Spanish Rice

Spanish Rice
(from Lisa Johnson)

1 1/4 lb ground beef
1 onion, diced
1/2 green pepper, cut up
2 1/4 cup hot water
3 8oz cans of tomato sauce
2 1/2 tsp salt
1/2 tsp pepper
1 1/4 cup minute rice

Brown hamburger with onion and green pepper.  Add salt and pepper.  Put hamburger into 9x13 baking pan.  Mix remaining ingredients and pour over hamburger mixture.  Bake, covered, for 45 minutes at 350.  Stir a couple of times during baking and replace cover.

Dulce de Leche

The easiest treat you'll ever make!

INGREDIENT: (only one)
Sweetened condensed milk

Place 1-3 cans of sweetened condensed milk (sealed) in a crockpot.  Cover with water, making sure there is about 1 inch of water over the top of the cans.  Turn crockpot to low and cook for 8 hours.  Remove cans and allow to cool before opening.  Once cool, open cans, stir caramel until smooth, and enjoy! 

We usually use it as a fruit dip (especially with cold apples) or on top of ice cream.  I'm sure it would be good as a filling in cupcakes or in hot chocolate as well!

Zucchini Linguine

Lemon Cream Sauce Linguine with Zucchini and Chicken

(from Victoria)

Ingredients:

2 chicken breasts

3/4 lb dried linguine

1-2 tbsp sea salt

2 tbsp extra virgin olive oil

1 tbsp butter

2 large zucchinis, chopped

2 garlic cloves , minced

sea salt

freshly ground pepper

zest of 1/4 lemon

3 tbsp fresh parsley, chopped

1/4 cup Parmesan cheese , grated

1/4 cup Romano cheese, grated

4 tbsp heavy cream (I use half and half instead)

I start out baking the chicken at 350F for 20 mins. After the chicken is cooked, boil pasta according to package directions; drain but don't rinse. At the same time that you are cooking the pasta, begin heating the olive oil and butter in a large sauce pan over medium-low heat. Add the zucchini and garlic and season with pepper and salt, stirring to combine. Cook the zucchini until tender but not mushy. Add the cooked pasta and chicken to the zucchini. Turn the heat down to low and stir in lemon zest, parsley, cheese and cream. Add a bit of water if needed to thin sauce to desired consistency. Serve immediately.

Butternut Squash Risotto

BUTTERNUT SQUASH RISOTTO
(from Dana)

Ingredients
2 cups water, divided

2 (14 1/4-ounce) cans low-salt beef broth

2 teaspoons olive oil

1/2 cup finely chopped yellow onion

3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice or other short-grain rice

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

3 tablespoons unsalted butter

2 tablespoons finely chopped fresh parsley

Preparation

1. Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Guiliano Hazen, Cooking Light
OCTOBER 2003

Homemade Mac and Cheese

EASY CHEESY HOMEMADE MAC AND CHEESE

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions, making sure to salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish (I use a 9x13 pan). Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly

**Note:  I oftentimes don't have half and half on hand, so I will make it with whole milk, or half whole/half skim and it has always turned out just fine!

Lime and Cilantro Chicken Salad

Lime and Cilantro Chicken Salad with Chipotle Lime VinaigretteNordstrom Entertaining at Home Cookbook, serves 6 as a main course

(from Kellie)

Chipotle-Lime Vinaigrette
1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons, pureed chipotle peppers in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup chopped fresh cilantro, stems and leaves

3 ears corn, shucked and grilled or boiled
1 1/4 pounds boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and shredded
1 1/2 cups diced cherry tomatoes
1 pound mixed baby greens
2 cups (about 8 ounces) grated Jack cheese
1/2 cup chopped roasted red bell pepper (see here for instructions)
Kosher salt
Freshly ground black pepper
3/4 cup toasted salted pumpkin seeds
Fresh cilantro for garnish
Lime wedges for serving

To make the Chipotle-Lime vinaigrette, in a blender or a food processor fitted with a metal blade, combine the vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With the machine running, gradually add the canola oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust seasoning. Set aside.

To assemble the salad, cut off the corn kernels from the cobs. Discard the cobs and scoop the kernels into a large bowl. You should have about 2 cups. Add the chicken, tomatoes, greens, Jack cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients. Season to taste with salt and pepper. Scatter the pumpkin seeds evenly over the servings and garnish with cilantro sprigs. Pass the lime wedges at the table.

Strawberry Slush Punch

STRAWBERRY SLUSH PUNCH
Lisa Johnson

3 c. water
2 c. sugar
1 3 oz. pkg. strawberry jello
2 c. boiling water
1 46 oz. can pineapple juice
1/2 c. lemon juice
1 T. almond extract
1 2 liter Sprite

Combine 3 c. water and sugar. Heat till dissolved. Dissolve jello in 2 c. boiling water. Combine jello and sugar mixture. Add pineapple juice, lemon juice and almond extract in plastic container. Mix. Freeze it overnight, or for 24 hours. One hour before serving, remove from freezer to make slush. Add Sprite just before serving.

Wassel

WASSEL:

One gallon Apple Cider

One 6 oz can Orange Juice Concentrate

One 3 oz can Lemonade Concentrate

One cup brown sugar

1/4 tsp All Spice

1/4 tsp Clove

1/4 tsp Cinnamon

Put in a big pot and heat on stove top.

Crock Pot works too.

Float cinnamon sticks for a fun festive touch.

Pumpkin Crumble

1 (18.25-ounce) white cake mix
3/4 cup unsalted butter, room temperature, divided
1 (16-ounce) can pumpkin (about 1 3/4 cups pumpkin puree)
2 eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup roughly chopped pecans

1.  Preheat oven to 350 degrees. Ignore directions on cake mix box.  Place cake mix in a medium sized bowl and add 1/2 cup butter.  Use hands to combine mixture until it looks like dry crumbs.

2.  Place half of mixture (about 1 3/4 cups) in an 8x8 inch pan and press into a flat, even layer.  Reserve remaining crumbs for later.

3.  Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger and salt in a separate bowl.  Whisk until well combined.  Pour pumpkin mixture over crumb layer in pan.  Add pecans to reserved crumb mixture and then sprinkle on top.  Melt remaining 4 tablespoons of butter and drizzle over crumb topping.

4.  Bake 35-45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.

If you are serving a big crowd double the recipe and serve in a 9x13 inch pan.

(From Savoring the Seasons with Our Best Bites)

Gnocchi With Squash and Kale

 

Gnocchi with Squash and Kale  (from Dana)

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
• 3 cloves garlic, thinly sliced
• 1 tablespoon roughly chopped fresh sage
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1 1/4 cups low-sodium chicken broth or water
• 1 bunch kale, stemmed and roughly chopped (about 8 cups)
• 1 17.5-ounce package potato gnocchi
• 3/4 cup grated parmesan or pecorino romano cheese

Directions

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes