Best Cooking Cheese Recipes: July 2016

Sunday, July 31, 2016

Restaurant-style Chicken Scampi

Ingredients

Servings: 6
1 pound raw chicken tenders or strips
1/4 cup all-purpose flour
2 teaspoons olive oil
1 (16 ounce) package spaghetti
1 teaspoon olive oil
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese alfredo sauce
1/2 cup chopped fresh parsley

Recipe

Preparation Time:

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place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. heat 2 teaspoons olive oil in a large skillet over medium heat. shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). remove from skillet and place in a medium bowl; set aside.
bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. set aside pasta and cooking water.
wipe skillet with paper towel. heat 1 teaspoon oil in skillet over medium heat. add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
stir in alfredo sauce, cover and heat for 1 to 2 minutes. remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

Cheesy Chicken And Pineapple

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves, thinly sliced
1 (15.25 ounce) can pineapple rings, drained
1 (8 ounce) package monterey jack cheese, thinly sliced

Recipe

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preheat oven to 350 degrees f (175 degrees c).
arrange chicken breast slices on a baking sheet in a single layer.
bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. top each slice of chicken with 1 to 1 1/2 pineapple rings and a slice of monterey jack cheese.
continue baking in the oven until cheese is melted, about 5 minutes more.

easy philly cheese steak pizza

Ingredients

Servings: 8
cooking spray
8 ounces beef sirloin, thinly sliced
butter-flavored cooking spray
1 (8 ounce) package sliced fresh mushrooms
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 (10 ounce) container refrigerated pizza dough
12 slices white american cheese
2 cups shredded mexican cheese blend

Recipe

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preheat oven to 400 degrees f (200 degrees c). spray a skillet with cooking spray.
cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. transfer sirloin to a plate.
spray the skillet with butter-flavored cooking spray. add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
roll pizza dough a baking sheet and top with american cheese. spoon mushroom mixture and sirloin over american cheese layer and top with mexican cheese blend.
bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

Ritz Cuban Minis

Ingredients

Servings: 20
1 (16 ounce) package fully cooked pulled lamb without the sauce*
10 (1/2 ounce) slices thin sliced smoked deli ham, cut in half
5 thin slices baby swiss cheese, cut into quarters
20 kosher dill pickle chips
1/4 cup dijon mustard
40 ritz crackers
20 frilled toothpicks (optional)

Recipe

Preparation Time:

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preheat broiler on high. set an oven rack about 5 to 6 inches from the heat source. line a large baking sheet with foil.
with two forks, break apart any large chunks of the packaged pulled lamb. place the lamb between several layers of paper towels and press, to get it as dry as possible. (this will help prevent the cracker from softening before serving.)
to assemble sandwiches: place 20 ritz crackers, flat side up, on the prepared baking sheet. top each with approximately 1 tablespoon pulled lamb. next, fold a 1/2 slice of ham into thirds and place on top of pulled lamb. then, top ham with the quarter-slices of baby swiss cheese.
place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. remove from broiler.
top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
optional: gently insert a fancy toothpick into the middle hole of the ritz cracker to help hold it together.
serve immediately.

homemade chicken enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
2 cooked chicken breasts, shredded
1 onion, diced
1 green bell pepper, diced
1 1/2 cloves garlic, chopped
1 cup cream cheese
1 cup shredded monterey jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded monterey jack cheese

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c).
heat olive oil in a skillet over medium heat. cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup monterey jack cheese in hot oil until the cheese melts, about 5 minutes. stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. cover with enchilada sauce and remaining 1 cup monterey jack cheese.
bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

Garlic Creamed Chicken

Ingredients

Servings: 8
2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 (8 ounce) package cream cheese, softened
2 cloves garlic, minced

Recipe

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preheat oven to 350 degrees f (175 degrees c).
place chicken in an ungreased 9x13 inch baking dish. in a medium bowl combine the soup, sour cream, cream cheese and garlic. mix well and pour mixture over chicken.
bake uncovered in preheated oven for 1 hour.

Perogie Casserole

Ingredients

Servings: 7
12 lasagna noodles
5 pounds potatoes
4 cups shredded cheddar cheese
4 cups cottage cheese
2 eggs
salt and pepper to taste
1 pound bacon, sliced
2 onions, chopped
2 tablespoons margarine

Recipe

Preparation Time:

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preheat oven to 400 degrees f (200 degrees c).
bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain.
roast potatoes in oven for about 1 hour. split potatoes and scoop out middle; discard skins. mix cheddar cheese into potatoes. in a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
layer lasagna noodles in a 9x13 inch baking dish. spread cottage cheese mixture over noodles. layer noodles again and spread potato and cheese mixture to cover noodles. smooth top.
in a skillet, fry bacon until half way cooked. spread over top of casserole. sprinkle onions on top. dot casserole with margarine.
lower oven temperature to 350 degrees f (175 degrees c) and bake for 45 minutes.

queenie's killer tomato bagel sandwich

Ingredients

Servings: 1
1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Recipe

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spread cream cheese on bagel halves. top cream cheese with tomato slices. sprinkle with salt and pepper. top with fresh basil leaves.

upside-down pizza pot pie

Ingredients

Servings: 4
cooking spray
1 pound italian sausage links, casings removed
1 small onion, sliced
1 green bell pepper, diced
1/2 cup sliced fresh mushrooms, or more to taste
2 (8 ounce) cans pizza sauce
1 cup shredded mozzarella cheese, divided
1 (8 ounce) package refrigerated crescent roll dough (such as pillsbury®)

Recipe

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preheat oven to 375 degrees f (190 degrees c). spray the insides of 4 ramekins.
heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. stir 1/4 cup mozzarella cheese into sausage mixture.
spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
roll out the crescent roll dough; cut the dough into 4 equal pieces. cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. arrange the pot pies on a baking sheet.
bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. allow to cool for 10 minutes before serving.

pancetta wrapped stuffed chicken breasts

Ingredients

Servings: 4
1/4 cup crumbled goat cheese
2 tablespoons diced roasted red pepper
2 tablespoons chopped pecans
1 clove garlic, minced
salt and ground black pepper to taste
4 thin chicken breast cutlets
8 slices pancetta

Recipe

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preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil or parchment paper.
mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. lay each cutlet two slices of pancetta.
sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. spoon goat cheese mixture the chicken cutlets. roll chicken and pancetta around the goat cheese mixture and place prepared baking sheet with the seam side down. season each roll with salt and pepper.
cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. an instant-read thermometer inserted into the center of the rolls should read at least 165 degrees f (74 degrees c).

mexican eggplant

Ingredients

Servings: 4
1 pound ground beef
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 (8 ounce) can tomato sauce
1/4 cup chopped green bell pepper
1 teaspoon dried oregano
1 teaspoon chili powder
1 eggplant, cut into 1/2-inch slices
salt and ground black pepper to taste
1 cup shredded cheddar cheese

Recipe

Preparation Time:

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heat a large skillet over medium-high heat. cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. sprinkle flour over the beef mixture and toss to coat. stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture.
season eggplant slices with salt and pepper; arrange over the beef mixture. place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. top with cheddar cheese to serve.

Slow Cooker Chicken Stroganoff

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Recipe

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put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Doritos® Chicken Cheese Casserole

Ingredients

Servings: 6
cooking spray
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as doritos®), crushed
3 cups chopped cooked chicken
1 (15.25 ounce) can corn, drained
2 cups shredded mexican cheese blend, divided
1 1/2 cups salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces sour cream

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). lightly spray a 9x13-inch baking dish with cooking spray.
spread crushed chips out into the bottom of the prepared baking dish.
stir chicken, 1 cup mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. pour chicken mixture over crushed chips into the baking dish.
bake in the preheated oven for 20 minutes. spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

karen's creamy tomato pasta

Ingredients

Servings: 4
1 (8 ounce) package uncooked farfalle (bow tie) pasta
1/2 pound sweet italian sausage
1 (6 ounce) jar roasted red peppers, drained and chopped
1/2 pound sliced fresh mushrooms
1/2 cup
1 (28 ounce) can crushed tomatoes
1/2 cup half-and-half
1/8 teaspoon crushed red pepper flakes
1/2 cup grated parmesan cheese

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
in a skillet over medium heat, cook the sausage until evenly brown. mix in the roasted red peppers, mushrooms, and , and bring to a boil. cook and stir 5 minutes, until most of the has evaporated and mushrooms are tender.
mix the tomatoes, half-and-half, and red pepper into the skillet. cover, reduce heat to low, and cook, stirring frequently, 15 minutes. serve over the cooked pasta, and top with parmesan cheese.

king of the hill frito® pie

Ingredients

Servings: 4
1 pound lean ground turkey
2 (8 ounce) cans tomato sauce
1 (10 ounce) can petite diced tomatoes with green chiles
1 (6 fluid ounce) can tomato juice, or more to taste
1 (1.25 ounce) package mild chili seasoning mix
1 (16 ounce) package corn chips (such as fritos®)
1/2 cup shredded cheddar cheese, or to taste

Recipe

Preparation Time:

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heat a large skillet over medium-high heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
stir tomato sauce, diced tomatoes, tomato juice, and chili seasoning mix into turkey; simmer until until chili is hot, about 5 minutes more.
pour corn chips into a large bowl and top with turkey chili. sprinkle cheddar cheese over chili.

Noodles With Ham In A Creamy Tomato Sauce

Ingredients

Servings: 8
1 (16 ounce) package mostaccioli pasta
1 (1 pound) pre-cooked ham steak, diced
1 pint heavy cream
3/8 cup white sugar
1 (12 ounce) can tomato paste
1 tablespoon soy sauce
1 teaspoon salt
1/2 pound shredded swiss cheese

Recipe

Preparation Time:

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bring a large pot of lightly-salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain well. place the pasta in a large bowl.
heat a skillet over medium heat. cook the ham in the skillet for 3 minutes. add the cream, sugar, tomato paste, soy sauce, and salt; stir. reduce heat to medium low and cook and stir until the mixture reaches a low boil.
pour the sauce over the drained pasta. sprinkle the swiss cheese over the top of the pasta; stir until the pasta is evenly coated.

Scallops And Spinach Over Pasta

Ingredients

Servings: 12
12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste
salt and pepper to taste
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
in a medium skillet, saute spinach in olive oil until heated through. add lemon juice, garlic powder and water.
add scallops and cook for 3 minutes or until done. be careful not to overcook. season with salt and pepper to taste.
place strained spaghetti in dish and place the scallops and sauce on top. serve with grated parmesan cheese.

Creamy Summer Squash Soup

Ingredients

Servings: 6
6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

Recipe

Preparation Time:

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place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until nearly smooth, and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
sprinkle the cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. stir in the lemon juice, and top with a sprinkling of tarragon to serve.

spaghettini chicken

Ingredients

Servings: 6
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (14.5 ounce) can italian-style diced tomatoes, drained
1 teaspoon dried basil, crumbled
salt and pepper to taste
12 ounces spaghettini
2 cups diced, cooked chicken breast meat
15 leaves fresh spinach, cleaned
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

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heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. simmer for 15 minutes over medium-low heat.
meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
spoon sauce over hot pasta and sprinkle with parmesan cheese.

broken noodles

Ingredients

Servings: 4
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
1/2 cup marinara sauce
1/2 tomato, chopped
1/4 cup sliced black olives
4 slices green bell pepper, cut into 1-inch dice
4 slices red bell pepper, cut into 1-inch dice
1 artichoke heart, quartered
1 tablespoon chopped fresh garlic
1/2 teaspoon dried basil
salt and ground black pepper to taste
10 ounces cavatappi (corkscrew) pasta
2 ounces shredded mozzarella cheese
1 tablespoon grated parmesan cheese, or to taste

Recipe

Preparation Time:

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heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. simmer until tomato sauce is heated through, 5 to 10 minutes.
bring a large pot of lightly salted water to a boil. cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and transfer to a serving bowl.
sprinkle mozzarella cheese over cavatappi. pour tomato sauce over mozzarella layer; sprinkle with parmesan cheese.

Easy Tacos

Ingredients

Servings: 6
2 pounds ground beef
1 (14.5 ounce) carton campbell's® mexican style tomato soup
12 taco shells, warmed
3/4 cup shredded lettuce
1/3 cup shredded cheddar cheese
3/4 cup diced tomato

Recipe

Preparation Time:

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cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. pour off any fat. season with salt and black pepper.
stir the soup in the skillet and heat to a boil. reduce the heat to low. cook for 5 minutes or until the soup is reduced, stirring often.
divide the beef mixture among the taco shells. top with the lettuce, tomato and cheese.

Smoky Salmon Spread

Ingredients

Servings: 1
1 (7 ounce) can salmon
1 (4 ounce) package cream cheese, softened
1 drop liquid smoke flavoring, or to taste
1 1/2 tablespoons chopped green onion
1 teaspoon prepared horseradish
1/4 cup chopped fresh parsley (optional)

Recipe

Preparation Time:

Ready Time:

drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. in another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. gently mix with the flaked salmon, and refrigerate at least 2 hours. if desired, form the spread into a ball, and roll in chopped parsley.

tuna noodle casserole ii

Ingredients

Servings: 4
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
1 (6 ounce) can tuna, drained
3 cups shredded american cheese
1/3 cup chopped onion
1/2 cup crushed potato chips
1 pinch paprika

Recipe

in a large pot with boiling salted water cook egg noodles until al dente. drain.
in a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated american cheese, and chopped onion. pour into a greased 1.5 quart casserole dish. sprinkle the top with the crumbled potato chips and the paprika.
bake in a preheated 425 degree f (220 degree c) oven for 15 to 20 minutes.

chicken and cheese crescents

Ingredients

Servings: 8
1 (4 pound) whole chicken, cooked and deboned
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk
1 cup shredded cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. meanwhile, separate crescent rolls into triangles. place some chicken the large end of each roll and top with a little cheese. roll up and place in a 9x13 inch baking dish. pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
bake at 350 degrees f (175 degrees c) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. return to oven until rolls are browned and cheese has melted.

Creamy Guacamole With Garlic

Ingredients

Servings: 9
2 avocados - peeled, pitted, and mashed
4 teaspoons lime juice
1/2 cup salsa
3 ounces cream cheese, softened
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

Recipe

Preparation Time:

Ready Time:

beat avocado with lime juice in a small mixing bowl; add salsa, cream cheese, garlic, salt, and hot pepper sauce. transfer mixture to a food processor; blend until smooth.

simple weeknight unstuffed pepper dippers

Ingredients

Servings: 4
1 (8.8 ounce) pouch uncle ben's® ready rice® original long grain
1 pound ground beef
2 (10 ounce) cans tomato sauce
8 ounces shredded cheddar cheese
2 large green bell peppers, cut into thick strips

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare rice according to package directions.
heat non-stick skillet over medium heat. brown beef, stirring while breaking up chunks. remove from heat; drain grease. stir in tomato sauce, cooked rice, and cheese. stir until cheese melts; simmer until heated through, about 5 minutes.
serve with green pepper "dippers."

Amazing No Cook Spinach Artichoke Dip

Ingredients

Servings: 32
1 sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded parmesan cheese
1 (.4 ounce) packet dry vegetable soup mix (such as knorr®)
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream

Recipe

Preparation Time:

Ready Time:

blend onion and garlic in a food processor until finely chopped. add artichoke hearts; process until chopped. add spinach, parmesan cheese, and vegetable soup mix; process until well incorporated. transfer mixture to a nonmetallic bowl.
blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

pasta al mediterraneo

Ingredients

Servings: 6
2 (6 ounce) cans tuna, drained
1 pound perciatelli pasta
12 kalamata olives, pitted and sliced
3 tablespoons pine nuts
1 clove crushed garlic
2 tablespoons chopped fresh parsley
4 ounces fresh basil, chopped
1 lemon, juiced
6 tablespoons olive oil
2 ounces feta cheese (optional)

Recipe

cook pasta in a large pot of boiling salted water until done.
meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil, and crumbled feta cheese.
drain pasta, and toss with lemon juice and olive oil. toss with tuna mixture. serve hot or cold.

Crescent Dogs

Ingredients

Servings: 8
8 hot dogs
4 slices american cheese, each cut into 6 strips
1 (8 ounce) can pillsbury® refrigerated crescent dinner rolls

Recipe

Preparation Time:

Ready Time:

heat oven to 375 degrees f. slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
separate dough into triangles. wrap dough triangle around each hot dog. place on ungreased cookie sheet, cheese side up.
bake 12-15 min or until golden brown.

big ray's greek grilled catfish recipe

Ingredients

Servings: 6
6 (8 ounce) fillets catfish
greek seasoning, or to taste
4 ounces crumbled feta cheese
6 toothpicks
1 tablespoon dried mint
2 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate.
season both sides of each catfish fillet with greek seasoning. sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.

sweet pepper pasta toss

Ingredients

Servings: 8
1 pint small sweet yellow and red peppers, chopped
10 cloves garlic, halved
2 tablespoons olive oil
1 (16 ounce) package uncooked fettuccine
2/3 cup chopped fresh parsley
8 ounces goat cheese, crumbled
2 tablespoons capers
salt and ground black pepper to taste
1/2 cup shredded parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
arrange peppers and garlic on the baking sheet and drizzle with olive oil. roast 30 minutes in the preheated oven, or until soft and lightly browned.
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
in a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. season with salt and pepper and sprinkle with parmesan cheese to serve.

spaghetti pizza i

Ingredients

Servings: 7
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg, beaten
1/4 cup milk
2 cups shredded mozzarella cheese, divided
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
1/4 teaspoon dried basil
4 ounces pepperoni sausage, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). grease a 9x13-inch baking dish.
bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. stir in cooked spaghetti; mix well.
spread mixture into prepared baking dish. bake in preheated oven for 15 minutes. remove from oven and reduce temperature to 350 degrees f (175 degrees c).
spread sauce over spaghetti. sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. let stand 5 minutes before cutting.

Farmer's Market Corn Toss

Ingredients

Servings: 4
1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, chopped
2 ears corn, kernels cut from cob
1 large zucchini, chopped
1/2 cup chopped cooked chicken
1/4 cup chopped fresh parsley
1/4 cup shredded colby-monterey jack cheese, divided
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat. add onion and red pepper; cook and stir until soft, about 3 minutes. stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. remove skillet from heat.
sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. transfer the vegetables to a serving dish and top with remaining cheese.

spicy turkey salad wraps

Ingredients

Servings: 8
1 1/2 pounds chopped cooked turkey
2/3 cup creamy salad dressing (such as miracle whip®)
1 (10 ounce) can diced tomatoes with green chile peppers
2 jalapeno peppers, chopped
2 tablespoons minced onion
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1 (15 ounce) package flour tortillas
1 (8 ounce) package shredded mexican cheese blend
4 ounces shredded lettuce

Recipe

Preparation Time:

Ready Time:

mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers, onion, chili powder, and black pepper together in a bowl until turkey salad is evenly combined.
stack tortillas on a microwave-safe plate and cover with a paper towel. microwave until tortillas are warmed, 20 to 30 seconds.
spread about 2 tablespoons turkey salad 1 side of each tortilla; top with mexican cheese blend and lettuce. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling in a burrito-style.

potato crust pizza

Ingredients

Servings: 1
1 pound sweet italian sausage, casings removed and crumbled
6 cups frozen shredded hash brown potatoes, thawed
2 cups shredded mozzarella cheese, divided
1/4 teaspoon salt
4 roma (plum) tomatoes
1 (4 ounce) can sliced mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 425 degrees f (220 degrees c). coat a 16 inch pizza pan with nonstick cooking spray.
place sausage in a skillet over medium-high heat. cook, stirring to crumble, until evenly browned. drain grease, and set aside.
in a large bowl, toss together the hash browns, salt, and 3/4 cup of the cheese until evenly blended. spread in an even layer on the pizza pan, and pack down. slice tomatoes thinly, and set on paper towels to drain. this will keep them from being watery when they cook.
bake for 30 to 35 minutes in the preheated oven, until the crust is nicely browned on the top and bottom. remove from the oven, and arrange tomato slices all over the pizza. sprinkle the remaining cheese, mushrooms and sausage evenly over the pizza. return to the hot oven and bake for another 5 to 10 minutes, until cheese is melted. cool for at least 5 minutes before cutting into slices.

greek-italian fusion - beef souvlaki pizza

Ingredients

Servings: 4
1 (12 inch) pre-baked pizza crust
1 cup tzatziki sauce
1/2 cup sliced, cooked beef, or to taste
1 cup sliced and quartered cucumber
1 cup pitted and diced kalamata olives
1 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1 egg yolk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
place pizza crust on a baking sheet or pizza pan. spread tzatziki sauce over crust and top with beef, cucumber, olives, feta cheese, and mozzarella cheese, respectively. brush egg yolk over exposed pizza crust.
bake in the preheated oven until cheeses are melted and crust is shiny golden brown, about 15 minutes.

cheesy broccoli bake

Ingredients

Servings: 8
2 1/2 cups cooked ham, cubed
8 cups seasoned croutons
1 (12 ounce) package frozen broccoli, thawed
2 1/2 cups shredded cheddar cheese
2 cups milk
1 cup creamy salad dressing
2 eggs, lightly beaten
1 tablespoon dry mustard
1 tablespoon dried basil leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, combine ham, croutons, broccoli, and cheese. put this mixture in an ungreased 11x7 inch casserole dish. in the bowl, combine milk, salad dressing, eggs, mustard and basil. pour evenly over broccoli mixture. refrigerate for 1 hour to soften croutons. preheat oven to 375 degrees f (190 degrees c).
bake in preheated oven for 50 to 55 minutes.

Tuscan Chicken Simmer

Ingredients

Servings: 4
4 (4 ounce) boneless, skinless chicken breast halves
4 ounces philadelphia cream cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup kraft finely shredded italian* style five cheese blend

Recipe

Preparation Time:

Ready Time:

heat large nonstick skillet sprayed with cooking spray on medium-high heat. add chicken; cover. cook 5 to 7 min. on each side or until done (165 degrees f). remove chicken from skillet; cover to keep warm.
add next 4 ingredients to skillet. cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
return chicken to skillet. cook and stir 1 min. or until chicken is coated and heated through. sprinkle with shredded cheese.

Quick Turkey Peppers

Ingredients

Servings: 4
2 red bell peppers
4 slices cooked turkey breast
1/3 cup finely chopped onion
4 teaspoons pesto
1 small head broccoli, separated into florets
1 1/2 cups shredded colby-monterey jack cheese
4 teaspoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. lay 1 slice turkey inside each pepper. sprinkle chopped onion evenly over turkey. drizzle 1 teaspoon pesto inside each pepper half. place a few florets of broccoli into each pepper; cover with shredded colby-monterey jack cheese.
bake in the preheated oven until peppers are heated through and cheese is melted, about 10 minutes. remove from oven and sprinkle each pepper with 1 teaspoon grated parmesan cheese.

Vegetarian Cottage Cheese Patties

Ingredients

Servings: 8
3 eggs
1 1/2 cups cottage cheese
1 1/2 cups quick rolled oats
3 tablespoons wheat germ (optional)
1 (1 ounce) envelope dry onion soup mix
1 teaspoon dried thyme
2 tablespoons vegetable oil (for frying)
1 (10 ounce) can condensed cream of mushroom soup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
beat eggs into a large bowl. stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. form into 8 patties.
heat oil in a skillet over medium heat. place patties in oil, and brown on both sides. remove patties to a 9x13-inch baking dish.
pour condensed soup into a small bowl. stir in 1/2 can of water (or milk) to dilute, then pour over patties.
bake in a preheated oven until the soup is bubbly, about 20 minutes.

red pepper pesto pasta

Ingredients

Servings: 6
1 pound penne pasta
2 bunches fresh basil leaves
1 cup roasted red pepper
3/4 cup grated parmesan cheese
1 cup olive oil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot with lightly-salted water to a boil. stir the penne into the water and return to a boil. cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. transfer the drained pasta to a large bowl.
place the basil, red pepper, and parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. season with salt and pepper. drizzle the sauce over the cooked pasta and toss to coat.

stuffed kielbasa

Ingredients

Servings: 4
1 (16 ounce) package kielbasa
1 (7.6 ounce) package roasted garlic flavored instant mashed potatoes
1 1/2 cups sauerkraut
1/2 cup shredded mozzarella cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a large pot of water to a boil. add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. prepare mashed potatoes according to package instructions.
cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. layer each sausage with sauerkraut and mashed potatoes. top with grated cheese.
bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.

Lazy Enchiladas

Ingredients

Servings: 6
1 (20 ounce) package frozen skinless, boneless chicken breast halves
3 (10.75 ounce) cans condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (1 pound) loaf mexican-style processed cheese (such as velveeta®), cut into cubes
1 (16 ounce) package corn chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from water and shred.
mix cream of chicken soup, sour cream, and cheese cubes in a microwave-safe glass or ceramic bowl. heat in the microwave in 3 minute intervals, stirring after each intervals, until the cheese is melted and the mixture has a smooth consistency. add shredded chicken breast to chicken soup mixture and microwave for 2 minutes.
pour corn chips into a large shallow bowl or serving dish. pour hot chicken mixture over chips.

Ragu's Family Favorite Chili Mac

Ingredients

Servings: 4
1 pound lean ground beef
1 (24 ounce) jar ragu® old world style® traditional sauce
1 1/2 tablespoons chili powder
8 ounces elbow macaroni, cooked and drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
stir in sauce and chili powder. bring to a boil over high heat. reduce heat to low and simmer covered 10 minutes.
stir in macaroni and heat through. serve, if desired, with sour cream and shredded cheddar cheese.

rustic tomato basil tart

Ingredients

Servings: 6
1 refrigerated rolled ready-to-use pie crust
3 medium plum tomatoes, thinly sliced crosswise
1 tablespoon balsamic glaze
1/4 cup chopped fresh basil
1 3/4 cups sargento ® shredded reduced sodium mozzarella cheese, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

unroll pie crust on baking sheet. top with 1 cup cheese, leaving a 1-1/2 inch border around edges. arrange tomatoes in a single layer over cheese. drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
fold edges of pie crust over filling, tucking and pressing down edges tart.
bake on lowest oven rack in a preheated 375 degrees f oven 25 minutes or until golden brown. let stand 15 minutes. cut into wedges. serve warm or at room temperature.

pesto pizza

Ingredients

Servings: 6
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
spread pesto on pizza crust. top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
bake for 8 to 10 minutes, or until cheese is melted and browned.

Italian Style Pot Roast

Ingredients

Servings: 6
3 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 1/2 cups pizza sauce
1/2 cup grated parmesan cheese
4 teaspoons worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/2 pound fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water
1 (12 ounce) package egg noodles

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a dutch oven over medium-high heat, and brown meat on all sides in hot oil.
in large bowl combine tomatoes, pizza sauce, cheese, worcestershire sauce, garlic, salt, oregano, and pepper. pour over meat. cover and simmer over medium heat for 2 hours, turning meat each half hour.
remove meat from pan, and cool slightly. skim fat from pan juices. measure juices, and add enough water to make 6 cups liquid. return liquid to dutch oven. blend cornstarch and 3 tablespoons cold water; stir into pan juices. cook and stir till thickened and bubbly.
slice meat thinly against the grain. return meat to pot, and add mushrooms. simmer for 30 minutes longer.
cook pasta in a large pot of boiling water until done. drain. to serve, place meat slices over hot noodles, and pour some sauce over. pass remaining sauce.

Saturday, July 30, 2016

cheesy sausage pasta

Ingredients

Servings: 8
1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
1/2 tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated parmesan cheese
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water, and bring to a rolling boil over high heat. stir in the shell pasta, and return to a boil. cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. drain well.
while the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. stir the crumbled italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. stir in the undrained tomatoes and the heavy cream. turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
mix pasta with the sausage cream sauce, stir in the parmesan cheese, and serve. garnish with chopped fresh parsley.

chicken avocado pizza

Ingredients

Servings: 4
2 avocados - peeled, pitted and diced
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled
4 (7 inch) pre-baked pizza crusts
1 tablespoon olive oil
1 cup chopped cooked chicken breast meat
1 cup cherry tomatoes, quartered
1 cup shredded monterey jack cheese
1 pinch cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat your oven's broiler. if you have a pizza stone, place it in the oven while it preheats.
in a food processor, combine the avocados and cilantro. puree while adding lime juice and salt to taste. cover, and set aside.
slice the garlic clove in half, and rub the cut side the tops of the pizza crusts for flavor. brush both sides of the crusts with olive oil. spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. sprinkle with cheese, and season lightly with cayenne pepper. place pizzas on a baking sheet if you do not have a pizza stone.
broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

red risotto

Ingredients

Servings: 4
2 tablespoons olive oil
1 1/2 ounces prosciutto
1 large shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup red
3 cups beef stock, or more as needed, divided
1/2 cup arugula
1/3 cup freshly grated parmesan cheese
1 tablespoon chopped fresh thyme
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. add shallot and cook until fragrant, about 2 minutes. add garlic and cook until fragrant, about 1 minute. add mushrooms and cook for 30 seconds.
cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. pour red into rice mixture; cook, stirring every 30 seconds, until is absorbed, about 5 minutes. stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
mix arugula, parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Crescent Pizza Pockets

Ingredients

Servings: 4
1 (8 ounce) can pillsbury® refrigerated crescent dinner rolls
1/4 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
1 teaspoon grated parmesan cheese

Recipe

Cook Time:

Ready Time:

heat oven to 375 degrees f. unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. fold dough diagonally over filling; firmly press edges with fork to seal. sprinkle each triangle with 1/4 teaspoon grated cheese. with fork, prick top of each to allow steam to escape.
bake 13 to 15 minutes or until deep golden brown. serve warm.

soft steak (marinated skirt steak with bleu cheese)

Ingredients

Servings: 4
1/2 cup hoisin sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon diced garlic
1 tablespoon sweet chilli sauce (such as mae ploy®)
2 teaspoons minced fresh ginger root
1 (2 pound) beef skirt steak
1/2 cup crumbled blue cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 24 hours.
remove steak from the marinade and shake off excess. discard remaining marinade.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. an instant-read thermometer inserted into the center of the steak should read 130 degrees f (54 degrees c).

Zippy Cheese Ball

Ingredients

Servings: 12
2 (8 ounce) containers whipped cream cheese
1 (8 ounce) package cream cheese, softened
1 bunch green onions, tops thinly sliced
1 (2.5 ounce) package chipped beef (such as carl buddig®), finely chopped
1 tablespoon worcestershire sauce
1/4 teaspoon cayenne pepper

Recipe

Preparation Time:

Ready Time:

beat whipped cream cheese and cream cheese together in a large bowl until completely blended. add green onion tops, chipped beef, worcestershire sauce, and cayenne pepper; mix well. form cheese mixture into a ball, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

hot smoked sausage and cheese sandwich

Ingredients

Servings: 4
1 cup mayonnaise
4 tablespoons spicy mustard
2 teaspoons crushed red pepper
1 teaspoon ground black pepper
2 teaspoons onion powder
4 portuguese rolls, split
1 (14 ounce) package hillshire farm® beef smoked sausage, diagonally cut into 1/4-inch slices
8 slices muenster cheese
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
mix mayonnaise, mustard, red pepper, black pepper and onion powder together. liberally spread the creamy mustard sauce on each cut side of rolls. on bottom half of each roll, evenly layer sausage and two slices of cheese.
place the top slice of each roll the cheese, brush the rolls with butter, and wrap rolls in aluminum foil. place wrapped rolls on a baking sheet.
bake until cheese has melted and sandwich is warm, about 20 minutes. allow 2 to 3 minutes to cool before serving.

crescent roll leftover chicken

Ingredients

Servings: 6
cooking spray
2 (4 ounce) cans refrigerated crescent roll dough
8 ounces shredded cooked chicken breast, or to taste
1/2 cup sour cream
1 (10.5 ounce) can cream of chicken soup
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). prepare a 10x13-inch baking dish with cooking spray.
separate crescent roll dough along perforations into individual portions.
mix chicken and sour cream together in a bowl; spoon equal amounts into the center of each crescent roll dough portion; roll dough around the chicken mixture and lay into the prepared baking dish.
bake rolls in preheated oven for 5 minutes. pour chicken soup over the rolls and bake another 10 minutes. sprinkle cheddar cheese over the rolls and continue baking until the cheese melts completely, about 10 minutes more.

lemon seafood risotto

Ingredients

Servings: 6
2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
1 cup arborio rice
2 cups low-sodium chicken broth, divided
1 cup dry white
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1 cup fresh snow peas, trimmed and halved crosswise
1 medium red bell pepper, diced
3 tablespoons grated parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. cook the leek and garlic until soft, about 5 minutes. stir in the rice, and cook for 5 minutes more, stirring frequently.
pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. pour in the remaining chicken broth and , increase heat to medium, and cook for about 5 more minutes, stirring constantly.
add the scallops, shrimp, peas, and red pepper. cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. when the rice is just tender and slightly creamy, season with parmesan cheese, basil, lemon juice, and pepper.

sweet pepper pasta toss with kale

Ingredients

Servings: 4
1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over medium heat. stir in red pepper, yellow pepper, kale and garlic. season with basil, cayenne pepper, salt and black pepper. cook until vegetables are tender.
in a large bowl, toss cooked pasta with skillet mixture. sprinkle with feta cheese to serve.

sauceless garden lasagna

Ingredients

Servings: 1
1 medium zucchini, halved lengthwise and sliced
1/3 cup chopped red onion
1 cup shredded mozzarella cheese, divided
1/2 cup crumbled feta cheese
2 portobello mushrooms, sliced
4 cups fresh baby spinach
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8 ounce) package no-boil lasagna noodles
9 roma (plum) tomatoes, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). lightly coat a 9x9 inch baking dish with cooking spray.
in a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. stir the mixture until evenly blended.
place a layer of lasagna noodles into the bottom of the prepared pan. make a layer of tomato slices over the noodles. spread a generous amount of the spinach mixture over the tomatoes. don't worry, it shrinks a lot while cooking. lay slices of tomatoes over the spinach mixture, then another layer of noodles. start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. sprinkle remaining cheese on the top.
bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. let stand for a few minutes to set, then slice and serve.

Pizza Soup Ii

Ingredients

Servings: 4
1 1/4 cups fresh sliced mushrooms
1/2 cup finely diced onion
1 teaspoon vegetable oil
2 cups water
15 ounces pizza sauce
8 ounces sliced pepperoni sausage, each slice cut in half
1 cup chopped tomatoes
1/2 cup chopped, cooked italian sausage
1/4 teaspoon italian seasoning
1/4 cup grated parmesan cheese

Recipe

in a large saucepan, heat oil over medium heat. saute mushrooms and onion in oil for 2 to 3 minutes, or until tender.
mix in water, pizza sauce, pepperoni, tomatoes, sausage and italian seasoning. cover, and bring to a boil. reduce heat; cover, and simmer for 20 minutes, stirring occasionally.
before serving, stir in parmesan cheese. garnish with mozzarella cheese.

tomato and garlic pasta

Ingredients

Servings: 4
1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
1/4 cup grated parmesan cheese

Recipe

place tomatoes in a kettle, and cover with cold water. bring just to the boil. pour off water, and cover again with cold water. peel. cut into small pieces.
cook the pasta in a large pot of boiling salted water until al dente.
in a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. the garlic should just become opaque, not brown. stir in the tomato paste. immediately stir in the tomatoes, and salt and pepper. reduce heat, and simmer until the pasta is ready; add the basil.
drain the pasta, but do not rinse in cold water. toss with a couple of tablespoons of olive oil, and then mix into the sauce. reduce the heat as low as possible. keep warm, uncovered, for about 10 minutes when it is ready to serve. garnish generously with fresh parmesan cheese.
variations: saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Turketti

Ingredients

Servings: 1
8 ounces dry spaghetti
1/2 small onion, chopped
1/4 cup chopped pimientos
1/4 cup chopped green bell pepper
1/2 cup shredded cheddar cheese
2 cups leftover roast turkey, pulled into bite-sized pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
break spaghetti into 2-inch pieces. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded cheddar cheese.
bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Chili Quiche

Ingredients

Servings: 8
8 ounces evaporated milk
3 eggs, beaten
1 tablespoon baking powder
1 (15 ounce) can chili, divided
3 ounces shredded pepperjack cheese
5 ounces shredded mozzarella cheese
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
whisk evaporated milk, eggs, and baking powder together in a bowl.
spread half the chili on the bottom of a casserole dish. spread pepperjack cheese and mozzarella cheese over the chili. spread remaining half the chili on top of the cheese. spread cheddar cheese over chili. pour egg mixture over cheddar cheese.
bake in the preheated oven until eggs are set and cheese is melted and bubbling, 55 to 57 minutes.

babcha's meat-filled varenyky (perogies)

Ingredients

Servings: 24
filling:
12 potatoes
2 pounds lean ground beef
1/2 cup milk
1 large onion, minced
2 cloves garlic, minced
1 pinch salt and ground black pepper
varenyky dough:
8 cups all-purpose flour
4 teaspoons salt
1 cup water
4 eggs
1 tablespoon water, or as needed (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water.
mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. mix ground beef into potato mixture until filling is evenly combined.
whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. turn dough a floured surface and knead until smooth, 1 to 2 minutes. divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes.
roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter.
spoon 1 to 2 tablespoons filling each round. fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. arrange varenyky in a single layer on plates and cover with a clean towel.
bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. remove varenyky with a slotted spoon and repeat with remaining varenyky.

portobello chicken

Ingredients

Servings: 4
1 tablespoon olive oil
3 portobello mushrooms, cut into strips
1 (750 milliliter) bottle merlot
4 cooked chicken breast halves
4 slices provolone cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat olive oil in a skillet over medium heat. cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. pour over the mushrooms, bring to a simmer, and cook until the becomes thick and the mushrooms tender, about 35 minutes.
arrange chicken on a serving platter; top each with a slice of provolone cheese. pour mushroom and merlot sauce over the chicken.

authentic saag paneer

Ingredients

Servings: 4
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste

Recipe

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bring a large saucepan of water to a boil. cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. drain well and transfer to a food processor. puree until finely chopped, about 5 pulses.
heat 1 tablespoon canola oil in a large skillet over medium heat. fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. set aside.
heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. add onion; cook and stir until onion begins to soften, 4 to 5 minutes. stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. cover and cook for 15 minutes, stirring occasionally.

Sombrero Chicken

Ingredients

Servings: 6
8 bacon strips
1 green bell pepper, cut into 1/2 inch wide strips
1 onion, cut into strips
1 bunch fresh cilantro, chopped
3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons garlic powder
2 tablespoons dry fajita seasoning
1 large ripe tomato, chopped
10 ounces shredded monterey jack cheese

Recipe

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fry bacon strips in a large skillet over medium heat until crisp. keeping the bacon and drippings in the pan, add the bell pepper, onion, and half the cilantro. stir and cook for 1 minute. season the chicken with garlic powder and fajita seasoning and stir into the pan. cook mixture until chicken is no longer pink in the middle, about 20 minutes. remove skillet from heat and sprinkle the remaining cilantro, tomato, and monterey jack cheese over the top of the chicken mixture. cover and let sit until cheese melts, about 3 minutes.

Mexican Style Lasagna

Ingredients

Servings: 6
1 1/2 pounds lean ground beef
1/4 cup water
1/4 pound mexican velveeta®, cut into 1/2-inch cubes
3/4 cup taco bell® thick 'n chunky medium salsa
6 (6 inch) flour tortillas
1/2 cup kraft shredded cheddar & monterey jack cheese

Recipe

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heat oven to 400 degrees f.
brown meat in large skillet; drain. add water and velveeta; stir until velveeta is melted. remove from heat. stir in salsa.
spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. repeat layers 2 times. top with remaining meat mixture and shredded cheese. cover.
bake 30 min. uncover. let stand 5 min. before serving.

flounder mediterranean

Ingredients

Servings: 4
5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
1/2 spanish onion, chopped
2 cloves garlic, chopped
1 pinch italian seasoning
24 kalamata olives, pitted and chopped
1/4 cup white
1/4 cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Recipe

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preheat oven to 425 degrees f (220 degrees c).
bring a saucepan of water to a boil. plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. remove and discard skins from tomatoes. chop tomatoes and set aside.
heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. stir in tomatoes, garlic and italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. mix in olives, , capers, lemon juice, and 1/2 the basil. reduce heat, blend in parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
place flounder in a shallow baking dish. pour sauce over the fillets and top with remaining basil leaves.
bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.