Mexican Cornbread Casserole

This is a quick, easy weeknight dinner.  A nice change of pace from tacos!  

Ingredients:
Cooking Spray 1 pkg. (8.5 oz) corn muffin mix 1 egg 1/3 cup milk 1 cup frozen corn, divided 1/2 lb. ground beef or turkey 1 can (10 oz.) Ro-Tel Diced Tomatoes & Green Chilies, drained 1 can (8 oz.) tomato sauce 1/2 tsp. cumin 1 cup shredded Cheddar Cheese

Directions:
Preheat oven to 375 degrees F.  Spray 8 x 8 glass baking dish with cooking spray; set aside.  Stir together corn muffin mix, egg, milk and half of the corn in a bowl.  Pour into prepared dish.
Cook beef in a medium skillet over medium high heat until crumbled and no longer pink, stirring occasionally; drain any excess fat.  Stir in drained tomatoes, tomato sauce, remaining corn and cumin.  Pour mixture over top of batter.  Top with cheese.  Bake 20 to 25 minutes or until edges are lightly browned and cornbread base is done.  Top with scallions, sour cream or salsa.

See more at Ro-Tel.com

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Rotisserie Crescent Chicken Pot Pie

Did you know that the first pies were often made from pastry that was intentionally barely edible?  Pastry was used as a method of keeping meats and fillings moist during cooking and also to seal the filling to keep it from spoiling. YUM.  

Many believe the term "pie" has its beginnings from "magpie", a bird that collected a variety of different objects.  

The Chicken Pot Pie was the first frozen pot pie available in the US, developed by the Swanson Company in 1951.  As the saying goes, the rest is history.

With a few store-bought ingredients and some fresh veggies, you can make a delicious home-made chicken pot pie in about 30 minutes.
Rotisserie chicken can be a life-saver for a quick dinner.  It's moist and juicy, and all the work is done for you.  I bought just a whole breast and only used half of it for these four pot pies.  You can double the recipe for a larger family.

INGREDIENTS
2 Tbsp. unsalted butter 2 Tbsp. olive oil 1 Rotisserie Chicken Breast 1 cup onion, chopped 1 cup celery, chopped 1 large potato, diced 1 tsp fresh thyme (or 1/2 tsp. dried) 1 Tbsp. minced fresh parsley 6 Tbsp. all-purpose flour 3 cups chicken stock 1 cup frozen peas and carrots Salt and freshly ground pepper to taste 1 tube Crescent Rolls
DIRECTIONS
In a medium saute pan, melt butter and olive oil over medium heat.  Add onion, celery and potatoes and saute until onions and potatoes begin to brown slightly, about 5-7 minutes.  Add salt, pepper, parsley and thyme.

Stir in flour and stir to combine.  Cook for 2-3 minutes to cook the raw flour and it begins to smell toasty.  Add chicken stock and peas and carrots and bring to a simmer.  Simmer 5-10 minutes until thickened and vegetables are tender.

  Remove half of chicken breast and cut into chunks.  Stir into gravy.  Add any accumulated juices left in the container from the chicken.
Preheat oven to 375 degrees F.  Divide filling among 4 ramekins and fill them up to the brim! Remove dough from package.  Roll out and pinch together perforations.  Roll out slightly to measure 8 inches across.  Cut four squares measuring 4 x 4 inches.  Drape over filling, stretching slightly so dough hangs over the edge of the ramekin.  Brush with egg wash and top with Sea Salt and freshly ground black pepper.
Bake 10-12 minutes until golden brown and filling is bubbly.

How easy was that? Let cool slightly before serving.
Makes 4 generous pot pies.

Creamy Broccoli & Cheese Casserole #TeamAnnies

For 25 years, Annie's has been nourishing families with simple, down-to-earth foods that taste great and are easy to love!

I have become part of Team Annie's, a fun social community where fans get special access to the world of Annie's and can share their love for Annie's delicious products (did someone say Mac & Cheese?!)

A lot of folks are trying to go Organic today.  I've come up with a delicious recipe for a Creamy Broccoli & Cheese Casserole that is sure to become a favorite for everyday meals or Holiday dinners!

1 lb. fresh broccoli florets

1 can Healthy Request Cream of Mushroom Soup

1 large egg, beaten

1/2 cup Olive Oil Mayonnaise

1 Tbsp. minced onion

1 cup sharp Cheddar Cheese, grated

1 cup Annie's Cheddar Squares, crushed

Place broccoli in a medium bowl with 1/4 cup water.  Cover with plastic wrap and cook 4 minutes in your microwave until broccoli is tender-crisp.

Combine soup, egg, mayonnaise, onion and cheese.  Mix until well combined.  Add to broccoli and stir until evenly mixed.  Top with crushed Cheddar Squares.  Bake at 400 degrees F. for 20 to 22 minutes until bubbly and crumbs are light golden brown.

Annie's Homegrown Cheddar Squares have no artificial flavors or synthetic preservatives.  Delicious baked snack crackers with 6g of Whole Grains per serving!  So they are great for snacking and add crunch and flavor to any recipe!

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Spinach-Bacon Mac & Cheese

Tired of the same old mac & cheese?  Crisp applewood smoked bacon and chopped spinach really adds another dimension to our comfort food favorite.

1 lb medium shell macaroni 1 10 oz. pkg. frozen chopped spinach, thawed  4 thick slices applewood smoked bacon 3 Tbsp. unsalted butter 4 tbsp. flour 4 cups milk 4 cups shredded sharp Cheddar Cheese 1/4 cup grated Parmesan Cheese
Heat oven to 350 degrees F.

• Cook macaroni as directed on package adding spinach for the last minute.  Drain. Cook bacon in large saucepan until crisp.  Remove bacon reserving 1 Tbsp. drippings.
• Add unsalted butter to drippings.  Add flour; cook and stir until bubbly.  Gradually stir in milk.  Bring to a boil, stirring constantly.  Cook for 3 to 5 minutes.
• Stir in 3 cups Cheddar and Parmesan and cook and stir until melted.  Add bacon and macaroni mixture.  Mix well.
• Spoon into 1-1/2 quart casserole.  Top with remaining Cheddar Cheese and a few bits of bacon.  Bake 20 minutes or until cheese is melted and bubbly.

Potatoes Gratin

A casserole of creamy potatoes beneath a layer of bubbly cheese. Few things are more satisfying than a crusty gratin, straight from the oven. These are not your everyday potatoes - save this recipe for a special occasion! You could replace the half and half with whole milk for everyday meals.

5 tbsp. unsalted butter 2 cloves garlic, minced Kosher salt to taste 6 large waxy potatoes (such as red bliss) 2 cups half and half Freshly ground black pepper to taste Pinch of freshly grated nutmeg 1 cup grated cheese (Swiss, Provolone, Parmesan)
Heat oven to 400 degrees F.  Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.  
Peel potatoes and rinse to remove any dirt from the skin.  Using a mandoline, slice potatoes into 1/8 - 1/4 inch rounds.
In a large saute pan, melt remaining 4 tbsp. butter.  Add sliced potatoes, garlic and half and half.  Season with salt pepper and nutmeg.  Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.

Transfer the mixture to the prepared baking dish, smoothing the top.  Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes.  Let cool slightly before serving. Adapted from Saveur

Enchilada Pie

Enchiladas made easy!  This pie is topped with tortilla chips and while it bakes, the lowest layer transforms into a beefy-enchilada-like base while the top layer stays crisp.  Everyone asked for seconds!

1-1/2 lbs. lean ground beef 1 medium onion, chopped (about 1 cup) 2 garlic cloves, minced One 10-ounce can of enchilada sauce 1/2 cup salsa (mild, medium or hot) One 15-ounce can black beans, drained and rinsed 1 cup sour cream One 4-ounce can green chilies, drained and rinsed 1/2 cup fresh cilantro One 10-ounce can Mild green chile enchilada sauce 1 Tbsp. chili powder 1-1/2 tsp. cumin 3 cups coarsely crush tortilla chips 2 cups grated cheddar cheese 3 scallions chopped, white and tender green parts only 2 Tbsp. chopped pickled jalapenos Lime wedges for garnish
Preheat oven to 400 degrees F.
In a saute pan cook the beef, onion and garlic until the vegetables are soft and the beef is no longer pink, about 6-8 minutes.  Drain fat.  Lower the heat and add the enchilada sauce, salsa and black beans to the pan.  Simmer for 10 minutes.

While the meat is cooking, in a food processor, add green chilies and cilantro and pulse until finely minced.  In a small bowl, add chilies and cilantro, sour cream, mild green chile enchilada sauce, chili powder and cumin.  Whisk until smooth.
Spoon half of the meat and bean mixture into the bottom of a 9 x 13 pan.  Top with half of the crushed chips and cheese.

Cover the chips and cheese with the rest of the meat and bean mixture.  Spoon on the sour cream mixture and spread it lightly so it covers the meat in an even layer.  Sprinkle on the scallions and the jalapenos.

Top with the remaining 1-1/2 cups crushed chips and the remaining cup of cheese.  Cover with foil and bake for 20 minutes.

Serve warm with lime wedges.

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Bacon Cheddar Baked Beans

When you have time, there is nothing like homemade baked beans!  Slow-baked and full of flavor, these beans will be the hit of any party!  They can be made ahead and finished the next day layered with peppers, onions and cheddar cheese.  

1 lb. navy beans, soaked overnight and drained (reserving 2 cups liquid) 6 slices bacon, chopped into 1-inch pieces 1 small onion, diced 1 12-ounce bottle Heinz Chili Sauce 1/2 cup packed dark brown sugar 3 tsp. Dijon Mustard 1/2 tsp. cayenne pepper 2 Tbsp. unsalted butter 1 small yellow onion, sliced 1 small red bell pepper, cut into medium julienne 1 small green pepper, cut into medium julienne Salt and freshly ground black pepper to taste 2 cups sharp Cheddar cheese grated Preheat oven to 300 degrees F.  Fry bacon pieces until crisp, reserving 1 Tbsp. drippings.  Drain beans (reserving 2 cups liquid) and rinse well under cold running water. Place the beans in a large pot or casserole.  Add the bacon pieces, reserved drippings, diced onion, chili sauce brown sugar, mustard, cayenne pepper.  Bring reserved 2 cups bean liquid to a boil and add to beans.  Stir well to combine.  Cover tightly and bake 3-5 hours or until the beans are tender and the liqujid has reduced to a thick sauce.  Check occasionally during the last few hours of baking and add additional boiling water, if needed.  When cooked, let the beans cool completely.

These are perfectly delicious just as they are now, but let's bring them over the top! While the beans are cooking, prepare the finishing ingredients:  heat the butter in a large saute pan over medium heat.  Cook the sliced onion, both peppers and season with salt and pepper.  Cook about 15 minutes until quite soft. To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish.  Top with 1/2 of the onion-pepper mixture.

Then half of the cheese

Season with salt and pepper.  Repeat this layer again and top with the last 1/3 of the beans.

Bake at 350 degrees covered, for 30 minutes to one hour or until the beans are bubbling hot.

Cauliflower Macaroni & Cheese with Alpine Lace® Deli Cheese

Who can ever get enough Macaroni & Cheese?  This is the quintessential family-friendly meal.  Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going!  Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals.  Another trick here is to combine Cheddar cheese with naturally, low-sodium Alpine Lace® Deli Swiss Cheese which pumps up the flavor !
We all love cheese - Alpine Lace® Deli Swiss Cheese is a high quality, satisfying cheese that provides enough indulgence to fuel your day and adds a nutty, flavorful addition to your everyday Mac & Cheese.  
Have an appetite for Adventure? Visit the Alpine Lace Web Site for more ideas!

1 head cauliflower, trimmed and broken to bite-sized florets 1-1/4 cups elbow macaroni Canola oil in a pump sprayer 2 cups low-fat (1%) milk 1 Tbsp. cornstarch 1 tsp. dry mustard powder 1 cup shredded mild Cheddar cheese 1 cup Alpine Lace® Deli Swiss Cheese cut into cubes 1/4 tsp. freshly ground black pepper 1/4 cup panko bread crumbs Paprika for garnish
Bring a large pot of water to a boil over high heat.  Add the cauliflower and cook just until crisp-tender, about 5 minutes.  Using a skimmer, transfer the cauliflower to a colander; leave water boiling.  Drain well.  
Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes.  Drain well.
Preheat oven to 350 degrees F.  Spray individual ramekins or a 9 x 13 baking dish with oil.
Pour the milk into a medium saucepan.  Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch.  Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil.  Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well.  Spread in the baking dish or divide evenly into ramekins.  Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes.  Serve hot.
Visit Alpine Lace Deli Cheese and create a personalized nutrition label with your own recommended daily allowance of Happiness! and be sure to share it on Alpine Lace Deli Cheese Facebook Page!
 Ditch dull diets and make more room for the good stuff!
This post is sponsored by Alpine Lace but My Life Ingredients are all my own.

Cheez-it Mac & Cheese

Try Cheez-it crackers as a crunchy, salty, cheesy topping for your next mac and cheese!

Cheez-It Mac and Cheese

1 pound cavatappi pasta, cooked to package instructions

1 stick plus 1 tablespoon unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, at room temperature

1/2 teaspoon grated nutmeg

2 cups shredded Cheddar cheese

2 cups shredded Gruyère cheese

4 cups shredded fontina

1/2 cup breadcrumbs

½ cup crushed Cheez-Its

Preheat the oven to 350 degrees. 

Add the cooked pasta to a greased 9-by-13-inch glass baking dish. 

In a medium-sized saucepan, melt the stick of butter over low heat. When the butter is melted, slowly whisk in the flour and whisk well until its evenly incorporated into the butter. Let the roux cook, while whisking, over low heat, until a buttery-baked smell permeates and the roux starts bubbling all over the surface. Slowly add the milk, whisking constantly, and then increase the heat to medium. Season the bechamel with salt and pepper to taste, and then add the nutmeg. Let the sauce cook over high heat until boiling, and then remove from heat and add the cheeses (except the Parmesan). Stir well so that they're all completely melted. 

Pour the sauce over the pasta in the baking dish and, using tongs or a spoon, toss well so that each piece of pasta is coated well with the sauce. In a small bowl, melt the tablespoon of butter and add the breadcrumbs. Stir well, and then add the crushed Cheez-Its. Sprinkle the breadcrumb mixture evenly on top. Bake the mac and cheese in the oven until bubbling and golden brown on top, about 30-45 minutes.

Click here to see 6 easy Cheez-it Recipes

Skillet Tuna & Noodles

When you get a craving for this classic American comfort food,  make this skillet version for an easy weeknight dinner. 
Everything is cooked and can even be served in a skillet!  I used my  Homemade Cream of Mushroom Soup from my last post to make this even tastier.  It's perfect when you are cooking for two!

8 oz. Pennsylvania Dutch Hearty Homestyle Egg Noodles 3 cups water 1 cup frozen mixed vegetables 1 can condensed Cream of Mushroom or Cheddar Cheese Soup 1 (6-ounce) can tuna, drained and flaked 1/2 cup milk Salt and Pepper to taste In a medium skillet, bring water to a boil.  Add noodles and reduce heat to a simmer.

Simmer 5 minutes, stirring occasionally.

Add vegetables, cook 5 minutes longer.

Stir in soup, tuna, milk and pepper.  Heat through Let stand several minutes to thicken before serving.

~Pennsylvania Dutch Noodles

Eggplant Rollatini

These individual rolls are easy to serve, great for a first course for a big crowd or part of a buffet.  For a main course, you just have to add a salad.

1 lb. ricotta cheese

Quick Marinara Sauce

1 large eggplant

1/2 cup olive oil

1/2 cup canola oil

1 egg

1/2 cup grated Parmesan cheese

Pecorino cheese

2 cups grated mozzarella cheese

Salt and Pepper

Breading Station (see below)

To make this dish even easier, fry the eggplant the night before, mix the cheeses and this goes together in no time.  You can double with recipe if you are having a bigger crowd.

Trim the stem and end from the eggplant.  Remove peel.  Removing the peel is optional.  

Slice the eggplant lengthwise into 1/4-inch thick slices and place in a colander.  Sprinkle generously with coarse salt and let drain for 30 minutes.  Rinse under cool water, drain and pat dry.

Pour 1/2 cup each of the olive and canola oils into a medium skillet over medium-high heat.

Get your breading station ready.

Mix one cup all-purpose flour with 1 tsp. salt and 1/2 tsp. black pepper

Beat two eggs with 1 Tbsp. water

2 cups Italian Style bread crumbs

Dredge eggplant in flour, egg and breadcrumbs.  

Fry until golden brown on both sides, about 4 minutes.

Remove eggplant to a paper-towel lined pan.

Preheat oven to 375 degrees F.  

Mix ricotta, Parmesan cheese, half the mozzarella and egg in a medium bowl until well combined.

Add salt and pepper to taste.

Pour 1 cup of the tomato sauce over the bottom of a 9 x 12 baking dish.

Lay one of the fried eggplant slices in front of you with the short end toward you.

Spoon about 2 Tbsp. of the ricotta filling over the narrow end of the slice and roll into a compact roll and place seam side down in the prepared baking dish.

Repeat with the remaining eggplant, placing the rolls side by side.

Ladle tomato sauce over the eggplant rolls and sprinkle with remaining mozzarella.  Grate some fresh Pecorino Romano evenly over the rolls and spinkle with oregano.

Cover with aluminum foil and bake until the edges of the casserole are bubbling and the filling is heated through, about 30 minutes.  Remove foil during the last 5 minutes of cooking time.

Makes 8 servings