For in the kitchen,
Someone lit a matchstick.

Friday, February 25, 2011

Ham and Cheese Cannelloni

1 cup whole milk ricotta cheese, or cottage cheese
1 cup shredded mozzarella cheese
1 large egg
1 (15 ounce) jar Alfredo Sauce, or make your own
8 egg roll wrappers (available in the frozen Asian or refrigerated section)
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400 degrees.  In a medium bowl, combine the ricotta, mozzarella and the egg.
2. Reserve 3/4 cup of Alfredo Suace and spread the reamining sauce in the bottom of a 9X13 baking dish.
3. Arrange an egg roll wrapper on a work surface.  Spread 3 tbsp of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly roll style.  Repeat with the remaining wrappers and place the cannelloni seam side down, in a single layer in the baking dish.
4. Spoon the reserved Alfredo Sauce over the cannelloni, top with cheese and back for 20 minutes, or until golden brown.

Pork Tenderloin with Peaches and Pecan Sauce

1 tbsp olive oil
1 pork tenderloin (about 1 lb.), cut into 3/4" thick slices
2 cloves garlic, minced
2 green onions, sliced
1 can Golden Mushroom soup (Campbell's)
1 can (15 oz.) sliced peaches in juice, drained, reserving juice
3 tbsp low sodiumm soy sauce
2 tbsp honey
1/4 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

1.  Heat oil in skillet over medium high heat.  Add pork and cook until well browned on both sides.  remove pork from skillet.
2.  Add garlic and onions to skillet and cook and stir 1 min. Stir soup, peach juice, soy sauce, and honey in skillet and heat to a boil.  Cook 5 min. or until soup mixture is slightly reduced.
3.  return pork to skillet.  Stir in peaches.  Reduce heat to low.  Cook until pork is cooked through.  Stir in pecans.  Serve pork and sauce with rice.  Sprinkle with sliced green onion, if desired.

Campbell's Kitchen

Tuesday, February 22, 2011

Coconut Crap

3 cups Corn Chex (optional)
3 cups Rice Chex
1/2 cup nuts (cashews, peanuts and/or almonds)
1/2 cup shredded coconut
1/2 cup light corn syrup
1/2 cup butter
1/2 cup white granulated sugar
1/2 tsp vanilla

Combine Chex, nuts, and coconut in a large bowl. Set aside. Line a cookie sheet with wax paper. In a medium saucepan, combine the corn syrup, butter, sugar, and vanilla. Boil for 2 minutes, stirring occasionally. Take off heat, and pour over the Chex mix and stir until evenly coated. Spread out onto cookie sheet and let set for a few minutes.

Friday, February 18, 2011

Screemin Manicotti

1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced (this can be added to meat while frying instead of sauce)
1/2 teaspoon red pepper flakes, optional (this can be added to meat while frying instead of sauce)
1/2 teaspoon salt
2 teaspoons dried basil
2 tablespoons dried parsley
1 tablespoon onion powder (optional)
2 tablespoons dried oregano

Cheese Filling and Pasta
3 cups part-skim ricotta cheese or cottage cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
1 pound sausage or beef, cooked
16 no-boil lasagna noodles (you use the regular kind of noodles, just boil until al-dente so you can roll them up)

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a spoonful, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.


Cheesy Chicken and Vegatable Casserole

2 cups cut up chicken
2 cups elbow pasta, cooked
1 jar (16 oz) cheddar cheese pasta sauce
1 bag frozen broccoli, cauliflower, and carrots, thawed, drained
1 1/4 cups Bisquick mix
1/4 cup grated Parmesan cheese
1/4 firm butter or margarine
1 egg, slightly beaten

  1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  3. Bake 20 to 22 minutes or until topping is light golden brown.
Adapted from Betty Crocker

Wednesday, February 16, 2011

Pork Loin

My mom came across this recipe before I was married.  Shortly after marrying my husband, we went over to my mother's to eat dinner and this is what she made.  This is my husbands all time favorite meal. 

1 plain pork loin
1/2 cup oil
1/3 soysauce
1/4 red wine vinegar
3 tablespoons lemon juice
2 tablespoons worchestershire sauce
3 cloves garlic
1 tablespoon parsley
1 tablespoon Grey Poupon mustard
1/2 teaspoon pepper
1 teaspoon ginger

Mix all ingredients together and put in a Ziploc bag.  Let sit for an hour or more in your fridge.  Place loin with sauce in a pan and cover with foil.  Bake at 275 degrees for 2 1/2 hours.  take foil off and bake at 350 degrees for 20minutes.  Flipping the loin a few times to let brown. 

Make sure to pour the sauce over the pork loin pieces you place on your plate.  

My mother serves this with baked cut potato, corn or any vegetable of your choice, and rolls.   

Chicken and Sun Dried Tomatoes

When my grandmother was alive this was her all time favorite food.  She would request it often, but it wasn't a bother becuase it is that good to eat.

4 chicken breats halves, skinless and boneless, each cut in 6 pieces
2-1/2 tablespoons olive oil or butter
1 large shallot minced
1 tablespoon Dijon mustard
2/3 cup heavy cream
2 tablespoons white wine (can use the white wine bought in the grocery store)
1-1/4 cup chicken broth
2 tablespoons cornstarch
1 cup dried tomato halves

Soften tomatoes in hot water.  Cut into strips.  heat oil in skillet and saute chicken pieces 4 to 5 minutes.  Using slotted spoon, removed chicken to platter.  Saute shallot one minute, then add 1 1/4 cup chicken broth and remaining ingredients.  Add 2 tablespoons cornstarch.  Simmer and stir until sauce thickens.  Return chicken to skillet, simmer until heated.  Serve over rice or angel hair pasta. 


I found this recipe a few years back and have used it over and over.  These "doughnuts" do take some time but they are very good.

1 package active dry yeast, which usually equals 1 tblsp
1-1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of sugar and stir until thoroughly dissolved.  Let proof for 10 minutes.  Add the rest of the sugar, salt, eggs, and evaporated milk.  Gradually stir in 4 cups of flour and beat with a wooden spoon until smooth and thoroughly blended.  Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.  Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.

Heat the oil in a deep fyer to 360 degrees.  Fry the beignets about 2-3 minutes until both sides are golden brown.   Frying 3 to 4 at a time (batch) turn them over in the oil with tongs once or twice to get them evenly brown.  Drain each batch, place on a platter lined with several layers of paper towles, and keep warm in a 200 degree oven until ready to serve.

Serve beignets with powdered sugar and a hot drink.
Adapted from the Gumbo Pages

Tuesday, February 15, 2011

Hawaiian Coconut Buns

This recipe calls for frozen rolls.  However, I usually just buy the Hawaiian bread rolls and skip the thawing process.   You could even bake your own rolls. 

1 Bag Dinner Rolls
1 Can Coconut Milk
1 Can of Water
1 Cup Sugar
2 Tablespoons Cornstarch

If using frozen rolls rise in a 13" X 9" cake pan. 

In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

If using non frozen rolls just place then in the pan and pour sauce over then.  Then put them in the oven until warm.  

Left over sauce can be used to smother rolls when served individually or for a second pan.

Saturday, February 12, 2011

Pasta Primavera with Pesto

9oz Rigatoni pasta
16 oz frozen broccoli stir-fry vegetables
8 oz light sour cream
1 packet pesto, prepare according to directions, only will use 2 tablespoons
1/4 teaspoon salt
1/4 cup shredded parmesan cheese
1/4 teaspoon pepper

Cook pasta and vegetables in boiling water for 5-7 minutes.  Drain and return to pan.  Combine sour cream, pesto and salt, stirring well.  Gently stir in sour cream mixture into pasta and sprinkle with Parmesan cheese and pepper. 
Optional:  Grilled chicken

Italian Sausage and Garbanzo Beans

This recipe is pretty flexible which is one of the reasons why I like it so much.   The recipe calls for fresh herbs, but unless you have a garden (which is fun) this really isn't practical.  Dried herbs are just as good.  You can serve with rice or noodles with a vegetable on the side.

1 pound smoked sausage
1 medium onion, diced
2 whole garlic cloves, minced
3/4 cup red wine (I used red cooking wine)
1 – 28 oz. can whole or diced tomatoes
1 – 16oz. can garbanzo beans (chick peas), drained
6-7 largish fresh basil leaves, rough chopped
1/2-1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper

In a medium size skillet or sauté pan, brown sausage for a few minutes over medium heat. Remove the sausage from the pan and set aside.
You can either use the same pan you sauted the sausage in and keep some of the grease from that or add 1-2 tablespoons of olive oil to another pan and sauté the onion and garlic over medium heat until slightly transparent, about 5-7 minutes.
Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.
After the wine has reduced, add the tomatoes, garbanzo beans (drained), chopped herbs, salt, and pepper. If you’re using whole tomatoes instead of diced, mash them up just a bit at this point. Simmer over medium heat for about 15-20 minutes.
Add the sausage back into the pan.  Sauce will thicken slightly.
Adapted from She Wears Many Hats Blog