Posts Tagged ‘cheese’

h1

Turkey and Rice Stuffed Peppers

March 22, 2017

My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.

20170303 Stuffed Pepper 03

You will need:

  • 6 bell peppers
  • 4 T olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce (we used an arrabiata)
  • 1 t ground oregano
  • 1 t ground basil
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1/4 t crushed red pepper flakes
  • 1 small bunch scallions, trimmed and chopped
  • 1 c cooked long-grain/wild rice
  • 2 c shredded cheese (we used our favorite cheddar)

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
  3. De-seed the peppers and place the pepper cups in a 9×3 baking dish.
  4. Heat the olive oil in a large non-stick skillet over medium heat.
  5. Add the turkey and start to brown and crumble, cooking about 5 minutes.
  6. Add the chopped bell pepper, onion and garlic.
  7. Saute until the turkey is cooked through and starting to brown.
  8. Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
  9. Allow to simmer 3-5 minutes. Remove from heat.
  10. Stir in half of the cheese.
  11. Spoon the filling into the bell pepper cups. Top with the extra cheese.
  12. Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.

20170303 Stuffed Pepper 05

Advertisements
h1

Deconstructed Pierogi Lasagna

March 17, 2017

Pierogi are filled dumplings that often have some combination of potato, cheese and meat inside. Rather than making individual dumplings, we decided to try it in the style of a lasagna. This is a rich and hearty dinner, so consider a light salad alongside for freshness.

20170301 Pierogi 01

You will need:

  • 1 package fresh lasagna noodles (or 9 boxed noodles, parboiled)
  • 12 oz thick cut bacon
  • 1 large onion, diced
  • 2 lb red skinned potato
  • 3 T butter
  • 8 oz reduced fat chive and onion cream cheese, room temperature
  • 1 small bunch scallions, trimmed and chopped
  • Salt and pepper, to taste
  • 3 c shredded cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the bacon on the prepared baking sheet. Bake for 10-12 minutes or until starting to crisp up. Remove from the oven. Transfer the bacon to a paper-towel lined plate and set aside. Crumble once cool.
  3. Reduce oven temperature to 350 degrees.
  4. Cut the potatoes into 1 inch chunks. Put them in a large pan and cover with cold water. Add some salt.
  5. Bring the potatoes to a boil and allow to cook until able to be easily pierced with a fork, about 7-10 minutes.
  6. Drain the potatoes and return to the pan. Add the butter and cream cheese, and mash the potatoes until mostly smooth.
  7. Mix in the scallions and half of the bacon.
  8. Season with salt and pepper to taste.
  9. Line the baking dish with 1/3 of the lasagna noodles.
  10. Spread 1/3 of the mashed potatoes and sprinkle with 1/3 of the cheese.
  11. Repeat two more times with the remaining noodles, potatoes and cheese.
  12. Sprinkle the top with the remaining bacon.
  13. Cover lightly with foil.
  14. Bake for 30 minutes.
  15. Remove the foil and continue baking until warmed through, bubbly and golden, another 15 minutes or so.

20170301 Pierogi 02

h1

Puff Pastry Quiche with Spinach and Cheese

February 27, 2017

There are many great things about this recipe. First, you get to use puff pastry, which is flaky and buttery. Then you get to make quiche that is portable and easily customized, which makes this perfect for brunch or households where tastes vary. You can always mix up the egg base and set out a “filling bar” so hungry diners can choose-their-own meal adventure.

This recipe will give you a dozen muffin-sized quiches and a dozen mini quiches. You will likely have some extra filling mixture at the end too, which is perfect for making a quick egg scramble!

You will need:

  • 6 eggs
  • 2 c fat-free half and half
  • 2 t garlic powder
  • 1 t pepper
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes (optional)
  • 2 c frozen chopped spinach, thawed with the extra water squeezed out
  • 1/2 small onion, minced
  • 2 c shredded cheese (I used a cheddar-jack blend)
  • 2 sheets of puff pastry, thawed according to the directions

Then you will…

  1. Preheat your oven to 400 degrees. Set a regular and a mini-sized muffin tin on the counter to the side. Lightly grease the tins.
  2. In a medium mixing bowl, whisk the eggs together with the half and half, garlic powder, pepper, paprika, salt, and red pepper flakes until light and airy.
  3. Stir in the spinach, onion and cheese (or whatever fillings you want…be creative!).
  4. Set aside.
  5. Unfold one sheet of puff pastry and cut into 9 pieces (3×3). Gently stretch each piece slightly and press each piece into a regular sized muffin tin well.
  6. Unfold the second piece of puff pastry. Cut one-third of it into 3 pieces; these should be roughly equal in size to what you just cut. Gently stretch each piece slightly and press each piece into a regular muffin tin well.
  7. At this point you should have a dozen regular-sized muffin tin wells lined with puff pastry. The next step will line a dozen mini-sized muffin tin wells.
  8. Cut the remaining puff pastry into 12 pieces (3×4). Gently stretch each piece slightly and press into the mini muffin tin wells.
  9. Pour a little water into any unused mini muffin tin wells to protect them while baking.
  10. Gently spoon the egg mixture into each lined muffin tin well. The egg will rise a little, so you do not need to fill it to the top of the well. I recommend filling to about 2/3 full.
  11. Bake until the egg center is not wet/jiggly in the middle and the puff pastry is golden. It will take about 12-17 minutes for the mini quiches and another 5 or so for the regular muffin-sized ones. Check frequently near the end.
  12. Remove from the oven and allow to cool in the pan for at least 5 minutes before removing. Finish cooling on a wire rack until they are cool enough to eat.

20170225 Puff Quiche 02.JPG

h1

Slow Cooked Chicken Enchilada Casserole

September 20, 2016

As fall kicks off, who else is reminded of all the deliciousness you can make with your crockpot? I am starting my transition back to work full time after 5 glorious months of maternity leave, and my husband and I plan to put our slow cooker to good use. After all, what beats extra cuddle time earned by having dinner ready to go when you get home from work?

This is an enchilada-inspired casserole that is a hearty dinner option. It is chock full of chicken, black beans and mushrooms, but you could swap or add other veggies to suit your fancy.

You will need:

  • 3 T olive oil, divided
  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 t cumin
  • 1 yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 1 bunch scallion, trimmed and thinly sliced
  • 1 can (14 oz) low-sodium black beans, drained and rinsed
  • 32 oz enchilada sauce
  • 12-16 soft corn tortillas, cut into 4 strips each
  • 4 c shredded cheese (recommended: Mexican blend, cheddar, or Monterey Jack)
  • 2 c sour cream

Then you will…

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
  2. Saute the chicken breast  until cooked through and golden, about 5-7 minutes per side.
  3. Transfer the chicken to a plate.
  4. Shred with two forks and season lightly with salt and pepper. Toss with the cumin.
  5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the onion and mushrooms to the skillet. Saute until the mushrooms give off their liquids and start to turn golden.
  7. Stir in the scallions and black beans. Remove from heat.
  8. Pour enough enchilada sauce in the crockpot to lightly cover the bottom (~ 1/2 cup).
  9. Layer 1/4 of the tortilla strips, the remaining sauce, and the sour cream.
  10. Layer 1/3 of the veggie mixture and the chicken.
  11. Layer 1/4 of the shredded cheese.
  12. Repeat steps 9 through 11 two more times.
  13. Then repeat step 9 one final time to finish the casserole.
  14. Cook on LOW for 4 to 5 hours.
  15. Serve by scooping down to get some of all the layers. Recommend having some extra sour cream and salsa on the side for those who want it!

20160907 Enchilada 01.JPG

h1

Pizza Bread

January 22, 2015

20150101 Pizza Bread

This dish reminds me of monkey bread, since the small pieces of pizza bread can be easily pulled apart. We served this as part of a potluck dinner on New Year’s Eve.

You will need:

  • 1 can of refrigerated biscuits, each biscuit cut into quarters
  • 2 c shredded Italian cheese
  • 2 t dried basil
  • 2 t dried oregano
  • 2 t garlic powder
  • 4 T olive oil
  • 1 jar (14 oz) pizza sauce

Then you will…

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the cut biscuits with cheese, basil, oregano, garlic and olive oil.
  3. Spread the mixture in a 9×13 baking dish and dot with the pizza sauce.
  4. Bake 25-35 minutes or until the biscuits are cooked through and golden.

 

h1

Brussels Sprouts Casserole

December 19, 2014

This is not a light side dish, so save it for a holiday treat and work out before the meal. That said it is quite delicious.

You will need:

  • 6 T olive oil
  • 8 oz prosciutto, roughly chopped
  • 10 cloves garlic, minced
  • 2 lbs brussels sprouts, ends cut off and halved
  • 4 T flour
  • 1 1/2 c whipping cream
  • 1 c half and half
  • 1/3 c dry sherry
  • 1/2 t pepper
  • 1 t nutmeg
  • 1 T Dijon mustard
  • 1 1/2 c Italian cheeses, divided

20141127 Brussels Casserole

Then you will…

  1. Heat your oven to 350 degrees.
  2. Heat the olive oil in a large non-stick skillet over medium heat.
  3. Add the prosciutto and garlic and saute until the prosciutto is crispy.
  4. Stir in the brussels sprouts. Saute for 5 minutes.
  5. Stir in the flour and all to cook another 2 minutes.
  6. Mix in the whipping cream, half and half, and the sherry.
  7. Simmer for 10 minutes over low heat.
  8. Remove from the heat.
  9. Mix in the pepper, nutmeg and mustard.
  10. Stir in 1 cup of the cheese.
  11. Transfer to a 9×13 baking dish.
  12. Top with the remaining cheese.
  13. Bake for 20-25 minutes or until golden and bubbly.
h1

Italian Meatloaf

September 21, 2014

Meatloaf is a very versatile dish. There are variations on meatloaf that can be found on menus across the globe, and there are even recipes going back to ancient Rome! Using a blend of ground turkey and beef makes it a little bit lighter than some versions you might find. You will add in lots of Italian herbs and some cheese to balance it out. Not sure that this one is your style? Check out one of these other versions: Caroline’s meatloaf, vegetable meatloaf, yummy meatloaf, or roasted tomato meatloaf.

You will need:

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 eggs, lightly beaten
  • 1/4 c breadcrumbs
  • 1/2 medium onion, grated
  • 1 t dried basil
  • 1 t dried oregano
  • 1/2 t dried thyme
  • 1/4 t ground pepper
  • 1/4 t salt
  • 1 t Worcestershire sauce
  • 3/4 c shredded Italian cheese blend, divided
  • 1/2 c tomato sauce, plus extra for serving

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray. Line a baking sheet with tinfoil to catch any drips.
  2. In a large mixing bowl, combine the beef, turkey, eggs, breadcrumbs, onion, basil, oregano, thyme, pepper, salt, Worcestershire and 1/2 cup of the shredded cheese. Be careful not to over mix; this will keep the loaf from being too dense and tough.
  3. Lightly press the meat mixture into the loaf pan.
  4. Top it with the tomato sauce.
  5. Place the loaf pan on the lined baking sheet. Bake for 50 minutes to 1 hour or until cooked through and delicious.
  6. Top with the remaining cheese and return to the oven until the cheese is melted.
  7. Serve hot with some warmed tomato sauce.

20140914 Meatloaf

%d bloggers like this: