Grubilicious Contributor: Stacy McCarty
Ingredients:
1 loaf of frozen garlic bread
1/2-3/4 lb. of deli roast beef (sliced thin)
1 small onion, diced
1 package of sliced white mushrooms
1/4 c. butter
2 T. worchestershire sauce
2 cloves garlic, minced (optional- depending on how garlic-y you want it)
sliced monterrey jack-colby cheese
Bake garlic bread according to package. On stove melt butter and saute onion and mushrooms (and garlic if using). Add worchestershire sauce towards end and keep warm until bread is finished. Layer bread with as much roast beef as desired, then onion/mushroom mixture, then cover with cheese slices. Bake for another 5 minutes or until cheese is thoroughly melted.
Wednesday, December 9, 2009
The Lady's Chicken Noodle Soup
Grubilicious Contributor: Melanie deSautu (or Paula Deen)
Ingredients:
Stock:
1 (2 1/2 to 3-lb) fryer chicken, cut up
3 1/2 quarts of water
1 onion, peeled and chopped (I would cut these large bc they are just for flavor and you have to remove them)
1 1/2 to 2 t. Italian seasoning
1 t. lemon-pepper
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 c. uncooked egg noodles
1 c. sliced mushrooms
3 T. chopped fresh parsley leaves
1/3 c. cooking sherry
2 t. chopped fresh rosemary leaves
1 c. grated Parmesan (optional)
3/4 c. heavy cream (optional)
Seasoning salt
Freshly ground black pepper
Directions: FOR STOCK: Add all ingredients into a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside..
FOR SOUP: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. Add parmesan and cream, if using. Cook another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
Ingredients:
Stock:
1 (2 1/2 to 3-lb) fryer chicken, cut up
3 1/2 quarts of water
1 onion, peeled and chopped (I would cut these large bc they are just for flavor and you have to remove them)
1 1/2 to 2 t. Italian seasoning
1 t. lemon-pepper
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 c. uncooked egg noodles
1 c. sliced mushrooms
3 T. chopped fresh parsley leaves
1/3 c. cooking sherry
2 t. chopped fresh rosemary leaves
1 c. grated Parmesan (optional)
3/4 c. heavy cream (optional)
Seasoning salt
Freshly ground black pepper
Directions: FOR STOCK: Add all ingredients into a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside..
FOR SOUP: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. Add parmesan and cream, if using. Cook another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
Artichoke Tarts
Grubilicious Contributor: Sarah Reckers
Artichoke Tarts
32 (3 1/4-inch square) won ton wrappers
4 ounces (1 cup ) Cheddar Cheese, shredded
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired
Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.
Artichoke Tarts
32 (3 1/4-inch square) won ton wrappers
4 ounces (1 cup ) Cheddar Cheese, shredded
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired
Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.
Ambrosia Waldorf Salad
Grubilicious Contributor: Reata Knieriemen
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups mini marshmallows
2 cups diced unpeeled apples
1 cup seedless green grape halves
3/4 cup chopped pecans
1 can (20 ounces) pineapple tidbits, drained
1 cup whipping cream, whipped (I just used regular old cool whip)
Shredded or flaked coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans, and pineapple. Add cranberries and mix well. Fold in whipped cream... Cover and chill. Sprinkle with coconut before serving. Yields: 12 - 14 servings.
Ambrosia Waldorf Salad
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups mini marshmallows
2 cups diced unpeeled apples
1 cup seedless green grape halves
3/4 cup chopped pecans
1 can (20 ounces) pineapple tidbits, drained
1 cup whipping cream, whipped (I just used regular old cool whip)
Shredded or flaked coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans, and pineapple. Add cranberries and mix well. Fold in whipped cream... Cover and chill. Sprinkle with coconut before serving. Yields: 12 - 14 servings.
Thursday, August 20, 2009
Sloppy Joe Calzones
Grubilicious Contributor: Stacy McCarty
This is soooo good, ya'll. And, the kids will love it.
1 lb. ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (15 oz) can black beans, rinsed and drained
1 can (6 oz) of tomato paste
1/2 c. water
1/2 c. ketchup
1 tsp. dried oregano
1/4 tsp. salt
2 tubes (8 oz. each) refrigerated crescent rolls
1 c. (4 oz.) shredded cheddar cheese
In a large skillet, cook the beef, onion and bell pepper over medium heat until meat is no longer pink. Drain the fat. Stir in beans, tomato paste, water, ketchup, oregano, and salt.
Separate cresent dough into 4 rectangles. Seal perforations. Spoon 1/4 of the meat mixture onto half of each rectangle, sprinkle with cheese. Fold dough over filling, pinch edges to seal. Cut slits in tops.
Place on an ungreased baking sheet. Bake at 375 for 13-15 minutes or until golden brown. Yields 4 servings
Simple & Delicious magazine, August 2009
This is soooo good, ya'll. And, the kids will love it.
1 lb. ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (15 oz) can black beans, rinsed and drained
1 can (6 oz) of tomato paste
1/2 c. water
1/2 c. ketchup
1 tsp. dried oregano
1/4 tsp. salt
2 tubes (8 oz. each) refrigerated crescent rolls
1 c. (4 oz.) shredded cheddar cheese
In a large skillet, cook the beef, onion and bell pepper over medium heat until meat is no longer pink. Drain the fat. Stir in beans, tomato paste, water, ketchup, oregano, and salt.
Separate cresent dough into 4 rectangles. Seal perforations. Spoon 1/4 of the meat mixture onto half of each rectangle, sprinkle with cheese. Fold dough over filling, pinch edges to seal. Cut slits in tops.
Place on an ungreased baking sheet. Bake at 375 for 13-15 minutes or until golden brown. Yields 4 servings
Simple & Delicious magazine, August 2009
Creamy Shrimp Alfredo with Tomato & Basil
Grubilicious Contributor: Stacy McCarty
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
Sunday, June 14, 2009
Almond Toffee
Grubilicious Contributor: Stacy McCarty
1 1/2 c. toasted almonds, divided*
1 c. sugar
1 c. butter
1 T. light corn syrup
1/4 c. water
1 c. semisweet chocolate morsels
Spread 1 cup chopped toasted almonds into a 9-inch circle (or blob) on a lightly greased baking sheet.
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook (without stirring) until mixture is golden brown and a candy thermometer registers 290 degrees to 310 degrees (about 15 minutes). Pour sugar mixture over almonds on a baking sheet.
Sprinkle with morsels; let stand 30 seconds or until slightly melted. Spread melted morsels evenly over top; sprinkle with remaining 1/2 c,. chopped toasted almonds. Chill 1 hour. Break into bite-size pieces and store in an airtight container.
*to toast almonds, I bake in oven at 400 for about 5 minutes.
** I don't even own a candy thermometer, so I just cooked for 15 minutes until it started to brown.
Recipe copied from Mildred's Toffee (pecan version)- Southern Living All Time Favorite Recipes
1 1/2 c. toasted almonds, divided*
1 c. sugar
1 c. butter
1 T. light corn syrup
1/4 c. water
1 c. semisweet chocolate morsels
Spread 1 cup chopped toasted almonds into a 9-inch circle (or blob) on a lightly greased baking sheet.
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook (without stirring) until mixture is golden brown and a candy thermometer registers 290 degrees to 310 degrees (about 15 minutes). Pour sugar mixture over almonds on a baking sheet.
Sprinkle with morsels; let stand 30 seconds or until slightly melted. Spread melted morsels evenly over top; sprinkle with remaining 1/2 c,. chopped toasted almonds. Chill 1 hour. Break into bite-size pieces and store in an airtight container.
*to toast almonds, I bake in oven at 400 for about 5 minutes.
** I don't even own a candy thermometer, so I just cooked for 15 minutes until it started to brown.
Recipe copied from Mildred's Toffee (pecan version)- Southern Living All Time Favorite Recipes
Monday, April 6, 2009
Chicken Lasagna With Roasted Red Bell Pepper Sauce
Grubilicious Contributor: Stacy McCarty
Ingredients:
1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend
1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.
Southern Living
Ingredients:
1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend
1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.
Southern Living
Almond Stuffed Chicken
Grubilicious Contributor: Stacy McCarty
1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.
1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.
Southwest Shrimp & Corn Chowder
Grubilicious Contributor: Stacy McCarty
Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro
Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat, stir in cilantro. (makes 6 1-cup servings)
Cooking Light
I served this with cheese quesadillas...yummy!
Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro
Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat, stir in cilantro. (makes 6 1-cup servings)
Cooking Light
I served this with cheese quesadillas...yummy!
Broccoli Salad with Bacon Vinaigrette
Grubilicious Contributor: Stacy McCarty
Salad"
4-5 cups broccoli flowerettes
1/2 red onion, chopped
1 cup shredded cheddar cheese
1/2 cup roasted sunflower seeds
Dressing:
1 cup mayo
3/4 cup Canyon Foods Bacon Vinaigrette (HEB specialty foods)
Mix together and toss with salad.
Salad"
4-5 cups broccoli flowerettes
1/2 red onion, chopped
1 cup shredded cheddar cheese
1/2 cup roasted sunflower seeds
Dressing:
1 cup mayo
3/4 cup Canyon Foods Bacon Vinaigrette (HEB specialty foods)
Mix together and toss with salad.
Monday, March 9, 2009
Quick Quiche Lorraine
Grubilicious Contributor: Reata Knieriemen
This one is DELICIOUS and super easy... Also, for vegetarians like myself, it's very easy to convert to vegetarian by just using fake bacon. :)
4 eggs
1 can Evaporated Milk
1 cup onion; chopped
1 cup jarlesburg cheese; grated (I use Swiss if I am in a hurry and can't find jarlesburg cheese... tastes almost the same!)
8 slices of bacon; cooked & broken into 1/2 inch peices
1/2 cup water
1 pie crust
salt/pepper
cayenne pepper (optional... and worth using b/c it tastes great!)
Layer the bacon, cheese, and onion in the bottom of the bottom of the pie crust. Mix the eggs,evaporated milk, and water in a bowl. Add in salt and pepper to taste. Add cayenne pepper (optional). Pour in pie crust over the layers. Bake for 30 - 40 minutes at 400 degrees.
This one is DELICIOUS and super easy... Also, for vegetarians like myself, it's very easy to convert to vegetarian by just using fake bacon. :)
4 eggs
1 can Evaporated Milk
1 cup onion; chopped
1 cup jarlesburg cheese; grated (I use Swiss if I am in a hurry and can't find jarlesburg cheese... tastes almost the same!)
8 slices of bacon; cooked & broken into 1/2 inch peices
1/2 cup water
1 pie crust
salt/pepper
cayenne pepper (optional... and worth using b/c it tastes great!)
Layer the bacon, cheese, and onion in the bottom of the bottom of the pie crust. Mix the eggs,evaporated milk, and water in a bowl. Add in salt and pepper to taste. Add cayenne pepper (optional). Pour in pie crust over the layers. Bake for 30 - 40 minutes at 400 degrees.
Tuesday, March 3, 2009
SALSA VERDE CHICKEN CASSEROLE
Grubilicious Contributor: Stacy Fetterman
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
Southern Living
SPAGHETTI WITH SAUSAGE AND PEPPERS
Grubilicious Contributor: Stacy Fetterman
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Wednesday, February 25, 2009
Hearty Beef & Mushroom Stew
Grubilicious Contributor: Stacy McCarty
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
2 T. olive oil
2 lbs. beef stew meat, cut into 1-inch cubes
1 t. garlic powder
1 t. pepper
1 (10 oz) package white mushrooms, quartered
1 large onion, sliced
1 red bell pepper. large dice
2 T. dijon mustard
2 cans cream of mushroom soup
2 T. Worchestershire sauce
1. Heat large skller over medium heat. Add olive oil and swirl bottom to coat. Add beef, and season with garlic powder and pepper. Brown beef on all sides. Remove from pan, draining fat.
2. Place mushrooms, onion, and red peppers at the bottom of the slow-cooker. Add browned meat to top of the veggies. Mix in a large bowl, mustard, soup, and worchestershire sauce. Pour the soup mixture over the beef and veggies in the slow cooker.
3. Cover and put the slow cooker on high. Cook for 6-8 hours, making sure not to lift the cover as it will add additional cooking time.
4. Serve over egg noodles.
Quick Chicken & Dumplings
Grubilicious Contributor: Stacy McCarty
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
4 cups of water
3 cups chopped cooked chicken (I used one whole rotisserie chicken from the grocery store)
2 cans of cream of chicken soup
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 (6 oz can) refrigerated buttermilk biscuits
1. Bring 4 cups of water and next 4 ingredients to a boil in a Dutch oven over med-high heat, stirring often.
Separate biscuits in half forming 2 rounds; cut each round in half. Drop biscuits in one at a time into boiling mixture; stir gently. Cover, reduce heat to low, and simmer stirring occassionally, 15-20 minutes or until dumplings are cooked.
Can be made with all reduced fat ingredients.
Southern Living
Wednesday, February 4, 2009
Hearty Bean Dip
Grubilicious Contributor: Reata Knieriemen
Ingredients:1 can chickpeas
1 can black beans
1 can red kidney beans
1 can black eyed peas
1 can white or yellow corn
1 packet of powered Italian Dressing
Drain, but do not rinse, all the cans of beans/corn and combine in a large bowl. Mix in the packet of italian dressing. Serve with Multi Grain Tostitos and enjoy! This dip is easy to make and tastes super delicious!
Ingredients:1 can chickpeas
1 can black beans
1 can red kidney beans
1 can black eyed peas
1 can white or yellow corn
1 packet of powered Italian Dressing
Drain, but do not rinse, all the cans of beans/corn and combine in a large bowl. Mix in the packet of italian dressing. Serve with Multi Grain Tostitos and enjoy! This dip is easy to make and tastes super delicious!
Tuesday, January 27, 2009
SAUCY MANICOTTI
Grubilicious Contributor: Stacy Fetterman
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
This is soooo delicious. It takes a little time but is worth it!
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
PECAN PEACH COBBLER
Grubilicious Contributor: Stacy Fetterman
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
CHICKEN BAKE
Grubilicious Contributor: Stacy Fetterman
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
Quick, easy, and yummy! I usually used reduced fat cream of chicken,reduced fat Ritz, and reduced fat sour cream and it's just as good.
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 (8oz) container of sour cream
1 sleeve of Ritz Crackers, crushed
2 tbs. melted butter or margarine
cooked white rice
Mix sour cream and cream of chicken together in a bowl. Place chickenbreasts in baking dish and season with pepper. Pour cream of chickenmixture evenly over the chicken. Top with crushed Ritz crackers anddrizzle with melted butter. Bake at 350 for 40 min. or until chickenis cooked through. Serve over rice.
CAJUN SAUSAGE AND RICE
Grubilicious Contributor: Stacy Fetterman
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
This meal is so easy and really good. I usually make it withcornbread and Ranch Style Beans.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
Teriyaki Chicken
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Ingredients:
1/2 cup soy sauce
1 1/2 teaspoons cider vinegar
2 teaspoons vgetable oil
1 teaspoon garlic powder
1/2 cup sugar
3/4 teaspoon ground ginger
chicken breasts
* Preheat oven to 350 degrees.
* Combine the first 6 ingredients in a small bowl.
* Place chicken in a greased baking dish.
* Pour mixture from bowl over chicken (you may want to poke some holes in the chicken with a knife to let the mixture seep into the chicken.. and flip the chicken over to make sure both sides get coated)
* Bake uncovered for 35 minutes.
* Serve chicken with over rice if desired... the mixture can be poured over the rice too.
*** You can also try this with beef or pork and make kabobs
Artichoke/Green Bean Casserole
Grubilicious Contributor: Leslie Valentine
Ingredients:
1 medium chopped onion
1 can french style green beans (drained)
1 can artichoke hearts (drained)
1/4-1/2 extra virgin olive oil
2 heaping tbs of minced garlic
some Tony's seasoning
1/2 cup Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1/4 cup Parsley
1. First saute chopped onions and garlic in olive oil stirring constantly so the garlic doesn't burn
Once the onions are clear add the drained artichoke hearts and saute for 3 minutes while you chop the artichoke hearts with your spatula
2. Add drained green beans and saute 4 minutes
3. Add parsley and some Tony's (just generously sprinkle it over the top)
4. Add Bread Crumbs and stir
5. Add Parmesan cheese and stir
6. Put in casserole dish and cook uncovered on 350 degrees for 10 minutes
Feeds about 7
Ingredients:
1 medium chopped onion
1 can french style green beans (drained)
1 can artichoke hearts (drained)
1/4-1/2 extra virgin olive oil
2 heaping tbs of minced garlic
some Tony's seasoning
1/2 cup Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1/4 cup Parsley
1. First saute chopped onions and garlic in olive oil stirring constantly so the garlic doesn't burn
Once the onions are clear add the drained artichoke hearts and saute for 3 minutes while you chop the artichoke hearts with your spatula
2. Add drained green beans and saute 4 minutes
3. Add parsley and some Tony's (just generously sprinkle it over the top)
4. Add Bread Crumbs and stir
5. Add Parmesan cheese and stir
6. Put in casserole dish and cook uncovered on 350 degrees for 10 minutes
Feeds about 7
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