Oh my goodness, this was a really yummy casserole! I found this online and it was so so good. And really, a pretty inexpensive dish to prepare, considering everyone typically has the spices already in their cupboard. I made a few changes to the recipe I found...can't wait for leftovers! The kids gobbled this one up. "You're the best mom in the whole world!" Gotta love that. I would think this would freeze really well for another day, or if you're making a meal for someone, just freeze before baking, then thaw and bake.
Sopa Seca
extra-virgin olive oil
2 7 oz bags fideo (Mexican vermicelli)
1 medium onion, chopped (I used about 1/2 an onion)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 tsp cayenne pepper (I might use a bit less of this if your kids don't like spicy food)
1/2 teaspoon cumin
1 bay leaf
1 1/2 cups canned crushed tomatoes
32 oz chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I cooked & shredded 2 chicken breasts)
1 cup coarsely grated cheddar cheese (4 ounces)
Sour cream, optional (this helps cool down the spiciness)
Preheat oven to 375F.
Spray 9x13 pan with cooking spray. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Add the fideo and cook, stiring, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside.
Add the onion to the skillet with an additional tablespoon of oil, and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, cumin, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in 1-1/2 cups broth, the toasted fideo, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Continue to add chicken broth to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some sour cream drizzled over the top.
Tuesday, April 28, 2009
Wednesday, March 25, 2009
Sweet & Sour Grilled Chicken
Don't let the name fool you. It's not Chinese sweet & sour chicken at all, the marinade has lemon juice and brown sugar, hence the "sweet & sour". This is a fantastic marinade for grilled chicken. We love to have it with brown rice or rice pilaf and some roasted asparagus or fresh sauteed green beans. Yummy!
Sweet & Sour Grilled Chicken
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
4 boneless, skinless chicken breasts (or an equal amount of chicken tenders for a quicker meal)
In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt & pepper. Whisk in the olive oil. Reserve a small amount for dipping. Add chicken to remaining marinade, and refrigerate several hours. Grill chicken for about 4 minutes on each side, or until the juices run clear. While chicken is cooking, bring remaining marinade (not the amount you put aside for dipping!) to a boil in a saucepan, then baste chicken with the sauce during the last minutes of cooking.
Sweet & Sour Grilled Chicken
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
4 boneless, skinless chicken breasts (or an equal amount of chicken tenders for a quicker meal)
In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt & pepper. Whisk in the olive oil. Reserve a small amount for dipping. Add chicken to remaining marinade, and refrigerate several hours. Grill chicken for about 4 minutes on each side, or until the juices run clear. While chicken is cooking, bring remaining marinade (not the amount you put aside for dipping!) to a boil in a saucepan, then baste chicken with the sauce during the last minutes of cooking.
Italian White Bean Pancetta Soup
I have a new favorite soup. This was AMAZING!!! I found it on Allrecipes.com and tweaked it a little bit to fit my preferences. SO GOOD. A big hit all around - next time I make a full recipe (I halved it) because there wasn't enough leftovers!!! Fantastic with homemade bread (I made this Anadama Bread) Here's the recipe, with my changes in blue. TRY THIS!!!!!!!!!!!
Italian White Bean And Pancetta Soup
6 ounces pancetta bacon, finely diced (if you can't find pancetta, you can substitute regular bacon)
1/4 cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 clove garlic, minced
1 tablespoon chopped fresh sage (I used fresh thyme and fresh basil instead)
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed (I used navy beans instead...and you might only need 3 cans of beans if you prefer it more broth-y)
2 cups seashell pasta (or any small pasta, I used whole wheat rotini)
1 teaspoon salt
2 tablespoons chopped fresh parsley
grated parmesan cheese (gotta have this!! I think I used Asiago - it totally made the soup!)
Directions:
1. In an 8 quart pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Add minced garlic. Stir in sage, 1 teaspoon salt, and black pepper. Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 30 minutes.
2. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain, and add to soup. (I put a scoop of pasta in each bowl then poured soup over the top so the soup wasn't thick and starchy and the pasta wasn't mushy)
3. Stir in minced parsley before serving, and sprinkle with grated cheese.
Italian White Bean And Pancetta Soup
6 ounces pancetta bacon, finely diced (if you can't find pancetta, you can substitute regular bacon)
1/4 cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 clove garlic, minced
1 tablespoon chopped fresh sage (I used fresh thyme and fresh basil instead)
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed (I used navy beans instead...and you might only need 3 cans of beans if you prefer it more broth-y)
2 cups seashell pasta (or any small pasta, I used whole wheat rotini)
1 teaspoon salt
2 tablespoons chopped fresh parsley
grated parmesan cheese (gotta have this!! I think I used Asiago - it totally made the soup!)
Directions:
1. In an 8 quart pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Add minced garlic. Stir in sage, 1 teaspoon salt, and black pepper. Add chicken stock, cover, and bring to a boil Add beans to soup, cover, and simmer for 30 minutes.
2. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain, and add to soup. (I put a scoop of pasta in each bowl then poured soup over the top so the soup wasn't thick and starchy and the pasta wasn't mushy)
3. Stir in minced parsley before serving, and sprinkle with grated cheese.
Turkey Burger "Drumsticks"
This is a totally fun, easy and yummy recipe that I found in my Rachael Ray mag! It was a big hit with the whole fam...next time I'll have some dipping sauce for everyone, maybe BBQ sauce or Ranch or something like that. You could also play around with seasonings to change it up.
Turkey Burger "Drumsticks"
1 lb. ground turkey
1 5 oz can evaporated milk
1/4 cup onion, finely chopped
2 cups crushed cornflakes
2 ounces medium-hard cheese (I used sharp cheddar)
In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes. Season with salt & pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread on each of 12 skewers. Wet your hands with evaporated milk then mold a portion of meat around each cheese piece, shaping it into 3-inch ovals. Pour remaining milk into a bowl. Add remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with cornflakes. Heat 2 Tbsp olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.
***You could also easily grill these on a BBQ or bake in the oven - just make sure to soak bamboo skewers in water beforehand.
Turkey Burger "Drumsticks"
1 lb. ground turkey
1 5 oz can evaporated milk
1/4 cup onion, finely chopped
2 cups crushed cornflakes
2 ounces medium-hard cheese (I used sharp cheddar)
In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes. Season with salt & pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread on each of 12 skewers. Wet your hands with evaporated milk then mold a portion of meat around each cheese piece, shaping it into 3-inch ovals. Pour remaining milk into a bowl. Add remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with cornflakes. Heat 2 Tbsp olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.
***You could also easily grill these on a BBQ or bake in the oven - just make sure to soak bamboo skewers in water beforehand.
Monday, February 23, 2009
Homemade Gyros
Who doesn't love Greek food? I mean, come on now, you have to love any food that comes from such a beautiful country. I am a sucker for gyros and soft pita bread and tangy tzatziki....YUM. We are trying to be easier on the budget and eat out less and this recipe I came across totally does it for me! Killer. You have to try it.
Yummy Gyros
1/4 cup olive oil
1/2 cup minced onion
2 garlic cloves, minced
1-1/2 pounds ground lamb (I used 1 lb ground lamb and 1/2 lb ground turkey - you can substitute however you choose, but the lamb gives the most authentic flavor)
2 tablespoons lemon juice
2 teaspoons fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh rosemary or 1/4 teaspoon dried
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
Pita bread, cut in half to form pockets (I used pocketless pita, it's way softer & chewier)
Lettuce
Tomato, sliced
Red onion, thinly sliced
Tzatziki (recipe below)
Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for another 2 minutes. Transfer the onion mixture to a large bowl and let it cool. Add the lamb, lemon juice, oregano, rosemary, cumin, salt, and pepper to the onion mixture and mix well. Form the meat into 8 thin patties, each about 2 1/2 inches in diameter. Heat the remaining oil in the sauté pan over medium-high heat. Add the lamb patties and cook for about 5 minutes or until the juices run clear, flipping the patties halfway through. Place meat on warmed pita bread then top with lettuce, tomato, onion, and plenty of tzatziki. Makes 8 gyros.
Tzatziki Sauce
(I could eat an entire bowl of this with soft chewy pita bread - YUMMY!)
2 cups plain yogurt
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber - peeled, seeded and shredded
Use a cheesecloth or coffee filter to strain the yogurt in metal sieve over a bowl for 3 to 4 hours, until most of the water has drained. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.
Yummy Gyros
1/4 cup olive oil
1/2 cup minced onion
2 garlic cloves, minced
1-1/2 pounds ground lamb (I used 1 lb ground lamb and 1/2 lb ground turkey - you can substitute however you choose, but the lamb gives the most authentic flavor)
2 tablespoons lemon juice
2 teaspoons fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh rosemary or 1/4 teaspoon dried
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
Pita bread, cut in half to form pockets (I used pocketless pita, it's way softer & chewier)
Lettuce
Tomato, sliced
Red onion, thinly sliced
Tzatziki (recipe below)
Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for another 2 minutes. Transfer the onion mixture to a large bowl and let it cool. Add the lamb, lemon juice, oregano, rosemary, cumin, salt, and pepper to the onion mixture and mix well. Form the meat into 8 thin patties, each about 2 1/2 inches in diameter. Heat the remaining oil in the sauté pan over medium-high heat. Add the lamb patties and cook for about 5 minutes or until the juices run clear, flipping the patties halfway through. Place meat on warmed pita bread then top with lettuce, tomato, onion, and plenty of tzatziki. Makes 8 gyros.
Tzatziki Sauce
(I could eat an entire bowl of this with soft chewy pita bread - YUMMY!)
2 cups plain yogurt
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber - peeled, seeded and shredded
Use a cheesecloth or coffee filter to strain the yogurt in metal sieve over a bowl for 3 to 4 hours, until most of the water has drained. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.
Friday, January 30, 2009
French Dip Panini
I got this recipe from Rachael Ray....it makes my mouth water everytime I see the recipe in my book. So simple yet SO GOOD. I could just drink the dipping sauce, it's so tasty! Very few, easily found ingredients and my kids AND husband devour them so it's a big hit all around.
French Dip Panini
4 Tbsp butter, softened
1 shallot, finely chopped
1 Tbsp cornstarch
2 cups beef broth
1 pound sliced roast beef (from the deli)
1 baguette, split lengthwise and sliced crosswise into 4 sections
4 ounces sliced cheese of your choice (cheddar, pepper jack, swiss, whatever you like)
In a deep skillet, melt 2 Tbsp butter over medium heat. Add the shallot and cook, stirring until translucent, 1 to 2 minutes. Whisk in the cornstarch, cook for 1 minute. Whisk in beef broth. Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan or griddle over medium heat. Spread the remaining 2 Tbsp butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese (add other fillings if desired, see below) and remaining baguette sections. Place the panini on the hot pan. Weigh down with a heavy skillet or panini press and cook for 2 minutes, then flip the panini and cook 2 minutes longer. Remove the panini from the heat and divide the sauce (make sure it's still hot) among 4 small bowls for dipping.
**We also love to add thinly sliced red onion and sometimes a little bit of horseradish to the panini, just to give them a little kick.
French Dip Panini
4 Tbsp butter, softened
1 shallot, finely chopped
1 Tbsp cornstarch
2 cups beef broth
1 pound sliced roast beef (from the deli)
1 baguette, split lengthwise and sliced crosswise into 4 sections
4 ounces sliced cheese of your choice (cheddar, pepper jack, swiss, whatever you like)
In a deep skillet, melt 2 Tbsp butter over medium heat. Add the shallot and cook, stirring until translucent, 1 to 2 minutes. Whisk in the cornstarch, cook for 1 minute. Whisk in beef broth. Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan or griddle over medium heat. Spread the remaining 2 Tbsp butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese (add other fillings if desired, see below) and remaining baguette sections. Place the panini on the hot pan. Weigh down with a heavy skillet or panini press and cook for 2 minutes, then flip the panini and cook 2 minutes longer. Remove the panini from the heat and divide the sauce (make sure it's still hot) among 4 small bowls for dipping.
**We also love to add thinly sliced red onion and sometimes a little bit of horseradish to the panini, just to give them a little kick.
Salads
I love salads. Love to make them, love to eat them, love 'em! Making a "fancy" green salad is really so easy if you follow a simple equation. Greens + fruit + nuts + cheese. And dressing. Easy! And when you choose really great ingredients, a simple flavorful dressing is the best. Here is my favorite dressing and then I'll give you some different variations of salad ingredients.
6 Tbsp olive oil
2 tsp Dijon mustard
2 Tbsp sherry wine vinegar (or red wine vinegar)
salt and freshly ground pepper (to taste - I really like mine salty - I use kosher salt)
3 Tbsp finely chopped shallot
Whisk all ingredients EXCEPT oil together. In a slow, steady stream, add oil, whisking until emulsified. Check your salt & pepper. You can also substitue any other kind of vinegar depending on your taste - strawberry champagne vinegar, grapefruit vinegar, balsamic vinegar, etc.
As for the greens + fruit + nuts + cheese, just have fun! For example:
spring greens + dried cranberries + toasted slivered almonds + crumbled bleu cheese
arugula + pomegranate seeds + sugared pecans + shaved romano
red leaf lettuce + tangerine segments + bbq pecans + bleu cheese
baby spinach & frisee + pepperoncinis + toasted pine nuts + feta
(okay, that doesn't have a "fruit" but it still adds that type of "wet" ingredient to complement the crunchy, salty, leafy stuff)
curly endive + red pears + BBQ pecans + crumbled Stilton (this is my favorite!)
But are you getting it? Try something new! And maybe I will post the BBQ pecan recipe - it's great as a snack or on salads.
Oh! One last note - sugared pecans or almonds or walnuts are fabulous on salad, especially if you have stronger flavors in the cheese and dressing and they are so so easy to make! A handful of nuts, sprinkle with a good amount of sugar in a skillet and heat until toasted and sugar melts, stirring constantly. Be careful not to burn them, they can go from good to bad quickly. Pour out on a plate to cool. You can get creative and add some balsamic vinegar, or use brown sugar, whatever floats your boat.
6 Tbsp olive oil
2 tsp Dijon mustard
2 Tbsp sherry wine vinegar (or red wine vinegar)
salt and freshly ground pepper (to taste - I really like mine salty - I use kosher salt)
3 Tbsp finely chopped shallot
Whisk all ingredients EXCEPT oil together. In a slow, steady stream, add oil, whisking until emulsified. Check your salt & pepper. You can also substitue any other kind of vinegar depending on your taste - strawberry champagne vinegar, grapefruit vinegar, balsamic vinegar, etc.
As for the greens + fruit + nuts + cheese, just have fun! For example:
spring greens + dried cranberries + toasted slivered almonds + crumbled bleu cheese
arugula + pomegranate seeds + sugared pecans + shaved romano
red leaf lettuce + tangerine segments + bbq pecans + bleu cheese
baby spinach & frisee + pepperoncinis + toasted pine nuts + feta
(okay, that doesn't have a "fruit" but it still adds that type of "wet" ingredient to complement the crunchy, salty, leafy stuff)
curly endive + red pears + BBQ pecans + crumbled Stilton (this is my favorite!)
But are you getting it? Try something new! And maybe I will post the BBQ pecan recipe - it's great as a snack or on salads.
Oh! One last note - sugared pecans or almonds or walnuts are fabulous on salad, especially if you have stronger flavors in the cheese and dressing and they are so so easy to make! A handful of nuts, sprinkle with a good amount of sugar in a skillet and heat until toasted and sugar melts, stirring constantly. Be careful not to burn them, they can go from good to bad quickly. Pour out on a plate to cool. You can get creative and add some balsamic vinegar, or use brown sugar, whatever floats your boat.
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