Beef and Mushroom Bake

Easy and Satisfying

Ingredients:

Pam or Similar Cooking Spray
1/2 Tablespoon Minced Garlic
1/3 Cup Onion - Chopped
1 Pound Ground Beef
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
6 Ounces Cream Cheese - Softened
3 Eggs
1 teaspoon Sazon (or seasoning salt)
1 Small Green Pepper - Seeded and Chopped (or a Handful of Mini Mixed  Sweet Peppers - Seeded and Chopped)
1 Small Shallot - Chopped
1 Tablespoon Butter
1 Pound Fresh Mushrooms - Sliced (Use mixed mushrooms for variety and flavor)
1/4 teaspoon Ground Black Pepper
Grated Cheese (Optional - to taste)

Directions:

Preheat oven to 350 degrees.

Spray Pam onto a large frying pan.  Over medium heat, sauté  garlic and onion until soft - about 2 or 3 minutes.  Add ground beef to pan and continue to sauté until lightly browned.  Season with salt and pepper.  

In a food processor, combine cream cheese, eggs, and Sazon until well incorporated.  (Use a wire whisk if you don't have a food processor.) Pour egg mixture over ground beef and stir to mix well.  Put mixture into a small casserole dish.

Spray Pam onto frying pan.  Over medium heat, sauté peppers and shallots 2 minutes.  Add butter and mushrooms and cook until softened and beginning to brown.  Spread mushrooms on top of beef mixture.  Grind black pepper on top and top with cheese if desired.  Bake 20 to 25 minutes until set and slightly puffed up.  Allow to cool for a few minutes.  Cut into six pieces and serve with rice and steamed vegetables.

Servings: 6

Mom's Ramen

Comfort food at it's best!  Dad just can't make it the same way....

Ingredients:

Water
2 packages any flavor Ramen noodles
1/2 Tablespoon margarine or butter
Use only one of the included seasoning packets

Directions:

Fill medium saucepan about 1/2 way with water.  Break up ramen and place in saucepan.  Bring to a gentle boil.  As soon as the water begins to boil, stir the ramen to break up the noodles.  Remove from heat.  Drain, reserving approximately 1/3 cup of water.  return noodles and water to saucepan.  Stir in one seasoning packet and 1/2 Tablespoon of butter.  Serve.

Optional Ingredients:

If you would like to make this a healthy meal, add any (or all) of the following ingredients.
1 cup chopped or slivered leftover meat or chicken
1/2 to 1 cup of cubed tofu
1 cup leftover vegetables such as peas, corn, beans, etc
1/4 cup sliced peppers and onions
1 or 2 soft boiled eggs
1/4 to 1/2 cup any flavor broth

Come on .... this is a college food blog .... there HAD to be a Ramen recipe in here somewhere!

Quick and Easy Ham and Bean Soup

Easy and Delicious!

Ingredients:

2 medium carrots, sliced
2 celery ribs, sliced
1/2 cup chopped onion
2 to 3 Tablespoons butter
4 (15 1/2 oz) cans of white beans, - great northern, cannellini, or navy
4 cups chick or vegetable broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 teaspoon Sazon seasoning blend (Hispanic foods section of grocery store)
Ham bone - if available

Directions:

If a ham bone is available, place broth in a stock pot and gently simmer bone for 20 minutes, replacing evaporated liquid before proceeding.  This will intensify the ham flavor but if a bone is not available, don't worry about it.  The soup turns out great without this step.

In a large pan, Sauté the vegetables in butter until tender.  Stir together with the remaining ingredients in a small stock pot.  Bring to a boil.  Reduce heat and simmer for 1 hour.

Servings: 8

Chicken Hash

Great Way To Use Leftover Chicken

Good For Breakfast, Lunch, or Dinner

Ingredients:

Pam or other cooking spray

1 small red onion, diced

2 cloves minced garlic

1 bell pepper, red or green, julienned

1 jalapeno, seeded and diced - if desired

1 Tablespoon olive or vegetable oil

12 to 16 ounces small red potatoes, diced small (do not peel)

2 to 3 cooked boneless skinless chicken thighs, diced or shredded

1 teaspoon sea salt

2 teaspoons freshly ground black pepper

1 small Roma tomato, diced for garnish

1/4 cup queso fresco, or other soft cheese, for garnish

Directions:

Liberally spray saute pan with Pam or other cooking spray.  Saute onions, garlic, and peppers until soft and onions are translucent.  Remove from pan.  Coat pan with 1 Tablespoon oil and return to heat.  Add potatoes and fry until a golden crust forms.  Return onion and pepper mixture to pan and add chicken.  sprinkle with salt and freshly ground pepper.  Press mixture together as it cooks and form it into a 1/2 inch thick cake.  Flip over to brown both sides.

Top with diced tomatoes and cheese and serve warm.  

Also delicious topped with an egg cooked over-easy.

Serves 2  

Easy Pasta Alfredo

Rich And Creamy!

Ingredients:

6 ounces fresh fettuccine or pasta of your choice
 OR 4 ounces dried pasta
3/4 cup heavy cream
2 Tablespoons lemon juice 
4 Tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
Pinch ground nutmeg
Pinch (or 2 - to taste) white pepper
Sea salt to taste

Directions

Cook pasta according to package directions until al dente.  Drain

Stir cream and lemon juice in a skillet to blend.  Add butter and cook over medium heat about 3 minutes until the butter melts, stirring occasionally.  Remove from heat.

Add the pasta to the cream mixture and toss to coat.  Add Parmesan cheese, lemon zest, and nutmeg and toss.  Return the skillet to very low heat and stir continuously until the cheese is incorporated and the sauce thickens slightly, about 1 minute.  Add salt and pepper to taste.  Serve hot.

Additions:

Great on its own or stir in chopped cooked chicken, baby shrimp, lightly steamed vegetables, or leftover meat/veggies to round out this dish!

Serves 2

Rice Porridge for Breakfast, Lunch, or Dinner

Comfort food

Rice Porridge (aka Congee or Jook)

Ingredients:

1/2 cup rice
6 cups water
salt

Directions:

1.  Place rice and water in a deep pot (It boils over easily).
2.  Bring to boil and simmer covered until it thickens, approximately 2 hours.
3.  Season with salt and add toppings as desired

Alternately, add water to cooked rice in a pot and simmer until the rice breaks down into porridge.  Watch pot and add more water to maintain desired consistency and prevent sticking/burning.

Toppings

• Honey or some sugar with milk

• Cooked chicken, grated ginger, soy sauce

• Cooked beef, scallion, soy sauce, sugar

• Add a beaten egg to hot congee

• Soft boiled or poached egg.

• Cooked mushrooms

This link is to a savory recipe from Mark Bittman.  Jook - Rice Porridge

Giada De Lorentiis' Spicy Tomato Soup

Quick and Easy!

Ingredients:

• 
  
• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26 oz) jar marinara sauce  
•   (recommended: San Marzano)
• 2 (14 oz) cans chicken broth
• 1 (15 oz) can cannellini beans,
•   drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

SERVINGS: 4 - 6

Stir-Fried Spinach and Noodles

Ingredients:

3/4 pound fresh Chinese egg noodles
1 pound fresh spinach
4 scallions
1/3 cup dry sherry
1/4 cup low sodium soy sauce
1 teaspoon sugar
1 Tablespoon sesame oil
1 1" piece chopped fresh ginger, (2 teaspoons)
2 medium cloves garlic, crushed
Kosher salt and freshly ground black pepper to taste

Directions:

Bring a medium pot of water to a boil.  Add noodles and simmer for 3 minutes.  Noodles should be soft but not sticky.  Drain.

Wash spinach, dry gently, and chop into small pieces.  Wash scallions, trim, and slice.  Mix sherry, soy sauce, and sugar together and set aside.

Heat oil in a wok or skillet and add scallions, ginger, and garlic.  Add spinach, and stir together.  Pour soy mixture on top.  Add noodles and stir fry for 2 minutes.  Add salt and pepper to taste and thoroughly mix together.  Serve warm.

Serves 4

Dad's Rotel Dip

Always A Hit!

Ingredients:

1 lb Velveeta cheese cut in 1 inch cubes1 can Rotel tomatoes & green chilies1/2 lb spicy cooked sausage crumbles1 bag tortilla chips

Directions:

Mix all ingredients together in a microwave safe bowl.  Heat in microwave on medium heat for 4 to 5 minutes, stopping microwave frequently to stir dip.  When cheese is melted, stir again to thoroughly combine.  Serve with tortilla chips.

Steamed Carrot and Zucchini Sticks

Ingredients:

2 medium carrots, cut into julienne sticks
1 medium zucchini, cut into julienne sticks
Salt and freshly ground pepper to taste
1 Tablespoon butter or margarine
1 Tablespoon chopped fresh parsley

Directions:

Fill a medium pot with a steamer insert 1/4 full of salted water.  Bring water to a boil.  Cut carrots and zucchini into julienne sticks.  Place carrots in the bottom of steamer insert and place zucchini on top. Put steamer insert on top of boiling water.  Cover and steam for 10 minutes.  Vegetables should be tender, but not too soft.  Place in a serving bowl and add salt and pepper to taste.  Melt butter in the saucepan (or microwave) and add parsley.  Pour over vegetables and serve.

Serves 2

Southwest White Bean And Chicken Chili

A Delicious Twist on A Classic

Ingredients:

12 oz cooked chicken, cubed  (3/4 cup)
1/4 cup white vinegar
2 teaspoons ground cinnamon

1 medium yellow onion, chopped (2 cups)

4 cloves garlic, minced (2 tsp prepared garlic)

1/2 cup chicken stock
1 19 oz can white beans (northern, cannellini, etc)
1 14.5 oz can seasoned diced tomatoes (with zesty mild green chilies or garlic & olive oil)
2 teaspoons chili powder
2 teaspoons cumin
salt and freshly ground pepper to taste

Directions:

Cut chicken into bite sized cubes.  Sprinkle chicken with vinegar and cinnamon and set aside.

Spray a stock pot with cooking spray.  Saute onion in pot for about 3 minutes, until transparent.  Add garlic and saute an additional 2 to 3 minutes.  Add chicken stock and chicken mixture and cook for another 5 minutes.  Drain and rinse beans and add to pot along with tomatoes, chili powder, and cumin.  Simmer gently for about 15 minutes.  Season with salt and pepper, and additional chili powder and cumin if desired.

Serve on top of steamed rice or alone in a soup bowl with crusty bread. Garnish with sour cream, shredded cheese, chopped tomatoes, or cilantro leaves.

Serves 2

Pasta And Bean Soup

Satisfying And Inexpensive!

Ingredients:

1 19 ounce can cannellini beans

1 28 ounce can whole tomatoes

3 stalks celery, diced

2 medium cloves garlic, minced or 1 teaspoon prepared garlic

2 cups chicken stock

2 Tablespoon olive oil

1/2 cup uncooked pasta

1/2 cup chopped fresh basil or flat leaf parsley

salt and freshly ground pepper to taste

2 Tablespoons grated Parmesan cheese

Directions:  


Drain and rinse beans.  Place beans, tomatoes (with liquid), celery, and garlic in a soup pot.  Add chicken stock.  Cover and bring to a boil.  Simmer for 15 minutes, breaking up tomatoes with the side of a spoon.  Add oil, pasta, and basil and return to a boil.  Boil, uncovered, for 10 minutes, or until pasta is cooked.  Add salt and pepper to taste.

Serve in large soup bowls with Parmesan cheese sprinkled on top.

Serves 2 to 3

Salami Cheese Bread

Great While Watching The Football Game!

Ingredients:

1 can Pillsbury Pizza dough (or
 homemade dough for one pizza)
4 ounces brie or other very soft easy 
 melting cheese 
8 slices Genoa or other hard Salami
4 very thin slices of Prosciutto
4 slices capicola

Directions:

Preheat oven to 400 degrees.  Lightly spray a baking sheet with cooking spray.

Unroll pizza dough and allow to rest for 10 minutes.  If using homemade dough, stretch and roll dough into a rectangle approximately 10" X 14", then allow it to rest for 10 minutes.  Lay cheese and salami on 1/4 of dough (about 10" X 31/2").  Fold that section of dough onto itself, then lay the prosciutto on top of the folded section.  Fold dough and lay the capicola on top of the folded section.  Fold dough one final time and place on baking sheet seam side down.  Sprinkle top of dough with Italian seasoning and garlic powder if desired.  

Bake in the center of the oven for 15 to 18 minutes or until the bread has risen and the crust is nicely browned.  There will be some melted cheese on the baking sheet.  Remove from oven and allow the bread to cool before slicing.

Serve with a side of marinara sauce for dipping. Substitute any type of cured meat for the meats listed above.

Serves 4 to 6

Asian Peanut Noodles

Serve Hot Or Cold!

Ingredients:

• 
  
• Kosher salt
• 4 ounces soba (buckwheat) noodles
• 1/3 cup natural crunchy peanut butter
• 1/3 cup seasoned rice vinegar
• 1/2 tablespoon soy sauce
• 1 to 2 teaspoons chili sauce (Sriracha)

Directions:

Boil a large pot of water. Add a pinch of salt and the noodles. Cook according to package directions, drain and rinse well.

Whisk peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the noodles and toss until well coated. 

Serve immediately or chill in the refrigerator for at least 2 hours.

If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

Sprinkle with chopped salted peanuts and sliced green onions if desired.

Serves 2

Thai Noodle Bowl

Quick And Easy!

Ingredients:

4 ounces spaghetti or similar type of noodles
1 Tablespoon peanut butter
1 1/2 Tablespoons lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon sesame oil - optional
1/4 cup edamame
5 ounces frozen stir fry vegetables

4 to 6 ounces of cubed tofu

sea salt and freshly ground pepper to taste

1 scallion, thinly sliced
Lime wedges

Directions:

In boiling water, cook pasta until al dente.  In a medium skillet over medium heat, saute peanut butter, lime juice, garlic, and ginger for 1 minute.  Add sesame oil if using, and saute 1 minute.  Add edamame and vegetables and cook until vegetables are tender and heated through, about 10 minutes.  If using protein, add to skillet when vegetables are partially cooked, approximately 5 minutes.  Season with sea salt and freshly ground black pepper.  Pour over pasta and toss to thoroughly coat noodles.  Top with scallions and garnish with lime wedges.

Additions or Substitutions:

4 to 6 ounces of protein such as cooked chicken, beef, shrimp, or pork may be substituted for or added to tofu.

Serves 2

Sesame Green Beans

Veggies With An Asian Twist

Ingredients:

1/4 pound fresh green beans, trimmed
1 pinch of kosher salt
1 Tablespoon sesame oil
1 teaspoon sesame seeds, if desired

Directions:

Steam green beans un a steamer basket over a pan of boiling water.  Steam about 5 minutes or until a fork easily pierces the still beans.  Transfer to a serving bowl.  Toss with sesame oil and salt.  Sprinkle sesame seeds on top.  Serve warm.

Serves 1

Dad's Skillet Casserole

Homemade Hamburger Helper

- But (MUCH) Better!

Ingredients:

1/2 cup chopped onions OR 1/2 teaspoon onion powder
3 cloves garlic OR 1 1/2 teaspoons prepared minced garlic
1/2 pound mushrooms, sliced or 1 can sliced mushrooms
1 pound ground beef
1 can cream of mushroom soup
1/2 teaspoon kosher salt and fresh ground pepper to taste

Directions:

Spray skillet with cooking spray, or use melted butter.  Over medium heat, saute fresh onions and garlic (if using) about 4 minutes.  Add fresh mushrooms and saute an additional 3 minutes.  Remove from pan and set aside.

Add beef to skillet and cook until brown, stirring occasionally.  Drain meat and return to pan along with mushroom mixture.  Add undiluted soup, onion and garlic powder (if using), salt, and pepper.  Simmer on medium low heat for 7 to 10 minutes, stirring occasionally.  Thin with 1/2 can water or chicken broth if desired.

Serve hot over rice, noodles, or hot biscuits.

Optional ingredients:

Fresh, canned, or frozen vegetables may be added for color and flavor.  Try peas, green beans, or potatoes.  Add 1 Tablespoon Worcestershire sauce or soy sauce.  Stir in a tablespoon or two of sour cream or plain yogurt before serving, or sprinkle with parmesan cheese.

Recipe can easily be cut in half or leftovers can be frozen.

Serves 4 to 6

Capicola Chips

Savory Snack!

Ingredients:

10 thin slices Sweet Capicola

Kosher salt

Directions:

Layer 3 paper towels on a microwave safe plate.  Lay capicola slices on paper towels and cover with 2 to 3 additional towels.  Microwave on high 1 minute.  You should hear capicola sizzle while microwaving.  Check capicola slices and continue to microwave 15 to 45 seconds in 15 second intervals.  Chips are done when capicola is crispy and takes on an appearance similar to cooked bacon. Lightly salt while still warm.  Serve along with crackers, cheese, and olives.

Serves 2 to 3