Grubilicious contributor: Leslie Valentine
Ingredients: 8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion
1 (10 oz) package frozen chopped spinach, thawed
3 cups cubed cooked chicken
1 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) container chive-and-onion cream cheese
1/2 t. salt
1/2 t. pepper
1 1/2 cups (6 oz) shredded mozzarella cheese
1. Preheat oven to 375. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11x7 inch baking dish, add onion in a single layer.
3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. 4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375 for 30 minutes, uncover and bake 15 more minutes or until bubbly.
(Variation: Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups of coooked chicken. Reduce salt to 1/4 t. and omit the pepper. Proceed with recipe as directed).
Thursday, September 2, 2010
BLTs With a Twist
Grubilicious Contributor: Leslie Valentine
Ingredients: 1 (4 oz) package goat cheese, softened
1 Tbsp. mayonnaise
1/4 c. chopped fresh basil
2 t. jarred minced garlic
1/4 t. salt
1/4 t. pepper
8 (1 oz) sourdough bread slices, toasted
1/2 c. dried tomatoes in oil, drained and chopped
4 green leaf lettuce leaves
1/2 small red onion, thinly sliced
8 precooked bacon slices
1. Combine first 6 ingredients.
2. Spread cheese pixture evenly on 1 side of bread slices. Sprinkle tomato evenly over coated side of 4 bread slices. Top evenly with lettuce, onion, bacon, and remaining bread slices, coated sides down.
Ingredients: 1 (4 oz) package goat cheese, softened
1 Tbsp. mayonnaise
1/4 c. chopped fresh basil
2 t. jarred minced garlic
1/4 t. salt
1/4 t. pepper
8 (1 oz) sourdough bread slices, toasted
1/2 c. dried tomatoes in oil, drained and chopped
4 green leaf lettuce leaves
1/2 small red onion, thinly sliced
8 precooked bacon slices
1. Combine first 6 ingredients.
2. Spread cheese pixture evenly on 1 side of bread slices. Sprinkle tomato evenly over coated side of 4 bread slices. Top evenly with lettuce, onion, bacon, and remaining bread slices, coated sides down.
Tuesday, May 18, 2010
Philly Cheesesteak Sandwiches with Garlic Mayo
Grubilicious Contributor: Stacy McCarty
BEWARE: Not good for your breath...but, sooo good.
Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano
Directions
In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
Heat sandwiches in preheated oven, until cheese is melted or slightly browned.
BEWARE: Not good for your breath...but, sooo good.
Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano
Directions
In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
Heat sandwiches in preheated oven, until cheese is melted or slightly browned.
Wednesday, December 9, 2009
Roast Beef Open-Faced Sandwich Melts
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.
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.
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.
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