I found this recipe in my Woman's Home Companion cookbook when trying to make supper with what little was left in my pantry this past winter. It ended up being well liked by everyone at the table. Even me, which is saying something because beyond tuna salad w/diced apples, I'm not a big tuna fan. In fact, given the choice, I would eat chicken almost every day of the week. I'm almost positive that if cheese was not a factor in this dish, I would not like it as much!
As with most recipes, this isn't exactly what the recipe in the book looked like, but it is how I've made it since finding it.
Tuna Fish with Rice and Cheese
2 sm. cans tuna packed in water, rinsed & drained well & flaked
5-6 c. rice, cooked*
2/3 c. shredded cheese, divided (I like a cheddar blend - usually have Mexican blend on hand)
1 c. frozen peas, divided
1 recipe basic Cheese sauce** (Parmesan is a good choice, but use what you like)
1/2 c. bread crumbs
Preheat oven to 400.
Layer the following into a large pan - foil ones work awesome: 1/3 of the rice, 1/2 of tuna, 1/2 of the cheese and 1/2 of the peas. Repeat, adding last 1/3 of rice on top. Cover with cheese sauce and bread crumbs. Bake for approximately 25-30 minutes.
*When I cook rice, I generally use a very bland homemade chicken broth or 2 bouillon cubes per 4 c. of water. I also add in dried minced onion, dried minced garlic, basil, oregano, salt & pepper. If you have just plain rice, you will want to add herbs/flavorings to it before making this casserole.*
**Basic cheese sauce is as follows: 2 Tbsp. butter melted, 2-3 Tbsp. flour whisked in to make a roux. 2 cups of milk added slowly, whisking to prevent lumps. When mixture starts to thicken up, add cheese and stir until melted. I generally do not measure my cheese.**
Wednesday, July 14, 2010
Tuesday, July 13, 2010
Blueberry Cheese French Toast Casserole
Now that we have a green light to eat well cooked eggs for number Six (and must continually keep them in her diet), I have begun to try different french toast & egg casseroles.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
Friday, July 9, 2010
Turkey Taco Heaven
I always forget about tacos. I don't know why because when I remember that we all love them and make them, everyone is happy! They are especially good on a hot summer's night when the thought of making a meal is the last thing on your mind. I serve them with some cut up watermelon.
I have to admit that despite my tendency to make everything from scratch, I still buy my hard and soft taco shells. Most everyone in the family prefers soft shells except for me. I LOVE the crispness of the hard shells. The last two times around, I've used Walmart's GV (great value) brand shells with very good results. The ingredients are simple and I know what they all are. While I wonder about whether the corn used in the shells is genetically modified, I try not to think too hard. I have a feeling that whatever I buy pre-made is some how poison. I just try to limit our exposure. For Ha-Ha's, I did look up a recipe for corn tortillas. I think I need to acquire a tortilla press first. The thought of rolling out all those shells in extreme heat does NOT sound fun.
So besides the usual lettuce, tomatoes, turkey taco meat and Mexican style grated cheese, I also provide medium salsa (we always have it and I prefer it over taco sauce) and a small bit of organic plain low fat yogurt instead of sour cream. I do not use the taco seasoning packets. I found a recipe that I adore and the ingredients are listed with the recipe.
So to feed 8-10, here is what you'd need:
Standard Turkey Tacos
2lbs+ lean ground turkey (I buy a two pack at Sam's....it is roughly about 2.5lbs per package)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
approx. 1/4 c. water
lettuce, shredded (about 1/2 med. head of iceberg)
6 tomatoes, diced fine (I use Roma - they hold up the best)
Mexican blend cheese (or whatever you prefer)
20+ taco shells
There are numerous other taco fixings that I can think of. Some are: olives, refried beans, salsa/picante/taco sauce, sour cream, guacamole, avocado.
Brown turkey in large skillet or even a stock pot if that is all you have. Add in the herbs & spices along with the water (I generally put water into whatever I've mixed the spices in to make sure I get all the goodness). Simmer for about 10 minutes on medium, stirring well to coat all the meat.
I have to admit that despite my tendency to make everything from scratch, I still buy my hard and soft taco shells. Most everyone in the family prefers soft shells except for me. I LOVE the crispness of the hard shells. The last two times around, I've used Walmart's GV (great value) brand shells with very good results. The ingredients are simple and I know what they all are. While I wonder about whether the corn used in the shells is genetically modified, I try not to think too hard. I have a feeling that whatever I buy pre-made is some how poison. I just try to limit our exposure. For Ha-Ha's, I did look up a recipe for corn tortillas. I think I need to acquire a tortilla press first. The thought of rolling out all those shells in extreme heat does NOT sound fun.
So besides the usual lettuce, tomatoes, turkey taco meat and Mexican style grated cheese, I also provide medium salsa (we always have it and I prefer it over taco sauce) and a small bit of organic plain low fat yogurt instead of sour cream. I do not use the taco seasoning packets. I found a recipe that I adore and the ingredients are listed with the recipe.
So to feed 8-10, here is what you'd need:
Standard Turkey Tacos
2lbs+ lean ground turkey (I buy a two pack at Sam's....it is roughly about 2.5lbs per package)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
approx. 1/4 c. water
lettuce, shredded (about 1/2 med. head of iceberg)
6 tomatoes, diced fine (I use Roma - they hold up the best)
Mexican blend cheese (or whatever you prefer)
20+ taco shells
There are numerous other taco fixings that I can think of. Some are: olives, refried beans, salsa/picante/taco sauce, sour cream, guacamole, avocado.
Brown turkey in large skillet or even a stock pot if that is all you have. Add in the herbs & spices along with the water (I generally put water into whatever I've mixed the spices in to make sure I get all the goodness). Simmer for about 10 minutes on medium, stirring well to coat all the meat.
Wednesday, July 7, 2010
One of the BEST chocolate cakes ever
Em requested a chocolate cake w/peanut butter frosting for her 4th birthday. I aim to please.
I swiped this chocolate cake recipe from Ina Garten on the FoodNetwork site. The only thing I changed was using low fat plain yogurt instead of buttermilk. Oh and I also used leftover coffee from our morning pot, added two packets of Nescafe instant coffee powder and enough hot water to make a full cup. Instead of using two 8" layer cake pans, I used my 9x13 pyrex. I was looking for simplicity after this weekend's Barbie cake.
Beatty's Chocolate Cake
I tried to make a Peanut Butter Whipped Cream frosting, but unfortunately, I didn't have time to sturdy it up with gelatin (and cream cheese doesn't work with the PB although it does work with heavy cream on its own) so it came out more like a peanut butter cream. VERY yummy, but more soupy than a frosting should be. The two put together were absolutely amazing and the whole family loved it - especially the birthday girl!
If you are hunkering for a rich, dark chocolate cake, try this recipe. You won't be disappointed.
I swiped this chocolate cake recipe from Ina Garten on the FoodNetwork site. The only thing I changed was using low fat plain yogurt instead of buttermilk. Oh and I also used leftover coffee from our morning pot, added two packets of Nescafe instant coffee powder and enough hot water to make a full cup. Instead of using two 8" layer cake pans, I used my 9x13 pyrex. I was looking for simplicity after this weekend's Barbie cake.
Beatty's Chocolate Cake
I tried to make a Peanut Butter Whipped Cream frosting, but unfortunately, I didn't have time to sturdy it up with gelatin (and cream cheese doesn't work with the PB although it does work with heavy cream on its own) so it came out more like a peanut butter cream. VERY yummy, but more soupy than a frosting should be. The two put together were absolutely amazing and the whole family loved it - especially the birthday girl!
If you are hunkering for a rich, dark chocolate cake, try this recipe. You won't be disappointed.
Monday, June 14, 2010
Milk Chocolate cake with Mocha cream cheese frosting
Felt like a cake day. Cookies are time consuming and truth be told, I am not a big chocolate cookie fan unless it's that time of the month or I'm in the mood. Chocolate cake? That's another story.
This recipe came from my Woman's Home Companion cookbook. The cake recipe calls for cake flour as do all the recipes in the cake section, however, I never buy cake flour. I substitute one scant cup (approx. 7/8 c.) of all purpose for the cake flour and have had fine results. Why change something if it's not broken, right?!
The appearance of the cake when it comes out of the oven looks much like a macaroon or a chocolate crinkle cookie (less the powdered sugar).
Milk Chocolate Cake
8 oz. semisweet chocolate, melted & cooled
2 c. cake flour
3 tsp. baking powder
1/4 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. milk
Mocha Cream Cheese Frosting
3 oz. cream cheese, softened
4 Tbsp. strong coffee
3 Tbsp. cocoa powder
pinch of salt
approx. 2 1/2 c. confectioners sugar
Results: The cake was just OK. The frosting? To die for.
This recipe came from my Woman's Home Companion cookbook. The cake recipe calls for cake flour as do all the recipes in the cake section, however, I never buy cake flour. I substitute one scant cup (approx. 7/8 c.) of all purpose for the cake flour and have had fine results. Why change something if it's not broken, right?!
The appearance of the cake when it comes out of the oven looks much like a macaroon or a chocolate crinkle cookie (less the powdered sugar).
Milk Chocolate Cake
8 oz. semisweet chocolate, melted & cooled
2 c. cake flour
3 tsp. baking powder
1/4 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. milk
Mocha Cream Cheese Frosting
3 oz. cream cheese, softened
4 Tbsp. strong coffee
3 Tbsp. cocoa powder
pinch of salt
approx. 2 1/2 c. confectioners sugar
Results: The cake was just OK. The frosting? To die for.
Sunday, June 13, 2010
Orzo Salad
Made this up yesterday for my FIL's birthday. Tastes even better the 2nd day!
Cold Orzo Salad
1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper
Drain cooked orzo and cool by rinsing with cold water.
Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.
Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.
Chill for at least a few hours - even better overnight.
Cook's Notes:
I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.
I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.
Cold Orzo Salad
1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper
Drain cooked orzo and cool by rinsing with cold water.
Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.
Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.
Chill for at least a few hours - even better overnight.
Cook's Notes:
I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.
I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.
Friday, June 11, 2010
The Ultimate Snack Mix
Still recovering from dance and getting ready for the end of the school year, but I thought I'd share the snack mix that was HUGELY popular at recital this year. I have a feeling that should the big girl make 1st Company, I'll be bringing it to all competitions & recitals. ;)
The original recipe came to me from my sister in law. I am posting it with my own changes, but feel free to fool around and add the things you like!
Snack Mix
1 small box Honey Nut Cheerios
1 box Honey Nut Chex
1 box Teddy Grahams
1 lg. can cashew halves & pieces
1 sm. can honey roasted peanuts
1 lg. can mixed nuts (no peanuts)
1 box raisins
1 C brown sugar
1/2 C light corn syrup
1 tsp salt
2 sticks butter
1 tsp baking soda
1 XL bag Peanut M&Ms
Pre-heat oven to 250 degrees F.
In a large container or lobster pot, mix together cereals, Teddy Grahams, nuts & raisins.
Melt butter in a stock pot. Add sugar and Karo syrup. Bring to boil. Boil uncovered and NO stirring for exactly 2mins. Remove from heat and stir in baking soda, mixture will foam, continue to stir. Pour mixture over cereal/nut mix. Stir till evenly coated.
Spread mix onto 2 greased cookie sheets. Bake for 15 minutes at 250. Let cool.
Separate into a large container and add M&Ms.
Cook's Notes:
The recipe calls for one box of Teddy Grahams. I generally buy both Honey & Chocolate (also have used cinnamon with good results) and use half of each box. The nuts are the part I've played around with the most and this recipe reflects my adoration of cashews.
The original recipe came to me from my sister in law. I am posting it with my own changes, but feel free to fool around and add the things you like!
Snack Mix
1 small box Honey Nut Cheerios
1 box Honey Nut Chex
1 box Teddy Grahams
1 lg. can cashew halves & pieces
1 sm. can honey roasted peanuts
1 lg. can mixed nuts (no peanuts)
1 box raisins
1 C brown sugar
1/2 C light corn syrup
1 tsp salt
2 sticks butter
1 tsp baking soda
1 XL bag Peanut M&Ms
Pre-heat oven to 250 degrees F.
In a large container or lobster pot, mix together cereals, Teddy Grahams, nuts & raisins.
Melt butter in a stock pot. Add sugar and Karo syrup. Bring to boil. Boil uncovered and NO stirring for exactly 2mins. Remove from heat and stir in baking soda, mixture will foam, continue to stir. Pour mixture over cereal/nut mix. Stir till evenly coated.
Spread mix onto 2 greased cookie sheets. Bake for 15 minutes at 250. Let cool.
Separate into a large container and add M&Ms.
Cook's Notes:
The recipe calls for one box of Teddy Grahams. I generally buy both Honey & Chocolate (also have used cinnamon with good results) and use half of each box. The nuts are the part I've played around with the most and this recipe reflects my adoration of cashews.
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