Hawaiin Pie:

1 large package of vanilla pudding mix

1 large can crushed pineapple

1 8oz container of sour cream.

1 pre made grahmcracker crust

Mix the pineapple, pudding mix, and sour cream in a bowl, pour into the crust and put in the fridge to chill over night.

(optional) Coconut and marachino cherries to put on top!

Fajitas... (my way)

2 lbs of beef, cut into thin, very thin, strips

2 Bell peppers, different colors, also sliced into thin strips

1 package of baby bella mushrooms (baby portabellas, these come pre cut)

1 shallot minced

3 cloves of garlic, also minced.

2 packages of fajita seasoning

1 bottle of your favorite merlot wine. (optional but if you skip it you're missing out)

Directions: In a container of your choice pour in one of the seasoning packages and about 2/3 of the bottle of wine. mix well then add meat, put in the fridge to marinade while prepping other food, take your time, do some laundry. 2 hours later remove from fridge and cook in a very very hot pan, removing the meat from the juice (dont pour the juice in there just yet but dont throw it away either). cook untill meat is done to your liking. it's ok if you accidently over cooked it too. it happens and i assure you it's going to be tastey and very tender either way. Remove meat from pan and in the same pan throw in all your vegies, garlic, and shallot too. mix up in what juice is in the pan before adding the next seasoning package. stir well, add about half of the remaining marinade to the veggies. (now you can throw the other half out) cook veggies till they are done enough for you (if you like them super soft it's going to take longer than if you want them to have alittle bite)

Serve with beans, cheese, salsa, sour cream and whatever else sounds good. You can make these into burritos, taco salads (if you dont want to try and fry taco shells just buy some tortilla chips and crush them up) Nachos, and even quesodillas

Happy eating ladies ^^

Mama5181 · August 2012

akating:
FurtureMrsCurtis:
Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.
Hello dinner tonight!! I think I will add some lemon juice to it and top it with tortilla chips when served.

Now I've gotta put it on my menu for next week. Lol

LiLsWeEtPeA0826 · August 2012

Here is a receipe I got from Pinterest that DH loves. Quick and easy to make!

MEATBALL SANDWICH CASSEROLE

? 1 Baguette French Bread {cut into 18-24 slices, 1/4 inch thick}

? Olive Oil

? 1 pkg. frozen Italian meatballs, bite sized {about 1 lb.}

? 1 pkg. frozen onion & bell pepper mix, thawed & drained

? 1 1/2 cups spaghetti sauce

? 1 cup mozzarella cheese, shredded

Preheat oven to 350. Meanwhile, slice your bread.

Brush each slice with olive oil on one side. Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side. You won't need to grease your dish for this recipe. You?ll need a deep casserole dish for this meal.

Bake bread for about 5-10 minutes or until the edges are golden brown. In a separate bowl, mix meatballs, bell pepper & onion mix, & spaghetti sauce to coat

Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center. Pulled it out at about 25 minutes and covered with the mozzarella cheese. Then bake it for another 5 minutes or so.

Mama5181 · August 2012

ECBeaches:
Las135:

So many yummy dinners, now how about dessert!! I made these last week for a girls night, and everyone raved about them!! Sooo gooood, Triple Chocolate Threat! Bottom layer is cookie dough, middle layer Oreos, top layer is brownie... Served warm and topped with French Vanilla Ice cream! Ultimate Foodgasm!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9?13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9?13 baking dish that?s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting ? brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

That is some serious pregnant lady porn, right there!!

Holy cow yes!!!!!

LovelyLou23 · August 2012

Marisajean01:
Cauliflower Lentil Soup...SO GOOD!!!!!!!

? cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, cut into 1/4 inch dice
1 medium onion, finely chopped
1 large carrot, cut into 1/4 inch cubes
4 quarts cold water
1 tablespoon plus 1 teaspoon kosher salt
1 large head cauliflower, cut into small florets
1 cup brown lentils, rinsed
grated Grana Padano or Parmigiano-Reggiano, for serving

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

this sounds great! only, what exactly is pancetta? I definitely read that as placenta....haha.

jobiann · August 2012

Las135:
So many yummy dinners, now how about dessert!! I made these last week for a girls night, and everyone raved about them!! Sooo gooood, Triple Chocolate Threat! Bottom layer is cookie dough, middle layer Oreos, top layer is brownie... Served warm and topped with French Vanilla Ice cream! Ultimate Foodgasm!

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9?13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9?13 baking dish that?s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting ? brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

That is evil...I want it!

MrsRiceARoni · August 2012

LovelyLou23:
Marisajean01:

Cauliflower Lentil Soup...SO GOOD!!!!!!!

? cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, cut into 1/4 inch dice
1 medium onion, finely chopped
1 large carrot, cut into 1/4 inch cubes
4 quarts cold water
1 tablespoon plus 1 teaspoon kosher salt
1 large head cauliflower, cut into small florets
1 cup brown lentils, rinsed
grated Grana Padano or Parmigiano-Reggiano, for serving

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

this sounds great! only, what exactly is pancetta? I definitely read that as placenta....haha.

Pancetta is similar to bacon but it is salt cured instead of smoked. It's an italian cured meat that is pretty readily accessible in normal stores, I know I've seen it at Trader Joes, but you'll have to check with your local grocery store to find it.

kac22 · August 2012

This is such a good idea!!

Lemon-Herb Chicken Breasts

Ingredients:

3 lb. boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus
shredded zest for garnish (optional)
2 Tbs. chopped fresh rosemary, plus whole
leaves and sprigs for garnish (optional)
2 Tbs. chopped fresh thyme
2 tsp. coarse salt
1 tsp. freshly ground pepper, to taste

Directions:

Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.

Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.

Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.

sesigs · August 2012

FurtureMrsCurtis:
Slow Cooker Fiesta Chicken:

3-4 frozen chicken breast

1 can corn drained

1 can black beans drained

1 can of Rotel tomatoes or half a jar of salsa

1 block of cream cheese

1-2 tb of taco seansoing

Toss it all in to your slow cooker and cook 5-6 hours. If you can mix halfway through to combine it all that helps. I serve it with white rice and soft torilla. YUMMMMMMM! Its my picky hubby's favorite dinner.

I have been looking for a recipe to throw in my slow cooker tomorrow. We have a winner! This sounds sooooooooo yummy.

Magenta728 · August 2012

Awesome post!

Chicken with goat cheese and pistachios

Salt and pepper both sides of thin sliced chicken breast
Brush top of each breast with layer of honey mustard
Cover each breast with goat cheese (i like a lot of goat cheese, so I use a whole large log)
Cover each piece with crushed pistachios
Cover pan with foil
Put in 425 degree oven. After 25 min, remove foil. Let cook for 10 more min without foil.

I usually serve this with couscous and salad.

ETA: I did make this with bullet points. I don't know where they are. Sorry it looks messy.

laurapacheco · August 2012

Laura's Fridge-Cleaner Stew

So I created this recipe one day by basically combining the contents of my fridge into the crockpot. Turned out really good so I wrote it down & have made it a few times since. :-)

Ingredients:

1 quart chicken broth
1 bottle of beer (I happened to have Bud Light Golden Wheat on hand)
3 small tomatoes, diced
2 cups cabbage, shredded
1 medium sweet potato, peeled and diced
1 package (16 oz.) light turkey kielbasa
About 2 cups of my mother-in-law's "noodles" (that's what she calls them but they look/taste like dumplings to me, they are essentially strips of bread dough boiled in chicken broth and served with gravy I think... but I bet any sort of southern-style dumpling would work. She always sends us home with a ton of leftovers from whatever we ate while we were visiting, these are a staple at all of her holiday meals.)
1/2 cup diced onion
3 carrots, thinly sliced
1/4 cup tomato paste
1/2 tsp. thyme
1/4 tsp. fennel
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. minced garlic

Instructions:

Combine all ingredients into a large Crock-pot. Cook on "low" for at least 8 hours, stirring occasionally. Yields about 10-12 cups of stew.

Marisajean01 · August 2012

LovelyLou23:
Marisajean01:

Cauliflower Lentil Soup...SO GOOD!!!!!!!

? cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, cut into 1/4 inch dice
1 medium onion, finely chopped
1 large carrot, cut into 1/4 inch cubes
4 quarts cold water
1 tablespoon plus 1 teaspoon kosher salt
1 large head cauliflower, cut into small florets
1 cup brown lentils, rinsed
grated Grana Padano or Parmigiano-Reggiano, for serving

Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes. Add the cauliflower and lentils, and bring again to a rapid simmer.

Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

this sounds great! only, what exactly is pancetta? I definitely read that as placenta....haha.

Its Italian Bacon. You can just use regular bacon. Pancetta is pricey. I just used regular bacon.

zonagirlie · August 2012

Tuna or Chicken Noodle Casserole (Hubs hates tuna so I modified it for him)

1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup(98% Fat Free) *I also use Trader Joe's fat free version*

1/2 cup milk

1 cup frozen Sweet Peas

2 cans (about 5 ounces each) tuna or all white meat chicken, drained

1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained

2 tablespoons plain dry bread crumbs (optional topping)

1 tablespoon butter, melted (optional topping)

2 teaspoons garlic salt

Heat the oven to 400?F. Stir the soup, milk, chicken or tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna/chicken mixture for 20 minutes or until hot and bubbling. Stir the tuna/chicken mixture. If you'd like, sprinkle with the bread crumb mixture. Then add garlic salt to top.
Bake for 5 minutes or until the bread crumb mixture is golden brown.

I've also seen it topped with cheese as well. I've never tried it, but I bet it's tasty too. I think this takes me less than 20 to get in and done. So creamy and good!

BLPL101 · August 2012

I don't think anyone has done a pasta dish so I'll contribute. This is a bit indulgent, but holy cow, is it good!

Cajun Chicken Fettuccine Alfredo

2 boneless, skinless chicken breasts cut into bite sized pieces

4 tbsp butter

2 cups half-and-half or heavy cream (I use fat free half-and-half)

8 oz cream cheese (I use 1/3 fat)

2 cup grated Parmesan cheese

12 oz fettuccine

Cajun seasoning:

1 tsp each: black pepper, cayenne pepper, onion powder, paprika and garlic powder

1/2 tsp salt

Directions:

Cook pasta according to package directions and set side. In a large skillet, saute chicken in butter over medium heat then add cajun seasoning. Once chicken is fully cooked, stir in half-and-half or heavy cream, cream cheese and parmesan. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve.

brittandjp · August 2012

jobiann:
White Chicken Enchiladas

This sounds so good, now if I could just get past the chicken. I have a serious issue with cooking it right now - the look, smell, etc., makes me want to vomit. However, I've had bits and pieces of chicken in things, including enchiladas, and been fine as long as it was cooked in a restaurant - away from my senses. I think I'll add this to future dinner list and hopefully I'll reach a point that I'm okay to make it.

This probably isn't what y'all are looking for, but I've been craving them lately, so this is what you get! Although it's more of a side than main dish..

SWEET AND SPICY BAKED BEANS

1 pound bacon (I use turkey bacon)

2- 28oz cans of baked beans (Bush's are the best!)

1 12 oz. bottle of chili sauce (I use 6 oz. of Sriracha, which is more than enough)

1 large sweet onion

2 cups packed brown sugar

Directions: Cook and crumble the bacon. Finely chop the onions. Throw everything into the crockpot and cook it on low for 5-6 hours. This is always my go-to for BBQs, super bowl parties, etc. It's spicy, yet sweet!

runlong3 · August 2012

This is definitely on my "to-make" list for the week:

Potato Bacon Torte

2 pie crusts (use your own or Pilllsbury Ready-Made Crust)
4 slices bacon, cooked crisp (more never hurts!)
3 medium baking potatoes, peeled
Salt & freshly ground black pepper
1 cup grated Swiss cheese
2/3 cup heavy cream
1/4 teaspoon dried thyme
1 egg yolk, whisked with a splash of water

Preheat the oven to 375?F.

Remove the pie crusts from the refrigerator. Line the bottom and sides of a 9" pie pan with one of the crusts.

Slice the potatoes in half lengthwise, and then thinly slice into half moons. Working in circles, arrange the potato slices in the pie crust to cover the bottom. Season with salt and pepper, and crumble one piece of the bacon over the potatoes. Sprinkle with 1/4 cup cheese. Repeat the layers three more times. The pan should be nearly full.

Whisk the dried thyme into the cream and slowly pour the cream around and over the entire pie, allowing it to seep down between the potato slices.

With the remaining pie crust, cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.

Bake the torte until the crust is browned and crispy and the potatoes are cooked through, 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before serving.