I made this hearty Mexican casserole a few weeks ago when we had some friends over for dinner. And it was a good thing we had extra people helping to eat it, because it made a lot of food! Sorry I don't have a picture! :(
Layered Nacho Casserole
1 pound lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can diced tomatoes, undrained
1 can Rotel, undrained
1 can chili beans, undrained (I used medium)
1 can black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 can (8 oz.) tomato sauce
1 envelope taco seasoning
1 bag nacho flavored tortilla chips (approx. 13 oz.)
2 cups shredded Mexican blend cheese
1. Cook ground beef, onions and pepper in a large pot or Dutch oven until meat is browned. Stir in the tomatoes, Rotel, beans, corn and taco seasoning. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes.
2. Spray a 9x13 baking dish with non-stick spray. Place a layer of tortilla chips on the bottom of the dish (about 5 cups). Top with half of the meat mixture, then half of the cheese. Place another layer of tortilla chips, the rest of the meat mixture, then the rest of the chips. Sprinkle the remaining cheese all over the top.
3. Bake at 350° for 20-25 minutes or until golden and bubbly. Serve with sour cream.
My hubby and I and our friends all really liked this casserole. I believe we all went back for at least seconds. And we had plenty left over for a couple more dinners. It had a yummy flavor, as well as being very filling. We would definitely make this again!
Wednesday, February 23, 2011
Monday, February 21, 2011
Chicken and Broccoli Alfredo Lasagna
Recently, I was searching for a lasagna recipe that used an alfredo sauce rather than a tomato based sauce. I came across a few recipes, and sort of combined them into this one. I also made it with lower fat ingredients. We couldn’t tell the difference!
I am struggling with how I am going to type this up without it being complicated, though. Hmmm….well, let me start off by saying, I like to use no-boil noodles. Specifically, the Barilla brand. If you decide to use these, then make sure you are making this at least the morning, if not the night before you are going to cook and eat it. Also, be sure to read the rest of my comments to see what you need to do differently for the no-boil noodles!
Chicken and Broccoli Alfredo Lasagna
1 (16 oz.) package lasagna noodles
1 (10 oz.) package frozen chopped broccoli (or spinach)
3 cooked, boneless chicken breast halves, diced (I used a precooked rotisserie chicken!)
30 oz. light alfredo sauce (such as Classico)
4 cups shredded 2% mozzarella cheese
2 pints part-skim ricotta cheese
Preheat oven to 350°F. Cook lasagna noodles according to directions on package (if not using the no-boil!). Cook broccoli (or spinach) according to directions on package. Drain.
In a medium bowl, combine sauce and chicken and stir together. In another bowl, combine ricotta and drained, cooked broccoli.
In a 9x13 baking dish, spread some of the sauce mixture on the bottom of the dish, just enough to cover. Place one layer of lasagna noodles on top, edges overlapping. Spread with 1/3 of the remaining chicken mixture. Next top with ½ of the ricotta mixture. Then top with 1/3 of the mozzarella cheese. Next, place another layer of noodles, 1/3 chicken mixture, the rest of the ricotta mixture, and 1/3 mozzarella. Finally, top with noodles, remaining chicken mixture, and remaining mozzarella. Cover with foil and bake 50 to 60 minutes or until bubbly.
NOTE: If you are using no-boil noodles, you need to add ¼ cup of water and ¼ cup of milk to the sauce and chicken mixture!!!
This is a pretty easy dish to put together. It makes A LOT of food, so you may want to make half a recipe and cook it in a 9x9 dish, or invite people over to share it! We really liked it. I made it with broccoli rather than spinach because I thought my kids would like it better, however, neither of them ate it at all. Grrr. Anyhow, we really liked it. And we shared some with friends and they said they enjoyed it as well. I would definitely make it again.
Sorry there is no picture. I was really excited to eat this, and I forgot to take one. Oops!
I am struggling with how I am going to type this up without it being complicated, though. Hmmm….well, let me start off by saying, I like to use no-boil noodles. Specifically, the Barilla brand. If you decide to use these, then make sure you are making this at least the morning, if not the night before you are going to cook and eat it. Also, be sure to read the rest of my comments to see what you need to do differently for the no-boil noodles!
Chicken and Broccoli Alfredo Lasagna
1 (16 oz.) package lasagna noodles
1 (10 oz.) package frozen chopped broccoli (or spinach)
3 cooked, boneless chicken breast halves, diced (I used a precooked rotisserie chicken!)
30 oz. light alfredo sauce (such as Classico)
4 cups shredded 2% mozzarella cheese
2 pints part-skim ricotta cheese
Preheat oven to 350°F. Cook lasagna noodles according to directions on package (if not using the no-boil!). Cook broccoli (or spinach) according to directions on package. Drain.
In a medium bowl, combine sauce and chicken and stir together. In another bowl, combine ricotta and drained, cooked broccoli.
In a 9x13 baking dish, spread some of the sauce mixture on the bottom of the dish, just enough to cover. Place one layer of lasagna noodles on top, edges overlapping. Spread with 1/3 of the remaining chicken mixture. Next top with ½ of the ricotta mixture. Then top with 1/3 of the mozzarella cheese. Next, place another layer of noodles, 1/3 chicken mixture, the rest of the ricotta mixture, and 1/3 mozzarella. Finally, top with noodles, remaining chicken mixture, and remaining mozzarella. Cover with foil and bake 50 to 60 minutes or until bubbly.
NOTE: If you are using no-boil noodles, you need to add ¼ cup of water and ¼ cup of milk to the sauce and chicken mixture!!!
This is a pretty easy dish to put together. It makes A LOT of food, so you may want to make half a recipe and cook it in a 9x9 dish, or invite people over to share it! We really liked it. I made it with broccoli rather than spinach because I thought my kids would like it better, however, neither of them ate it at all. Grrr. Anyhow, we really liked it. And we shared some with friends and they said they enjoyed it as well. I would definitely make it again.
Sorry there is no picture. I was really excited to eat this, and I forgot to take one. Oops!
Red Velvet Brownies with Cream Cheese Icing
I love brownies. They are my favorite treat on the planet. When I saw this recipe a few months back, I knew I would need to try it. I decided to make it for our family Valentine’s Day treat.
Red Velvet Brownies
4 oz. Bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp. Baking powder
1 tsp. Vanilla extract
1/8 tsp. Salt
Small batch cream cheese frosting (see below)
1. Preheat oven to 350 degrees. Using 2 sheets of aluminum foil, line the bottom of a 9-inch square pan (cross pieces of foil so that the ends hang over of each side for easy lifting after brownies are baked). Spray foil with non-stick spray.
2. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Whisk in the sugar. Add eggs, 1 at a time, whisking each just until blended. Stir in flour, food coloring, baking powder, vanilla and salt. NOTE: Pour the food coloring very carefully to avoid splashing on yourself. :) Spread batter in prepared pan.
3. Bake for 44 to 48 minutes at 350 degrees. Check with a wooden toothpick, when it comes out with just a few crumbs on it, they are done. DON'T OVERBAKE! Part of their yumminess is because they are so moist. Cool on a wire rack for about 2 hours until they are completely cool.
4. Using the foil, lift the brownies out of the pan. Slowly peel the foil away from the brownies. Spread with the Cream cheese frosting.
Small-Batch Cream Cheese Frosting
1 (8 oz.) package of cream cheese (did not try the light cream cheese)
3 Tbsp. Butter, softened
1 1/2 cups powdered sugar
1/4 tsp. Salt
1 tsp. Vanilla extract
Using an electric mixer, beat the cream cheese and butter together at medium speed until creamy. Gradually add powdered sugar and salt. Continue beating until blended, then stir in the vanilla.
Store iced brownies in the refrigerator. Take out of the refrigerator about 30 minutes before serving.
Don’t be frightened by this recipe if you have only ever made brownies from a box mix. It can be scary at first, but I promise this recipe is very easy, and well worth the extra work.
After they were iced and cut, they looked so pretty. The deep red color was gorgeous!!! I couldn’t wait to taste them, and thankfully, I was not disappointed. It was definitely the very best brownie I had ever eaten. Seriously. And it was quite possibly the very best ANYTHING I had ever eaten. Unfortunately, you will have to make them in order to form your own opinion. But I don’t think you will be disappointed!
Enjoy!
Red Velvet Brownies
4 oz. Bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp. Baking powder
1 tsp. Vanilla extract
1/8 tsp. Salt
Small batch cream cheese frosting (see below)
1. Preheat oven to 350 degrees. Using 2 sheets of aluminum foil, line the bottom of a 9-inch square pan (cross pieces of foil so that the ends hang over of each side for easy lifting after brownies are baked). Spray foil with non-stick spray.
2. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Whisk in the sugar. Add eggs, 1 at a time, whisking each just until blended. Stir in flour, food coloring, baking powder, vanilla and salt. NOTE: Pour the food coloring very carefully to avoid splashing on yourself. :) Spread batter in prepared pan.
3. Bake for 44 to 48 minutes at 350 degrees. Check with a wooden toothpick, when it comes out with just a few crumbs on it, they are done. DON'T OVERBAKE! Part of their yumminess is because they are so moist. Cool on a wire rack for about 2 hours until they are completely cool.
4. Using the foil, lift the brownies out of the pan. Slowly peel the foil away from the brownies. Spread with the Cream cheese frosting.
Small-Batch Cream Cheese Frosting
1 (8 oz.) package of cream cheese (did not try the light cream cheese)
3 Tbsp. Butter, softened
1 1/2 cups powdered sugar
1/4 tsp. Salt
1 tsp. Vanilla extract
Using an electric mixer, beat the cream cheese and butter together at medium speed until creamy. Gradually add powdered sugar and salt. Continue beating until blended, then stir in the vanilla.
Store iced brownies in the refrigerator. Take out of the refrigerator about 30 minutes before serving.
Don’t be frightened by this recipe if you have only ever made brownies from a box mix. It can be scary at first, but I promise this recipe is very easy, and well worth the extra work.
After they were iced and cut, they looked so pretty. The deep red color was gorgeous!!! I couldn’t wait to taste them, and thankfully, I was not disappointed. It was definitely the very best brownie I had ever eaten. Seriously. And it was quite possibly the very best ANYTHING I had ever eaten. Unfortunately, you will have to make them in order to form your own opinion. But I don’t think you will be disappointed!
Enjoy!
Saturday, January 1, 2011
7-Layer Greek Dip and Pita Chips
Today I served one of the best dips I have ever made! 7-Layer Greek Dip. It needed a little prep, but it was WAY worth it. I made it yesterday and chilled it over night. The kids actually helped me make it! I served it with Pita Chips that I made myself out of wheat pita pockets!
Here is the link to the recipe:
7-Layer Greek Dip - http://www.ourbestbites.com/2010/12/7-layer-greek-dip.html
7-Layer Greek Dip - http://www.ourbestbites.com/2010/12/7-layer-greek-dip.html
I used store brand, low fat cream cheese, store bough hummus, Pampered Chef Greek Rub for the seasoning, and only 2 cloves of garlic (I may use only one next time!). I used a pie plate for it and it worked perfectly! And I served it with pita chips that I baked myself. Here is that recipe!
Baked Pita Chips
Whole Wheat Pita Pocket Bread
Butter Flavored Non-Stick Spray
Sea Salt
1. Preheat oven to 400°F. Using kitchen shears or clean scissors, cut each pita round into eight wedges, and the open them up and separate them into 2 triangles. Be careful because sometimes they tear.
2. Arrange pita wedges in a single layer on a baking sheet, give them a quick spray with the non-stick spray, and sprinkle them with salt.
3. Bake 8-10 minutes or until chips are lightly browned and crisp.
I used the Toufayan brand of pita bread that I found at Wal-Mart by the deli counter. http://www.toufayan.com/Products/product-pita.php. There are 6 in the package, which gives you 96 pita chips if you make the whole pack. I bake them in batches. I set the time for 8 minutes, but they weren’t quite brown enough…I gave them about 30-45 seconds and they were brown enough. Just keep an eye on them! Let the cool completely before storing them in an airtight container!
Everyone who tried this really enjoyed it! It had a lot of flavor, but wasn’t heavy. For years I was the maker of the Layered Mexican dip, and I just got tired of it. I didn’t make it for years. But I think my 2011 “go-to” appetizer recipe is definitely going to be this! Invite me over, ask me to bring an appetizer…I dare you!
Wednesday, December 29, 2010
Mini Maple Pancake Muffins
As many of you know, I am always scanning magazines, websites, blogs, cookbooks, etc. for new recipes to try. I came across this one the other day on a blog. I had all the ingredients, so I decided to make them. If you have kids these are a great easy breakfast: pancakes with no flipping. And they are easy for little hands to dip in syrup. And big hands, too.
Click link to go to recipe.
Mini Maple Pancake Muffins – http://www.bakerella.com/mini-maple-pancake-muffins/
I was so excited for these to come out of the oven. I am a huge pancake lover!!! And I was not disappointed. These were sooo good. I warmed up some real maple syrup and dipped these little muffins in and could have eaten way too many of them. I did not have any trouble getting them out of the pan, but I sprayed it really, really good using Pam for Baking. My hubby liked them, too. However, my children were indifferent. Seriously. I was shocked. But it doesn’t surprise me. They don’t like change. They were having a hard time with the pancake not being round and flat. But don’t let that stop you from trying them. I will be making them again. Maybe tomorrow. It will take until they are adults and cooking for their children to realize that we have to take shortcuts in the kitchen for our sanity. But I won’t stop trying.
Click link to go to recipe.
Mini Maple Pancake Muffins – http://www.bakerella.com/mini-maple-pancake-muffins/
I was so excited for these to come out of the oven. I am a huge pancake lover!!! And I was not disappointed. These were sooo good. I warmed up some real maple syrup and dipped these little muffins in and could have eaten way too many of them. I did not have any trouble getting them out of the pan, but I sprayed it really, really good using Pam for Baking. My hubby liked them, too. However, my children were indifferent. Seriously. I was shocked. But it doesn’t surprise me. They don’t like change. They were having a hard time with the pancake not being round and flat. But don’t let that stop you from trying them. I will be making them again. Maybe tomorrow. It will take until they are adults and cooking for their children to realize that we have to take shortcuts in the kitchen for our sanity. But I won’t stop trying.
Thursday, December 2, 2010
Microwave Chicken Tortilla Casserole
One microwave casserole just isn’t enough, is it?? So I have another one for you! Again, it’s from Pampered Chef (I swear I don’t sell the stuff, but I own a lot of it!) And I forgot to take a picture of it because I was so excited to eat it.
Chicken Tortilla Casserole - adapted from Pampered Chef
1 small onion, chopped
1 ½ lb boneless, skinless chicken breasts, cubed
2 tbsp taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 ½ cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded Mexican cheese blend
Sliced Green Onions
Sour Cream
1. Combine onion, chicken, seasoning and salt in 3-quart, microwavable casserole dish. Cover dish with a large piece of parchment paper, tucking corners of paper under the dish. Microwave on HIGH 4 minutes; stir to separate chicken pieces. Re-cover and microwave an additional 4-6 minutes or until chicken is cooked through.
2. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips (I reserved a few for sprinkling on top). Sprinkle cheese over all and microwave uncovered for 2-3 minutes or until cheese is melted.
3. Serve topped with sliced green onions and sour cream!
This was another big hit with my family! The kids have been asking me when we are going to make it again!
I was skeptical of cooking the chicken in the microwave, but if someone had just given me the casserole to eat, I would have never known that it hadn’t been cooked in a regular oven! The chicken was not chewy, rubbery or dry! It was just right!
Check out my new favorite Pampered Chef dish that I made this yummy casserole in! I love it!!!
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=30735&catId=9&parentCatId=9&outletSubCat=&viewAllOutlet=
Enjoy!
Chicken Tortilla Casserole - adapted from Pampered Chef
1 small onion, chopped
1 ½ lb boneless, skinless chicken breasts, cubed
2 tbsp taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 ½ cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded Mexican cheese blend
Sliced Green Onions
Sour Cream
1. Combine onion, chicken, seasoning and salt in 3-quart, microwavable casserole dish. Cover dish with a large piece of parchment paper, tucking corners of paper under the dish. Microwave on HIGH 4 minutes; stir to separate chicken pieces. Re-cover and microwave an additional 4-6 minutes or until chicken is cooked through.
2. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips (I reserved a few for sprinkling on top). Sprinkle cheese over all and microwave uncovered for 2-3 minutes or until cheese is melted.
3. Serve topped with sliced green onions and sour cream!
This was another big hit with my family! The kids have been asking me when we are going to make it again!
I was skeptical of cooking the chicken in the microwave, but if someone had just given me the casserole to eat, I would have never known that it hadn’t been cooked in a regular oven! The chicken was not chewy, rubbery or dry! It was just right!
Check out my new favorite Pampered Chef dish that I made this yummy casserole in! I love it!!!
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=30735&catId=9&parentCatId=9&outletSubCat=&viewAllOutlet=
Enjoy!
Friday, November 5, 2010
Pumpkin Chip Cookies
My mom and I had a recipe for Pumpkin chocolate chip cookies that we used for years, but I was not happy with the way they had been coming out for the past few years. So last year, I found a new recipe. Same ingredients, but in different amounts and I was much happier with how they turned out!
Pumpkin Chip Cookies - Taste of Home's Halloween Party Favorites
1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar
Pumpkin Chip Cookies - Taste of Home's Halloween Party Favorites
1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
These are one of our favorite cookies to have in the fall! I like to frost them using a container of vanilla frosting, and if I can find sugar pumpkin decorations to put on top, then I get those, too. The frosting just adds a little extra sweetness to the cookies. But they are also good without frosting! As always, I recommend using parchment paper on your baking sheets…it helps keep the cookies from sticking and leaving a chocolaty mess!
If you do frost them, do not stack them until the frosting has had time to firm up!
Enjoy!
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