Recipe Time: Baked Stuffed Shrimp!

I haven't posted a recipe in a loooong time! Since Danny started working nights the meals have become boring. Well, on our anniversary we got in the kitchen and made dinner together! This recipe makes a lot of food...but you can freeze everything! So, get to cooking and enjoy!

Baked Stuffed Shrimp and Potato Casserole

1 stalk celery, diced

1-2 large cloves of garlic, minced

1 Tbsp butter

60 Ritz crackers

1 stick (8 Tbsp) butter, melted

Juice of 1 lemon

1 Tbsp chopped flat-leaf parsley

2-3 Tbsp white wine (we used Magnolia from the Duplin Winery)

Lots of black pepper

20 jumbo shrimp (shelled)

Preheat oven to 375*

Butterfly the shrimp.

In a small frying pan saute celery and garlic until softened. Add to a large mixing bowl.

Add  melted butter, lemon juice, parsley, white wine and pepper to the bowl. Crush crackers into the mixture. The mixture should be dry.

Using a tablespoon, fill the shrimp with the mixture and place on prepared baking dish.

Bake for 20 minutes, or until shrimp is pink and stuffing is browned.

Serve with the wine you cooked with!

Squash, Sausage and Spinach...OH MY!

My mom listens to everything I say...and remembers even more. I've been holding onto a bunch of recipes for a long time. They all involved an immersion blender, something I didn't have. But! Mom Santa came to the rescue and surprised me with an immersion blender for Christmas!

So, on a chilly North Carolina night, I pulled out my blender and a recipe I've been dying to try. This is quite possibly the most amazing thing I have ever had. Danny said it...not me!

Butternut Squash and Sausage Soup

1 lb bulk Spicy Italian Sausage
2T. olive oil
1 onion, chopped
2 T. minced garlic
1 butternut squash, peeled, seeded and cut into chunks
1/4 red pepper flakes
2 cups chicken broth
2 cups cold water
1 cup green bell pepper, diced
1/2 cup heavy cream
1 t. ground dried basil
1 t. sugar
2 cups packed baby spinach

salt and pepper to taste

Brown sausage in olive oil over med-high heat until cooked through. Drain on a paper towel lined plate; set aside.

Sweat onion and garlic in olive oil over medium heat about 5 minutes. Increase heat to med-high; add squash and pepper flakes, and sauté for about 5 more minutes.

Stir in broth and water, bring to a boil and simmer until squash is very soft--about 15 minutes. Puree soup with hand blender, then add cream, bell pepper, basil and sugar; simmer until pepper is tender.

Stir in spinach, and sausage, and simmer until spinach is wilted and sausage is heated through. Season with salt and pepper.

Cooking with Flip Flops and Combat Boots

Stuffed Peppers 

Ingredients

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 teaspoon chopped fresh rosemary

3 tablespoons extra-virgin olive oil

1 pound ground  turkey

Salt and pepper

1 28-ounce can crushed tomatoes

1/2 cup whole milk

4 bell peppers, halved lengthwise, seeds removed

2 tablespoons extra-virgin olive oil

1/2 cup couscous

3/4 cup golden raisins

3/4 cup parmesen cheese

4 teaspoons red wine vinegar

1/2 cup chopped fresh parsley

2 tablespoons tomato paste

Directions:

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.

 

 

 

 

 

 

 

 

 

Add the turkey, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.

Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. Meanwhile, mix 3 cups ragu (save the rest for pasta,) couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl. 

 

 

 

 

 

 

 

 

 

 

 

Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a baking dish. Transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And last...but not least...

Enjoy!

My Famous Pumpkin Whoopie Pies

Are you still looking for the perfect treat to end your Thanksgiving dinner?

Look no further!

Pumpkin Whoopie Pies

Ingredients:

1 1/2 sticks unsalted butter (1 stick melted, 1/2 stick stofened)

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin puree

1 Tablespoon pumpkin pie spice 

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 2/3 cups flour

4 ounces cream chilled, chilled

1 cup confectioners' sugar

Directions:

1) Preheat the oven to 350°. Line two baking sheets with parchment paper.

2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3) Using a tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4) Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and  1/2 teaspoon vanilla; mix on low speed until blended, then beat on -high until fluffy, about 2 minutes.

5) Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Enjoy!

 

  

You Inspire Me: Stetsons, Spurs and Stilettos

LT Army Wife is my inspiration for this week. She is an artist, pianist and loves wine and coffee (oh, we would totally get along!) She is also the mom of a totally cute cat and dog. Be sure to check out her blog, Stetsons, Spurs and Stilettos, to read all about her and her hubby's adventures!

Her movie recommendation was UP! I was excited that she recommended this because I wanted to see it while it was in theaters but never got around to it. Pixar movies are usually awesome, but for some reason this one just didn't do it for me! But I thought the annoying Wilderness Explorer, Russel, was totally cute.

UP is about an old widower whose house is being taken over my urban development. He refuses to move his house, so instead he put balloons on his house and takes off. His stowaway is Russel, the Wilderness Explorer. They end up on Paradise Falls, find a flightless bird (who Russel names Kevin) and have some adventures that involve a pack of dogs with annoying voices.

I think I might be the only person who didn't care for the movie, the critics gave it awesome reviews and it won Best Animated Feature at the 82nd Academy of Awards. But does anyone else have the problem that when movies are talked up, you except so much that you end up being disappointed?

On a sidenote, my favorite Pixar movies are Toy Story, Monsters Inc, Finding Nemo and Ratatouille!

LT Army Wife's book recommendation was PS, I Love You by Cecelia Ahern. I started reading this book when Miss L recommended it, as promised in this post...I finished reading it. The first half of the book was a bit boring, but it really picked up in the last 100 pages.

PS, I love you is about life after death. Holly's husband Gerry dies very young in life. After his death and while Holly is mourning, she is given envelopes filled with lists that Gerry made for her. These lists become Holly's bible, she lives by them and obeys every word that Gerry says. Gerry's letters help prepare her for the future without him and even sets out to give Holly a few adventures.

I ended up liking this book...even though it took me forever to read! Thank you both for the recommendation, this is a book I never would have picked up on my own.

Food time! She told me that she loves pasta with a lot veggies. I wasn't really sure what to make, so I ended up making a white minestrone soup.

2 Tbsp olive oil
1/2 cup onion, diced
1 clove garlic, diced
1 stalk celery, diced
48-oz can chicken broth
1 box Perdue chicken, original recipe
1/4 cup canned diced tomatoes
1 cup frozen Italian mixed vegetables
1 cup frozen pea, carrot, and corn blend
1 cup pasta shells, uncooked

Heat oil in a large stockpot over medium heat. Add onion, garlic and celery; cook until tender. Add broth; bring to a boil. Add chicken and veggies; bring to a boil. Add pasta; bring to a boil; simmer until veggies and pasta are tender. Serve hot!

Simple, easy and perfect on a chilly fall day!

LT Army Wife, thanks so much for your recommendations. I know the soup probably isn't what you had in mind, but it involved pasta and veggies! I'm having so much fun with all of these recommendations!

You Inspire Me: The Life of an Army Wife

This weeks inspiration is The Life of an Army Wife. She is the mother of two beautiful girls and an Army wife. Make sure you stop by her blog and say hi!

Her movie recommendation was Remember Me. The only thing I knew about this movie was that Edward Cullen and Claire from LOST were in it. And that's all I could think of during the entire movie!

The movie started off really slow. Danny kept saying "Babe, you're never picking the movie again." And I kept saying "What is this movie about?" It just seemed like a story about dysfunctional families..and that's it.

I'm going to be vague because I think everyone should watch this movie and I don't want to give it away. Early in the movie there is a conversation, which led me to believe an event already happened. So, I was clueless about what could happen at the end of the movie. But then it happened, and then the movie was suddenly really good. Danny even said "Wow." I said "That was a really good movie."

I think I'm going to start eating my dessert before dinner. Watch the  movie and you will find out why. Two thumbs way up!

Her book recommendation was just as awesome! She suggested I read The Undomestic Goddess by Sophie Kinsella.

The book is about Samantha Sweeny, a high powered lawyer who makes one mistake. She loses her job, freaks out, and gets on a random train. She ends up changing her entire life and becoming a housekeeper. And she meets a really cute-sounding gardener, Nathaniel. I loved the parts where she was making mistakes cooking, like hard-boiling an egg in a microwave! Too funny!

This book was so cute and such a fast read! I felt like I was reading a letter from a friend...and not a book. The humor was awesome, I literally laughed out loud a few times. A few other girls suggested I read the Shopoholic books, so I'm really excited to get started on those!

Undomestic Goddess reminds you that it's the simple things in life that matter. Money and an important job should be second to the things that really matter. Is it possible to give more than two thumbs up, because I would if I could!

Now onto her food recommendation...enchiladas! Now, someone else recommended cheese enchiladas for another post, so for this one...I tried something a little more daring: butternut squash and chorizo enchiladas. I've never cooked with a fresh butternut squash, I've never bought Mexican crema (and I don't even really know what it is) but I'm willing to try anything once! These enchiladas are seriously in my top 5 meals I've made (buffalo mac and cheese, both my meatloaves and beer and cheese soup. YUM!) Anywhere, here's the recipe, if you're feeling daring..give it a try!

Butternut Squash and Chorizo Enchiladas with Cinnamon-spiced Crema

Sauce: 4 Tbsp butter

5 Tbsp flour

2 cups beef broth

4 tsp chili powder

1 tsp cumin

2 tsp onion powder

1/2 tsp salt

1 tsp ground cinnamon

Pinch nutmeg

1 tsp brown sugar

1/2 cup Mexican Crema

Filling: 10 oz chorrizo

1 small butternut squash

Topping: 12-16 corn tortillas

5 oz Queso Quesadilla shredded

Sauce: Melt butter in a saucepan and whisk in flour. cook for 2 minutes on medium heat, stirring constantly. Slowly whisk in broth. Add remaining ingredients, except Crema, and whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema. 

Filling: Cook chorizo according to package and drain well. Set aside. Split squash in half, remove seeds, and poke holes in the flesh. Bake for 45 minutes on 350*. Allow to cool, scoop out soft flesh and mash. Add cooled chorizo.

Lightly coat bottom of baking pan with the sauce. Scoop filling into tortillas, roll and place in pan. Cover the tops of the enchiladas with more sauce and cheese. Bake uncovered at 350* for 15-20 minutes or until cheese is melted.

Thank you SO much for these awesome recommendations! I loved the book and movie. And even though these enchiladas probably aren't what you had in mind...they were seriously delicious, and you should make them too! Have I mentioned that I love doing this?!

Apple Cider Doughnuts

Yesterday I did some doughnut making!

I can honestly say I've never fried anything. We don't eat fried foods!

But these doughnuts were so worth it!

Apple Cider Doughnuts

2 Cups Sugar

1 Tbsp plus 2 tsp Cinnamon

1 1/2 cups apple cider

2 tsp baking powder

1 tsp salt

3 1/2 cups flour

4 Tbsp unsalted butter, melted

2 large eggs plus 1 large egg yolk

6 cups vegetable oil, for frying

1. Line a large plate with paper towels (for draining.) In a paper bag combine 1 cup sugar and 1 Tbsp cinnamon, shake to mix. Set aside.

2. Bring cider to a boil over medium heat. Cook, stirring occasionally, under cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.

3. In a large bowl, whisk baking powder, salt, 1 cup flour, remaining sugar and cinnamon. In a small bowl, whisk butter, eggs, yolk and cooled cider. Add cider mixture to flour mixture. Whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Refrigerate for 10 minutes.

4. Pour oil into a large pot and heat until it reaches 375 degrees. 

5. Turn dough out onto a well-floured counter top and coat fingers with flour. Pat dough out to 1/2-inch thickness. Using a large and small cookie cutter, cut out doughnuts and holes. Re-pat dough, cutting as many doughnuts as possible.

6. Working in batches, carefully slide doughnut into hot oil. After about 1 minute the doughnut will rise to the surface. Flip over and cook for another 1 1/2 minutes. Transfer to lined plate to drain. When doughnuts have cooled for about 1 minute, put in cinnamon and sugar bag..toss to coat. Remove to a clean plate.

ENJOY!

  

You Inspire Me: Journey of Life and Love

The Radiant Redhead from Journey of Life and Love is this weeks inspiration. She is a Army wife and she is a medic in the Army...AND she works as a civilian in the emergency room! She is one busy lady who writes a very honest blog..that I love. Please check her out!

American History X was her movie recommendation. I remember a time when my sister was obsessed with this movie. But I never really watched it. I just always caught the same scene over and over again. So, this was a good time to actually sit down and watch the movie.

What is the scene I always saw? A head on a curb..being smashed. Lovely thought, huh? Well this whole movie is disturbing to me. There's no question why the movie is rated R. If you haven't seen it, it's for "graphic brutal violence including rape, pervasive language, strong sexuality and nudity."

In short, this movie is about white supremacists..and a twisted family life.

This is actually a really good movie. A very strong speaking movie. I think everyone should go out and rent it if you haven't already seen it.

Her book recommendation was My Sister's Keeper by Jodi Picoult. Jodi Picoult visited my college while I was a student, after reading this book...I really wish I went to see her speak.

I think this is one of those books that everyone knows the storyline, even if you haven't read it. A family has a child with cancer and they have a "designer baby" to help cure her. When Anna (the designer baby) decides she no longer wants to be her sisters donor, she hires a lawyer...and you have to read the book to find out the rest!

I saw the movie (which I like, and will review in another post) last year when it was in theaters. I really liked the story so I was excited to read the book. I love how it is written, from each characters point of view. I also really like how Sara (the mother) has her narrative written in the past. Great book, fast read, and I'm planning to read another one of her books for another review!

SPOILER if you want to read the book, do not continue. I know many of you don't like how this book ends. I do prefer the ending to the movie, but I know it was only done to make an audience happy...you want Anna to win her case. This death makes sense. And honestly, I wish the book ended the same way. The books ending just wasn't good, in my opinion. But it is a good book!

This raises the question, can you love one child more than another? Can you love them the same while trying to save one childs life? I feel that it was a selfish decision that Sara and Brian made when deciding to have a child to solely help their other daughter. But again, being faced with that situation...who knows what I would actually do.

I was so excited that she recommended white chicken chili! I remember I once went to a chili tasting and the white chili was my favorite. But I have never been able to find the perfect recipe to replicate it. I got a soup, chili and stew magazine just in the for her recommendation!

Monday was such a rainy day, the perfect kind of day for a big bowl of warm chili. And it was so good! I combined two different recipes to come up with this awesome chili. Here's the recipe for your "rainy day" chili!

1 lb boneless skinless chicken breast, cut into cubes
1 Tbsp EVOO
1 Tbsp unsalted butter
1 cup diced onion
1 Tbsp minced garlic
1 package McCormicks White Chicken Chili seasoning packet
3 cups water
1 cup peeled and diced russet potato
1 can white beans (I used butter beans)
1 poblano, seeded and diced

Saute chicken in oil and butter in a skillet. Until there is no pink
Plug in your crock-pot! Add all other ingrediets. Add chicken. Stir everything to mix. And turn on your crock-pot. Mine took four hours on the "high" setting!

That's it! Top with sour cream and fresh cilantro if you want! SO SO good!

Thank you for the great recommendations! I hope everyone reads the books and tries the chili...you won't regret it!

A Story and A Recipe

First, the story. Hubby got home from ten days of training last night. I am so excited that he is home! However, the next time they go away to train...I will know to expect vacation stories. They were gone for ten days, Danny worked every other day...and had a 96. So what did he do with all of his spare time? Oh, just ate tons of amazing food. Melting Pot (yes, with a bunch of guys...I thought it was a little gay,) Cheesecake Factory, Japanese Steakhouse, Brazilian Steakhouse, and bars every night. Oh, and then he went to a baseball game, a museum, and had a "training" flight to NYC. How is that training for him? Flying isn't even his job!

But anyway..the point of the story! To "make it up to me" Danny brought  me to Starbucks last night to get a Pumpkin Spice Latte. As we were pulling away from the drive-thru window I said "thanks." His response? "Well, now I can get what I want tonight!"

I thought it was funny, thought about blogging about it, and then said "nah, it's not that funny." Danny thought maybe it was because my Mom reads my blog. I said "Well, obviously she knows we have sex." There was a long pause before Danny said...."How about you're Dad? Has anyone broken the news to him?"

Maybe it was one of those "you had to be there" conversations...but I thought it was SO funny!

And now, to the recipe! I enjoyed my pumpkin spice latte with homemade Warm Pumpkin Pudding Cake! It made my house smell so good!! And it was unbelievably easy to make!

Warm Pumpkin Pudding Cake

2 cups flour
1 1/2 cups sugar
4 tsp. baking powder
1 tsp.salt
1 cup buttermilk (If you do not have buttermilk, put 1 tablespoon lemon in a 1 cup measuring cup and fill the rest with milk. Let it sit for 5 minutes before adding to batter)
1 1/2 tsp. vanilla
2 sticks (1 cup) butter, melted
2 cups pecans (I used almonds!)
1 jar Stonewall Kitchen Maple Pumpkin Butter

Directions

1. Grease a 9"x13" baking pan with shortening.
2. Preheat oven to 325°F.
3. Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
4. Spread in prepared pan.
5. Spread Maple Pumpkin Butter over batter.
6. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
7. Transfer to a rack to cool. 

It's been so hot this week

that any hot food is just out of the question.

We've had a bunch of salads and grilled out alot.

But this refreshing meal has been my favorite!

Grilled Swordfish with Citrus Salsa

Salsa

1 ruby red grapefruit, peeled

1/2 orange, peeled

1/2 lime, peeled

1 lemon, peeled

1 medium red onion

1 cup red, green and yellow bell peppers, diced

1 tablespoon cilantro, chopped

1 tablespoon, mint

1 ounce tequila (we didn't have any on hand, so I just used a splash of olive oil)

Section the fruits, and cut into bite sized pieces. Finely dice the onion. Mix together fruit, onion, peppers, cilantro, mint and tequila. Let salsa marinade for 1 - 2 hours before serving.

Swordfish

4 5-ounce swordfish steaks

1 tablespoon olive oil

salt and pepper to taste

Season both sides of the fish with salt and pepper. Brush lightly with the oil. Grill about 5 minutes per side until fish is firm.

Spoon salsa over fish and serve with rice!

Recipe from Everybody Grills. Picture from House Beautiful

 

 

 

Enjoy!

 

What's your favorite spin on salsa? 

Recipe

 I picked up a cheap cookbook the other day.

Salads.

The perfect no-cook summery meal.
I've already made a bunch of the recipes...this one is my favorite though!

Salami Pasta Salad

12 ounces penne pasta

2 tbsp pesto sauce

3 tbsp olive oil

1 orange bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 red onion, finely diced

3/4 cup pitted black olives

6 cherry tomatoes, halved

6 ounces salami, cut into small chunks

4 ounces mozzarella cheese, torn into small pieces

salt and pepper

1) Bring a large pan of lightly salted water to a boil. Add the pasta and return to a boil. Cook for 10-12 minutes.

2) Drain the pasta well and transfer to a bowl. Combine the pesto sauce and olive oil and stir mixture into the hot pasta. Let cool, stirring occasionally. 

3) Add the remaining ingredients. Season to taste with salt and pepper. Chill until ready to serve!

Enjoy!

What's your favorite summery salad?

Recipe (and giveaway winner!)

We have been grilling out a lot

which doesn't really require a recipe.

So, it was hard deciding what to put on here this week.

This is a recipe I want to try!

(CSN stores winner at the bottom!)

Jerk and Rum Braised Baby Back Ribs

1 Rack of Pork Back-Ribs

1/4 cup Jerk seasoning

1 cup Dark Rum

1 cup tomato paste

1 cup water

1 cup brown sugar

1/2 large onion, chopped

2 Tbsp coconut oil

1 clove garlic

1/2 lime

1) Preheat oven to 350 degrees

2) In a casserole on your stove top, heat your coconut oil and then sauté the onions.  When the onions are soft, add the garlic then the cut pieces of pork ribs. 

3) Sear the pork ribs then add the rum.  Let the rum boil off some of the alcohol and absorb the flavors of the pork, onions and garlic.

4) In a separate bowl, combine the brown sugar, water, jerk seasoning, and tomato paste.  Add to the casserole.

5) Bring to a boil then cover and braise in the oven for 2 ½ hours checking every 30 minutes to flip and re-coat the ribs with the sauce.

6) To serve, lightly squeeze some lime juice over the ribs.

Picture and Recipe from www.gremolata.com 


What's your favorite side dish for ribs?

Enjoy!

And now, as promised, the winner to the $60 CSN Stores gift certificate! I chose using the random name generator. For each entry, your name went into the generator. There were a total of 66 entries.

 

AFwifey

at

The Amazing Life of an Air Force Wife

 

 

 Congrats!

I will be in contact to get your info!

   

Recipe Time

I love Bobby Flay.

Like, a lot.

I think it's his no frills, exactly-what-I'm-craving recipes.

And his restaurant, Mesa Grill, is aaaamazing.

(And I totally sat next to Maya Angelou while we were there!)

This week...simple, grilling out, 4th of July type of food!

Philadelphia Burger

2 Tbsp canola oil

1 large Spanish onion, cut into rings

1 1/2 pounds ground chuck or ground turkey (we use turkey)

Salt and Pepper

8 slices Provolone cheese

4 hamburger buns, toasted

2 jarred roasted red bell peppers, coarsely chopped

Picked hot pepper rings

 

1) Heat 2 tablespoons canola oil in a saute pan over medium heat. Add the onions and cook, until soft and golden brown. Remove the onions to a plate.

2) Divide the meat into 4 equal portions. Form each portion into a 3/4-inch thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper.

3) Cook the burgers on grill, topping each one with 2 slices of cheese during the last minute of cooking.

4) Places the burgers on the bun bottoms and top with onions, roasted red peppers and hot peppers.

    (photo from foodnetwork.com, recipe from Bobby Flay's Burgers, Fries & Shakes)

Enjoy!

 

What's your favorite way to top a burger?

Recipe Time!

This is the first meal I ever remember making.

It's also the first meal I made Danny, his family, and Katie.

If you like cheese (and who doesn't?!) this is for you!

Cheese-Stuffed Meatloaf

1 1/2 pounds ground beef

1 cup RAGU Mama's Special Garden Sauce

1 egg, lightly beaten

1/4 cup dry breadcrumbs

2 cups shredded mozzarella cheese 

1) Preheat oven to 350 degrees. In large bowl, combine ground beef, 1/3 cup Pasta Sauce, egg and bread crumbs. Roll mixture onto aluminum foil, shaping into a rectangle.

2) Sprinkle 1-1/2 cups cheese down center of meat loaf leaving 3/4-inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal. 

3) Bake uncovered 45 minutes. Pour remaining Pasta Sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.

Picture and Recipe from fbnr.com

ENJOY!

 What's your favorite cheesy meal?

Recipe Time!

This is my most requested recipe. 

Mrs. Muffins even featured a vegetarian version of it on her blog!

Do you have a favorite macaroni and cheese recipe? 

Share it! Please!

Buffalo Chicken Macaroni and Cheese

7 tablespoons unsalted butter
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded chicken
2 garlic cloves, minced
3/4 cup hot sauce
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half and half
1 pound yellow sharp cheddar, cut into cubes
8 oz pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko
1/2 cup crumbled blue cheese
2 tablespoons chopped parsley

1) Preheat oven to 350 degrees and grease a 9X13 baking dish. Bring large pot of salted water to a boil, add pasta and cook about 7 minute, drain.

2) Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in chicken and garlic, about 2 minutes. Add 1/2 cup of hot sauce and simmer until thickened.

3) Melt 2 tablespoons butter in a LARGE sauce pan over med heat, stir in flour and mustard with a wooden spoon until smooth. Whisk in rest of hot sauce, half and half and sour cream. Stir. Take off the heat and add cheese by the handful, until everything is melted.

4) Spread half of macaroni in baking dish. Top with chicken mixture. Add remaining macaroni and pour cheese sauce on top.

5) Put 2 tablespoons butter in microwave to melt. Stir in panko, blue cheese and parsley. Spread over macaroni and bake for 40 minutes. let stand for 10 minutes before eating.

It makes a ton. We could feed the entire Marine Corps. I promise, if you freeze it..the leftovers will be even more amazing!

Enjoy!

Picture and Recipe from Food Network Magazine

Have you entered my giveaway? It ends on the 23rd!

Don't forget, Sunday is guest blogging! Who will it be this week?

Are YOU interested in being a guest blogger? E-mail me at fsc200408@yahoo.com 

Recipe Time!

This was probably Kaleb's favorite meal this week.

It was too cute when he called it 'basagnia with mamagian cheese."

And it was great to have him helping in the kitchen!

Share your unique lasagna recipe with us!

Pepperoni Lasagna Roll-Ups

 (the recipe is from a Military cookbook for one, but it's easy enough to double or triple!)

3 lasagna noodles

3/4 cup ricotta cheese

1/2 teaspoon minced chives

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

24 slices pepperoni

3 slices Swiss cheese, cut into thirds

3 slices mozzarella cheese, cut into thirds

1 cup meatless spaghetti sauce

1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss and mozzarella cheeses; carefully roll up. 

2. Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. 

3. Sprinkle with Parmesan. Let stand for 5 minutes before serving. 

T

Thank you Taste of Home for the recipe and picture! 

Recipe Time!

When I first started looking for recipes for Kaleb's visit

I thought that every kid liked cheeseburgers. 

I was wrong.

Luckily! Kaleb will eat anything Danny does so this meal was a success!

Cheeseburger Meatloaf

2 tablespoons extra-virgin olive oil, plus more for greasing
1 onion, finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
1/2 cup of your favorite pickles, chopped
1-1/2 pounds ground beef
  4ounces cheddar cheese crumbles

 

Preheat oven to 400 degrees

Lightly oil a rimmed baking sheet

In a medium skilled, heat 2 tablespoons EVOO. Add onion and cook for about 3 minutes

 In a large bowl, combine ketchup, breadcrumbs, eggs and pickles.

Mix in the onions.

Add the beef and cheese.

Mix together.

Transfer to baking sheet and shape into a 4-by-12-inch loaf.

Bake for about 35 minutes.

Let stand for 5 minutes before serving!

(thank you Rachael Ray for the picture and recipe!)

Even if you haaaate meatloaf, you will love this!

The idea of pickles freaked me out but it was my favorite part!

Try something new tonight!

Enjoy!

 

Recipes From the Cookout!

I get a lot of requests for recipes on here and on Facebook. So, I'm going to start a weekly recipe post. Hope you guys like them! And if possible, I'll try to post pictures to go along with them.

Mom's Famous Potato Casserole

  

1 stick of butter

1 can cream of chicken soup

1 onion, chopped

16 oz sour cream

1 package shredded cheddar cheese

32 oz Ore-Ida Southern Style potatoes

  (about) 1 - 2 cups of Corn Flakes

Preheat oven to 350 degrees

Melt butter in small sauce pan, add soup, mix and combine well.

Place potatoes and chopped onion in a bowl.

Add cheese, sour cream, and soup mixture. Mix well.

Put in baking dish.

Top with Corn Flakes and spray with cooking spray.

Bake 30 - 45 minutes (heated through and Corn Flakes get a little brown and crispy!)

(

(you caught me, not my picture this time! I didn't decide to do this post until the casserole was gone!)

You can also make this ahead of time! Just don't spray the Corn Flakes until you are baking it!

ENJOY!