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Tes Makes Beef Stew with Apples
Tes' Beef Stew photo by Tes at Home
I was pleased to pop over to Tes at Home and find Tes created a wonderful recipe that would be perfect for a tonight’s slow cooker recipe exchange It sounds like she peeked into her kitchen and found a variety of ingredients and decided they would make a good stew. I believe she’s right. Click link below or either picture for the recipe.
Tes’ Beef Stew with Marjoram and Apples
Can't wait to try this. Photo by Tes at Home
Thursday Recipe Exchange: Super Bowl!
JeffreyW's Awesome Nachos look "super" in a "bowl"
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients. Here’s rather healthy (?) version: Black Bean and Corn Nachos, JeffreyW gets a little more creative with his pizzas, here , here and here (the man does love a good pizza).
I’ll never turn down nachos, or pizza for that matter, but when I was thinking about favorite party foods, tortilla pinwheels came up pretty quickly. So many things you can do with them. Four variations follow.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Who has the best recipe for hot wings, a football must have food? (Up next week: Slow Cooker/Crock-Pot ideas)
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Turkey
- Salsa
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Spinach
- Pepperoni
- Grated parmesan
Plain Tortillas and Whole Wheat Tortillas
- Cream cheese
- All-fruit style strawberry preserves
- Crushed red pepper flakes
The list is endless, limited only by your creativity.
Cross-posted at Balloon-Juice.
Super Bowl Recipes: Buffalo Chicken Dip
Photo by Doug Pensinger/Getty Images
No secret I have friends in Patriot-land and it seems in the last few years Colorado/Denver and Boston/New England have gone against each other in various sporting events and I’m forced to fall back on my original upbringing – New England all the way. Although I will admit I was truly torn between the Red Sox/Rockies World Series match-up. I alternated between my Rox gear and my BoSox gear. This year, no such dilemma as the Patriots face off with the Giants.
So from the land of the Patriots comes another Super Bowl recipe from my friend Butch Maier. Take it away, Butch:
Now that the Patriots are in the SuperBowl I will reveal my winning dip that I have been making. by the way the Pats record is 7-0 when I make ths dip,Alabama won a national championship with this dip so here goes………….(btw)NO GIANTS FANS can use this weekend.
BUFFALO (not bills) CHICKEN DIP…..
- 8oz pkg of cream cheese
- 1/2 cup of blue cheese or ranch dressing
- 1/2 cup of Texas Pete hot sauce or Franks Hot Sauce will do
- 1 cup of shredded mozzarella cheese
- I use 2-12oz cans of chicken or use 2 boneless breasts
- plenty of scooping chips.
Stir is softened cream cheese,dressing,hot sauce,cheese,and chicken mix it all around in a big bowl then put in a 9 inch pie plate smooth out and I bake 20 mins at 350 until its bubbling…..
In the interest of blog equity, I’m willing to post a Giant’s fan recipe. Email me with it or hit the comments with it. :-D
Super Bowl Recipes: Quick and Easy Chili
I’m nursing a cold, so I put together a spicy chicken soup and let it slow cook all day. It was the perfect dinner when I returned from work. That was not the first recipe I was going to try. I was going to try one of the many recipes I’ve stumbled on since I bought the new crock-pot. It seems I have under estimated the usefulness of slow cookers and am now going to really explore some new ideas like meatloaf and scalloped potatoes – both favorite dishes that take too long for week nights when baked in the oven. If you have any favorite slow cooker recipes, hit the comments, I’d love to hear them.
But until then, I put out a request on facebook for favorite Super Bowl recipes. I was rewarded with some great ideas. Well start with my oldest brother’s chili, including stove top and slow cooker instructions.
Chili layered with fritos and shredded cheese Photo fom Fritos.com
From Gary:
Quick and Easy Chili
- 1 lb ground beef
- 3-5 Jalapenos finely chopped (depending on heat)
- 1/2 green pepper chopped
- 1/2 sweet onion chopped
- 2 cloves of garlic crushed and chopped
- Lg. can V8 Juice
- 2 cans kidney beans drained and rinsed
- 1 can Original Ro-Tel
- 2 Tbsp chili powder
- 1 Tsp cumin
- 1/2 Tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.
In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.
Slow Cooker instructions: Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.
Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.
Thursday Night Recipe Exchange: Spinach Recipes
Recipe Exchange cross-posted at Balloon-Juice.
I thought last week went really well. Thanks for playing along. This week we delve into spinach recipes. I used to hate spinach. This is probably because I am a child of the 70′s and the only spinach I ever saw was canned or frozen, with the consistency of slime. As an adult I discovered fresh, baby spinach and I never looked back. One of my favorite spinach recipes is Spinach Lasagna.
JeffreyW's stuffed manicotti with spinach
To get us started:
Spinach Lasagna
This is one of my most requested recipes. Every time I make it, someone wants the recipe. Since the prep time is long, I usually only break it out for special occasions. It freezes well, so you can make a double batch and freeze two 8×8 pans of uncooked lasagna for two more meals. Thaw the night before (in the refrigerator) and cook until heated through, about 45 minutes to an hour. This recipe is great vegetarian, or you can add ground beef and sausage if desired.
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8
Sauce:
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 3 tsp basil, crushed
- 3 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Saucepan
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
Lasagna:
- 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering*
- 16 oz ricotta cheese
- 8 oz fresh baby spinach, washed and dried and chopped
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
*if you’d like to make your own noodles, here is the recipe I use:
Lasagna Noodles
When I do make the pasta, I make three, pan-sized noodles, rolled very, very thin. I place them uncooked in the dish, so they absorbed much of the sauce. I usually make a bit extra sauce to serve on the side with the lasagna.
- 3 cups unbleached flour
- 3 egg yolks
- 3 eggs
- 1 tbsp salt
- 1/4 to 1/2 cup water
In a large bowl, add flour. Make a well in the center and add egg yolks, eggs and salt. Mix well with a fork. Mix in water, 1 tbsp at a time until dough forms a ball. Turn out onto a well floured board or pastry sheet. Knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Divide dough into 3 equal parts. Roll one ball out as thin as possible (I use a marble rolling pin, you can also use a pasta machine). Make sure to cover remaining balls with a damp towel until ready to use. Cut to fit pan. Repeat with remaining dough until you have 3 pan sized noodles. DO NOT COOK homemade noodles before putting lasagna together. Follow directions above for putting lasagna together.
Next Week: Favorite Super Bowl Food
Guest Recipe: Apple Lasagna
My friend Larilyn makes these all the time for her work potlucks. I finally got around to asking her for the recipe when she made one this last weekend. I’ve yet to taste one, but they are a popular item at the potlucks. Maybe someday…
Apple Pecan Lasagna
Total preparation time: 30 mins
Serves: 12
Ingredients:
- 8 Lasagna noodles (no boil or boil and drain your own
- 2 cups Shredded Chedder Cheese
- 1 cup Ricotta cheese
- 1 Egg, slightly beaten (may use 1/4 c. egg beaters)
- 1/4 cup Granulated Sugar
- 1 teaspoon Almond Extract
- 3 1/2 cups Apple pie filling (3 – 20 oz cans)
- Cinnamon (to taste)
- 1 cup Pecans (chopped)
- 1 lb Pork Sausage (Optional)
Steps:
Preheat oven to 350. Grease 9 x 13 in. glass baking dish. Combine cheeses, egg, sugar and almond extract in medium bowl; blend well. Spread 1 1/2 cans apple pie filling over bottom of prepared baking dish. Layer half the noodles over filling, then spread cheese mixture over noodles. Sprinkle cinnamon to taste and 1/2 of chopped pecans. Top with remaining noodles, then remaining apple pie filling and cheese. Sprinkle a touch more cinnamon and remainder of pecans.
If using no boil lasagna noodles, be sure that noodles are at least 1-inch away from pan all the way around pan as they will expand. Cover with foil and bake lasagna 1 hour. Remove foil and bake an additional 15 mins. (45 total mins if using cooked noodles). Cool for exactly 15 mins. Cut into squares and serve. Makes 10 very large servings, 12 nice size servings.
This recipe may be cut in half using a 7 x 11-inch pan. You may make this up the night before. Cover with plastic wrap then foil and refrigerate. Next morning, remove plastic wrap, replace foil and bake.
Great served with ham slices or pork sausage and a side of fruit. For a more hearty lasagna serving, you may add a layer of browned pork sausage after first layer of cheese.
She says the original recipe came from here.
Southwestern Quiche
Since I was talking about whisks, thought it would be nice to come up with a recipe that gives the whisk a workout. I thought a southwestern style quiche made with a tortilla crust sounded really tasty and fit the bill. It’s based on a Cook’s Country recipe and called for pre-cooked chicken – I thought that sounded a little blah, so I substituted Queso Blanco. I’ve also seen similar recipes with canned corn and diced tomatoes, too. I think you can safely add what you like and make it your own. This is on my weekend list to prepare so there may be photos later.
Photo by Pleclare
Southwestern Quiche
- 10-inch flour tortilla (burrito size)*
- 1/4 cup chopped cilantro
- 1/4 cup pickled jalapenos, drained and chopped
- 2 cups shredded sharp cheddar cheese
- 6 oz queso blanco (fresco), cut into small cubes
- salt and pepper
- 2 eggs
- 1 cup whole milk
- 1 cup unbleached flour
- 1 tsp baking powder
- sour cream (opt garnish)
- salsa (opt garnish)
- black olives (opt garnish)
quiche or pie pan, large bowl
Preheat oven to 450 degrees
Press tortilla into a lightly oiled pie plate or quiche dish. Toss 1 cup of cheddar cheese, queso, cilantro, jalapenos, salt and pepper in large bowl until well combined. Spread over tortilla. Whisk together eggs, milk, flour, baking powder, salt and pepper until smooth. Pour over filling mixture and then sprinkle remaining cheddar cheese over the top. Bake until it is golden brown – about 20 minutes – remove and let cool for about 5 minutes. Cut into wedges and serve with garnishes.
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