{The Perfect} Quiche

I love quiche!  It's so great for breakfast or dinner and there are so many different meat and veggie combinations you can create.  This recipe is a little more of a formula then an exact recipe.  You can play around with the types of cheese, meat and veggies you use to find your perfect match.  It's a great way to use up leftover meats and veggies too.  Some of our favorite meats are ham, turkey, bacon and sausage.  Favorite veggies include mushrooms, spinach, onion, peppers and broccoli.  Mix and match and have fun!  You can make your pie crust or use a store bought one.  Either way, it's the perfect way to start or end your day!

9 inch uncooked pie crust
3 eggs
1 cup of milk (or half and half)
2 cups shredded cheese
1 cup cooked meat
1 cup veggies, cooked and drained (if using fresh veggies, microwave for a few minutes to soften)
salt and pepper to taste

Preheat oven to 450.  Bake pie crust for 5-6 minutes.  Remove from oven and reduce temperature to 375.  Meanwhile, combine eggs, milk, cheese, meat and veggies.  Season with salt and pepper.  Pour egg mixture into partially cooked pie crust.  Bake at 375 for 50 minutes.  Remove from oven and let it set for 5-10 minutes, until set.

Source:  Victoria Bruce

Creamy Spinach Tomato Tortellini

If you're looking for a quick and easy meal or side dish, that's full of flavor, you've got to try this!  This dish is sure to please everyone from kids to adults.  It's creamy, cheesy and is sure to leave a smile on your face.

1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk
1/2 cup heavy cream
1 can diced tomatoes undrained
1 1/2 cups fresh spinach
3 Tbsp fresh basil, chopped
1/2 tsp dry oregano
Salt and pepper, to taste
6 Tbsp finely shredded parmesan, plus more for serving
Red pepper flakes, for serving (optional)

Directions
Cook tortellini according to directions listed on package.  Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.  Toss prepared and drained tortellini into sauce mixture.  Serve warm, sprinkled with additional parmesan cheese and red pepper flakes, if desired.

Source:  Cooking Classy

Cheesy Ravioli Bake

Okay guys, you've got to check this out!  The cheese alone has got me sold.  It's so cheesy!  We love lasagna but on a busy night, it's a little more time consuming than I have time for.  This dish is kind of like a lasagna cheat.  It comes together SO fast and tastes amazing!  Everyone was "oohing" and "aahing" when I pulled it out of the oven and every plate was licked clean.  Pick your favorite kind of ravioli, grab lots of cheese and don't forget the fresh basil!  Now go make some mouths happy!

Ingredients
2 bags frozen ravioli
1 jar marinara sauce
1/4 cup bread crumbs
16 oz fresh mozzarella, thinly sliced
fresh basil leaves, chopped
1/2 tsp garlic salt

Directions
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.  Bring a large pot of cold water to a boil and season with salt. Add the ravioli and cook according to package directions, removing it a few minutes earlier since it'll continue to cook in the oven. Drain and return to pot. Pour the marinara sauce over the ravioli and pour half of the ravioli into the baking dish. Spread out into an even layer. Sprinkle with half of the bread crumbs and top with half of the cheese slices and fresh basil. Place the remaining ravioli on top, spreading it out into an even layer and top with remaining bread crumbs and cheese slices and fresh basil.  Sprinkle with garlic salt.  Bake for about 25 to 30 minutes or until bubbly and golden brown. Place it under the broiler for 1-2 minutes (watch carefully!) to brown the top.  Remove from oven.  Cool slightly and serve.

Source:  The Chic Site

Zucchini Pizza Boats

I know, I know...another "healthy" pizza recipe.  These are so pretty and yummy though, I just have to share.  I promise to post a cheesy, calorie laden pizza next Friday with nothing healthy in sight.  Deal?  Deal.  Okay, about these zucchini pizza boats.  I've had my eye on this recipe for a while.  The other day for lunch I was trying to come up with a something healthy and tasty and remembered these little gems.  I just happened to have all the ingredients on hand and decided to whip some up.  They were fast and easy to make, look beautiful and taste fabulous!  I doubt I could pass them off on pizza night with the kids, but they definitely have their own little niche in my pizza book.

INGREDIENTS
4 medium zucchini
½ cup marinara or pizza sauce
1/2 cup mozzarella cheese
¼ red onion, sliced
¼ cup olives, chopped
½ cup cherry tomatoes, sliced
2 tablespoons fresh basil, chopped
2 tablespoons crumbled feta cheese
garlic salt

INSTRUCTIONS
Preheat oven to 400 F.  Cut the zucchini in half lengthwise and scoop out the inside seeds.  To help them lay flat on the pan, you can also cut a piece off the bottom of the "boat" to create a flat surface.  Spread a light layer of sauce inside each zucchini.  Top with onions, olives, and tomatoes.  Bake for 20-25 minutes, until zucchini is tender (but not mushy).  Top with basil and and feta cheese and serve.

Source:  In Sonnet's Kitchen

The BEST Cauliflower Crust Pizza

If you haven't had a cauliflower crust pizza you're probably wondering how this one turns out.  I first made them a few years ago when I was on a big health food kick.  I still eat pretty healthy but I'm not on the crazy strict diet I had been on.  This is one of the things that I have held on to and still love to make.  It tastes so good that I'll bet you won't even think twice about the crust being made out of vegetables as you devour it.  And what about the kids, you're wondering.  Can I pass it off as "real" pizza with them?  You bet!  They LOVE it!  Even my picky eaters take it down and ask for more.  Who doesn't want another way to slip some more veggies in with dinner?  My kids are always surprised when I tell them that it's the cauliflower crust.  Use any kind of sauce, cheese and toppings that you'd like.  Make it your pizza!  On the pizza pictured, I used marinara sauce, mozzarella cheese, sliced tomatoes, fresh basil and a dash of garlic salt.  If you're in a big rush, you can just shred the cauliflower up and skip the microwave and "wringing" steps.  It will be a little more crumbly and not as "pizza crust" like.  I've made it this way several times and it still tastes great though.  If you have a few more minutes to follow the recipe as directed, it doesn't take that much longer and turns out even better.  This recipe makes one 10-12 inch pizza.  Since it's lighter than a regular pizza crust, one pizza serves 1-2 adults (depending on how hungry you are).  I like to split it in half and make two smaller pizzas and put them in the freezer to have on hand for a quick lunch or snack.  The specific directions are at the end under "As a Freezer Meal".  Now go enjoy some pizza!

Ingredients
1 medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
dash crushed red pepper, optional
1/4 cup parmesan cheese, shredded
1/4 cup mozzarella cheese, shredded
1 egg
sauce, cheese and pizza toppings, as desired

Place a pizza stone in the oven. Preheat oven to 450 degrees.  Wash and thoroughly dry head of cauliflower. To shred the cauliflower, you can grate with a cheese grater at this point, don't grate much of the stem though, just the florets.  Or, if you prefer, you can shred in a food processor or blender.  To do this, cut off the florets, and place in food processor or blender.  Blend until finely shredded.  You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool before the next step.  It will kind of look like mashed potatoes.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring water of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dump cauliflower into a bowl. It will look more crumbly now.

Add cheeses, salt, dried basil, dried oregano, garlic powder and a dash of red pepper (if you want).  Gently stir together.  Add egg and mix until well combined.  Once mixed,  dump onto a piece of parchment paper. Use your hands to form it into a pizza crust.  Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin.  It should be 10-12 inches in diameter.

Carefully remove hot pizza stone from oven and slide parchment paper with crust onto it.  Bake at 450 for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.

Add whatever sauce, cheese, and toppings you want. Put topped pizza back in the oven and cook at continue to cook at 450 for another 8-10 minutes, until the cheese is bubbly, and slightly golden.  Cool for a couple of minutes.  Cut and serve.

As a Freezer Meal:
Follow the recipe as directed, through the step of baking the crust for the first time.  I like to make the crusts into a smaller, personal sized, so they fit in the freezer better.  As is, this recipe makes two personal sized pizzas.  If I'm stocking my freezer, I make several batches.  Once you remove the crust from the oven, let it cool completely.  Put a piece of parchment paper under the crust and a layer of parchment paper between each crust.  Place stack of cooked crusts in a gallon sized freezer ziploc bag.  Seal and store in freezer.  When ready to use, remove one crust and top with sauce, cheese and toppings.  Cook in toaster oven or conventional oven at 450 for 8-10 minutes, until cheese is bubbly and slightly golden.

Source:  Food All Recipes For Food

Cheesy Potatoes {with no cream of anything}

This is such a classic recipe that I have to include it on here for our family cookbook.  Some of you may know this dish under the name "Funeral Potatoes".  It was given that name because it is often served at the family luncheon following a funeral.  I've never been able to tell my kids that we're eating something for dinner that has the word "funeral" in it though.  This dish has affectionately adopted the name "Cheesy Potatoes" around our house.  Doesn't that just sounds so much more appetizing?  It's so full of creamy, cheesy goodness and always a hit when it's served for dinner.  The original recipe omits the first six ingredients and uses 2 cans of cream of chicken soup instead.  I'm not a big fan of the stuff and totally prefer this version.  I also prefer to use "Southern Style" hash browns over the shredded but you can use either.  I like to add in chunks of ham (great way to use leftover ham) to make this a main dish.  You can omit the ham to make it vegetarian or to use as a side dish.

Ingredients
1 bag Southern Style hash browns
3 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
3 cups shredded cheddar cheese
1/2 cup light sour cream
2 cups cooked ham, chopped
 Topping:
3 cups corn flakes, lightly crushed
4 tablespoons butter, melted

Directions
 Preheat oven to 350. Melt 3 Tbs butter in a large pot over medium heat. Stir in the flour and cook, stirring constantly, for about a minute. Slowly whisk in the milk and broth. Add the salt and pepper. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in 1 cup shredded cheese and sour cream until smooth. Pour hash browns into greased 9X13 baking dish.  Pour cream mixture over hash browns and mix gently.  Sprinkle remaining 2 cups shredded cheese and then crushed corn flakes evenly over hash brown mixture.  Drizzle 4 tablespoons of melted butter over corn flakes.  Bake uncovered for 40-45 minutes, until hot and bubbly around the edges.

Source:  Whisked Away

Butternut Squash & Spinach Lasagna

My sister called me the other day raving about a new recipe she had tried for dinner that night.  I was all ears.  It was perfect timing too because I was doing my weekly grocery shopping the next day so I'd be able to get the ingredients and make it right away.  I hate waiting to make a new recipe that I'm already drooling about.  When I took that first bite, I was glad I didn't have to wait any longer!  This stuff is amazing and a great meatless alternative to the traditional lasagna.  The squash mixed with the ricotta is so creamy!  And then you get the spinach layer mixed with more cheese and the perfect blend of spices.  I'm telling you, amazing!  My two picky eaters that don't even like traditional lasagna didn't go for it, but everyone else loved it!  Anyway I can find to get more veggies in my kids is definitely a winner!

Ingredients
Butternut Squash Filling:
1 butternut squash
1 cup ricotta cheese
1/2 cup milk (or more, if needed)
1/4 tsp salt
1/4 tsp nutmeg
Spinach Filling:
1 cup cooked spinach (8 oz uncooked)
1 cup ricotta cheese
1 cup mozzarella cheese
2 garlic cloves, minced
1/4 tsp salt
pepper, to taste
Other Ingredients:
9 lasagna noodles, cooked
1 1/2 cups mozzarella cheese
1/2 cup Parmesan cheese
Italian seasoning
Paprika
Basil

Instructions
Butternut Squash Filling:
Preheat oven to 400.  Cut squash in half, lengthwise.  Scoop out the seeds and fiber in each half.  Place each half with the cut side down, on a greased cookie sheet.  I like to cover the cookie sheet in tinfoil first for easier clean up.  Bake for 30 minutes.  Reduce oven temp to 375.  Let squash cool.  Flip the cut sides up to speed up the cooling.  Once it is cool, the flesh will easily scoop out of the skin.  Place cooked squash (no skins!) in blender.  Add ricotta cheese, milk, salt and nutmeg.  Blend until well mixed and creamy.  Add more milk if needed, to make filling nice and creamy, but be careful to not make it too thin.
Spinach Filling:
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Lasagna Assembly:
Start with a greased 9X13 baking dish.  Spread 1/4 of the butternut squash filling along the bottom of the pan.  Sprinkle lightly with mozzarella cheese.  Lay three cooked lasagna noodles on top of the cheese.  Spread 1/4 of the butternut squash filling on the noodles, then 1/2 of the spinach mixture.  Top with mozzarella cheese.  Repeat this layer again with noodles, squash, spinach and cheese.  Top with a third layer of noodles and remaining squash mixture.  Sprinkle with mozzarella and parmesan cheese and seasonings.  Cover with foil and bake at 375 for 30 minutes.  Remove foil and bake for an additional 10 minutes, until cheese is bubbly and slightly brown.

Source:  Jennifer Caggiano via Julia's Album

Cheesy {stove top} Mac & Cheese

I love making food that reminds me of special people and places.  This recipe is from my sister in law, Margaret.  We've been lucky enough to end up living kind of close to each other for several years and have spent many holidays side by side cooking together in the kitchen.  She's one of my favorite cooking partners!  This is a recipe that she introduced to us at a family reunion many, many years ago.  I've tried different homemade macaroni recipes but this is the one I keep going back to.  You can add in chopped up ham or vegetables to make it more hearty, but it's absolutely wonderful as it is too.  It's such a great simple recipe and it always makes me smile because it tastes so good I can't make it and not think about Margaret.

Ingredients
16 oz elbow macaroni
1 stick of butter
8 oz block cheddar cheese
2-4 Tbs milk
Salt and pepper, to taste

Directions
Boil noodles according to package directions. Meanwhile cut block of cheddar into cubes.  When noodles are finished cooking, drain then return to pan and immediately stir in butter and cheese, then add milk a little at a time until desired consistency is reached. Continue stirring until cheese is melted and smooth, season with salt and pepper (add steamed vegetables at this point if you are using them) and serve immediately.

Source:  Margaret Jolley

Cream Cheese Vegetable Soup

If you're looking for a little comfort food love on a cold winter night, check out this soup.  It's so rich and creamy and absolutely delicious!  You can mix up the veggies and throw in some meat if you want.  It's very versatile like that.  Grab a thick slice of homemade bread and you've got a perfect meal!

Ingredients
2 tablespoons butter
2 cloves minced garlic
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
4 red potatoes, diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
1 tsp paprika
Salt and Pepper, to taste

Directions
In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with paprika, salt and pepper.

Source:  Whisked Away

Sweet Potato & Black Bean Quinoa Bowl

Sweet potatoes are pretty much my favorite vegetable.  Especially in a savory dish.  (I'm not such a big fan when they go the sweet route.)  This dish is definitely a win for team sweet potatoes!  Serve them over quinoa and with black beans and you've got a very filling and satisfying meal.  And the dressing is fantastic!  Creamy but healthy, since it has a greek yogurt base, and full of flavor.  And for the record, I realize the recipe title says "bowl" but I obviously don't have it pictured in a bowl,  I'm a rebel like that.  Plus, I wanted to be sure to show off the beautiful layers and thought it would be hard to see all of them in a bowl.  You have my permission to serve this "bowl" recipe on a plate, If you'd like.  And as long as we're straying from the the beaten path, if you want to make this dish a little lighter, you can substitute the quinoa for salad.  Either way, it is fantastic!


INGREDIENTS
Roasted Sweet Potato:
2 large sweet potatoes, diced
1 TBS extra virgin olive oil
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
Quinoa:
3/4 cup red quinoa
1 3/4 cups water
1/2 tsp salt, divided
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Juice of half a lime
1/4 cup cilantro, chopped
Cilantro Cream Drizzle:
1/4 cup plain non fat Greek yogurt
1/4 cup cilantro, chopped
1/4 tsp honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
Other Ingredients:
1 cup black beans, rinsed and drained
Cilantro for garnishing

DIRECTIONS
Roasted Sweet Potato:
Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.  Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of salt.  Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.  Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.  Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
In 2 or 3 serving bowls divide the quinoa mixture.  Top the quinoa with the black beans and roasted sweet potato.  Drizzle the cilantro cream on top with a spoon.  Top with more cilantro if desired.

Source:  Spoonful of Flavor

Thai Baked Pineapple Stir Fry

Raise your hand if you're tired of the cold and snow.  Raise both hands if you'd rather be on the beach right now.  You'd better believe I've got both my hands in the air!  Since we have no immediate plans for a trip to the beach, I decided to bring the tropics to us.  Well, for dinner anyway.  Not only is this a fun and beautiful dinner to take your mind off the snow, but it will take your taste buds on a vacation too.  This perfectly seasoned stir fry is baked in a pineapple, infusing the rice with the sweet, tangy pineapple juice.  Throw in some cashews for a nutty crunch and we're talking paradise for dinner.  This is a meatless version, but any kind of protein can easily be added. Anything from shrimp to chicken to sliced sausage makes a great add in.  If you're making a special dinner for two this would definitely be a winner.  Or how about dinner guests that you want to impress?  And I will definitely be revisiting this tropical dish this summer too.  Wouldn't this be the perfect side at your next BBQ?!  Pack your bags and come up with whatever reason you want to make this dish.  You've just got to make it!

Ingredients

1 ripe sweet pineapple

4 green onions, sliced

3 minced garlic cloves

1 TBS olive oil

2 eggs, lightly beaten

2 cups cooked brown rice

1 cup frozen diced carrots and peas

½ tsp salt

¼ tsp black pepper

¼ tsp turmeric

¼ tsp coriander

¼ tsp chili flakes

¼ cup cashews

1 TBS coconut milk

1 tablespoon soy sauce

Directions

Preheat oven to 375 F.  Cut the pineapple in half, including the leaves. Carve out the pineapple flesh but keep the skin intact.  Cut up half of the removed pineapple flesh into small chunks and set aside. Pat the inside of the pineapple boat dry with paper towel. Cover the pineapple leaves with aluminum foil to keep from burning. Place the pineapple boats on a cookie sheet and bake for about 5 minutes to dry them.  Meanwhile, heat 1 tablespoon of oil in a large skillet on high heat. Add green onion and garlic and stir fry for a minute until fragrant.  Add half of the beaten egg to the skillet and cook for 30 seconds without stirring. Then stir in remaining egg, cooked rice and carrots and peas. Sprinkle with salt, pepper, turmeric, coriander and chili flakes. Stir fry on high for 5-10 minutes to desired crispness.  Add in pineapple chunks, cashews, coconut milk and soy sauce and stir.  Scoop stir fry mixture into pineapple shells and bake for about 10 minutes until heated through.  Garnish with more cashews and green onion. Serve right away.

Source:  Leelalicious

Pizza Knuckles

I found this fun pizza variation to mix up our weekly pizza night and they were most definitely a hit!  These pizza knuckles bring the wonderful taste of pizza into an easy-to-hold muffin cup.  They are inspired by an appetizer served at Delia's, a restaurant in Northern Virginia.  I've never been to Northern Virginia but, thanks to the internet, they've made their way into our kitchen here in Michigan.  I use a jumbo muffin tin to make dinner sized servings, but you can use a regular, or even mini sized muffin tin to turn them into a cute little, fabulous appetizer.  Keep the toppings simple.  If you get too many, they crust will be kind of soggy.  In addition to the pepperoni recipe below, I like to make a tomato basil version.  After putting a spoonful of sauce in the crust, top with a few thinly sliced tomato pieces, fresh basil and a cube of fresh mozzarella.  That's my favorite but most of my kiddos prefer the pepperoni version.  With these Pizza Knuckles, everybody can have their favorite!

Ingredients
Enough pizza dough for two pizzas
24 pepperoni slices
3/4 cup marinara sauce
1 cup colby jack cheese
Grated Parmesan cheese

Instructions
I always make a batch of my favorite homemade pizza crust but you can use a store bought crust if you want.  Preheat oven to 400 degrees F.  Spray 12 cups of a jumbo muffin tin with cooking spray. Set aside.  Roll out dough on a floured surface. Using a small bowl that is about 5-inches in diameter, cut a circle of crust from the dough. Cut as many circles as you can after first rolling out the dough then combine the scraps into a ball and roll out again.  Cut as many circles as you can and repeat until all the dough is uses.  You should be able to make 12 circles of dough.  Line each prepared muffin cup with one dough round, forming a cup.  Spread 1 tablespoon marinara sauce into each dough cup.  Sprinkle with a little cheddar cheese, place two pepperoni slices on the cheese then top with more cheddar and parmesan cheese.  Bake for about 10-15 minutes, or until dough is cooked through and golden brown and cheese is melted.

Source:  The Seasoned Mom

Cheese Tortellini Soup

Now that we are living in the land of ice and snow, I am keenly aware of the need for good soup recipes.  There is nothing like a big bowl of soup to warm a cold winter night.  I was talking recipes with one of my Michigan friends the other day and she mentioned this Cheese Tortellini Soup that is a staple at their house in the winter.  Well, when in Michigan, do and the Michiganders.  I asked her for the recipe and oh, wow.  This stuff is amazing!  It's loaded with vegetables and the cheese tortellini is a little bite of heaven on a spoon.  As a side note, I substituted yellow squash for the zucchini and it was great!  The family all gave it two spoons up as they licked their bowls clean.  I can totally do this winter thing now.

Ingredients:

1 TBSP olive oil 

2 medium carrots 

1 medium onion, 

chopped 1 stalk celery, sliced 

2 garlic cloves, minced 

1 tsp dried basil 

1/4 tsp black pepper 

3 cups chicken stock or vegetable stock 

28 ounces crushed tomatoes 

250 grams cheese tortellini 

1 cup zucchini

Directions:

1. in a pot heat oil, add carrots, onion, celery, garlic, basil and pepper. Cook on medium heat until vegetables start to soften.

2. Add vegetable stock and tomatoes, cook on high heat until you reach a boil.

3. Add tortellini and zucchini and reduce to medium heat until tortellini are tender but firm, about 10 minutes.

*Source:  Siri Powell

South of the Border Pie

This is such a wonderful, versatile dish!  You can serve it as a side dish with your next Mexican dinner, mix in some shredded chicken and it's a main dish, put some tortilla chips on the side and call it an appetizer or use it as a filling next time you make burritos.  It tastes amazing and will definitely be a hit!  Now let's talk about the name.  I debated whether or not to rename this recipe.  The original recipe instructs that you bake it in a pie dish, hence the "pie" part.  Other than that, there is no resemblance to a pie, whatsoever.  I always double the recipe (because I'm feeding a crowd and this is a great dish for leftovers) so I can't even fit in a pie dish.  We have loyally called it by it's given name for so many years though that my kids wouldn't know what I was talking about if I called it by any other name.  And so the meaningless name continues on.  Whatever you call it, you must try it!

Ingredients:

1 cup chopped onion

2 cloves minced garlic

2 TBS olive oil

1 tsp chili powder

1 tsp cumin

2 tsp salt

2 15-oz cans black beans, rinsed and drained

4 cups cooked rice

1/2 cup cilantro, chopped

2 cups shredded cheddar cheese

1 1/4 cup milk

3 eggs

1 chopped green onion

Directions:

Preheat oven to 400.  In a large skillet, cook onion and garlic in oil until tender.  Stir in chili powder, cumin and salt, cook for 1 minute longer.  Turn off heat.  Add rice and beans. let cook slightly.  Add cheese and mix completely.  Pour rice mixture into 9x13 greased cooking dish.  In a small bowl, whisk milk and eggs together.  Pour over rice mixture evenly.  Sprinkle top with green onion.  Bake at 400 for 35 minutes or until center is set.

As a Freezer Meal

Prepare rice and bean mixture, as directed.  Add shredded chicken if desired  Do not add the eggs, milk or green onions.  Put rice mixture in a greased pan (I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer).  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, let it thaw.  Remove plastic wrap and foil.  Mix the eggs and milk together and pour over rice mixture evenly.  Sprinkle top with green onion.  Bake at 400 for 35 minutes or until center is set.

Italian One Pot Wonder

As a busy mom, I'm always on the look out for quick, easy, healthy meals that my family will love.  When I saw this recipe I knew I had to try it.  Like most of you, dinner time is the busiest time of the day at our house.  The big kids need help with homework, the little ones are getting tired and cranky and I'm trying to divide myself between meeting all their needs, cooking dinner and trying to make the house look a little less like a tornado just hit.  Sound familiar?  Well, this meal right here is the perfect dinner solution for nights like that.  Just chop up the vegetables (which I like to do earlier in the day before the crazy hour starts) and dump everything in a pot.  Other than stirring occasionally, dinner is taken care of.  Less than 30 minutes and you'll have a delicious, healthy meal ready to serve.  It can't get much easier than that!  As a variation, you can add in some chicken.  If you choose to add chicken, cook the chicken in a crockpot with a little broth, then shred, or grill and slice then serve on top. 

Ingredients:
4 cups chicken broth
2 Tbsp olive oil
12 oz. linguini (broken in half)
2 C baby spinach leaves (stems removed)
2 (14.5oz) can diced tomatoes
½ medium onion, chopped
1 Carrot, sliced
1 zucchini, sliced
4 cloves garlic, minced
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
1 tsp salt
freshly cracked pepper to taste
1-2 chicken breasts, cooked (optional)
½ C fresh parmesan cheese (or feta cheese)

Directions:
In a large pot add the broth, olive oil and linguini (broken in half). Make sure the linguini is submerged in the liquid then add the remaining ingredients. Place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time. Top each serving with shredded parmesan or feta.

Mediterranean Pizza

I have developed a great love for Mediterranean food over the past few years.  A light bulb came on last week when I was trying to come up with a fun new pizza to try and decided to spread some Mediterranean love to our pizza.  I made the token "kid pizza" with cheese and peperoni.  I was hoping that they'd be scared away from this one by all the veggies so that there would be more of this one for the adults.  The youngest kids were content to stay in their cheese and peperoni safe zone but the older ones loved this!  I guess that's a good thing.  The flavor is fabulous and I like that it's lighter than your traditional, swimming-in-cheese-pizza.  Not that swimming in cheese is a bad thing but it's  a nice change of pace.  We will definitely be making this one again!  The measurements are not precise, so feel free to adjust it to your liking.

Ingredients:
1 uncooked pizza crust*
1 TBS olive oil
1 clove minced garlic
1/4 cup pesto sauce
1 tomato, thinly sliced
1/2 cup spinach, chopped
black olives, sliced
1/2 cup feta cheese
1/4 cup parmesan cheese, shredded
3 TBS balsamic vinegar

Directions:
I always use my favorite homemade pizza crust* but you can use a store bought crust if you want.  (These directions are for the homemade crust.  Follow the baking directions that come with your crust, if you choose to use something else.)  Preheat oven to 500.  Place pizza stone (best choice) or pan in oven to preheat with the oven.  Roll out pizza dough on parchment paper, brush with olive oil.  Spread on minced garlic, then pesto sauce.  Top with tomato slices, spinach and olives. Sprinkle on feta and parmesan cheese.  Drizzle balsamic vinegar over the pizza.   Carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 10 minutes or until the crust is golden brown.

*This pizza crust recipe makes enough dough for 2 pizzas.

Tomato Bisque

Winter was a little slow in coming this year but it is most definitely here now!  I think the key ingredients in helping me survive this Michigan winter are going to be hot drinks and warm soup.  I could probably eat soup every night for the next four months and be a happy girl.  There are so many fabulous soups out there but if I had to pick just one to eat all winter long, I think this would be my pick.  I have always been a sucker for tomato soup.  I wasn't much of a cook when we first got married.  The only tomato soup I knew came in a can.  My taste, as well as my skills have come a long way.  And my family is grateful.  My sister Jamie gave me this recipe and she is a fabulous cook so I knew it would be amazing.  I made it right away and fell in love immediately.  The flavor of this tomato bisque is to-die-for amazing!  One bite will have you saying, "Wow, what did I just eat?!"  I have a few kids that aren't big tomato fans.  They weren't so sure when I first put this one on the table.  After one taste, they were convinced that all things tomatoes aren't bad after all.  Now when I have tomato soup on the menu they ask if it's the "good kind".  And then they get excited when I assure them that it is most definitely the "good kind".  Always and forever.  This is the only tomato soup I'll ever need in my life.  If you want a life changing soup experience too, give this baby a try.  And you will definitely want to make a Gourmet Grilled Cheese sandwich to go with it.

Ingredients:

6 T butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half and half

Directions:

In a large pot, melt 4 T butter. Saute garlic, and herbs on medium low for about 1-2 minutes, until garlic is lightly browned. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to soup, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half and half. 

As a Freezer Meal

Prepare soup as directed.  When cooled to room temperature, put in a gallon sized, freezer ziploc bag.  Store flat in the freezer.  When ready to use, thaw and reheat in a pot on the stove top.

Source:  Who Want's Dinner

Homemade Pizza 101

I love family traditions!  Holidays, birthday and even the little traditions that occur weekly or even daily.  Some of them are carried on from the families my husband and I grew up in and others we've started brand new just for our family.  Many of them are planned and intentionally carried out, others just kind of happen and evolve into a beloved tradition.  Our weekly "Pizza Movie Party" night is one of those unplanned traditions that we all love.  Sometimes it's Friday night, sometimes it Saturday night, but very few weeks go by without a family pizza movie party.  Sometimes we substitute the movie for games but the pizza part is a must.  We'd probably have to take out a second mortgage to fund our pizza tradition if we bought good pizza for this crowd every week and I don't think I could stomach a weekly feasting on the cheap stuff.  What's a mom to do?  Learn to make the good stuff at home!  I had a friend in Iowa that was in the same boat.  They had five kids and she made it her personal quest to find the perfect pizza crust recipe for their family pizza nights.  Because every good pizza has to start with a good crust.  I don't usually follow the instructions to a T.  Preparing it the night before probably does make it that much better.  I don't usually plan ahead enough to make it the night before and I think it tastes great still if I make it that evening.  This recipe makes enough dough for two pizzas.  As far as toppings go, we usually top one pizza with just cheese or cheese and peperoni and then I like to have fun with the second one.  I've come up with some topping combinations that are real winners and will be sharing them every Friday, so keep checking back.  Another fun thing we like to do is to divide the dough into 8 pieces and make personal pizzas for everyone.  Then everybody gets to top their own little pizza to their liking.  I love our weekly family pizza tradition and hope that my kids will think of them with fond memories when they make pizza with their families someday.

Ingredients:
1 3/4 cup warm water
1 TBS yeast
 2 TBS sugar
2 TBSP olive oil (plus extra to brush on the edge of the crust)
1 1/2 tsp table salt
4 cups flour
pizza sauce
cheese
pizza toppings of choice

Directions:
I just throw everything into my bread mixer, put it on the dough setting and let it take over. Of course, you can mix and knead it by hand though. I always just make the dough as I'm getting ready to make dinner, but the official recipe says this: After kneading the dough, place in a bowl that has been lightly sprayed with non-stick cooking spray, cover tightly and refrigerate overnight. Yes, this step really does make a difference. The crust I tried making the same day was good, but the overnight one was chewy and had a much better texture. Two hours before you make your pizza, take the bowl out, spray a cookie sheet with non-stick cooking spray. Divide your dough into 2 balls, cover lightly with plastic wrap, let rise on counter. When you're ready to make your pizza, place your pizza stone (best choice) or rimless pizza pan into the oven and preheat to 500. Make sure you preheat your pan with the oven! Hand stretch (best method) or roll out your dough onto a piece of parchment paper. Top with sauce, cheese and toppings.   You can brush the crust with olive oil and lightly sprinkle the crust with things like parmesan cheese and garlic salt if you think it would compliment your chosen toppings. When your pizza is ready to bake, carefully pull the hot stone or pan out of the oven, slide the parchment paper with the pizza onto the pan. Return to the oven and bake for 10 minutes or until the crust is golden brown.  Remove from oven and brush crust with olive oil.

*Source:  Jessica Brown

Roasted Veggie and Black Bean Burrito

I love making recipes that I get from friends.  I always think of them when I make it.  This recipe comes from my friend, Brooke.  She made it as a freezer meal but it can certainly be put right in the oven and cooked for dinner.  If you want to cover it in foil and stick it in the freezer for later, it cooks up fabulously!  The flavors is amazing and I feel like such a good mom feeding this veggie packed meal to my kids.  Yes, even my not-so-veggie-loving kids love it!  Without a sauce, I thought it was a little dry.  We topped it off with a little sour cream and then threw on some tomatoes and lettuce for fun.  This recipe has officially achieved perfection.

Ingredients:
2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (optional)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Tortillas Or Wraps (6-10 Count)

Directions:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro, cheese and lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping scoops of vegetable and bean mixture to center of wrap.  Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, cover with aluminum foil and bake for same amount of time.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 375 for 30-35 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until tortillas are lightly brown and crisp.  For a softer burrito, leave foil on for the last 5-10 minutes.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

*Source:  tastykitchen.com

Navajo Tacos

This dinner is one of our family favorites!  Everybody gets excited when it's Navajo taco night.  It's such a fun colorful meal - like a party on your plate!  It's so easy to customize this to each child's tastes and the smell of the cooking scones is so warm and cozy.  I make plenty of scones so that everyone can have one to top with a sweet treat to finish off a yummy dinner.  Regular honey, whipped honey butter or pumpkin butter are some of our favorite sweet toppings. 

Ingredients:

• Bread dough  (You can use frozen dough or make your own.  I use my basic bread dough recipe)
• Oil
• Chili (I usually use canned chili but you can use homemade, just make sure it's thick and not too runny)
• Taco toppings like tomatoes, lettuce, cheese, sour cream, olives, avocado, etc.

Directions:
If you are making homemade dough, after it is mixed thoroughly, let it rise for a little while.  About 30 minutes is sufficient.  If you're using frozen dough, thaw according to package directions.  When the dough is ready to fry, you'll need a large, deep frying pan.  Pour oil in the pan until it's about 1/4 inch deep.  Turn pan onto high and let the oil heat.  While the oil is heating up, start forming the dough into pancake sized circles.  Some people use a rolling pin but I like to use my hands.  I kind of like the bumpy uneven look that it gives.  Keep an eye on the oil.  When you start seeing bubbles form, put a piece of dough in to see if it's ready.  If the oil bubbles and pops when you put the dough in, then it's hot enough.  If not, wait a little longer and try again.  Once it's hot enough, add 3-4 dough circles at a time.  Keep the temperature turned to high.  They will cook fast which is what you want so that the outside is a little crisp and it doesn't absorb too much oil.  Keep a close eye on your cooking dough.  Once you see browning around the edge, use a fork and carefully turn it over.  Be careful with the hot oil!  When the other side is a golden brown as well, take it out and place it on a plate lined with a paper towel.  The paper towel will help absorb some of the extra oil.  Repeat until all of the dough circles are cooked.  Top each scone with chili and any additional taco toppings that you'd like.  Don't forget to save some for dessert!