Tilapia a la Provencal over Mixed Greens

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 6 ounce tilapia filets
3 tablespoons olive oil divided
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 cup minced shallots
1/2 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon fresh ground pepper
2 tablespoons finely chopped kalamata olives
1 6 ounce package salad greens

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in large skillet over med high heat. Add fish to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan and sprinkle with parsley and thyme.

Heat remaining 7 teaspoons oil in skillet over med high heat. Add shallots; saute 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons of lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet. Makes 4 servings.

Cherry Crisp

Filling:
1/2 cup sugar
3 tablespoons flour
5 cups fresh or frozen pitted tart red cherries

Topping:
1/2 cup regular rolled oats
2/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter softened

Heat oven to 375 degrees. Grease square pan, 8x8x2 pan.

For filling mix cherries, flour and sugar and place in bottom of greased pan.

Mix topping ingredients thoroughly and sprinkle over the top of cherries.

Bake for 30 minutes until topping is golden brown.

.

Smothered Pork Chops

These are delicious with steamed green beans and rice.

1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.

Pork or Chicken Chop Suey

This comes from Mama Sue

1/4 cup shortening
1 1/2 cups diced pork loin or Chicken breasts
1 cup diced onion
1 cup diced celery
½ cup diced red pepper
½ cup diced carrots
1 cup hot water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 diced garlic clove or ½ tsp or minced garlic from the jar
1 (14.5 ounce) can bean sprouts, drained and rinsed
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1.     Heat shortening in a large, deep skillet. Sear pork or chicken until it turns white and cooked through, then add onion and saute for 5 minutes. Add celery, peppers, carrots, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. (you can also add broccoli which gives it more color)
2.     In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
3.     Serve with cooked brown or white rice. 
Enjoy!

Linguine a la Pesto

This recipe is for my friend Mary Pat who made this blog look awesome!!!

1 9 ounce package of refrigerated linguine

1/4 cup of prepared pesto sauce (you can find this in the refrigerator section by the pasta)
1 lb fresh green beans trimmed and cut into one inch pieces

1 large potato peeled and cut into bit sized pieces

1/4 cup Parmesan cheese

salt and pepper

Bring a large pot of salted water to boil.  Add the potatoes and green beans and boil for 8 - 10 minutes. Add the linguine to the pot and cook according to package directions.  Drain and place into  large serving bowl.  Add remaining ingredients and stir to mix. Taste and add more pesto if it seems dry.  Serve immediately.

Makes 4 servings

Apricot Oat Bars

Filling:

1 13 ounce jar apricot jam or perserves (about 1 1/4 cup)
8 dried apricots, chopped into 1/4 inch pieces

Crust

1 3/4 cups all purpose flour
1 cup packed light brown augar
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cups old fashioned oats
1 cup coarsely chopped walnuts
1 cup melted unsalted butter, melted
1 egg at room temperature, beaten
1 teaspoon pure vanilla

Put an oven rack in the center of the oven.  Preheat the oven to 350 degrees.  Spray a 9 x 13 inch metal baking dish with cooking spray.

Filling:  In a small bowl, mix together the jam and apricots.  Set aside.

Crust:  In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda.  Stir in the oats and walnuts.  Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan.  Using spatula, spread the filling over the crust leaving a 1/2 inch border around the edge of the pan.  Cover the filling with the remaining crust mixture and gently press to flatten.  Bake until light golden, about 30 to 35 minutes.  Cool for one hour.  Cut into bars and store in an airtight container for up to 3 days.

Caesar Green Beans

Here is a tasty side dish.

1 1/2 pounds fresh green beans cut into 2 inch pieces and steamed until tender crisp
2 tablespoons oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove of garlic
1/8 teaspoon pepper
2 tablespoon dried bread crumbs
2 tablespoon Parmesan cheese
1 tablespoon melted butter

Heat oven to 350 degrees.  Toss beans with oil, vinegar, salt, pepper, onions and garlic.  Pour into ungreased one quart casserole dish.  Stir together bread crumbs, cheese and butter, sprinkle over beans.  Sprinkle with paprika and bake uncovered for 15 to 20 minutes.

Blue Cheese Ball

Another recipe for Brittany....

1 cup 4 ounces crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat free cream cheese softened
3 ounces 1/3 less fat cream cheese
3 tablespoons minced pitted dates
1 tablespoon minced shallots
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon minced parsley
1/2  tablespoon finely chopped walnuts

Place first four ingredients in a large bowl, beat with a mixer on medium speed for 2 minutes.  Add dates, shallots, lemon rind, salt and pepper  Continue to beat on medium speed until well blended.

Spread cheese mixture onto large sheet of plastic wrap. Form into a ball using a spatula and refrigerate overnight

Combine parsley and walnuts in a shallow dish  Unwrap the cheese ball and roll in nut mixture, coating well.  Serve with crackers.

Blue Cheese Toasts



My daughter and her friends (Brittany 3rd on left, Maggie 4th)



This one is for Brittany Jansen!!!

1 8 ounce french baguette cut into 1/3 inch slices
1/4 cup butter melted


4 ounces blue cheese, room temperature
1/4 cup butter room temperature
1/2 cup finely chopped walnuts


Preheat oven to 400 degrees.  Brush one side of bread with melted butter.  Place slices on baking sheet and bake until golden on the edges about 7 minutes.  Cool slightly


Preheat oven to 400 degrees Combine blue cheese and butter in a small bowl.  Season with pepper.  Spread toasted baguette with blue cheese mixture and sprinkle with walnuts.  Place baguettes on baking sheet and bake until cheese mixture is bubbly, about 6 minutes.

Cranberry Scones

Here is something that you can make in honor of the wedding of Kate and William.

13/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1/3 cup dried cranberries
1/3 cup white chocolate chips
1 egg
1/3 cup half and half

Heat oven to 400 degrees. Mix flour, sugar, baking powder and salt in a large bowl.  Cut butter, using a pastry cutter or two knives, until mixture looks like crumbs. Stir in cranberries and white chocolate chips.  Stir in egg and half and half so that dough forms into a ball.

Turn dough onto lightly floured surface.  Knead lightly ten times.  Pat into an 8-inch circle on ungreased cookie sheet.  Cut into eight wedges, but do not separate.  Sprinkle lightly with sugar.

Bake 16 - 18 minutes or until golden brown.  Carefully separate the wedges and remove from the cookie sheet to wire rack to cool.

Lemon Chicken Breasts

                                                        

1/4 cup olive oil + 1 tablespoon olive oil

3 tablespoons minced garlic

1/3 cup dry white wine

1 tablespoon grated lemon zest

1 1/2 teaspoon dried oregano

1 teaspoon dried thyme

salt and pepper
4 skinless boneless chicken breasts
1 lemon

Preheat oven to 400 degrees.



Heat 1 tablespoon olive oil in a skillet.  Sprinkle chicken breasts with salt and pepper and cook until lightly browned on both sides.  Set aside.

Place 1/4 cup olive oil in skillet and heat over medium-low heat, add garlic cook one minute.  Remove from heat and add wine, zest, oregano, thyme and 1 teaspoon salt and pour into 9x13 baking dish.

Place chicken breasts over the sauce. Cut lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 - 40 minutes, until internal temperature reaches 165 degrees.    Serve with the pan juices.

Ham and Cheese Crisps

Here is a delicious appetizer.

1 17 1/4 ounce puff pastry 2 sheets
2 tablespoons honey
2 tablespooons dijon mustard
1/4 cup parmesan cheese
6 ounces thinly sliced deli ham

Let puff pastry thaw for 20 minutes.  Unfold and roll out  1 sheet of
puff pastry on a floured surface.  Stir together honey and mustard and
spread on the pastry.  Top with ham and cheese.  Starting at long edge
roll pastry jelly roll style, repeat from opposite edge forming two
rolls that meet in the middle.  With sharp knife cut pastry into 1/2
inch slices.  Repeat with second sheet of pastry.

Bake on greased cookie sheet fo 15 -18 minutes at 400 degrees.  Cool
on rack and serve warm. Makes 40.

Chocolate Sugar Cookies

These are so easy you can make them in one bowl.

Chocolate Sugar Cookies
3 squares unsweetened chocolate
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Microwave chocolate and butter in a large bowl at HIGH for 2 minutes
or until butter is melted.  Stir until completely melted.

Stir 1 cup sugar into melted chocolate until well blended.  Stir in
egg and vanilla until completely mixed.  Mix in flour, soda and salt
until well blended.

Chill dough until easy to handle, about 30 minutes.  Shape into one
inch balls, roll in sugar.  Place on an ungreased cookie sheet.  If  a
flatter crispier cookie is desired flatten with bottom of a glass.
Bake a 375 degrees for 8 minutes.  Cool on rack makes about 3 1/2 dozen cookies.

Chive and Goat Cheese Frittata

This is a simple dish that can be served any time of day, not just breakfast

8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium tomato chopped
2 tablespoon fresh chives, or 1 teaspoon dried chives
2 teaspoons butter
3 1/2 ounces of goat cheese

Preheat oven to 375 degrees.  In medium bowl with wire whisk beat eggs, milk, salt and pepper until well blended.  Add tomatoes and chives.

In oven safe non stick ten inch skillet melt butter over medium heat.  Pour in egg mixture, drop tablespoons of goat cheese on top of egg mixture.  Cook for 3 - 4 minutes until egg mixture begins to set around the edges.

Place skillet in the oven; bake until frittata is set, 8 to 10 minutes.  To serve, cut into four wedges.

Makes 4 main dish servings.

Homemade Chocolate Cake with English Caramel and Buttercream Frosting



My lovely birthday buddy MaryPat enjoying the cupcake

 This cake recipe was given to me by my mother-in-law Judy who was an amazing cook.  She made this recipe as cupcakes for special occasions. My father-in-law Jerry used to hang around and wait for the ones that she did not think were presentable for company.  He was only to eager to eat them.  I also believe once you see how simple and delicious this is you will not need to purchase another chocolate cake mix.


3/4 cup butter at room temperature
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 salt
1 1/3 cups water


Heat oven to 350 degrees.


Cream butter and sugar until light and fluffy.  Add eggs and vanilla, beat for one minute on medium speed.  Combine flour, cocoa, baking soda and salt.  Add alternately with the water to the cream mixture while beating at low speed.  Pour batter into 2-8 inch cake pans that have been greased and floured.  Or pour into cupcake holder that have been placed in a muffin pan.


Bake 35 - 40 minutes for the cake and 20 - 25 minutes for cupcakes.  The cake is finished when it is poked with a toothpick and the toothpick comes out clean.


For the frosting try the below English Caramel which is absolutely delicious, or if you want something simpler, just make the Buttercream that follows.


English Caramel Frosting


2/3 cup butter
1 cup firmly packed brown sugar
1/2 cup milk


1 pound confectioner sugar
1 teaspoon vanilla


Melt butter in saucepan.  Add brown sugar and milk and heat to boiling, stirring constantly.  Boil gently for 5  minutes.  Cool for 10 minutes. Blend in confectioner sugar, stirring until smooth.  Add vanilla and stir until spreading consistency.


Buttercream Frosting


1/2 cup butter - softened
16 ounces confectioner sugar
4 - 6 tablespoons milk or half & half
1 1/2 teaspoons vanilla


In large bowl, with mixer at medium low speed beat butter, confectioner's sugar, 3 tablespoons milk and vanilla until smooth and blended.  Beat in additional milk, if needed to make frosting spreading consistency.  Increase mixture speed to medium high and beat until light and fluffy.

Chicken Cacciatore

This is a great recipe that is easy to do in less than an hour. Serve over pasta, add a salad and you have a complete dinner.

Chicken Cacciatore

2 boneless skinless chicken breasts
1 tablespoons flour
salt and pepper to taste
1 tablespoons olive oil
½ medium onion, chopped
½ green bell pepper, chopped
2 cloves of garlic, minced
1- 14 ounce can to tomatoes
½ teaspoon dried oregano
½ teaspoon dried ground sage
½ teaspoon salt
¼ cup of cooking wine


Dredge chicken breast in flour, salt and pepper. In a large non stick skillet, heat olive oil. Add chicken to skillet and sauté chicken breast until golden brown, about for 5 minutes on each side.

Add onion, green pepper, and garlic to the skillet. Turn down heat to low and cook until onion, green pepper and garlic are tender, about 5 minutes.

Add the can of tomatoes with the juice to the skillet. Break up the tomatoes with a spoon. Season with oregano, sage, and salt.

Let simmer for 10 minutes. Serve over egg noodles or linguine.

Chicken Parmesean

This recipe was posted by my sister in law Lori Peck who teaches Family and Consumer Sciences in CT.  Watch for more good recipes from Lori.

Chicken Parmesan

¼ cup flour
1 egg
1 cup panko bread crumbs
1 tablespoon water
4 boneless, skinless chicken breasts
3 cups of spaghetti sauce
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
12 ounces uncooked pasta

Preheat oven to 375˚F. Lightly coat a baking pan with oil or cooking spray.

Place the flour in a shallow bowl, place the egg and water in another shallow bowl, and the bread crumbs in a third shallow bowl. Beat the egg and water well.

Place the chicken breasts on a flat surface, cover with plastic wrap, and pound the thick parts with the bottom of a saucepan until they are ½ inch thick.

Dip the chicken breast completely in the flour to coat and shake off any excess. Dip both sides of the chicken in the egg and then immediately place it in the bread crumbs, pressing slightly to make sure they stick. Place the chicken breast in the pan and repeat the process with the remaining chicken. Bake for 30 minutes, or until the chicken is done.

Place 2 tablespoons of the spaghetti sauce on top of each chicken breast and top with the mozzarella cheese. Sprinkle with the Parmesan cheese and bake for 8 to 10 minutes, until the cheese is melted.

Meanwhile, bring a large saucepan of salted water to a boil and add the pasta, Cook according to the directions on the package. Drain pasta in a colander and keep warm.

Heat the remaining spaghetti sauce in a small saucepan over medium low heat.
Serve the chicken with the past and sauce on the side.

French Onion Soup

The thing you need to make good french onion soup is patience.  You have to slowly cook the onions to allow their natural sugars to caramelize.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions thinly sliced
a pinch of dried thyme

2 tablespoons brandy or sherry
3 1/2 cups canned beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper

3 slices toasted french bread
3 tablespoons shredded swiss cheese

Heat butter and oil in large stock pot until butter is melted. Add onions and thyme.  Cook over medium heat stirring constantly keeping a vigilant eye on onions so they do not burn.  As soon as they start to brown after about 15 minutes reduce heat to medium low and continue to cook, stirring often, until onions are a rich brown color about 40 minutes.

Add brandy or sherry and cook on high until alcohol is reduced.  Add beef broth, bring to boil, then reduce heat to low and simmer for 20 minutes.  Season with salt and pepper.

Ladle into 8 ovenproof soup bowls or crocks that are on a cookie sheet.  Top with slice of french bread, sprinkle with cheese.  Bake at 450 degrees until cheese melts and turns light brown.

ENJOY!

Ginger Garlic Shrimp

Enjoy!

1 pound uncooked, peeled diveined shrimp
1 tablespoon oriental sesame oil, or vegetable oil
1 tablespoon minced garlic
1tsp dried ginger
1/4 teaspoon dried, crushed red pepper
3 tablespoons soy sauce

2 teaspoons cornstarch
1/2 cup canned low salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar

6 green onions
1 cup snow peas
cooked rice

Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

Super Quick Hot Fudge Sauce

I love chocolate, so when I crave some I make this sauce and spoon it over ice cream, bananas or just dip pretzels or graham crackers in it.  Once you make this you will never buy another jar of hot fudge sauce.

1 cup semi-sweet chocolate chips
1/2 cup milk

Place milk and chips in a microwave safe dish.  Microwave on high for one minute.  Stir, and if chips are not melted microwave 30 seconds, stir and if chips are still not melted microwave 30 more seconds.

Once chips are melted and the milk is hot stir thoroughly until milk and melted chips are combined.

Green Beans with Bacon Vinaigrette

So this is a simple side dish that I have been making forever.  I always use fresh green beans because the are so much tastier.

1 pound fresh green beans, ends trimmed off and cut in two inch pieces
3 slices of bacon
1 small onion, chopped
2 teaspoons of sugar
2 tablespoons of apple cider vinegar
Salt and pepper to taste

Steam green beans 8 - 10 minutes until tender crisp.  Or cook then in boiling water for 5 minutes. Drain the beans.

In a medium size skillet cook the bacon until crisp.  Drain on paper towels and remove all but one tablespoon of bacon grease.  Break the bacon into small pieces.  Cook the onions over medium in the bacon grease until soft, about 5 minutes.  Add the green beans, bacon, sugar, vinegar, salt and pepper and cook on low for 5 minutes.  Serves 3 - 4 people.

Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

¾ cup unsalted butter at room temperature

3 cups powdered sugar

4 ½ teaspoons freshly grated lemon peel

2 large eggs

1 ¼ cups self rising flour

¼ cup buttermilk

4 tablespoons fresh lemon juice

12 teaspoons plus one tablespoon seeded raspberry jam

Fresh raspberries (for garnish)

Preheat oven to 350 degrees and line muffin pan with cupcake liners.

Using electric mixture, beat butter, 1 ½ cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, and then beat until fluffy and pale yellow.  Add eggs, one at a time, beating to blend after each addition.  Beat in half the flour.  Add buttermilk and 2 tablespoons lemon juice, beat to blend.  Beat in remaining flour.

Drop 1 rounded tablespoonful of batter into each liner.  Spoon 1 teaspoon raspberry jam over.  Cover with remaining batter, dividing equally.

Bake cupcakes until tester comes out clean, about 23 minutes.  Cool cupcakes in pan on rack.  Meanwhile whisk remaining 1 ½ cup powdered sugar, 2 tablespoons lemon juice, and 1 ½ teaspoons lemon peel in small bowl.  Spoon half the frosting over six cupcakes.  Whisk 1 tablespoon raspberry jam into remaining icing.  Spoon over remaining cupcakes.  Top with raspberries.

Tilapia Tostadas with Roasted Corn Relish

My daughter Maggie suggested that I post this recipe.  She also said that she has made it with chicken cooked with taco spices.  Give it a try either with chicken or fish.

1/2 cup sour cream
1/2 cup salsa
1 cup yellow corn kernels
1/4 cup chopped red bell pepper
1/4 cup chopped red bell onion
1 1/2 teaspoon minced jalapeno pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets cut into 2 inch pieces
1/4 teaspoon black pepper
1/3 cup yellow cornmeal
1 tablespoon oil, divided
8 6 inch corn tortillas
1 cup packaged angel hair slaw

Combine sour cream and salsa.

Heat large skillet over medium high heat, coat with cooking spray.  Ad corn, bell pepper onion, jalapeno and 1/4 teaspoon salt to pan, saute five minutes stirring occasionally.  Remove mixture from pan, wipe pan clean with paper towels.  Add avocado and lime juice to corn mixture.

Sprinkle fish with remaining salt and pepper.  Place cornmeal in shallow dish and dredge fish in cornmeal.  Heat 1 1/2 teaspoons oil in pan over medium heat.  Add half of the fish to the pan and cook for three minutes.  Turn fish and cook for 2 more minutes until fish flakes easily.

Coat both sides of tortillas with cooking spray and broil until crisp.  Place tortillas on plates and top each with fish, sour cream mixture, corn relish and slaw.

Southwestern Bake

What is easier than putting everything in one pan and throwing it in the oven? Give this a try.

1 pound ground beef
2 garlic cloves minced
2 teaspoons chili powder
2 15 ounce cans of black beans, rinsed and drained
2 cups frozen corn thawed and drained
1 16 ounce container sour cream
2 cups salsa
5 cups crushed tortilla chips
3 cups shredded cheddar cheese
1 large tomato, finely chopped
3 green onions, chopped

Preheat oven to 375 degrees. 

In a medium skillet over medium heat brown the ground beef with garlic and onion, drain.

In a large mixing bowl, combine meat mixture, chili powder, black beans, corn, sour cream and salsa.  Stir until well blended.

Into a 9x13 baking dish, spoon enough meat mixture to cover the bottom.  Arrange half of the crushed tortilla chips on top of the meat mixture and layer with one cup of cheddar cheese.  Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining tortilla chips and layer with one cup of cheddar cheese.  Spread final layer of meat mixture on top and sprinkle with remaining cheese.  Top with diced tomatoes and green onions.

Bake in preheated oven for 40 minutes.  Let cool for 10 minutes before serving.

Amazing Meatloaf

I have tried a lot of different meatloaf recipes over the years and this is my favorite.

2 slices whole wheat bread
2 eggs
1 chopped onion
1/2 cup milk
1/2 cup Parmesan cheese
1 tablespoon dried parsley
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1/2 cup ketchup

Heat over to 350 degrees.  Spray a 13x9 inch baking dish with cooking spray.

Toast bread and cut into cubes.

Break eggs into a bowl and beat.  Add onions, milk, cheese, parsley, mustard, Worcestershire, salt, pepper and bread cubes.  Mix in ground beef.  Form into a loaf, or make two and freeze one.

Place into prepared dish and cover with ketchup. Bake for 1 hour and 15 minutes

Chocolate Raspberry Tart

"Most 6-year-old girls like funfetti cake or other Betty Crocker delites...but not Margaret" - MaryPat Flanagan. 

This is the dessert we made for Maggie's 6th birthday. 

1 ¼ cups of flour

1/3 cup sugar

¼ teaspoon salt

8 tablespoons butter, softened and cut into 8 pieces

1 large egg yolk

6 ounces of german chocolate, broken into small pieces

2 cups fresh raspberries

3/4 cup low sugar raspberry jam

1 tablespoon raspberry liqueur such as Chambord

Preheat oven to 400 degrees.  Grease or butter a 9 inch pie pan or 9 ½ to 10 inch two piece tart pan  Whisk flour, sugar and salt together in a bowl.  Add butter and mash with back of fork or cut with two knives until mixture resembles coarse crumbs.  Add egg yolk.  Mix with spoon or spatula until the dough comes together into a ball.  You can also do this in a food processor. Pat dough in the bottom of the prepared pan.  Thoroughly prick the bottom with a fork.  Bake until golden brown, 18 -22 minutes.

While crust is warm place german chocolate on top and let it melt.  Once it is melted spread evenly across the crust.  Let cool.

Place raspberry jam and liqueur into small saucepan and melt over low heat.  Once the chocolate is cool place raspberries neatly on top of the chocolate and pour jam and liqueur mixture over it evenly.

Shrimp Scampi

Okay so now you have been back at school for awhile and you must be tired of frozen pizzas - so try this.

1 pound peeled cleaned shrimp (you can use frozen, just defrost them before you cook them)
2 tablespoons butter
1/2 cup chopped red bell pepper
3 garlic cloves crushed
1/4 cup dry white wine
1 tablespoon dried parsley
1/8 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups cooked angel hair or spaghetti pasta

Preheat the even to 450 degrees.

Lay the shrimp in the bottom of casserole dish.

Melt butter in a skillet over medium heat.  Add the bell pepper and garlic and saute for 3 - 4 minutes.  Remove from heat, stir in wine, parsley, lemon juice, salt and pepper.  Spoon the wine mixture over the shrimp and bake for 8 - 10 minutes until shrimp are done (they will be pink in color).  Serve with pasta.

Serves 3 - 4 people.

Chicken Enchiladas

Spice up your night with this fun Mexican dish!

1 16 ounce container of sour cream
1 7 ounce can of green chilies
4 large green onions chopped
1/2 cup chopped fresh cilantro or parsley
1 1/2 teaspoon ground cumin
2 cups diced cooked chicken
2 cups shredded sharp cheddar cheese

8-8 inch diameter flour tortillas
1 8 ounce package light cream cheese cut into 8 strips
24 ounces of mild salsa

Grease 13x9x2 inch glass baking dish.  Mix sour cream, chilies, green onions, cilantro and cumin in a bowl.  Mix in chicken and cheddar cheese.  Season filling with salt and pepper.

Spoon generous 1/2 cup filling down center of each tortilla.  Top filling with cream cheese strip.  Roll up each tortilla, enclosing filling.  Arrange enchiladas seam side down in prepared dish.  (Can be made up to 3 hours ahead.  Cover and chill).

Preheat oven to 350 degrees.  Pour salsa over enchiladas.  Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.  Uncover, sprinkle with remaining one cup of cheddar cheese and bake until the cheese melts, about 5 minutes.

Serves 8

Asian Lettuce Wraps

If you like the flavor of asian food you will enjoy this unique preparation for ground beef.

1 pound ground beef
1 large onion finely chopped
16 boston, bibb or butter lettuce leaves
1 can sliced water chestnuts finely chopped
2 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup hoisin sauce (you can find this in a jar in the Asian section of any grocery store)
1 teaspoon dried ginger
1 tablespoon rice wine or red wine vinegar
2 teaspoons Asian chili pepper sauce (also in the Asian section) or 1/8 teaspoon cayenne pepper
1 bunch green onion, peeled and sliced
2 teaspoons Asian (dark) sesame oil
1 cup chopped carrots
1 cup chopped cucumber
1 cup chopped red pepper
1 cup peanuts

Brown ground beef and onions and drain off the grease.  Add water chestnuts, garlic, soy sauce, hoisin sauce, ginger, vinegar and hot pepper sauce and simmer for 15 minutes.  Add green onions and sesame oil and simmer for five more minutes.

To serve place mixture in lettuce leaves and top with carrots, cucumber, red pepper and peanuts.

2011 is Here!

Happy New Year!!!

Consider making a New Year's Resolution this year of cooking more and trying new recipes.  I have always believed that anyone can be a good cook, you just need to be able to read a follow simple recipes.  I think you will find examples of simple recipes on this blog.  So give it a shot - start cooking more fresh food in 2011!!!