Tuesday, November 26, 2013
Note: On the nights that I cook, I'm so focused on trying new recipes from Pinterest that I neglect the Oldies But Goodies (OBG). So...even though it kind of goes against the intent of this blog, I occasionally post OBG recipes to share my favorite, tried-and-true dishes with you.
Need an idea for using up leftover turkey after Thanksgiving?
This spaghetti was a staple of my childhood. Every time I came home for a visit from college, my mom would send me back with a few batches that she had made and frozen for me.
Here's the key: Season the cheese/soup mixture generously with garlic powder. Add some, taste, add some more, taste, etc. You get the idea. You may think it's too much, and that's when it's done. Once you add the chicken and noodles, it's not going to be as strong as you think, and it will be just right.
2 cups chopped, cooked chicken (or turkey!)
8 ounces thin spaghetti, cooked
8 ounces Velveeta, cubed
1 can cream of mushroom soup
Shredded Cheddar cheese
In a large stockpot, cook Velveeta and soup until cheese is thoroughly melted. Season generously with garlic powder. Add chicken and spaghetti and mix well. Pour into a greased 8x8 baking dish and top with cheese. Bake at 350 degrees for 30 minutes.
Monday, November 25, 2013
I have only had this "pinned" for about a week...I was so intrigued that I couldn't wait long to try it. It comes courtesy of Elizabeth's Edible Experience, and she adapted the recipe from Marcelle Bienvenu's popular cookbook: Who's Your Mama, Are You Catholic, and Can You Make a Roux? (This has long been a favorite cookbook title of mine!)
I'm not a huge fan of bell peppers, and I might have left them out (like I did the onions), but I sensed that they played a pretty big flavor role. I was right...they are essential to this dish. (Plus, it makes the dish pretty...especially for Christmas!)
She suggests serving this at room temperature. So, I sampled it the night I made it after it had cooled, and it was perfect. The next day, I cut a piece and let it get to room temp...and it was a touch dry after being refrigerated all night. So, bottom line...I would serve this the same day you make it.
This would be a great addition to a Christmas morning brunch/breakfast...but it makes an equally delicious dinner, too!
1 pound hot breakfast sausage
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 cups Bisquick
3/4 cup milk
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded cheese
1 egg, beaten
1/2 teaspoon Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, mix together Bisquick, milk and sour cream.
Returning to the skillet, add cheeses, egg, Tabasco, salt, and pepper to the sausage/peppers. Stir together until well-combined.
Fold sausage mixture into Bisquick mixture and pour into a greased 8x8 baking dish. Bake at 350 degrees for 45 minutes.
Friday, November 15, 2013
It's Georgia-Auburn Gameday Eve, and I gave these Cuban Pigs in a Blanket a trial run last night...and they are definitely making a "tailgate" appearance again tomorrow!
(If you don't know what side of this rivalry I'm on, the black plate and red placemat should help you out!)
I pinned this idea from Cozy, Delicious, and there are several innovative "gourmet piggies" recipes on this blog, if you want to play around with different flavors.
I made a few changes. She used cut-up hot dogs, but I went with what I normally use for pigs in a blanket, cocktail smokies. She also stuffed her hot dogs with the cheese, but I just layered my ingredients. You could serve with spicy mustard...but I think they're just fine all by themselves. The ham crisps up and is crunchy like bacon...and the pickle gives it a nice tang. I used provolone cheese, but Swiss would work well, too.
These are crazy good...precious cute...and perfect football food!
1 tube crescent roll dough
16 cocktail smokies
4 slices provolone cheese, quartered
4 slices thin deli ham, quartered
4 slices dill sandwich stacker pickles, patted dry and quartered
Unroll crescent dough and separate into eight pieces. Slice each piece in half (length-wise). On the thicker end, layer slice of cheese, pickle, cocktail smokie, and ham. Roll up and place seam-side down on greased cookie sheet. Bake at 375 for 15-20 minutes.
Tuesday, November 12, 2013
Here's a great one-dish recipe that provides all of the flavor of traditional lasagna without all of the work.
I saw this idea over at Cooking with Libby, and I made a few adjustments. I swapped out ricotta cheese for the cottage cheese (the texture of which makes me cringe). Also, her recipe calls for spreading the cheese mixture over the top...I found this too difficult (maybe my cream cheese wasn't softened enough), so I ended up just stirring the cheese in. Be sure to keep stirring until it's evenly distributed.
Tip: Measure out the water, add to empty spaghetti sauce jar, and shake. That way, you'll get every last bit of sauce.
The cream cheese makes this absolutely decadent. Granted, it's not as pretty as layered, baked lasagna...but it sure is easier...and just as delicious!
1 pound ground Italian sausage
1 jar spaghetti sauce
1-1/2 cups water
6 lasagna noodles
1 15-ounce container ricotta cheese
1 8-ounce block cream cheese, softened
Brown and drain Italian sausage. Return to skillet and add spaghetti sauce and water. Break noodles into 2-inch pieces and nestle into meat sauce. Bring to a boil; reduce heat, cover and cook for 15 minutes. In a small bowl, combine ricotta and cream cheeses. Add to meat/noodle mixture and stir to thoroughly combine. Sprinkle with Parmesan and Mozzarella cheeses to cover. Add lid and cook for an additional 5 minutes or until cheese is melted.