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!