Seafood Mac and Cheese

I don't have a picture of this, but I promise, it is delicious!!


Ingredients 

• 2 cups Velveeta Cheese
• 1/2 cup Milk
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 cup chopped red and green peppers
• Any Seafood Desired (I used 1 small can of crabmeat (from the Tuna aisle), 2 steamed tilapia fillets, and 1 packet of precooked salad shrimp)
• 1 box medium pasta shells
• Italian bread crumbs
• 4 tbsp Butter

Directions

1. Combine the cheese, milk, cayenne pepper, paprika, red and green peppers and seafood together in a saucepan on medium heat.  Stir often to keep the cheese from burning.
2. Boil pasta according to the package directions, and drain.
3. Combine pasta and cheese sauce together, and pour into a greased square casserole dish. (you can butter the dish or just use cooking spray).
4. Sprinkle bread crumbs to cover the top.
5. Cut the butter into small slices and evenly place over the top.
6. Bake for 30-35 minutes, until the bread crumbs are crispy and golden brown.

My review:  This is delicious and oh so rich and satifying.  All I did was make my seafood cheese fondue recipe and added pasta and breadcrumbs.  Delicious!!

Crispy Creamy Southwest Chicken Burrito

Makes 6-8 Burritos
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.

Ingredients
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Sour Cream


Instructions
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray.  If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first.  If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.

My review:  These were delicious and we have put it on our "rotation list" as one of our favorites.  I made the filling one night, and we had these at least 3 different nights, without getting tired of them!  They are delicious and creamy and crispy and wonderful.  Also a plus, they are HEALTHY!

Philly Cream Cheese and Tomato Pasta

 

Ingredients

• 1 pound fusilli or rotini pasta, cooked according to package directions
• 1 pound ground beef
• 1 tbsp minced garlic
• Salt and pepper to taste
• 1/2 onion, diced
• 1 jar of your favorite red pasta sauce (I used Prego Mushroom)
• 3/4 block of cream cheese, cubed
• 1/4 cup Parmesan cheese

Directions

1. Cook the pasta according to the package directions.
2. In a large skillet, cook the ground beef and onion on medium high heat.
3. Drain the grease off of the beef, and return to the stove.
4. Add in the garlic and salt and pepper to taste.
5. Add the sauce and bring the whole mixture to a simmer.
6. Once it is simmering, add in the cream cheese and parmesan and stir well.  It will take about 5 minutes for the cream cheese to melt and incorporate into the red sauce.  Keep stirring.
7. At this point, you can either mix together with the pasta in a large dish, or you can just serve on top of the pasta, whatever floats your pasta-loving boat!
8. Serve with a green salad, as the sauce is very creamy and rich.

My review:  This was amazing, and something I just threw together on a weeknight for dinner.  I planned on making spaghetti, but opened the fridge and saw cream cheese, and it was all over after that.  It was such a good hot meal after a crappy cold rainy day.  We both loved it, and it was another one where we were fighting over who got to eat the leftovers.  Yum!

Naughty Chicken

This chicken dish is getting straight up coal in its stocking this year, because it is deliciously naughty.  Serve it with some steamed broccoli, or a brisk 30 minute walk, because you're going to need it.  Joking aside, this chicken dish was to die for, and I couldn't wait to eat the leftovers!  I adapted the recipe from Mandy's Recipe Box, you can find the original recipe here.

Ingredients

• 1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 3 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup brown sugar
• up to 1 cup of water, as needed
• Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)

Directions

1. Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
2. Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon.  If your bacon is meatier, you probably wouldn't want to take any out).
3. Stir in the chili powder, onion powder, garlic powder, and chicken.
4. Cook until chicken is cooked through.
5. Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken.  If you notice your sauce getting too thick, add in some water.
6. Serve over rice and indulge.  Yum!

My review:  I loved this dish.  The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too.  We really enjoyed this dish.  I want to try it with some stir fry vegetables added into the sauce too.

Stuffed Pepper Mini Meatloaves

I love the filling in stuffed peppers, but I never eat the actual pepper.  This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

• 2 green bell peppers, diced
• 1 sweet onion, diced
• 2 plum tomatoes, diced
• 1 pound ground beef
• 1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
2. Preheat your oven to 350 degrees F.
3. Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
4. Spray a regular size muffin pan with cooking spray.
5. Fill each muffin hole with the beef mixture.  Pack it in - they will shrink as they cook.
6. Bake for 30 minutes.
7. Top each with some cheese.
8. Bake for 10 more minutes.
9. Serve with a big green salad  -- I even broke up the loaves and mixed them into my salad.

My review:  This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers.  I loved this.  It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Missing in Action

After a crazy summer of living basically alone in the new house, while John was away working to make money for said new house, and I wasn't using my beautiful new kitchen to cook meals for myself....

 
 and then a crazy fall of getting married....

and then honeymooning on Cape Cod

and taking care of our many animals - Lily, Jack & Sawyer, and Boo

and unpacking and decorating to make our house feel like a home

and just dealing with life,

Dragonfly Kitchen was lifeless for months.

But the air is getting cooler now and I'm ready to get my butt back in the kitchen and start testing and creating some yummy recipes to share with all of you.

In the meantime, try this recipe.  It's life changing and delightful and delicious and amazing.  I served it for dinner with friends a few weeks ago, and they raved.  And I'm not gonna lie, I'm dying to make it again.  So worth all of the work.

I'm so glad to be back :)

Baked Zucchini Fries

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten


Heat oven to 450 degrees F.
Cut the ends off each zucchini.  Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review:  These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these.  He was pleasantly surprised, and said that these were just as good!  I loved them.  I would like to try them with a different flavor of shake and bake, like the herb one...  Also, some fun dipping sauce.  I think thousand island would be good, or a spicy ranch.  So many possibilities, and this is one of my favorite foods!

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Saucy Burgers!

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers.  (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review:  These are delicious.  I seriously love them.  Yum!  This recipe is easily halved or doubled, or even more!  Delicious. 

Stained Glass Jello

So, I suck, and I shoulda posted before July 4th, but I wanted to share this anyways, because you can do any color combination, and it's so pretty!!

1 (6oz) box Jell-O (I used Cherry)
1 (6oz) box Jell-O (I used Berry Blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 oz) can sweetened condensed milk

In two separate rectangular (13x9) pans, sprinkle each box of Jell-O.  Add 2 cups of boiling water to each pan and stir until the Jell-O dissolves.  Put in the refrigerator for at least 3 hours until set.
Cut each pan into small cubes and then mix the cubes in a 9x13 pan.
In a medium bowl, sprinkle the 2 pouches of unflavored gelatin into 1/2 cup cold water.  When the gelatin blooms (let it sit for 3-5 minutes), add the 1 1/2 cups boiling water.  Whisk together until all the gelatin dissolves.  Then, add the can of SC milk.  Stir and let cool at room temperature.
Pour the milky mixture over the Jell-O cubes, and stick in the refrigerator overnight.
Cut into squares and enjoy!

My review:  This is so pretty, and tastes soooo good!  I want to make it with green and yellow, because I think it would be pretty!  How fun would it be to do your favorite sports teams colors?  Fun stuff!  Enjoy!

Corn Salad

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil.  When boiling, add 1 tbsp sugar and 1 tbsp vinegar.  Add the 10 ears of corn to the water and bring to a rolling boil.  Cover the pot, remove from heat, and let sit for 10 minutes, covered.  Remove from the pot to cool.  Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving.  Add additional salt and pepper if you want. 

My review:  This is delicious!  So summery and fun, and pretty!  It tastes amazing.  I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch.  It's also good for a summer picnic side.

Loaded Baked Potato Casserole

4-6 russet "baking" potatoes
6 slices bacon, cooked until crispy and chopped
2 green onions, diced
4 tbsp butter
1 cup Cheddar Cheese
Sour Cream

Wash the potatoes and pierce each one a few times with a knife.
Microwave the potatoes for about 15-20 minutes, until they are soft and "baked" texture.
Let them cool until you are able to cut them, and dice.  Place the diced potatoes in a square baking dish that you can put in the microwave (8x8 or 9x9).
Top with butter, putting a slice every few inches so that most potatoes get a little butter.
Shake some salt and pepper on top of the potatoes for taste.
Sprinkle with bacon and onions.
Top with cheese.
Put back in the microwave, and cook for 2 minutes.
Serve with Sour Cream for topping!


My review:  I love making this!  It has a casserole feeling, but can all be done in the microwave.  Everyone loves it!  It's great paired up with a steak and salad.  What I like is that you can make it all up ahead of time before microwaving, go cook your steaks on the grill and then come back and microwave for the two minutes, and then you can eat!  If you're looking to save time, buy some real bacon bits instead of making the bacon.

Greek Salad

All week long, I wanted a greek salad!  So when it came time to make dinner Saturday night, I knew I had to have a greek salad as a starter.

1 bag romaine lettuce

1/2 red onion, sliced

1 tomato, diced into large pieces

1/2 cucumber, sliced and then quartered

Feta Cheese, as desired

Black Olives, if desired (you don't see them here because I don't like them!)

Greek Vinaigrette dressing (Gazebo Room Lite is my favorite!  It also makes a great steak marinade...)

Toss all ingredients together in a large bowl and enjoy!  A great summer meal when you add a little bit of chicken!

My review:  Yum!  We paired this with some grilled filet mignon, and baked potato casserole. 

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Dragonfly Kitchen is back in action!

Dragonfly Kitchen is back in order, in its new, improved, bigger, and beautiful location!

Dragonfly Kitchen is getting a new kitchen!

I've gone and disappeared again!  This time, it's because Dragonfly Kitchen will be getting a new kitchen to work from!  My lovely fiance and I will be closing on a house this Friday, and I've got some work to do.

Things have been crazy around here for the last few weeks, and they're only going to get crazier for the next few weeks!  As soon as I'm settled in my new kitchen, you better believe I'll be back here, sharing some new recipes.

Until I return, check out the older recipes on the site, and check out my favorite food blogs that I've mentioned before.

Orange Creamsicle Cookies

1 Betty Crocker Sugar Cookie Mix (the 17.5 oz size)
1 stick butter, softened
1 egg
1 1/2 tsp vanilla
1 1/2 tsp orange extract
1 cup white chocolate chips
8 drops red food coloring
8 drops yellow food coloring


Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl, except white chocolate chips, and mix thoroughly.
Fold in the white chocolate chips.
Drop dough in small scoops on a cookie sheet.
Bake 8 - 10 minutes.

My review:  Yum!  These taste just like orange creamsicles.  Delicious.

Creamy Southwest Enchiladas

  

The Santa Fe Cooking Creme Kicks the Italian Herb Cooking Creme's butt.  These enchiladas were easy and delicious, and only took about 40 minutes to prepare, and most of that was baking time.

2 cups frozen corn, cooked
1 can black beans, drained and rinsed
3 cups cooked chicken, shredded  (I put 3 boneless skinless breasts in the crock pot on low all day, then shred when I get home)  (1 lb of ground beef, browned, could be a substitute)
1 tub Philadelphia Santa Fe Blend Cooking Creme
1/2 cup Mexican Shredded cheese, plus more for topping
8 (6inch) flour tortillas

Preheat your oven to 350 degrees F.
Combine the corn, black beans, chicken, cheese and 3/4 cup of the cooking creme.
Spoon about 1/3 cup of the mixture down center of each tortilla and roll up.
Place in a greased (cooking spray will work) 13x9 baking dish.
Spread the remaining cooking creme on the top of the enchiladas, and then top with some shredded cheese.
Cover with foil and bake for 25 minutes.

My review:  These were awesome!  I was actually excited to have to eat them as leftovers.  They are creamy, but not overbearing.  The recipe on the tub called for tomatoes, and I decided to substitute and use corn and black beans instead, making them southwestern.  I'm glad I did, because these were great!  I wouldn't change a thing.  I think the filling would also be good as a taco or quesadilla filling.  Yum!  Pair it with a big salad.

10-minute Tortellini Dish

I have a new love...  It's called Philadelphia Cooking Creme.  It's delicious, it's easy, and it makes a quick, delightful meal!  I plan to try all the flavors, but this is my first.

1 (19oz) package frozen cheese tortellini
8 oz. mushrooms, sliced
1 cup frozen peas
2 chicken breasts, cooked and chopped
1 tub Philadelphia Cooking Creme, Italian Cheese & Herb flavor

Cook the tortellini as directed on the package.
In a large skillet,using medium heat, heat 1 tbsp olive oil and 1 tbsp water, and add peas and mushrooms.
Cook until the peas are warm throughout, about 5 minutes.
Add the cooking creme and chicken to the vegetables and stir, let heat up for 2 minutes.
Drain the tortellini, and stir into the cream mixture.
Enjoy!

My review:  This was delicious.  A wonderful quick meal for nights that I'm on the go.  I can't wait to try the other flavors of the cooking creme.  This would be great with any other vegetables you like too.  I think I would like it with broccoli or pea pods.

Frosty Fruit Salad

2 large Gala apples, cubed
2 large firm bananas, sliced thick
2 tsp lemon juice (use fresh squeezed, not the bottled stuff!)
1 (6oz) fat free sugar free raspberry or strawberry yogurt
1/4 cup raisins
1/4 cup sunflower kernels

Combine the apples and bananas in a large bowl.
Sprinkle with lemon juice and toss to coat.
Stir in the yogurt, raisins, and sunflower kernels.
Serve immediately.
This only stores about a day or two in the fridge.  Try to eat as soon as possible.

My review:  This is yummy!  It would be a great hit at a brunch!  The yogurt gives a great flavor.  I wish it lasted longer in the fridge, but unfortunately it turns brown after about a day.

BBQ Round Steak

This makes about six servings.  Believe me, you're going to want leftovers.

3 pounds Round Steak, cut into portions

Flour, for dredging

2 tbsp vegetable oil

1 small onion, diced

3 tbsp sugar

2 tsp salt

2 tbsp Worcestershire sauce

3 tbsp Yellow Mustard

1 (29oz) can tomato sauce

1 cup water

Heat the vegetable oil in a large pan.  (make sure that pan has a lid!)

Dredge the steaks in flour and cook until brown on both sides.

Mix the remaining ingredients in a bowl, and then add to the steaks.

Cover and simmer for 1.5 to 2 hours. The steaks should be fork tender.

My review:  This is the most amazing, fork tender, melt-in-your-mouth, delicious meat that I have ever tasted in my life.  It's amazing because round steak is a cheaper cut of meat, too.  Served with mashed potatoes, the sauce is great used as a gravy.  I can't tell you enough times how delicious this was.

Tomato Spinach Tortellini Soup

Who's a huge slacker??  This girl.  I've been up to my ears in my last 2 grad classes, wedding planning, house hunting, cleaning, and working that I haven't had much time to cook, much less be able to post recipes.  Thanks to an anonymous comment begging me to come back, I'm back!  I'm not promising crazy amounts of posts, but I'm hoping one new recipe a week.  So... here comes the first recipe!

adapted from the Well Fed Newlyweds recipe found here: Tortellini Soup.  Check out their blog for more delicious and wonderful recipes!


1 tbsp olive oil
4 cloves garlic, minced
1 small onion, minced
1 tsp Italian Seasoning
1 quart vegetable broth (you can also use chicken broth)
1 (15oz) can diced tomatoes (or canned whole tomatoes)
Salt
Pepper
2 (9oz) packages frozen tortellini, cooked according to the package
2 cups fresh spinach, chopped
Parmesan Cheese and Mozzarella Cheese, for garnish
1/2 pound ground Italian sausage, cooked and drained (optional)


Heat olive oil on medium heat in a large soup pot.  When heated up, add the garlic and onion, and saute until the onions are soft.
Add the broth, oregano, and tomatoes.  Add salt and pepper to taste.  If you plan to add sausage, add it at this time.
Bring the soup to a boil.  (You can be cooking your tortellini separately at this time)
Once the soup is boiling, stir in the spinach and cook for 1 minute.
Add the tortellini, and remove soup from the heat.
Serve immediately with cheese to garnish.
With garlic bread, this makes a great dinner!

My review:  This was delicious.  I'm not a huge fan of cooked spinach, so I wish I would have chopped my spinach up smaller, but other than that, it was delicious!  I like it best with vegetable broth, and no italian sausage, but if I'm making it as a meal, I like to have the meat in there for some extra protein and flavor.

BBQ Chicken Corn Soup

 

Inspired by the BBQ Chicken Pizza soup over at Picky Palate

I added more chicken broth and more corn, and kicked out the cilantro for parsley.

Also took out the salt, because it was plenty salty enough.

And added some cheese, because it makes everything better!

This made it more Alisa - friendly.  :)

2 tablespoons olive oil

1 small onion, diced

2 tablespoons minced garlic

2 (11 oz) cans mexicorn, drained (corn with green and red peppers)

2 (12 oz) cans chicken, drained (or two boneless skinless chicken breasts, shredded  -- or 2 cups cooked chicken)

2 cups chicken broth

1/2 cup BBQ sauce

1/4 tsp black pepper

1/4 tsp garlic salt

2 tbsp parsley flakes

Sharp cheddar cheese for garnish

(Makes 4-6 servings)

Heat the olive oil in a medium pot, on medium heat.

When hot, add the onion, and cook for about 5 minutes, until soft.

Add in the garlic, corn, and chicken, and stir.

Pour in chicken broth, bbq sauce, pepper, garlic salt, and parsley flakes.

Turn the heat up to medium high, and heat until simmering.  Turn the heat down to low and simmer until ready to serve.

Top with cheddar cheese.

My review:  This tastes like BBQ chicken pizza.  So yummy!  The BBQ sauce added a great depth of a flavor.  I served this with some crusty french bread, as a meal.  It was also great that the soup was ready in about 15 minutes.  Delicious!