Cheesy Enchilada Casserole Recipe

Photo Credit: sixsistersstuff

Ingredients: 

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped or season with Onion powder or minced onion
• 2 1/2 cups salsa
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• 1/4 cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
• 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro

Directions:

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings. 

Original Recipe: justgetoffyourbuttandbake.com

Cheesy Chicken and Broccoli Pasta Recipe

Photo Credit: tinycooker

Ingredients:

• 4 Chicken breast halfs; no skin, no bone, cut in chunks
• 14 oz Chicken broth
• 2 c Pasta (example used: Elbow macaroni)
• 3/4 lb VELVEETA Process Cheese
• -Spread; cut in 1/2″ cubes
• 10 oz Frozen broccoli flowerets; -thawed

Directions:

1. Cook & stir chicken in a large skillet sprayed with no stick cooking spray(PAM) for 2 minutes or until no longer pink.
2. Stir in broth, bring to a boil.
3. Stir in macaroni, reduce heat to medium low; cover with a tight fitting lid.
4. Simmer 8 to 10 minutes or until macaroni is tender.
5. Add Velveeta & broccoli; stir until Velveeta is melted.

Original Recipe: tinycooker

Cheesy Potato Gratin

Photo Credit: williams-sonoma

Ingredients: 

• 1 Tbs. unsalted butter
• 1 shallot, finely chopped
• 2 Tbs. all-purpose flour
• ½ cup chicken stock
• ½ cup heavy cream
• 1 cup grated Gruyère cheese
• 1 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 3 lb. Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• ½ cup grated Parmigiano-Reggiano cheese

Directions:

1. Preheat an oven to 375ºF.
   
2. In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
   
3. Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Original Recipe: williams-sonoma

Baked Paprika-Parmesan Chicken Recipe

Photo Credit: allrecipes.com

Ingredients: 

 

• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons milk
• 4 skinless, boneless chicken breast halves
• 1/4 cup butter, melted

Directions:

 

1. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
2. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
3. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Original Recipe: allrecipes.com

Olive Garden Lasagna Rollata Al Forno Recipe

Photo Credit: recipesrecipesrecipes.wordpress

Ingredients: 

Five Cheese Marinara Sauce

• 2 cups marinara sauce
• 2 cups alfredo sauce
• ½ cup ricotta cheese
• 1 cup italian blend shredded cheese
• ¼ cup red wine

Filling

• 1 egg
• 15 ounces whole milk ricotta cheese
• 1 (8 ounce) mozzarella cheese, grated
• ½ cup parmesan cheese, grated
• ½ cup asiago cheese, grated
• ½ cup romano cheese, grated
• 1 tablespoon italian seasoning, blend
• salt and pepper, to taste

Noodles

• 1 lb lasagna noodle
• ½ cup Italian breadcrumbs 

Directions:

1. Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
2. Set aside ¼ of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
3. Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
4. When ready to make, spread about ¼ cup of marinara sauce in a large 9×13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
5. Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
6. Bake in preheated oven at 350 degree for about 35 minutes. 

Original Recipe: recipesrecipesrecipes.wordpress

Olive and Artichoke Quiche Muffins

Photo Credit: skinnygourmet

Ingredients: 

1 cup plain cottage cheese (low-fat is ok; either large or small curd ok)¾ cup good quality sharp cheddar cheese, freshly grated
1 cup all-purpose flour
1 teaspoon baking powder⅓ cup green and kalamata olives, chopped⅓ cup hot marinated artichoke hearts, drained and chopped
6 olives, halved
1 Tablespoon fresh, chopped oregano½ Tablespoon fresh, chopped basil¼ teaspoon fresh, chopped rosemary
2 Tablespoon water
4 eggs, lightly beaten½ teaspoon salt
freshly ground black pepper
2 dashes cayenne pepper

Directions:

1. Preheat oven to 400F degrees. Use a silicone muffin pan, or grease and flour a muffin tin. These things stick like crazy to traditional paper muffin liners, so be prepared for some intricate peeling work if that is what you use. Foil liners may fare better, but I can’t be sure as I haven’t tested it.
    
2. Reserve ¼ cup of the grated cheddar cheese and the six halved olives. Mix the remaining ingredients all together in a bowl. (Note: the size of the cottage cheese curd will not affect the smoothness of the finished product. I used regular fat, large curd and they turned out very smooth).
    
3. Divide mixture evenly into 12 muffin wells (each well should be about ¾ full). Top with the reserved shredded cheddar cheese, press an olive half into the top of each, and bake for 30-35 minutes, or until the center is set, risen, and golden brown. Serve as warm or at room temperature.

Original Recipe: skinnygourmet

Shortbread Chocolate Hearts

Ingredients: 

Cookies:

• 2 cups flour (260 gms  )
• 1 cup unsalted butter, at room temperature (225 gms)
• ½ cup icing sugar (60 gms)
• 1 tsp vanilla extract
• ¼ tsp salt

Chocolate Dip:

• 1 batch of shortbread cookies
• 6 oz. dark chocolate, melted (180 gms )

Directions:

Cookies:

1. Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.  Add the vanilla extract.  Then reduce the speed to low and add the salt and flour, mixing only until just incorporated.  Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
   
2. Roll out the dough into a (0.5 cm – ¼ inch thick) sheet. Cut into rounds or other shapes using a lightly floured cookie cutter.
   
3. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies to retain their shape when baked).
    
4. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes.  The cookies should remain pale. Transfer them to a wire rack to cool completely.

Chocolate Dip:

1. Once the cookies have cooled down, melt the chocolate over a double boiler.
   
2. Dip one end of each cookie in the melted chocolate and place it on a tray lined with baking paper.
   
3. When you have done that for all the cookies, put the tray in the fridge for about 10 minutes, or until the chocolate has hardened.

Grilled Chicken Cheese Sandwich Recipe

Photo Credit: eisforeat.blogspot

Ingredients: 

For the tomato sauce:

•     1 tablespoon olive oil
•     2 cloves garlic, minced
•     ¼ of a yellow onion, chopped
•     2-3 roma tomatoes, seeded and chopped
•     1 tablespoon tomato paste
•     1 teaspoon Italian seasoning blend
•     pinch red pepper flakes (optional)
•     salt
•     pinch of sugar (optional)

For the chicken:

•     1 boneless, skinless chicken breast
•     salt& pepper
•     ½ cup flour
•     2 teaspoons Italian seasoning, divided use
•     1 egg
•     1 tablespoon olive oil
•     ½ cup bread crumbs
•     ¼ cup Parmesan cheese

For the grilled cheese sandwich:

•     Tomato sauce
•     Cooked chicken
•     Fontina cheese
•     Deli Rolls
•     Butter
•     Fresh Basil, ribboned

Directions:

For the tomato sauce:

1. Sauté the onions and garlic in a little olive oil until soft. Add the tomatoes, paste, red pepper flakes and Italian seasoning (crush the dried herbs in your hand to release oils). Cover and simmer for about 30 minutes. Remove lid and simmer a bit longer to allow sauce to thicken. (Some people recommend removing the tomato skins first, but I don’t find it necessary). Season with salt and do a taste test. If it seems a little too sour, add a little sugar.

For the chicken:

1. Pound a chicken breast to about ¼ inch thickness and cut into pieces that are similar to the bread or roll you are using. (I found that one large chicken breast produced enough for two sandwiches.) Season both sides with salt and pepper.
2. To do the breading, you’ll need 3 shallow trays. In the first, combine flour and 1 teaspoon Italian seasoning. In the second, whisk egg and olive oil. In the third, combine bread crumbs, the other teaspoon of Italian seasoning and Parmesan. Dredge each piece in the flour, then the egg wash, then the breading and place on baking sheet lined with Parchment paper. (Alternatively, you could fry the chicken pieces, but baking is healthier). Bake at 375 degrees for about 15-20 minutes, turning once. (Don’t overcook!)

For the grilled cheese sandwich:

1. Butter each side of a deli roll, and stack with chicken, tomato sauce and cheese. Grill on medium-low heat until bread is toasty and cheese is melted. I like to wait until after grilling to add the fresh basil.

Original Recipe: eisforeat.blogspot

Salted Caramel Cheesecakes

Photo Credit: Romulo Yanes & Philippa Brathwaite

Ingredients: 

• 30 vanilla wafers
• 2 tablespoons canola oil
• Cooking spray
• ⅔ cup packed light brown sugar
• ⅔ cup plain fat-free Greek yogurt
• 12 ounces (⅓-less-fat) cream cheese, softened
• 1½ teaspoons vanilla extract
• ⅛ teaspoon table salt
• 2 large eggs
• ½ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• ½ cup evaporated milk
• ⅜ teaspoon flake salt

Directions:

1. Preheat oven to 300°.
   
2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.
   
3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
   
4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
   
5. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.

Note: Serves 12



Original Recipe: myrecipes.com

Asparagus Gratin Recipe

 

Photo Credit: todayshealthyrecipes

Ingredients:

• 2 pounds thin asparagus
• 3 cups water
• salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons flour (I used whole wheat)
• ¾ cup Parmesan cheese, grated and divided
• ½ cup Monterey Jack cheese, shredded

Directions:

1. Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
2. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
3. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
4. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Original Recipe: apronappeal.blogspot.ca

Toffee Apple Cake Recipe

Photo Credit: luxuryrecipes

Ingredients:

• 14 tbsp unsalted butter, softened, plus extra for greasing

• 1/4 cup sugar

• 1 2/3 cups (9oz) peeled, cored, and diced apples
  

• (about 1 large apple)

• 3/4 cup light brown sugar

• 3 large eggs, at room temperature

• 1 cup all-purpose flour 

• 1 tsp baking powder

• 1/2 tsp salt

• confectioners sugar, sifted, or whipped cream to serve

Method: 

1. Preheat the oven to 350 F (180 C). Grease the cake pan and line the base with parchment paper. In a large frying pan, slowly melt 3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7-8 minutes until they start to soften, brown, and take on a caramelized appearance. 

2. By hand, or in an electric mixer, cream together the remaining butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg mixture. 

3. Remove the apples from the pan with a slotted spoon and set aside the pan with the juices to use later. Scatter the apples over the base of the pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for 40-45 minutes. Leave to cool slightly, then transfer to a wire rack.

4. Put the frying pan with the leftover juices back over low heat, and heat gently until fully liquid. With a skewer, make holes over the surface of the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in.

5. Serve warm with whipped cream, or cooled and dusted with confectioner's sugar. STORE The cake will keep in an airtight container for 3 days.

Original Recipe: luxuryrecipes

Key West Grilled Chicken Recipe

Photo Credit: grocerybudget101

Ingredients: 

• 3 tablespoons soy sauce
• 2 Tbs. honey
• 1 tablespoon vegetable oil
• Juice of 1 Lime
• 1 teaspoon minced garlic
• 4 skinless, boneless chicken breast halves

Directions:

1. In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
2. If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
3. For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.
4. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides.

Original Recipe: grocerybudget101

Chicken Egg Rolls Recipe

Photo Credit: food-pusher

Ingredients: 

• 3-4 chicken breasts, cooked & shredded or finely diced
• ½ -¾ head green cabbage, finely shredded (can purchase pre-shredded cabbage)
• 2-3 cups broccoli, finely chopped
• 2-3 cups cauliflower, finely chopped
• 2-3 green onions, thinly sliced
• 1-2 cups carrots, shredded
• 1 cup potato, peeled & shredded
• soy sauce, about 2 tablespoons, or to taste
• black pepper, to taste
• 1-2 packages egg roll wrappers
• vegetable oil for frying
• 1 egg, beaten & mixed with 1 tablespoon water

Directions:

1. Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls. 
2. Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. 
3. Heat oil, about 1-1 ½ inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions. 
4. Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. 
5. Remove to paper towels, or a wire rack to drain & cool. Enjoy.

Original Recipe: food-pusher