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!!

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!

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.

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.

French Onion Mushrooms

 

I know the picture doesn't look appetizing, but it's so good, I promise!

1 tbsp butter, unsalted
1 can Campbell's Condensed French Onion Soup
1 pound mushrooms, thick sliced
3 slices swiss cheese

Melt the butter in a saute pan and add the french onion soup.
Heat on medium heat, until the mixture simmers.
Add in the mushrooms, and simmer, until there is very little liquid left, about 15 minutes.
Spoon the mushrooms into a small baking dish, and cover with cheese.
Place under the broiler for 3 minutes, or until cheese is brown and bubbly.
Serve alone, or with toasted slices of baguette.

My review:  This recipe was inspired by Pioneer Woman's French Onion Stuffed Mushrooms recipe.  This was an easier variation.  So yummy!  I ended up spooning mine onto toasted sliced of baguette, but it was good by itself too.

Ree's Springy Shells

In celebration of spring, I decided to finally make Ree's Springy Shells, and they were to die for.  I knew I was going to be visiting one of my local farmer's markets, and all of the green ingredients are in season right now, so I'd be able to find it all.  I'm not going to post the recipe here, because you can find it at the link above.

But I will tell you, that they are amazing.  And make sure to use lots of salt and pepper, otherwise they can be pretty bland.  My family enjoyed it, but they were hoping for some meat, so we had smoked pork chops with them.  The recipe makes a ton, so if you don't want to eat it for 10 days straight, you may want to halve or even quarter the recipe.

But definitely make it, you will not regret it.  Also, if you do try it and find it a little bland, I think adding some red sauce to the mixture would be delicious.  Maybe add 2 layers of red sauce into the mixture.  I'll let you know if I end up trying it!

Seasoned Potato Wedges

I wouldn't call this a recipe, just a "preparation suggestion".  Either way, these are a favorite at my house, and they will be at yours, too!


Russet Potatoes, washed, cut into wedges
Lawry's season salt

Deep fry the potato wedges until they float to the top of the oil and are browned to your liking.  (I like mine crispy, so this takes about 10 minutes).  Once they are ready, get them out and place on paper towels to blot the extra oil out of them.  Sprinkle Lawry's over the potato wedges.
 You can eat them at this point, or you can keep following me...
Place in a baking pan in a single layer, and bake at 350 degrees F for 20 minutes.  Often, I will make these ahead, and if whatever else I'm cooking is in the oven, I'll throw the wedges in to keep them warm, and for them to get a little bit more crisp.


My review:  You can't go wrong with potatoes.  Really. 

Honey Roasted Red Potatoes

I originally saw this recipe on the Provident Woman's blog, but also found it on AllRecipes.com.
Please excuse the picture, I couldn't get a good one of these for some reason.  

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat your oven to 375 degrees F.  Spray a baking dish with cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake for 35 minutes or until tender, stirring halfway through the cooking time. 

 

My review:  Honestly, I didn't like these as much as I wanted to.  My first mistake was not using a big enough baking dish, so the potatoes were swimming in the honey juice, which made them way too sweet for me.  I also used too much onion.  I plan to try these again, following the recipe for real, and using a bigger dish, but until then, I thought I'd share the recipe, because I'm sure someone out there will like them as much as I wanted to like them... and maybe you'll be smart enough to follow the recipe!! 

French Onion Soup

I love French Onion Soup.  When I went to Paris in January, the first thing I wanted to try was real, authentic french onion soup, la soupe de l'oignon gratinée.  Unfortunately, it was the worst french onion soup I've ever had.  For some reason, I don't like it when there's wine included in the mix.  Maybe someday I will try making it with the wine, but until then, there's always Campbell's... or this recipe.  :-)

4 Large Onions, thin sliced
3 cloves Garlic, fine chopped
2 sprigs Fresh Thyme, minced
2 Tbsp Butter
2 Tbsp Flour
2 quarts (8 cups) Beef Broth
Mozzerella, Swiss, or Gruyère Cheese (shredded or sliced)
Toasted Baguette Slices or Croutons

 

Melt the butter on medium heat in a large pot. Add onions, garlic and thyme, and stir.
Cook for 20 minutes or until the onions and garlic are nice and caramelized.  If necessary, add a bit more butter, you don't want the onions to burn, you want them to be nice and brown and gorgeous.
Sprinkle the flour over the onions and cook for 5 minutes until thickened.
Pour in the beef broth and simmer for approximately 10 minutes, stirring occasionally.
Ladle the deliciousness into a bowl, and top with toasted baguette slices or croutons, and lots and lots of cheese!  I like to slice up a baguette, drizzle a cookie sheet with olive oil, place the slices on top, and drizzle with more olive oil.  Then, I sprinkle some garlic salt and fresh ground pepper over the top, and place under the broiler on low for 5 minutes.  Watch them closely, they burn easy!
If you want to take this soup to a party, it is easily doubled, and can be thrown into a crock pot!

My review:  This was so easy to make, and delicious!  I only wish that I had an oven safe bowl, because I would have thrown that sucker under the broiler and made it all browned and gooey, but unfortunately, I've only got my Corelle dishes.  So, anyone out there who loves me, and wants to buy me an oven safe bowl, please put that on my Christmas wish list.  And make this soup, cuz you'll love it!

Steamed Cabbage

1/2 large cabbage, shredded (or a whole small cabbage)
1/2 cup water
1/4 cup Worcestershire sauce
3 tbsp. butter

Put your shredded cabbage in a large saucepan and add water.  Sprinkle some kosher salt over the top.
Put on the stove on high, covered.
Once the water in the pot is boiling, cook for another 5 minutes, steaming the cabbage.  If it runs out of water, add more.
After it steams for five minutes, add the butter and Worcestershire sauce.  Cover and turn heat down to medium.
Cook for about 10 minutes, covered, or until the cabbage is soft.
Enjoy!!


My review:   I love this.  It gives the cabbage such a good flavor.  Paired with sausage and potatoes, it is one of my favorite meals.

Crispy Red Potatoes

4 large red potatoes
Vegetable oil
Pepper
Salt

Wash your potatoes.  Pierce each one once with a fork.
Microwave the potatoes for 8 minutes.
Slice the potatoes.
Coat the bottom of a skillet with vegetable oil and heat on medium high.
Once the oil is hot, add the potatoes.
Season the potatoes with salt and pepper.
Cook on medium high, turning as needed.  This won't take long, since you mostly cooked the potatoes in the microwave.
They are done when they're all crispy and brown!


My review:  These are yummy.  I like to bake the potatoes first, because they get nice and crispy that way, and they don't take so long!  You can also use regular potatoes.

Chicken Enchilada Soup

It's no secret that I have a great love for all of Pioneer Woman's recipes.  So, when she created Tasty Kitchen, I was very excited, because it would be this huge community of wonderful cooks, sharing all of their wonderful recipes.  This recipe was featured on the side as a "Ree Recommends" recipe.  Thank you, Ree, for recommending this recipe, and thanks to RealMomKitchen for sharing.  I love CrockPot recipes, and this one is definitely going to stay in my file.

1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
Pepper Jack Cheese, Sour Cream, Crushed Tortilla Chips for topping!

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

My review:  This was a delicious, filling soup.  I used skim milk, which I think made it a little thinner, but that was good for me.  Definitely make this.  And enjoy!

Bacon Zucchini Pasta

I love Zucchini. I just do. And you should too.


2 cups tri-color rotini pasta, cooked as directed on package (keep warm)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. olive oil
1 medium zucchini, thinly sliced
1/2 cup water
1 envelope Good Seasons Zesty Italian Dressing Mix
2 tbsp. Real Bacon Bits (or 4 slices of bacon, cooked and chopped)
3 Tbsp. Parmesan Cheese

Cook and stir onion and garlic in hot oil in skillet on medium-low heat 5 minutes or until tender. Add zucchini, water, bacon and dressing mix; stir. Cover and cook an additional 10 minutes on medium heat, until zucchini is tender, stirring occasionally.
Toss with pasta. Sprinkle with cheese.


My review: This is so good served with some grilled chicken breasts or burgers. It's just a light pasta dish, with lots of flavor. I cheated and used some of the real bacon bits, because I didn't feel like cooking up some bacon. You can also use yellow squash in the place or as well as the zucchini. I had some laying around, so I chopped it up smaller than the green zucchini, and put it in with the onions and garlic.

Zucchini Parmesan Sausage Skillet

This is one of my favorite dishes of the summer because all the vegetables are so fresh and delicious. If you want to make it a side or just want a good vegetarian meal, leave out the sausage. It would also be good served over some pasta. You can also use eggplant in the place of the zucchini.


1 red/green pepper, chopped
1 onion, chopped
2 zucchini (or yellow squash) (1 lb.), thinly sliced
4 large mushrooms, sliced
1 can diced tomatoes or fresh tomatoes, diced OR 1/2 cup spaghetti sauce
3/4 cup Mozzarella Cheese
2 Tbsp. Parmesan Cheese
2-4 cloves garlic, minced
1/2 pound Italian Sausage (you can leave this out)
Italian Seasoning, if desired


Cook the Italian Sausage, pepper, onion, and mushrooms in a large nonstick skillet sprayed with cooking spray on medium heat. Add the garlic as well. Let cook until meat is browned (about 5-8 minutes). Add the zucchini, and cook for about 3 minutes.
Stir in the tomatoes or spaghetti sauce, and cover. You will want to add your Italian seasonings at this point, if desired. (if you're using the tomatoes, you will want the seasonings!) Cook on medium heat for about 8-10 minutes.
Sprinkle with the cheeses and cover until they melt.
Serve with some garlic bread and a large greeny salad.


My review: I threw all this together last summer because it was all the veggies I had in my fridge, and they needed to be used. It turned out to be one of my favorite summer meals, with such a good natural flavor. Sometimes, I will use it as spaghetti sauce, and put it over some spaghetti noodles or angel hair pasta.

Macaroni and Cheese

So, last night, I was determined. I wanted to make Macaroni and Cheese. from scratch. No Shells and Cheese here, just good ol fashioned homemade Mac and Cheese. And I had never made it before. So I did a little bitta research on how it's done, and made my own little interpretation...

2 cups dried macaroni
2 tbsp butter
1/8 cup flour
1 1/4 cups milk (whole milk is best here... i know, i know, i don't use it either)
1 heaping tsp dry mustard
1 egg, beaten
2 cups cheese (use cheddar. i love cheddar. i used cheddar)
1/4 cup cheese (cheddar!)
1/2 tsp season salt
1 tsp black pepper
Tiny bit of cayenne pepper (not too much!! and you can leave it out, if you like)
Paprika, Thyme, and Parsley are sometimes added as well, so do what you like.


First of all, cook that macaroni like the package says, except leave it too al dente to eat straight outta your pan. (test this by sneaking a piece or two. this is my problem when cooking, i could just grab handfuls of plain ol' pasta.) Back to the macaroni, throw that junk in your colander in the sink, and let the babies cool while you work making the sauce...

Melt the butter in a saucepan on lowish heat. Don't burn it. I hate burnt butter. Once it's all melted, mix in the flour, and whisk it like you've never whisked before, and keep whisking it while it cooks up for about 2-3 minutes. Add in the milk and the mustard, whisking whisking whisking all the while, and cook on medium low heat, until it gets thick and bubbly, which will be about 5 minutes. but keep stirring it and whisking it, because it will burn, and then you will be unhappy. Reduce your heat to low.

Now comes that beaten egg. Beat that sucker. then, take a large spoonful of your happy sauce, and stir it into your egg, and keep stirring so you don't cook the egg. Then, plop it all back into the big sauce mixture. Add in the cheese and keep stirring til it melts. Then add all your seasonings. Taste it. If you want to add more, add more. It all depends on how weak all your stuff is. Make sure it's all mixed together and smooth, and then throw in all that delicious carbiness of macaroni, and stir to combine. The macaroni is screaming "hello, lover"...

So, you now have a choice.

You can eat it now. Just like it is.

OR

You can pour it into a buttered dish (a square glass 8x8 is what I used), top with that extra cheese I told you about, and bake for 25 minutes on 350 degrees F. It will be all bubbly and golden on top and everything mac and cheese should be.



My review: Delicious delicious delicious. Soooo good. But it also took way more effort than my shells and cheese that I adore. I would totally make it again, on a day that I have more time. It was amazingly delicious, both before baking and after. Depends how you like it. But you will like it. I promise.

Crescent Veggie Pizza

This is frequently served at Pampered Chef parties and I've always loved it, but never tried making it. But that changed when I received this recipe in an e-blast from Pillsbury.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded or chopped carrot

Heat oven to 375°F.
Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

My review: Yum! and I don't really measure the veggies. I figure the more the better, so just chop like crazy and throw a bunch of healthy stuff on there. Surprisingly, I used low fat cream cheese and sour cream, and noticed absolutely no difference. Delicious appetizer or dish to take to a potluck!