Wednesday, February 3, 2010
Weeknight Taco Salad
4 flour tortillas (8-inch)
1 lb. ground beef
1 pkt. (1¼ oz.) taco seasoning mix
4 cups shredded lettuce
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 large tomato, chopped
¼ cup ranch dressingHEAT oven to 425°F.
CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, cook meat with taco seasoning mix as directed on package.
FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.
Wednesday, January 27, 2010
Prep/Total Time: 30 min.
2 cups diced peeled tart apples
1 cup water
1/2 cup plus 1 tablespoon sugar, divided
5 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
12 slices day-old bread
2/3 cup milk
2 teaspoons vanilla extract
Confectioners' sugar, optional
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
Spread six slices of bread with 1/3 cup filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
Monday, November 16, 2009
1 12" Boboli
Preheat oven to 375 degrees. Place Boboli on baking sheet.
In a medium bowl blend the cheeses together.
In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.
Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.
Cut into pizza wedges.
Grilled Mexican Chicken Burgers
Taco seasoning jazzes up chicken burgers topped
in Mexican style with guacamole, cheese and
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings
1 lb ground chicken or turkey
1 package (1 oz) Old El Paso® taco seasoning mix
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1/4 cup guacamole
1/4 cup Old El Paso® Thick 'n Chunky salsa
1. Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture
into 4 patties, about 3/4 inch thick.
2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until
thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last
2 minutes of cooking.
3. Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.
I've made a few Panzanella recipes lately and saw this on Rachael's website. Decided to give it a try! Has a great flavor to it and i'm definately looking forward to my leftover tomorrow ! I like the recipe the way it is but my husband thought something was missing. Next time i was thinking of maybe adding some cananelli beans! I'll keep you posted on how that comes out!
2 tablespoons extra-virgin olive oil (EVOO)
3 yellow bell pepper, chopped
1 large, softball-size onion, chopped
2 cloves garlic, grated or finely chopped
1/4 cup balsamic (eyeball it)
1 quart chicken stock (use vegetable to make it vegetarian)
1 28-ounce can crushed tomatoes
3 to 4 cups bread ends from freezer
Salt and black pepper
10 basil leaves, torn
Parmigiano Reggiano, for passing
Yields: 4 servings
Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the
veggies start to get tender.
Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble.
Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes,
stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it's done!
Taste and re-season with salt and pepper. To serve, garnish each
Sunday, November 15, 2009
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, diced (omitted)
1 medium-large onion, chopped
3 cloves garlic, grated or finely chopped
2 heads escarole, chopped
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 pound ground beef, pork and veal, meat loaf mix (I just used chop meat)
1 large egg
2 handfuls bread crumbs
A handful grated Parmigiano-Reggiano, plus some to pass at table
1 teaspoon fennel seeds
1/2 teaspoon allspice (omitted)
A handful fresh parsley leaves, finely chopped
1 cup mini penne or ditalini pasta (i used ditalini)
1 lemon, zested, for garnish
In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
I got this recipe from one of Rachael's 30 Minute shows. Looked like something a little different to try then a normal baked ziti! IT WAS DELISH! I've made this a few times now and and it get better everytime! Has become one of my favorite recipes! Enjoy!
1 pound ziti with lines
2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, chopped
4 cloves garlic, grated or minced
1 28-ounce can whole plum tomatoes (look for ones from San Marzano)
4 to 5 leaves basil, torn
Salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 fresh or dried bay leaf
Freshly grated nutmeg
1 large ball fresh mozzarella, diced
1/4 cup (a handful) grated Parmigiano Reggiano
Preheat oven to 400F
Place a large pot of water over high heat and bring up to a boil to cook ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.
While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.
Add the tomatoes and smash them up into small pieces with a potato masher or with the back of spoon. Add the basil and season with some salt and pepper. Bringu p to a bubble and simmer for 15 minutes.
Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, sitr to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season and some salt, pepper and a couple grates of nutmeg. Bring up to to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.
Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated parmigiano over the top, transfer to the oven and bake for 25-30 minutes.