Wednesday, October 30, 2013

Grilled Asiago Potatoes Casserole

This might be just a little out there, but it was a wonderful dish.  My husband was smoking a pork roast (yes we can still do that in the south).  We wanted something different to go with it, but I didn't want to heat up the stove.  The smokey flavor of this potato casserole combined with the Asiago cheese was really good.  It will be just as flavorful when you decide to bake it in the oven.  I used one very large baking potato for a dish that served four.

1 Large baking potato
4 slices of bacon cooked crispy
2 tbs green chillies (I used my canned hatch peppers)
1/2 cup (fat free) french onion dip
2 tsp Chris's seasoning (by Fiesta)
2 tsp garlic powder
1 cup Asiago Cheese.
1/2 cup evaporated milk

Slice potato very thin.  Place half of the slices in a 9" round baking pan coated with cooking spray.  Crumble cooked bacon and place half over the potato.  Sprinkle 1 tbs chillies and spread evenly. Top with 1/4 cup french onion dip.  Sprinkle with 1 tsp Chris's seasoning and garlic powder and top with 1/2 cup Asiago Cheese that has been shredded.  Add another identical layer with remaining ingredients.  Pour in milk and bake on smoker at 250 degree for 1 to 1 1/2 hours or until potatoes are tender.  You may also bake this casserole in the oven at @350 for 30 minutes, or until potatoes are tender.

Thursday, October 24, 2013

Brisket & Asiago Pocket

If you have not had a chance to taste the wonderful flavor of Asiago Cheese yet I would recommend you try some.  It has a very different flavor that lingers like any good cheese will.  Of course that may just be my opinion.  I happen to enjoy cheese.  This is another quick and easy meal made from left over pulled brisket that had been cooked in my crock pot.  It went very well with the Sunday afternoon football game.

1 large red pepper chopped
1 medium onion chopped
2 jalapeno peppers chopped
6 cloves garlic minced
2 tbs Worcestershire sauce
1/4 teaspoon liquid mesquite smoke
2 large tomatoes diced
1 tbs Salt and 1 tbs pepper
1/4 cup mesquite seasoning

6 cups pulled beef brisket
2 1/2 cups shredded asiago cheese
4 pita pocket bread

Saute pepper, onion and garlic in large skillet for 2 to 2 1/2 minutes until slightly tender.  Add sauce and smoke stirring gently.  Stir in tomatoes and seasonings allowing to slightly warm. Slowly fold in brisket with vegetables.  Cover and simmer on low stirring only occasionally for 10 minutes.

While meat is simmering cut 4 pita pocket bread slices lengthwise down the center.  Locate the opening line down the top of the bread and gently slice open with a sharp pointed knife.  Avoid puncturing the exterior of the bread if possible.  Drop a sprinkle of asiago cheese on the bottom of the bread. Place approximately 1 1/4 cups of meat into each pocket and top with another sprinkle of cheese.


Monday, October 21, 2013

Zip'n Mac 'N Cheese

Mac ‘N Cheese is good just about any time you make it. You don’t have to wait for cooler temperatures to enjoy this classic comfort food. I’m always looking to add a special touch to any dish so I put my casserole pan to work and did what is one pretty good spruce up of an American favorite.  This is one tasty side dish, or make it a meal on it's own.   A good casserole is something you make your own. So, as always just be sure and make it your way. After all, you are the one who will be devouring this delicious dish! This recipe easily serves four.

3 cups uncooked elbow macaroni
5 cups water
1 cup beef broth
2 ½ cups cubed Velveeta cheese
Salt and Pepper
1 ½ lb. chopped ground beef
2 cups Pico De Gallo
½ cup chili powder
2 cups shredded fiesta blend cheese
1 ½ cup Panko bread crumbs

Boil macaroni in water for 15-20 minutes, or until macaroni is al dente (tender, but slight resistant in the center). Strain water, but do not rinse the macaroni. In sauce pan heat beef broth. Slowly add in cubed cheese until all cheese is melted. Add salt and pepper to taste and stir in macaroni. Remove from heat.

In skillet brown ground beef until no pink is visible. Drain fat and stir in in pico de gallo with chili powder and simmer for 5 minutes so vegetables are warm, but not overdone. Add ground beef to macaroni. Place mixture in a 9X13 baking dish sprayed with cooking spray. Top with shredded cheese and bread crumbs.

Bake at 350 to 10 minutes.

Saturday, October 12, 2013

Alfredo Pumpkin Ravioli

Every fall I purchase my annual pumpkins.  Since I'm not prone to wasting anything I always can, or freezes,  the squash for baking and cooking.  I used my frozen pumpkin to make this delicious, and very healthy dish.  Since it freezes easily it also makes a wonderful brown sack lunch. I served this dish and had enough left for a weeks worth of additional meals.  This meal is easily turned vegan by using Dayia cream cheese and soy milk.  Either way you prefer it I'm pretty sure you will be surprised at how good this dish is.

4 cups uncooked pumpkin
2 cups water
1 small onion chopped
1/4 cup minced garlic
1/4 cup Italian blend seasoning
2 TBS pepper
2 TBS salt

4 dozen won ton wraps
wax paper

 Cook pumpkin in water with onion, garlic and seasonings.  Cover and boil for 1 hour or until pumpkin mashes easily.  Place cooked pumpkin in a strainer and allow juice to drain and cool, saving juice for later use.

Once pumpkin is completely mashed and smooth place approximately 1 tablespoon in the center of a won ton that has been brushed with the strained pumpkin juice.  Fold edges corner to corner.  Turn edge under and pinch won ton together tightly.  Fold other corner to corner over pumpkin and pinch dough together. Pinch all four of the corner edges  together to hold pumpkin into won ton. Continue with this process until all pumpkin has been used up.

Place won tons in a large pan of rapidly boiling water no more than six to eight at a time.  Boil for ten minutes.  Remove from water and place on waxed paper.

Easy Alfredo Sauce
1 16 OZ fat free cream cheese (or) 1 16OZ package Dayia dairy free cream cheese
2 cups skim milk (or) 2 cups soy milk
2 TBS Italian Seasoning
salt & pepper

Whisk milk and cheese together in a saute pan until cheese is melted.  Add Italian seasoning, salt and pepper.  Place cooked won tons on a serving place and cover with alfredo sauce.

Easy Cheesy Steak and Pasta

You could probably make this dish just as easy with Ground Beef.  I prefer to use cubed steak because I think it has a better flavor.  If your local grocer has a discount meat section you may just find a few packages of this versatile carne at a very reasonable price.  This recipe will serve four.  Even the leftovers are delicious.

4 Half Pound beef Cube Steaks
1 Small Onion Diced
3 Cloves Garlic Minced
1 Small Red Pepper Diced
1/4 Cup Diced Green Chilies
2 Cups Velveeta Cheese
1/2 Cup Sour Cream

3 Cups Shell Pasta uncooked
4 Cups Water
Salt and Pepper

Brown cube steak in skillet while chopping into bite size pieces.  Add onion, garlic, peppers and chilies.  Stir until vegetables are tender, but not over done.  Dice cheese into cubes.  Stir into meat until completely melted.  Add sour cream and remove skillet from heat.

Heat water until boiling and add pasta.  Continue to boil for ten minutes or until pasta is tender.  Strain water from pasta but do not rinse.  Stir pasta into meat and serve.


Saturday, October 5, 2013

Breakfast Souffle

Sometimes it's the most whimsical moments that create the best dishes. You can only enjoy so many scrambled eggs before you need something different. Mom was right. It's always a good idea to get the day started with a delicious breakfast. I really needed something new! This tasty and filling dish makes a wonderful brunch, or a quick dinner too.  This will serve four.

8oz PKG Breakfast Sausage
1 Small Potato Diced
1/2 Cup Red Pepper diced
1/2 Cup Onion Diced
1 Small Jalapeno Diced
2 Cloves of Garlic Minced
4 Slices of bread
6 Eggs
1/4 Cup Milk
1 1/2 cups shredded Cheddar Jack cheese
Salt and Pepper to taste
Cooking Spray
Brown sausage in skillet until no longer pink.  Remove from skillet and add diced potato to sausage grease.  Cook potato until brown and crisp.  Add Peppers, Garlic and Onion stirring constantly for 2 to 3 minutes.  Return sausage and remove pan from heat.
Spray a 9" round pie dish with cooking spray.  Slice bread into approximately 1 1/2" slices.  Place one layer of bread on the bottom of the pie dish.  Make sure they are tight and close together.  Spoon half of the Sausage and Potatoes over bread.  Add another layer of bread and top with remaining sausage. Whisk eggs, milk, salt and pepper together until smooth.  Pour into pie dish making sure bread is completely covered.  With a flat spatula gently flatten the bread into the egg mixture.
Bake in a 400 degree oven for 30 minutes or until eggs are completely done.  Top with cheese and return to oven until melted about 2 minutes.