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Saturday, September 26, 2009

Parsley Pesto Breadcrumb Pasta by Ashley

This is so good leftover! Also, I love my iron skillet. I use it for everything. I paired this with a salad and bread. You could even grill chicken and add it and I am sure it would be good.

Ingredients:
Salt
1 pound spaghetti ( i used whole wheat)
2 cloves garlic, chopped or grated (i used jarred garlic)
2 bunches of flat leaf parsley leaves
1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided
ground black pepper
1/4 cup of pine nuts (i used 1/2 cup. we love pine nuts)
1/2 cup bread crumbs
zest and juice of 1 lemon
1 cup grated parmesan cheese

Prep:
Boil spaghetti noodles according to package, drain

Parsley Pesto: place garlic and parsley in the bowl of a food processor. add salt and pepper. pulse until roughly chopped. with machine running pour 1/3 to 1/2 cup of EVOO (just enough to make a thick, smooth paste) Reserve

Place a large skillet over medium heat with 3 TBS of olive oil. Add pine nuts and toast lightly. Add bread crumbs, stir to combine until golden and pine nuts are dark golden brown. (2-3 minutes) Add pesto and cook 2-3 minutes. Add the lemon zest and juice and season with pepper. Add the drained spaghetti and parmesan cheese to the skillet and toss.

Fish Tacos by Ashley

Jeremy and I love Fish Tacos. It is a good thing because they are HUGE in Austin, so are breakfast tacos, but that is for another post. Anyway, these were easy and yummy. They weren't as good as our favorite at Berryhill, but they are still pretty good.

*I got this recipe from a friend (I say friend even though I have never met her. We know her husband from college, but I just know I like her), she does a foodie friday on her blog and I pretty much have stolen all of them, and will post them, but I we don't post anything we haven't made or tried yet.

Ingredients:
flour tortillas
shredded cheese
slaw (cabbage, olive oil, vinegar, sugar, salt, pepper, mayo, honey mustard dressing)
fish batter mix
fish

Preparation:
1. Thaw your fish. I used individually sealed Tilapia.
2. Make your slaw: you could use any slaw and it would be good, but this one is simple and good. This is per 1 cup of slaw. I made 4 cups, because I plan on eating it with a couple of other meals (ex. slaw turkey dogs).
Slaw: 1 Tbs mayo and honey mustard dressing. 1/2 tsp salt, pepper, sugar. Tbs olive oil and whisk. Add cabbage and let sit in fridge for a little while.
3. Heat your skillet to medium with vegetable or canola oil. You can dip your fish in milk then the batter, but my fish was already wet, so I just dipped it right in the batter. It only takes a few minutes. When finished place on a paper towel to absorb extra oil.
4. You can use whatever items on your fish taco you want. We did cheese, slaw and fish.

*I wasn't sure if my 2yo would like them, so I made him a cheese quesadilla. He ended up eating the fish. He loved it.
*You don't have to batter your fish. You could bake or grill it with the right seasoning and it would be good also.

Mexican Skillet Delicioso by Ashley

I made this last week for my fam. It makes a ton, so you can have some friends over easily to help eat it, but it is also good leftover. You could pair it with black beans, refried beans, and salsa and chips.


Ingredients:
(Filling)
2+ cups of crushed tortilla chips
2 cups cooked, shredded chicken
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
8 oz.+ shredded cheese
4 oz. can green chilies (you could use salsa or Rotel)

(Topping)
12 oz. of cornbread mix (1 1/2 boxes Jiffy or 2, 6 oz. pouches of Martha White) mix according to package
4 oz. shredded cheese

Preheat oven 400 degrees. Mix chicken, soup, 4 oz. cheese, sour cream, and chilies.
In a skillet coat the bottom with cooking oil or Pam
Layer crushed tortilla chips, 4 oz. shredded cheese, chicken mixture.
Mix cornbread and cheese and pour on top.
Bake for 38-42 minutes. Top should be golden brown. (Mine took less time)

Thursday, September 10, 2009

Baked Spaghetti By: Lindsey

This makes A LOT! Great leftovers...so good.


1(8oz.)pkg spaghetti noodles (or any pasta of your choice)
1 to 2 jars spaghetti sauce (depends on how much sauce you like...I did 2 jars)
1(6-8oz.) pkg. shredded mozzarella cheese
1 lb. ground beef(or ground turkey)

Preheat oven to 350 degrees. Brown ground beef. Cook pasta as shown on directions. Combine cooked spaghetti, spaghetti sauce, and ground beef. Place half of the mixture in a casserole dish and sprinkle with 1 cup of cheese. Place remaining mixture over top of cheese. Sprinkle cheese over the top of the pasta. Cook for 15-20 minutes in oven. Serve with remaining cheese.

**To vary taste, try adding any of the following: additional cheese, green pepper, mushrooms, or black olives, as desired.** (I added diced tomatoes, mushrooms, and extra cheese)

Cranberry-Walnut Chicken Salad by Ashley

I know I know their are a million different chicken salad recipes and you probably have your favorite, but I think you should at least try this. My favorite is still my Mom's chicken salad, but this one is awesome also.


Ingredients:
4 cups of cubed cooked chicken
1 cup walnuts, coarsely chopped
1 rib celery, finely diced
2-4 Tablespoons, finely minced shallot (don't freak out about the shallots, it is just like an onion. they are really good)
1 cup of dried cranberries
1 Granny Smith apple, chopped
1/3 cup canola mayo
2/3 cup low-fat Greek yogurt (Greek yogurt is super good for you and very creamy)
2 Tablespoons red wine vinegar
2 Tablespoons minced flat leaf parsley ( i didn't use this)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine all ingredients in a large mixing bowl. Adjust shallots and seasoning to taste. Refrigerate for 30 minutes. Enjoy!!

Simple Cole Slaw by Ashley

I love coleslaw, all different kinds, but I have never made it before. A girl that I don't know has a recipe blog that I go to often and I got this recipe from her. I loved that it said "simple". Simple I can do. *my Dad loves coleslaw as well, but is kind of a coleslaw snob and he really liked it. *i served it with homemade sloppy joes and tater tots :)


Ingredients:
1/3 cup canola-based mayonnaise ( I am sure you can use any kind of mayo, but this is better for you.)
1 and 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups packaged cabbage and carrot coleslaw

Directions:
Combine mayo, sugar, pepper, salt, and dry mustard with a whisk. Add coleslaw and toss.


Wednesday, September 2, 2009

Chess Cake: Lombard Favorite!

I can't believe this wasn't on the blog...

Ingredients for cake:
1 box Duncan Hines Butter Cake Mix
1 tsp vanilla
1 stick butter, melted
2 eggs

Directions:
Mix together and place in an oblong pyrex dish

Icing Ingredients:
1 box powdered sugar
1 tsp vanilla
8 oz cream cheese

Directions:
Mix together and pour over the mixture in oblong dish

Bake at 350 for 35 minutes