Pepper Jack Cheesy Mac

8 ounces dry elbow macaroni 

2 cups shredded cheddar cheese
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)

Preheat oven to 350 degrees, lightly grease two and a half quart casserole dish. Cook macaroni according to package directions, drain. Return to pan. Add cheddar cheese, 1 1/2 cup pepper jack cheese, evaporated milk, and black pepper to macaroni. Stir until combined. Pour into casserole dish. Combine remaining half cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover, bake for additional 10 minutes or until lightly browned

Crash potatoes

Recipe

Crash Hot Potatoes

Prep Time:

 30 Minutes

 

Cook Time:

 25 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
•  Kosher Salt To Taste
•  Black Pepper To Taste
•  Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Cucumber salad

1/4 cup red wine vinegar
2 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon dill
1/4 cup mayonnaise
5 cucumbers
1/2 cup white onion

 Mix everything except cucumbers and onions well then add cucumbers and onion.
 You can also add celery if you like it, but I don't.

Strawberry Bruschetta

Yield: 4 - 6 servings

1 cup strawberries, hulled and diced
1 tablespoon sugar
1 French baguette, sliced on a bias
4 ounces goat cheese
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/4 cup minced basil leaves
freshly ground black pepper

Combine the strawberries and sugar in a small bowl; toss to combine. Let the berried macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

 

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Eggs Benedict Crepes

4 eggs

4 slices of ham

1 cup of shredded Swiss cheese

4 crepes already made

Hollandaise sauce (Knorr mix)

salt and pepper to taste

Make your Hollandaise sauce. Keep it warm by putting the lid on it.

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 5 minutes, or until yolks are cooked to your preference.

Assemble crepes: Lay each crepe flat. Sprinkle half of the crepe with cheese and follow with a slice of ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters.

Place the poached egg on top of the folded crepe. Spoon Hollandaise sauce over the top and serve.

Variation: If you don't want to make crepes, you can serve the eggs over toasted English muffins.

Mini Frittatas with Ham and Cheese

From cookinglight.com

1/2 cup finely chopped onion

2/3 cup chopped reduced-fat ham (about 2 ounces)

1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

2 tablespoons chopped fresh chives

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

4 large egg whites

1 large egg

Preheat oven to 350 degrees.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until crisp-tender. Add ham; saute 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at for 20 minutes or until set.

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Clam Chowder

51 oz chopped can of clams and juice (from Costco)

1/4 cup butter or margarine

1 large onion

8-10 raw potatoes (cubed bite size)

1 cup flour

2 cups cream

1/4 cup bacon bits

Salt and pepper to taste

Peel and dice onion and potatoes, keeping them separate.

Melt the butter in a stockpot. Add the diced onions and saute until translucent.

Add 1 cup of water, then raw, diced potatoes. Add up to 1 more cup of water if necessary.

Bring potatoes to a gentle boil and cook until almost done, still a little firm.

While potatoes are cooking, drain the clams over a bowl and save the juice. Whisk the flour into the juice until their are no lumps. You can add some salt and pepper also.

When the potatoes are cooked, add the clam juice and flour mixture to the pot. Stir well and let cook 5 minutes or so, until thickened and there is no flour taste. Turn the heat to low and add the cream, clams and bacon. Taste and add more salt and pepper if needed. Simmer on low heat, stirring a lot to prevent scorching. Take off the heat and serve. Also great to let the soup cool, refrigerate and serve the next day to allow the flavors to meld.

When reheating, if the soup is too thick, add a little water or milk to it.

Creamy Potato Soup

1 bag Bear Creek Potato Soup

1-2 cans white or cannelloni beans

Corn- however much you like

1 lb bacon

Cayenne pepper to taste

Salt and pepper

Make soup according to package. Add in the rest while it simmers. Simmer until beans are tender- about 15 minutes. Super easy!

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.

Baked Potato Soup

4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided

10 slices center cut bacon, cooked and crumbled

Directions:

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.

(Adapted from "The Best Of Cooking Light" via http://www.goodlifeeats.com/2009/12/baked-potato-soup.html. Picture also from that website.) :)

Tomato Bisque

3 Tablespoon butter

1 onion

2 garlic cloves

1/3 cup apple juice

2 cup tomatoes (canned is good, canned with Italian seasoning is great)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh basil or 1/2 Tablespoon dried basil

1 ounce cream cheese

1/3 cup milk

 

Directions:

Saute onion and garlic in butter. Add apple juice, tomatoes, salt, and pepper. Cook 5-10 minutes. Add basil and cream cheese and blend everything in blender. Add milk, warm through and serve.

Yields 4 servings

Roasted Pumpkin

“So easy and you don’t have to measure a thing…but I’ll include a tip on how to easily cut up pumpkin.  This is also is delicious with butternut squash, our favorite!”
 
1 pumpkin or squash (Any size that works for your family)
Olive Oil
Salt & Pepper
Fresh chopped thyme (You may use dried but fresh will be more flavorful)
 
Preheat the oven to 375 degrees.
 
This is the hint that will make the pumpkin (or squash) easier to cut.  Take a sharp knife and randomly pierce the pumpkin all over…like you do with potatoes before baking them.   Also cut off the top of the pumpkin if there is a stem.   Place the pumpkin in your microwave.   The cooking time will vary depending on the size of your pumpkin.  Begin with 2-3 minutes and then carefully remove it from the microwave and attempt to cut down the sides of the pumpkin, removing the skin.  (If the pumpkin still seems to be too hard, continue to cook in the microwave for a few additional minutes at a time.)
 
Now that the pumpkin is easier to work with - Use a heavy, sharpened chef's knife and cut off about ¼ inch from the bottom of the pumpkin in an even slice. Then cut off about a ¼ inch from the stem end.  This will stabilize the pumpkin as you cut down the sides to remove the skin.
 
Once the skin is removed, cut the pumpkin in half and begin to remove the pulp and seeds with a large spoon.   Next, lay the pumpkin halves, cut side down on the cutting board for stability. Working a section at a time, cut the pumpkin into slices and then cut each slice into the desired cube size, about 1 inch.
 
The hard work is done!  Place all the cubed pumpkin into a baking dish that allows for most of the pumpkin to lie in a single layer.  Pour olive oil, salt and pepper over the pumpkin and mix well, coating all the pumpkin cubes.  Put the baking dish into the preheated oven and bake for approximately 45-55 minutes, stirring occasionally.  You may need to bake a little less or a little longer depending on the amount you are cooking and if you like your pumpkin softer or more crisp.
 
Once the pumpkin reaches your desired doneness, stir in fresh chopped thyme while it’s still hot and serve.
 

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Thai Cucumber Salad

3 cucumbers

¼ Cup lemon juice

¼ Cup canola or peanut oil – I also add a dash of sesame oil for flavor

¼ Cup rice vinegar

¼ Cup chopped cilantro

¼ Cup chopped green onions or snipped chives **(I leave this out usually)

½ teaspoon salt

¼ teaspoon pepper

**I also add sesame seeds for appearance and chopped peanuts if I have them on hand

Peel cucumbers with peeler. Discard green skin. Continue to peel into long shreds. Discard the seed parts of cucumber.

For the dressing, whisk together the lemon juice, oils and rice vinegar. Add the remaining ingredients. Pour the dressing over the cucumber shreds and give them a stir. Top with cilantro. Serve cold and accompanied by the peanuts.

Recipe by Kristina Barney