Quick Taco Salad

I don't remember where I came across this Taco Salad recipe but it was yummy!!!! I had some chopmeat that I needed to use (from my recent Costco Trip :0) ) and wanted something quick and easy. I even made my own tortilla shells! Enjoy! (my husband ate 2 shells of these)!!

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.

Apple Pie Sandwich's

from Taste of Home

6 Servings
Prep/Total Time: 30 min.
Ingredients
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
3 eggs
2/3 cup milk
2 teaspoons vanilla extract
Confectioners' sugar, optional
Directions
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.

Breakfast Pizza from Chef Mickey's

From: Chef Mickey's, Contemporary Resort

I recently came across a recipe book i have from Disney they shows you how to make all of your favorite recipes from Disney! So I decided weekly i would try a bunch of them! Decided to start with breakfast!

Breakfast Pizza from Chef Mickey's, Contemporary Resort

Ingredients
1 12" Boboli

2 large eggs

1/2 cup coarsely shredded/grated mozzarella cheese 1/2 cup coarsely shredded/grated Provolone cheese 1 cup coarsely shredded/grated Cheddar cheese

1/4 cup heavy cream salt and pepper to taste

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

From: Betty Crocker Website

I've been on a huge recipe kick lately! Was looking for some holiday recipes a few months ago when i came across this Chicken Burgers! Easy, fast and so yummy! Add any toppings you wish!

Grilled Mexican Chicken Burgers
Taco seasoning jazzes up chicken burgers topped
in Mexican style with guacamole, cheese and
salsa.
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.

Panzanella Stoup

From Rachael Ray

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!

Panzanella Stoup
Ingredients
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
Preparation
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

!

Mini Meatball Soup

from: Rachael Ray - 30 minute meals episode - "Italian Lunch Counter"

Ingredients
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
Splash milk
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

Directions
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.

Neopolitan Baked Ziti

From: Rachael Ray


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!

Ingredients
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

Directions:

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.

Sandwich's for Wine Festival

We went to the annual Allaire State Park Wine and Jazz Festival once again! It was sooooo much fun! This year i decided to pack a cooler with lots of yummy sandwich's! I made 3 different sandwich's - a Ham Sandwich, a Turkey Sandwich and a Chicken Salad sandwich. Since my husband is obsessed with Boars Head, you'll see that a lot in my blog.

Ham Sandwich:

Boars Head Honey Maple Ham

Boars Head Vermont Chedder Cheese

Lettuce

Tomato

Ken's Steakhouse Honey Mustard Sauce (my favorite)

Rolls

Turkey Sandwich:

Boars Head Oven Roasted Turkey

Stove Top Stuffing

Cranberry Sauce

Cranberry Mayo

To make cranberry mayo, combine mayo and cranberry sauce from the can. Add a little salt and pepper and let sit for about 1-2 hours to let the flavor form.

And then there is the plain old Costco Chicken Salad Sandwich! They were all delish! Don't really have a recipe for them but they are sandwich's! Be creative :-)

Note: if you are going to keep them in the fridge for awhile, i would make sure the rolls you are using are soft.

Brushetta Chicken Bake

from: Kraft.com


I'm finally posting all of my recipes i've been making for awhile now :-) Love casserole dishes and this is one of my favorites!

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

1. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
3. Top with stuffing. Bake 30 min. or until chicken is done.

Red Wine Risotto

Recipe courtesy of Giada De Laurentiis from Everyday Italian

Love this recipe! Hint, the more red wine you add the brighter red the risotto gets. I made it with peas and without, the pictures just happen to be without the peas! Very hearty flavor! One of my favorite risotto recipes!

Ingredients:

3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

Directions:

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Polynesian Burgers

from: www.lawrys.com

James is always on a burger kick so i love looking for burger recipes. I found this recipe when i bought Lawry's Teriyaki Marinade with Pineapple Juice. We have used it on chicken a million times! So i went to the website and found these burgers! Honestly, no ketchup needed! They were really good! I used onion rolls to give it a little flavor kick and it worked :-)

Ingredients:

1 pound lean ground beef (or turkey, chicken if you wish)
1/2 cup Lawry's Teriyaki Marinade with Pineapple juice, divided
1 cup finely chopped bell pepper ( i used red)
4 pineapple slices
4 hamburger rolls, toasted ( i used onion rolls)

Directions:

1. mix ground beef, 1/2 cup of the marinade and bell pepper in medium bowl until well blended. Shape into 4 patties.

2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through. Meanwhile, broil or grill pineapple slices 1 to 2 minutes per side or until golden brown. Brush burgers and pineapple slices with remaining 1/4 cup marinade while cooking.

3. Serve burgers on toasted rolls with pineapple slices.

I served mine with sweet potato fries :-)

Panzanella Salad

This was also part of my Father's Day Menu :-) Came out amazing. The dressing is nice and light and has a great taste to it!!! Everyone enjoyed this (and I even have leftovers for today)!! Enjoy!!!

Recipe Courtesy of Barefoot Contessa

Ingredients

3 tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) ( I used the Rosemary and Olive Oil Loaf from Costco - so good!)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick ( I used a normal cucumber)

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained ( I omitted)

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes,
or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes
and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for
the flavors to blend.

Frozen Banana Split

This was the dessert that I decided to make for Father's Day. I had asked my father what he wanted for dessert and he told me a Banana Split. So i took it upon myself to find a different recipe for it! By the way.... IT WAS SOOO YUMMY! Just an fyi... the bananas freeze pretty good so its a good idea to take it out of the freezer maybe a 1/2 hr before serving so they soften a little bit.

Recipe courtesy of Paula Deen

24 (3.5-ounce) ice-cream sandwiches, unwrapped

6 medium bananas, peeled and thinly sliced

1 (12.25-ounce) jar hot-fudge sauce

1 (10-ounce) jar maraschino cherries, drained and finely chopped

1 (8-ounce) package milk chocolate covered toffee bits, divided (i omitted this)

1 (12.25-ounce) jar butterscotch ice-cream topping (not a fan of butterscotch so i used caramel)

1 (8-ounce) container frozen nondairy whipped topping, thawed

Directions
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom,
cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce
over bananas. Top with cherries and 1/2 of the toffee bits ( i omitted) and pour butterscotch (I used Caramel )evenly on
top. Layer with remaining ice cream sandwiches and spread whipped topping over
sandwiches; sprinkle with remaining toffee bits ( I chose to sprinkle with walnuts on 1/2 in case anyone did not like them instead of the toffee bits).

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares
and serve.

Spring Asparagus Risotto!!

I really love Risotto Recipes so i'm always looking for something to new to make with it. I picked up Cooking Light to find some healthier alternatives to my normal recipes. Came across this recipe and decided to give it a try! It was sooooo YUMMY!!! LOVED IT! Hope you enjoy it as well!

Cooking Light - April 2009 Issue

4 Cups (1 inch) slices asparagus, divided
3 Cups Fat Free, Less-Sodium Chicken Broth, divided
1 1/2 Cups Water
1 Tablespoon Butter
2 Cups Chopped Onion (about 1 large)
2 Cups Uncooked Arborio rice or Other Medium-Grain Rice
1/2 Cup Dry White Wine
1 Cup Grated Parmigiano-Reggiano Cheese, divided
1/4 Cup Heavy Whipping Cream
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper

Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth, combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

Stir in 3/4 cup cheese, cream, salt and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Yield: 8 Servings

Polynesian Glazed Meatballs

I was looking for something to make with my Chicken Meatballs that I got from Costco the other day. I was surfing Kraftfoods.com and ran across this and it looked yummy... Guess what, IT WAS!!! My husband loved it and it was so easy and quick to make. Great for weeknight cooking! I think the Chicken Meatballs made the dish so yummy... Enjoy!

Recipe from: Kraftfoods.com

Ingredients:

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs (I used chicken meatballs from Costco)
2 cups instant white rice, uncooked ( I used Brown Rice)

Make It:
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.

French Onion Sliced Steak with Gruyere Sauce and Green Beans

This recipe was really good!!! We really enjoyed this one - once again, another winner with the leftovers! I cooked green beans and then tossed with Olive Oil and Garlic and finished the meal off with a salad. Per my husband, "When are we having this again?" Enjoy!

Receipe from Rachael Ray's Big Orange Book

Ingredients:

4 tablespoons extra-virgin olive oil (EVOO), divided plus additional
5 tablespoons butter, divided
3 softball-size yellow onions, thinly sliced
1 bay leaf
1 tablespoon ground dry thyme
Salt and freshly ground black pepper
1 London Broil (about 2 to 3 pounds, one that is large enough for 4 people)
1 pound green beans
Juice of 1/2 lemon
2 tablespoons flour
1/2 cup chicken stock
1/2 cup milk
1 cup shredded gruyere cheese

In a large sauté pan over medium-high heat, heat 2 tablespoons EVOO and 2 tablespoons butter. When the butter is melted, add the sliced onions, bay leaf, thyme, salt and freshly ground black pepper and cook until caramelized, about 15 minutes, or until melted down, brown and sweet.

While the onions are cooking, place steak on a broiler pan and generously coat it with EVOO, salt, and freshly ground black pepper. Broil under the broiler for 10 minutes or until cooked to desired doneness. When done, remove and let the steak rest to let the juices return to the center of the meat, about 5 minutes. I switched things up here. We cooked the London Broil on the grill instead. I did coast with EVOO and Salt & Pepper before grilling.

In a medium-size pot over high heat, boil water. Once at a boil, add the green beans and cook for 5 minutes, until cooked through. I steamed my Green Beans

In a medium-size skillet melt 1 tablespoon butter, add cooked green beans to the pan, juice from half a lemon, salt and freshly ground black pepper. Toss to coat and heat through. I omitted this part

In a medium-size skillet over medium-high heat, melt remaining 2 tablespoons of butter. Add flour to the melted butter and cook about 1 minute. Whisk in chicken stock and milk and season with salt and freshly ground black pepper. Let it come up to a bubble and thicken then turn off the heat. Add the cheese and stir in a figure-eight motion until mixed.

Slice the steak and place on a platter. Pile the onions on top and pour the cheese sauce over the top. Serve the buttered lemon green beans alongside.

Pasta e Fagioli al Forno with Lemmon Pepper Salad

This recipe was actually pretty good. I still need to adjust a few things, otherwise it was yummy. And even better re-heated the next day!

Recipe from Rachael Ray's Big Orange Book

Pasta e Fagioli al Forno

Ingredients:
Salt
1 pound penne rigate or whole-wheat penne ( I used whole grain pasta)
1/4 pound pancetta, 3 to 4 slices thick cut like bacon (I omitted)
1 tablespoon extra-virgin olive oil
2 ribs celery from the heart with leafy tops, chopped
1 carrot, peeled and grated
1 onion, peeled and chopped
2 to 3 large cloves garlic, finely chopped
2 sprigs fresh rosemary, leaves finely chopped
3 to 4 sprigs fresh thyme, leaves finely chopped
1 fresh bay leaf
Freshly ground black pepper
1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Nutmeg, to taste
1 1/2 cups grated Romano

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.
Chop pancetta into 1/4-inch dice.
While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.
While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.
While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.
Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

Lemmon Pepper Salad

Ingredients:

Salt
2 lemons
1 teaspoon coarse black pepper
1/3 cup extra-virgin olive oil
1/2 pint yellow tomatoes, halved or 2 vine ripe yellow tomatoes, seeded and chopped
2 hearts romaine lettuce, shredded or chopped

Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.

Thanksgiving LeftOver Stuffed Shells!!!!!

OMG!!! These were amazing!!! I was trying to find some new recipes to use with Thanksgiving Leftovers. I came across this recipe on Food Network for Turkey and Cranberry Raviolis. I didn't want to make my own ravioli's so i decided to use Stuffed Shells (Thanks to my mom!). And then i put my own spin on the recipe and they were AMAZING!!!! If you do decide to make the stuffed shells version, i would double the gravy recipe because there was not enough there. My husband loved them and wants them again next weekend!!!! Its really quick to make once you make that turkey and use all of your leftovers! I can't wait to make them again!

Turkey and Cranberry Ravioli
Recipe from: Food Network

Ingredients:
Ravioli
1/4 pound of turkey - I used fresh leftovers and shredded them
2 Tablespoons of cranberry sauce - I used a lot - we love cranberry sauce
2 tablespoons of grated Romano - I'm sure i used more, we love cheese
1 tablespoon of breadcrumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
20 Store bought wonton wrappers - I used stuffed shells

Gravy:
3 tablespoons of butter
1 shaollot, chopped
1 tablespoon all purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper


To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. I also added leftover mashed potatoes and stuffing!!! Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. After i mixed together all the ingredients, i put 1 1/2 tablespoons of the filling in each stuffed shell. then I topped them with the remaining gravy and mozzerella cheese on top.


To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. I omitted this section. I brought the pot to a boil and cooked the stuffed shells for 10 minutes. Then Drain. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Changes - Once the stuffed shells were done cooking - I added the filling to the shells and poured the sauce over them. Then i added a little mozzerlla cheese to the top of each one. I baked them at 375 degrees for about 20-25 mins. I then arranged them on a plate in a circle and added cranberry sauce in the middle. YUM!

Quick & Easy Yummy Crumb Cake!!!!

I got this recipe from my friend Michele at work!!!! Her sister makes it all the time so i'm not sure where she got this recipe from but its quick and easy when you are the mood for some crumb cake!!! The only thing i would add is to make extra crumbs ( I doubled what the recipe called for on the crumb mixture because i love the crumb part and felt it needed some more). When the cake is done and cooled off, sprinkle some powdered sugar on it and you are all set. Great for when you have company coming over that you were not prepared for!

Ingredients

1 yellow cake mix (mix as directed)

Crumbs:
½ lb. (2 sticks) butter, softened
½ cup brown sugar
2 ½ cups flour
2 tablespoons cinnamon
Dash salt

Bake cake mix in a 13 x 9 pan for approximately 25 minutes at 350 degrees until just set on top (make sure it’s not too soft or crumbs will sink into cake).

Mix crumb mixture and then form into flat balls and place on cake (each ball next to each other) until whole top of cake is covered.

Bake for another 20 minutes. Sprinkle confectioner’s sugar on top when cooled.

Italian Grilled Cheese Sandwich & Quick Creamy Tomato Soup!!!!

Hi Everyone!!!! Was looking for some quick recipes for that down home comfort feeling mood. What better than grilled cheese and tomato soup! YUM! I've included a recipe from Rachael Ray for Italian Grilled Cheese Sandwich's! The Tomato Soup is easy :-)

Tomato Soup Recipe

1 28 oz can of crushed tomatoes
1 cup heavy cream
1 quart chicken stock
salt & pepper
grated cheese

1. Mix together crushed tomatoes and chicken stock and bring to a boil.
2. When soup comes to a boil, stir in heavy cream and add salt and pepper.
3. Let soup cook for about 8 minutes.
4. When soup is done, ladle into bowls and top with grated cheese or any topping that you please


Italian Grilled Cheese Sandwich

Recipe from Rachael Ray

Ingredients

1/2 cup extra-virgin olive oil
1 large clove garlic, cracked away from skin
8 slices crusty Italian bread
1 pound smoked fresh mozzarella cheese, sliced
2 ripe tomatoes, thinly sliced
8 basil leaves, torn

Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on 1 side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandwiches with garlic oil. Press sandwiches with heavy skillet or a brick covered with tin foil. Toast sandwiches on both sides to melt cheese.