Ingredients:
1 box Kraft Macaroni and Cheese, Garlic and Herb Alfredo Variety
1 cup cooked, diced or shredded chicken breast
1 1/2 cups loosely packed fresh spinach, torn into small pieces
1 6 or 7 ounce jar marinated artichoke hearts, drained and diced
1/4 cup sun-dried tomatoes packed in oil, drained and sliced
1 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter
Directions:
Prepare Macaroni and Cheese according to package directions. Add
chicken, spinach, artichoke hearts, and sun-dried tomatoes. Stir over
low heat until everything is combined and heated through. Spoon mixture
into a serving dish, or 6 individual ramekins. Combine bread crumbs,
Parmesan, and butter, and mix thoroughly. Sprinkle evenly on top of
pasta and place under a broiler just until crumbs are golden and
toasted. Serves: 6.
Saturday, January 4, 2014
Roasted Garlic Cauliflower
Ingredients:
2 TBSP minced garlic
3TBSP olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 large head cauliflower, separated into florets
Directions:
2 TBSP minced garlic
3TBSP olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 large head cauliflower, separated into florets
Directions:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Christmas Morning Quiche
For as long as I can remember, my Mom has made this every Christmas morning. We do this now with our own family. It's a once a year delicacy!
Ingredients
1 pie crust
1/2 lb fresh mushrooms, sliced
1/4 cup sliced green onions
1 TB butter
1/2 tsp salt
1 cup shredded Swiss cheese
1 cup light cream or milk
1/4 cup Parmesan cheese
3 eggs
Directions:
Ingredients
1 pie crust
1/2 lb fresh mushrooms, sliced
1/4 cup sliced green onions
1 TB butter
1/2 tsp salt
1 cup shredded Swiss cheese
1 cup light cream or milk
1/4 cup Parmesan cheese
3 eggs
Directions:
Saute
onions and mushrooms. Put in
bottom of pie shell. Mix the other ingredients and pour over. Bake 35-40 min. at 375.
Cheesy Bean Quinoa Casserole
Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt
Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes. Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready. Set aside.
3. Preheat large skillet on medium heat and add olive oil. Add garlic and cook for 30 seconds mixing often. Add corn, bell peppers, jalapeno pepper and cumin. Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes. Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt. Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered. Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm. No need to let the casserole to cool down.
Freezing instructions: Do not bake, just freeze assembled in a baking dish. Bake frozen 15 minutes longer than the original recipe calls for.
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt
Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes. Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready. Set aside.
3. Preheat large skillet on medium heat and add olive oil. Add garlic and cook for 30 seconds mixing often. Add corn, bell peppers, jalapeno pepper and cumin. Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes. Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt. Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered. Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm. No need to let the casserole to cool down.
Freezing instructions: Do not bake, just freeze assembled in a baking dish. Bake frozen 15 minutes longer than the original recipe calls for.
Black Bean and Quinoa Soup
Made this deliciousness last night with a plate of cheesy chips (for the kids, right!). Can't say that I've ever had a better black bean soup!
Ingredients:
Directions:
Ingredients:
1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish
For serving:
Avocado
Tortilla chip
Sour Cream
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish
For serving:
Avocado
Tortilla chip
Sour Cream
Directions:
Preheat a 4 quart pot over medium heat. Saute
onion in olive oil with a pinch of salt for about 5 minutes, until
translucent. Add garlic and saute with the onions for a few seconds.
Then add tomato, cumin, oregano and red pepper flakes and cook for a
minute or so, just to break down the tomatoes a bit.
Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.
Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.
Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.
Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.
Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.
Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.
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