Easy Weeknight Cassarole-Beef and Cheddar Cassarole from Food Network

Ingredients: This recipe takes about 55min in the oven, 5minutes to put all thehe ingredients together. 1 tablespoon extra-virgin olive oil, plus more for the baking dish Kosher salt 3 cups wide egg noodles (about 5 ounces) 1 1/2 cups sour cream 1/2 cup freshly grated Parmesan 12 ounces ground beef 1 red bell pepper, seeded and chopped 1 bunch scallions (white and green parts), finely chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning One 14 1/2-ounce can petite diced tomatoes 2 cups grated Cheddar ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 425 degrees F. Oil a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes. Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. From Food Network Kitchens

Easy Asian Quinoa Slaw

The ingredients are actually surprisingly simple and affordable. All you need is some red cabbage (you can either chop it yourself, or buy it bagged), shredded carrots, green onions, almonds (slivered or sliced), and lots of cooked quinoa. I went with red quinoa, but any color will do. Yield: 6-8 servings Easy Asian Quinoa Salad Prep: 10 mins Cook: 0 mins Total: 10 mins Ingredients: Slaw Ingredients: 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked quinoa (I used red quinoa) 2 cups shredded carrots 2/3 cup thinly-sliced green onions 1/2 cup slivered or sliced almonds, toasted 2 tablespoons sesame seeds Asian honey vinaigrette (see below) Asian Honey Vinaigrette Ingredients: 1/3 cup vegetable oil (or any cooking oil) 3 Tablespoons rice wine vinegar 1 tablespoon honey (or agave, to make this vegan) 1 teaspoon soy sauce 1/8 teaspoon sesame oil pinch of salt and black pepper Directions: To Make The Slaw: Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day. To Make The Asian Honey Vinaigrette: Whisk all ingredients together until combined. Difficulty: Easy Category: Vegan

Lemon Butter Italian Chicken

Buy really good organic chicken boneless breasts. Pound them flat with a meat tenderizing hammer. Melt butter, white cooking wine, lemon juice, capers, pine nuts and hearts of artichoke to taste. Serve with any kind of your favorite ready rice. I like brown and wild grain.

Indian Green Chutney-Mint or Hot Chili

Mint & Coriander Chutney- Indian Green Chutney Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too. Ingredients:(makes about 1.5 cups) 1. 2.5 cups fresh coriander (cilantro) leaves 2. 1/2 cup fresh mint leaves 3. 1/2 small onion, coarsely chopped – Optional 4. 6 – 8 cloves garlic 5. 1/4 inch fresh ginger, peeled and chopped – Optional 6. 3 hot green chili peppers, or to taste 7. 2 tablespoons fresh lemon juice 8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency 9. 1/2 teaspoon cumin seeds 10. 2-3 tablespoons fresh grated coconut (optional) 11. salt to taste Insanely Hot South Indian Green Chili Chutney Ingredients Nutrition Yield 1 cup Units US • 10 serrano chilies, stems removed • 1 bunch cilantro, stems trimmed • 1 inch dried tamarind or 1⁄2 teaspoon tamarind paste or 1 tablespoon lemon juice • salt, to taste • 1 teaspoon oil • 1⁄2 teaspoon Urad Dal (optional) • 1⁄4 teaspoon mustard seeds (optional) Directions 1. Heat 1/2 tsp oil in a pan. 2. Add whole chilies and dry tamarind if using. 3. Saute until chilies and tamarind become slightly charred on outside. 4. Watch out or cover the pan'coz whole chilies may explode. 5. Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender. 6. Blend with little water into a smooth paste. 7. Transfer to a bowl. 8. This chutney can be seasoned if desired. 9. For this, heat 1/2 tsp oil in a saucepan. 10. Add urad dal and mustard seeds. 11. Let them splutter and add them to the chutney. 12. Mix well. 13. The heat of this chutney can be reduced by mixing in some yogurt as required. 14. However, the chutney will become more like a sauce. 15. This thinned down chutney is wonderful as a marinade. 16. Jalapenos or Thai bird chilies can be used. 17. If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins. 18. This chutney can be served with idlis or dosas.

Easy Bacon & Onion Foil Packet Potatoes-Great Winter Family Dinner Side Dish

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Copy Cat Sesons 52 White Bean Pesto Soup, Perfect for winter.

 

 

White Bean & Bacon Soup

 

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

This white bean and bacon soup is a copycat of the one at Seasons 52 and it is fantastic. The pesto adds a great flavor, but feel free to omit if you don't have it.

Serves: 6

 

Ingredients

• ½ pound bacon, chopped
• 1 TBS olive or grapeseed oil
• 1 TBS butter
• 1 cup small-diced onion
• ½ cup diced carrots
• 5 cloves garlic, minced
• 4 15-ounce cans of Cannellini beans (white beans), drained and rinsed
• a few pinches salt and pepper
• 1 TBS herbs (like basil or Italian seasoning)
• 2 dashes of Tabasco or a sprinkling of red pepper
• 32 (4 cups) ounces of chicken stock
• ¼ cup pesto

 

Gluten Free Southern Cornbread Dressing

So I made an incredible Gluten Free Southern Cornbread Dressing for Thanksgiving. I wanted to share it because you could make easy variations of this all year as a side dish for your family.

Make your Gluten Free Cornbread One or Two days ahead. It needs to dry out. I bought mine at Aldi and saved money over the health food stores.

5 Slices of Gluten Free Bread. Dry it in the oven at about 250degrees for an hour.

1 Cup Onion
1Cup of diced celery.
1/2 Cup of butter (real, not margarine)
3/4 tsp. poultry seasoning
3/4 tsp. rubbed sage
4 Eggs, beaten
1 tsp. baking powder
Salt & Pepper to taste
1 quart of chicken broth (32oz) or Cambells cream of mushroom soup
Pre-heat your oven to 350F

In a sauce pan melt the butter, onions and celery mixture. Sautee them until they are translucent. Let them cool.Add some sage and poultry seasoning.

In a large bowl crumble bread and cornbread mixture. Add the baking powder, salt&pepper and a little more sage and poultry seasoning to taste.

beat your 4eggs and add to bread mixture

add the cooled onion&celery mix

add the chicken broth and or soup to your bread mix. You really want this mix to be kind of wet and soupy otherwise your dressing will be dry and terrible.

Bake at 350F for 45minutes to an hour. Until the top is lightly brown. Add pecans to the top for decoration and crunch.