Asian ColeSlaw

 

 I love this coleslaw recipe.  Not only does it have a wonderful tasting vinaigrette, it has almonds, mardarin oranges, and raman noodles.  Depending on the crunch you want your coleslaw to have determines when you toss it with dressing.  The longer it sits, the less crunch from the noodles.

This cole slaw is a great side to serve with lunch or dinner.

Asian Cole Slaw

From McCormick

1/2 cup vegetable oil

1/2 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon honey

1/2 teaspoon Garlic Powder

1/2 teaspoon  Ground Ginger

1/2 teaspoon  Coarse Ground Black Pepper

1 package (14 ounces) shredded coleslaw mix

4 ounces (2 bundles)Ramen Noodles, crumbled

1 can (15 ounces) mandarin oranges, drained

1 cup sliced almonds

1/2 cup frozen shelled edamame, thawed

1/4 cup thinly sliced green onions

INSTRUCTIONS

1 WHISK oil, vinegar, soy sauce, honey, garlic powder, ginger and black pepper in large bowl until well blended. Add coleslaw, crumbled noodles, oranges, almonds and edamame; toss to coat well. Garnish with green onions.

2 SERVE immediately, if a crunchy salad is desired. Or, refrigerate 2 to 3 hours or up to overnight, for a softer noodle salad.

Serves 9

Ravioli Bake

 

 

 Ravoli Bake is one of my favorite recipes to make when I am busy or I just need easy dinner to make.   There are four basic ingredients -  frozen ravioli, jarred marinara sauce, mozzarella cheese, and parmesan cheese.  You do not need to prepare any of the ingredients -yeah.  

You start  spraying the bottom of a 9x13 -  inch baking dish.   Pour in some marinara sauce. Be sure it covers the bottom.  Next, add some raviolis, cheese, and repeat.  Pop in the oven, bake, and serve.  A delicious meal prepared in minutes that is sure to please your family.

I found this recipe on the Seasoned Mom Website

 Ravioli Bake

 Ingredients

24 oz. package frozen cheese ravioli

23 oz. (or about 2.5 cups) marinara sauce

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Instructions

Instructions

1. Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.

2. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).

3. Arrange half of the frozen ravioli in a single layer over the sauce.

4. Top with half of the remaining marinara sauce and half of the mozzarella cheese.

5. Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.

6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serves 6

Shrimp and Orzo Primavera

 

 

This a fantastic one pan meal to make for your family and/or friends.  I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much.  Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices.  Lemon zest is added which gives the dish a refreshing flavor.  

Shrimp and Orzo Primavera

From Cook's Country Magazine

Ingredients:

1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed

1 1/4 teaspoons table salt, divided

3/4 teaspoon pepper, divided

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 shallot, minced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 1/2 cups water

1 1/4 cups orzo

1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick

1 cup frozen peas, thawed

1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh basil

Directions:

1. Pat shrimp dry with paper towels.  Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.  Heat 1 tablespoon oil in  a 12-inch nonstick skillet over medium-high heat until shimmering.  Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes.   Transfer shrimp to clean bowl; set aside.

2. Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering.  Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. 

3.  Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.  Bring to boil.  Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

4. Off heat, stir in peas, Pecorino, and lemon zest until well combined.  Arrange shrimp in circular pattern on top of orzo mixture.  Lightly push shrimp down to nestle into orzo.  Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute.  Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

5. Sprinkle with basil and drizzle with extra oil.  Serve, passing extra Pecorino separately.

Serves 4

NM Grilled Cheese Sandwich

 

Who doesn't love a grilled cheese sandwich?  I know I sure do.  Velvety melted cheese between two slices of toasted bread.   This recipe adds a little flair to the classic grilled cheese.   A fried egg and some green chile  is sandwiched between two  slices of white cheddar cheese.  A whole new level of grilled cheese and oh sooo good.  

NM Grilled Cheese Sandwich

Ingredients:

2 slices of sandwich bread

Butter

2 slices of white cheddar cheese

1 fried egg

2 tablespoons chopped green chile

Directions:

1. Butter one side of each slice of bread.  Set aside

2. Heat a skillet on medium heat.  Place one slice of bread in the skillet buttered side down.

3. Place a slice of cheese, egg, green chile, and the remaining slice of cheese on the slice of bread.

4. Place the remaining slice of bread on the sandwich buttered side up.  Grill until golden brown, flip and grill until golden brown on the other side.

5. Place sandwich on a plate a cool for 2 minutes, slice in half and serve.

Makes 1 sandwich

Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

Crispy Hash Brown Bake

 

 I made this recipe the other night for dinner and the family raved about it.  A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil.  They are baked to crispy perfection.   Cups are then made and lined with ham and cheese topped off with an egg.  Bake an additional 15 minutes and the dish is ready to serve.

Traditionally, this may be a breakfast dish but it is also great for dinner.  

Crispy Hash Brown Bake

From Tasty

Ingredients:

4 lb russet potato

Salt, to taste

Pepper, to taste

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoon onion powder

1 cup shredded Parmesan cheese

¼ cup olive oil

12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips

12 slices deli ham, cut into 1x3in (2x7 cm) strips

6 large eggs

Preparation

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray

Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.

Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.

Transfer the potato mixture to the baking dish. Spread evenly.

Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.

Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.

Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.

Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.

Serve and sprinkle with chives, if desired.

Enjoy!

Serves 6

Blondie Bars

 

Blondies are one of my favorite bar cookies. Rich, chewy, chocked full of chocolate chips, toffee bits, and nuts.  Happiness in every bite.  The perfect bar cookie in my book.  Yes, they are a step above brownies.  These Blondies are easy to make and you can whip up some quickly for dessert, snack, or just to enjoy.  The house smells wonderful as they are baking. Every time I make them, I wonder why it takes me so long to make them again. 

This recipe is from Dories Greenspan which I found on the Epicurious website

Blondie Bars

Blondie Bars

INGREDIENTS

2 c. flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 sticks (8 oz.) unsalted butter, at room temp

1 1/2 c. packed light brown sugar

1/2 c. white sugar

2 large eggs

1 tsp. vanilla

1 c. chocolate chips or chopped bittersweet chocolate

1 c. butterscotch chips or toffee bits

1 c. coarsely chopped walnuts

PREPARATION

Preheat oven to 325 and butter a 9x13 pan. Whisk flour, baking powder, baking soda, and salt together. In in a stand mixer with a paddle attachment or with a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well-incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they just disappear into the batter. Using a rubber spatula, stir in the chips, nuts, or anything else you're adding. Scrape the batter into the prepared pan and use a spatula to even the top. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. They should pull away from the sides of the pan and the top should be a nice honey brown. Cool to room temperature before cutting into bars.

Yield 24 bars

 

King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living

Ingredients

1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese

Directions 

 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Rolled Chicken Enchiladas

 

Enchiladas are a meal I grew up with.  We had them once a week for dinner.  They would be flat or rolled, cheese, chicken, or beef.   Add a side of beans, rice, or potatoes, and I was a happy camper.  Not much has changed, I still love enchiladas.

I found this recipe on Our Best Bites website and it is delicious.  Instead of making my own sauce, I used remade enchilada sauce.  

Rolled Chicken Enchiladas

From Our Best Bites Adapted by From My Southwest Kitchen

Ingredients:

2 cans (15-ounce) green or red enchilada sauce

4 ounces (1/2 block) cream cheese 

1 7-oz can mild green chilis

14–16 ounces cooked, shredded chicken (about 3 1/2 cups)

4 cups shredded Monterey Jack or Pepper Jack cheese, divided

8–10 medium flour or corn tortillas

Directions:

1. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

2. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Note: If you do not want your enchiladas too saucy,  reserve some of the sauce.

3. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Serves 4-6

Roasted Potatoes With Garlic and Thyme

Delicious and flavorful potatoes that are a perfect side for any meal. The garlic and thyme add a wonderful flavor to the potatoes. The recipe calls for red new potatoes but I often substitutes what I have on hand and they come out great.  

This is a very easy recipe to make.  First, the potatoes are boiled for about 5 minutes and then placed in a baking dish.  Drizzle some olive oil over the potatoes and toss.  Next add the garlic, thyme, salt and pepper to the potatoes.  Bake for about 20 minutes and serve.  

You have a tasty side to go with any main course.  This dish is also perfect for the holidays.

Roasted Potatoes With Garlic and Thyme

From Williams-Sonoma Kitchen Library

Ingredients:

Salt

2-2 1/2 pounds red new potatoes, 1 1/2-2 inches in diameter, cut in half crosswise (you can use the potatoes you have on hand) Note: If am using Baby Creamers, I do not cut them in half

1/4 cup extra-virgin olive oil

4 or 5 garlic cloves, cut in half

1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme

Fresh ground pepper

Chopped fresh parsley

Directions:

1. Preheat an oven to 375 degrees F.

2. Fill a large pot three-fourths full with water and bring to a boil.  Add 1 tablespoon salt and the potatoes. Bring back to a boil, reduce the heat slightly, cover partially and cook for 4 minutes.   Drain well.

3. Arrange the potatoes in a baking dish or baking pan, preferably in a single layer. Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil.  Sprinkle the garlic over the potatoes.  Sprinkle on the thyme and a little salt and pepper.

4. Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.

5. Transfer to a serving dis, sprinkle with parsley and serve.

Serves 6-8

Instant Pot Split Pea Soup

 I have always loved split Pea Soup.  It is a hearty soup with a wonderful flavor.  It is just a satisfying meal.  Be sure to add some bread so you can clean out the bowl.  

Usually I have made this soup on the stove top.  I adventured out and made it in my Instant Pot.  The best Split Pea soup I have eaten.  I shouldn't be surprised - soups I have made in the past in my Instant Pot have come out great.  

Try this recipe from The Country Cook and I don't believe you will be disappointed.

Instant Pot Split Pea Soup

From the Country Cook

Ingredients:

2 stalks celery, chopped

2 carrots, chopped

1 1 leek, thinly sliced (white part only)

1 cup leftover chopped ham

1 ½ cups dried green split peas

2 cloves garlic, minced

½ tsp salt

½ tsp pepper

½ tsp liquid smoke

1 quart chicken broth

Instructions

Wash and cut all the vegetables needed and chop ham. Sort and rinse the dried split peas. Look for any little hard bits that should be removed. 

Add all the ingredients to the Instant Pot and stir.

Secure the lid in place and set the vent to sealing.

Cook on Manual high pressure for 15 minutes.

Carefully release the steam by doing a quick steam release. 

Thin the soup with water if needed to bring it to the consistency you desire. The soup will continue to thicken as it cools. 

Serves 4