Mexican Stuffed Shells

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Mexican and pasta…….a win/win recipe. I used a creamy salsa dip instead of plain salsa and it gave the recipe a nice flavor. My family loved it. I have a chicken version of Mexican stuffed shells that I created. I will blog that at a later date. Enjoy!

Ingredients:

1 lb. ground beef
1 pkg taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
sour cream

Directions:

1. Preheat oven to 350. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

2. Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

3. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.). Serve with sour cream.

Source: Adapted from “A Pinch of This & That

This entry was posted in Pasta and tagged .

Mint Chocolate Chip Ice Cream

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My husband LOVES anything mint and chocolate.  So I recently made this for him from The Ice Cream Deck.  It was a big hit, especially with Bittersweet Chocolate Sauce.  Hot fudge would also be great and be lend a little more sweetness.  It was a little strong for me, so next time I’ll use half the peppermint extract (1 tsp instead of 2).  I also think I might try semisweet chocolate in place of bittersweet, just for fun.

Ingredients:
2 cups half-and-half
4 large egg yolks
1/2 cup sugar
1 cup heavy (whipping) cream
1-2 tsp. peppermint extract
3 ounces bittersweet chocolate, grated or chopped

1.  Prepare a large bowl or pan with ice water.  This will be used as an ice bath for the custard you make.  The depth of this ice bath should be about half the depth of your double boiler.
2.  In the top of your double boiler, heat the half-and-half over simmering water until steaming.  Whisk the egg yolks in a bowl until blended, then whisk in the sugar.  Whisk some of the steaming half-and-half into the egg mixture.  Then pour the whole thing into the double boiler.
3.  Stir and cook over the simmering water until the mixture forms a custard and coats the back of a spoon, about 10 minutes.  Remove from heat and place the top of your double boiler in the ice bath.  Stir occasionally until it cools to room temperature.
4.  Strain into a container and stir in the cream and the extract.  Cover and refrigerate until well chilled.
5.  Freeze according to ice cream maker instructions.  When almost frozen, add the chopped or grated chocolate and allow to churn until it’s mixed in well (about 15 seconds).
6.  Transfer to a container and freeze until firm, about 2 hours.

Makes about 1 quart of ice cream.

Source:  The Ice Cream Deck

Basics: Mashed Potatoes

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This is an incredibly basic dish to prepare, but as I talk more and more to friends of mine, I’m shocked how many of them don’t know how make mashed potatoes from scratch. I admit – I usually always have a box of instant mashed potatoes in my pantry, but man oh man, real mashed potatoes taste so much better! They are so easy too!

Ingredients:
6 medium potatoes, peeled (2 pounds)
1/3 – 1/2 C. milk
2 Tbsp. – 1/4 C. butter (REAL butter!)
1/2 tsp. salt
Dash of pepper

Directions:
1. Place diced potatoes in a 2-qt. sauce pan, add enough water just to cover potatoes. Heat to boiling, reduce heat. Cover and simmer for 20 minutes, or until potatoes are fork-tender. Drain. Return potatoes to pan and shake pan over low heat to dry the potatoes. (this will give you fluffier potatoes)
2. Mash potatoes in pan (if it’s a non-stick pan, and plan to use a hand mixer, transfer to a mixing bowl). Mash until no lumps remain. Add milk in a little bit at a time. Continue to mash potatoes until you reach your desired consistency.
3. Add butter, salt, and pepper. Mash vigorously until light and fluffy.

Seriously, how easy is that! Take the pledge to make mashed potatoes from scratch! You’ll be glad you did.

Quick Stromboli

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Last Sunday was my daughter’s birthday and she requested her favorite meal, Stromboli, for dinner. I love it because it’s super easy and reheats well.

The original recipe called for olives and red pepper flakes, but I have small children so those got nixed. I generally make two, even though there’s only four of us, so we’re guaranteed leftovers for lunches or another dinner later in the week. Plus I can put black olives on one for the adults and leave the olives out of the kids’.

[Adapted recipe]
16 oz. loaf frozen bread dough, thawed, or pizza dough
8 oz. lean ham, thinly sliced
1/2 cup shredded mozzarella cheese
1/4 cup pitted ripe black olives, sliced

1. Grease large baking sheet.
2. Roll out dough to a large square.
3. Layer ham on top of rolled out dough and top with cheese and olives.
4. Roll starting at one of the long ends, sealing the ends.
5. Place on baking sheet and bake at 375° for 25 minutes.
6. Let cool for 5 to 10 minutes before slicing to serve.

[Original recipe]
16 oz. loaf frozen wheat or white bread dough, thawed
8 oz. lean ham, thinly sliced
1/4 cup pimiento-stuffed green olives, coarsely chopped
1/4 cup pitted ripe black olives, coarsely chopped
1/4 cup shredded mozzarella cheese
1/8 tsp crushed red pepper flakes
1 Tbsp reduced-fat milk
1 Tbsp shredded Parmesan cheese

1. Line a 15x10x1-inch baking pan with foil, grease foil. Set aside. On a lightly floured surface, roll bread dough to a 15×8-inch rectangle. (If dough is difficult to roll out, cover and let rest a few minutes.)
2.Top dough rectangle with ham to within 1/2-inch of the edges. Top ham with olives, mozzarella cheese, and crushed red pepper flakes. Brush edges with water.
3. Starting with a long end, roll into a spiral, pinching edges to seal. Pinch ends and tuck under.
4. Place seam side down, on prepared baking pan. Brush surface with milk.
5. Using a sharp knife, make shallow cuts diagonally at 2-inch intervals along the top to allow steam to escape.
6. If desired, sprinkle with Parmesan cheese.
7. Bake in a 375° oven for 25-30 minutes or until brown. (If necessary, cover loosely with foil after 20 minutes of baking to prevent over-browning.)

Source: Better Homes and Gardens’ New Dieters’ Cookbook (2003)

Boyd’s Famous Pumpkin Chocolate Chip Cookies

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OK, so maybe these cookies aren’t famous. But they should be!  We eat them all year round, but during the fall they especially hit the spot!



Ingredients:
2 C pureed pumpkin (or one 15 oz can–That’s what we use.)
2/3 – 3/4 C Vegetable Oil (I use closer to 2/3 C)
2 tsp Cinnamon
4 tsp Baking Powder
2 tsp Baking Soda (“Baking Powder AND Soda?” you say? Don’t ask me; IT WORKS!)
2 C Sugar
2 Eggs
2 tsp Salt
2 tsp Vanilla
4 Cups Flour
2 Cups Chocolate Chips
1 Cup Walnuts (opt)

1. Preheat oven to 375 degrees F.
2. In a stand mixer, add ALL ingredients, one by one, and mix on Medium speed until fully incorporated. Really. That’s all you do.
3. Drop heaping spoonfuls 1 – 2 Inches apart on a lightly greased cookie sheet.
4. Bake for 12 – 15 minutes or until springy to the touch.
5. Let cool on the sheet for 5 minutes, then remove to a rack or some such device–we use a cheesecloth on our counter.

DELISH!

Source: By AWESOME Father-in-Law, Boyd.

~Kara

Eventually Chicken Soup

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Yes.  That is what it is called.  Here’s the deal…I put some frozen boneless, skinless chicken breasts, a can of cream of mushroom soup, about 2 cups of frozen mixed vegetables, sea salt and fresh ground pepper in the crock pot before church and cooked it on high for about 4 hours.  When we got home it was like a chicken stew.  It was okay, but needed help.  The next night I added cilantro, a can of chopped green chilies and some farfalle pasta, some kosher salt and water and let it cook until the pasta was done.  Now that was good and it ended up being a soup.  We ate the last of it tonight–glad there was enough left to get a picture for our blog.

Ingredients:
4 frozen chicken breasts, boneless and skinless
1 can cream of mushroom soup (I used Campbell’s Healthy Request)
1 1/2 – 2 cups frozen mixed vegetables
1 small can chopped green chilies
Kosher salt
Fresh ground pepper
Fresh cilantro
1 1/2 cups farfalle pasta (bow tie)
water


1.  Place chicken breasts, soup, vegetables, salt and pepper in a crock pot.  Cook on high for 4 hours.


2.  Add chilies, cilantro, pasta and enough hot water to desired amount and cook until pasta is done.   


Source: Original Recipe

Niki’s Beans and Dawgs

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This is one of my kids favorite meals. And mine too… because its super easy.

2 packages of all beef Hotdogs
8 slices of bacon, cut in 1/2
2 cans pinto beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 -2 cans of baked beans (depends on how many people you are feeding)
1-2 cans stewed tomatoes, pour into dish and cut them in small pieces
1 small onion, chopped
1/2 green bell pepper, chopped
molasses
1/2 c brown sugar
Pepper
kosher salt

Mix together all ingredients and pour into a baking dish. Season to taste, sweeter or saltier. Cut bacon strips in half. Wrap a half piece of bacon around a hotdog and place ontop of beans. Continue with all bacon and dawgs.

Sprinkle with kosher salt and bake at 375 degrees for about 45 minutes …or until desired crispiness of bacon and dawgs are reached.

Vanilla Bean Coconut Cupcakes With Coconut Frosting

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Honestly, these are some of the best cupcakes on the planet! The salt in the frosting is genius! The secret to these moist cupcakes? Reduced coconut milk.

Ingredients:

Reduced coconut milk:
(2) 13-14 oz cans unsweetened coconut milk

Cupcakes:
2 cups all purpose flour
2 1/4 t. baking powder
1/2 t. salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1 cup reduced coconut milk, room temperature

Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1/8 t. salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Directions:

For reduced coconut milk:

1. Bring coconut milk to boil in large deep sauce pan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25-30 minutes.

2. Remove from heat; cool completely. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes;

1. Position rack in center of oven; preheat to 350. Line eighteen 1/3 cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth.

2. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg.

3. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended.

4. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

1. Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.

2. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2 inch plain border.) Sprinkle with coconut.

Source: Epicurious

Spring Green Risotto

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Whenever I heard “risotto” I always figured it meant “super complicated fancy food”.  But when I saw Ina Garten make it on Barefoot Contessa, I knew it was as easy as it looked.  It just takes a little babysitting on the stove.  And it is SO worth it!  Such an amazing comfort food.  It’s one of my favorite dishes EVER! We eat it as a meal, but you could have smaller portions and use it as a side.  The key ingredient, in my opinion, is homemade chicken stock.  It just improves this dish so much, giving it a depth of flavor unequaled in any store-bought stock, broth, or bouillon cube!

Ingredients:
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. butter
3 cups chopped leeks (about 2 leeks, using white and green parts)
1 1/2 cups Arborio rice
2 quarts simmering chicken stock (homemade if you can at all help it!)
1 pound thin asparagus, tough ends removed and cut into 1 1/2″ lengths
10 ounces frozen peas
1 tsp. fresh lemon zest
2 tsp. kosher salt
1 tsp. pepper
1 Tbsp. freshly squeezed lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan cheese (plus more for serving if desired)
3 Tbsp. minced fresh chives

1.  Heat the olive oil and butter in a large saucepan over medium heat.  Add the leeks and saute for 5-6 minutes until tender.  Add the rice and stir till all the rice has been coated with oil/butter.
2.  Add a ladle of chicken stock and simmer over medium to low heat, stirring constantly, until most of the stock has been absorbed.  Continue adding chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be nearly absorbed before adding more.
3.  When the risotto has been cooking for 15 minutes, add the asparagus, peas, lemon zest, salt, and pepper. Continue cooking and adding stock, until rice is tender but still firm (another 10-15 minutes).
4.  Whisk lemon juice and mascarpone cheese together in a small bowl.  When the risotto is done, turn off the heat and stir in the mascarpone mixture, Parmesan cheese, and chives.  Allow to set aside a few minutes before serving.

Source:  adapted from Ina Garten’s recipe

Buttermilk Syrup

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This goes great with the School Morning Pancake recipe. When my extended family was together for Christmas last year this became a quick favorite. Everyone was asking for the recipe. Definitely not a diet worthy recipe so what special occasion will this become a tradition for you and your family?

Buttermilk Syrup
1 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda

1-Melt butter in a pot on stove-top.
2-Add sugar and buttermilk.

3-Whisk, and bring to a boil.
4-Take off of the heat.
5-Add vanilla and baking soda.

*Refrigerate any leftovers in a glass container. It will “set” and is much easier to warm back up by sticking a glass container in a pan full of water on the stove.

Source: Momzoo Blog

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