Beef and Cheesy Bake

Today's casserole was easy even though the recipe seems quite lengthy. A nice blend of tastes with an Italian type flair. 

Sour cream, cheddar cheese and Romano make a great flavor and pleasing family casserole.

The only direct changes to this recipe are in the baking and cooking times.

I baked mine at 400 on the middle rack for 15 minutes and I believe it was a little too dry. Also don't overcook the beef tomato mixture. The tomato paste thickens the mixture quickly and I think it was a bit too thick.  Adjust recipe to your liking.**Note: 350 degrees for 15 minutes instead 400 degrees for same amount of minutes.

I would recommend this dish with the adjustments. It was tasty and casseroles are convenient to make and this recipe did not take long to prepare and serve.

1 tablespoon extra-virgin olive

oil, plus more for the baking

dish

•  salt

• 3 cups dry wide egg noodles(dry) cook a'dente and drain

• 1 1/2 cups sour cream

• 1/2 cup freshly grated

Pecorino Romano cheese

• 1 lb. ground beef

• 1 small red and yellow bell pepper, seeded and

chopped

• 4or 5 green scallions finely chopped

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• One 14 1/2-ounce can petite

diced tomatoes

• 2 cups grated Cheddar cheese

Preheat the oven to 400

degrees  Place about 4 T olive oil in a  13x 9 inch baking dish.

Bring a large pot of salted water

to a boil. Add the noodles and

cook to al dente according to

the package directions.
 Drain noodles and toss with sour cream,about 1/4 tsp. salt and  romano cheese. Place noodle mixture in prepared baking dish.

Meanwhile, heat the olive oil in

a large skillet over medium-high

heat. Add the ground beef and

cook, stirring, until no longer

pink, about 4 minutes. Add the

bell peppers and scallions and

cook until crisp-tender, about 3

minutes. Add tomato paste, sprinkle with Italian seasoning and about 1/4 tsp. salt. Add the diced

tomatoes, stir and bring to a

simmer. Cook until slightly

thickened, about 2 minutes.

Pour the beef mixture over the

noodles and sprinkle with the

grated Cheddar. Bake on the

middle rack until the cheese is

melted.  Do not overbake.

for about 15 to 20 minutes.

 Let stand for 10 minutes before

serving. Enjoy!

Crockpot Chicken corn soup

It was a cool crisp kind of day so I decided to get out while the sun was shining. 

In Pittsburgh our sun doesn't shine a whole lot in winter so we  must get out while the weather is nice.  I find my crock pot handy for times as these. One two three prep and out you can go to enjoy time with family, friends or just a few hours by yourself.

Retail therapy was on my mind. I think you can understand...

I did have boneless chicken breasts thawed for today's dinner but instead of baking, broiling or sauteing to allow me some free time I decided chicken corn soup would be a great idea.  I love having extra's in my pantry for times like this. I did not feel like grocery shopping and I do like to come home with a meal ready to go.



It's been chilly and damp and I've been sick with a cold for the last two weeks. Comfort food continues to be in my thoughts and on my menu.



I do love soup.  Many recipes I make are very easy to make and a lot I create with items I have in my refrigerator or pantry. 

Most soup freeze well unless you use noodles then I'd use the 
recipe up in a few days. Soup is a great lunch. 




Here's my simple recipe:





2 medium boneless chicken breasts(about 8 oz.)
1-32 oz. chicken or vegetable broth.
1-15 oz. creamed corn
1-15 oz. kernel corn(drained)
1/2 to 1 cup minute rice

Season chicken slightly with salt and pepper. In your crockpot place half of chicken or vegetable broth. Add chicken, creamed corn and kernel corn and remainder of broth. Stir to combine.  Cover.  Set on low for approximately 4 hours.

After 4 hours remove chicken and shred. Place back in crockpot, add rice and allow to set another 5 minutes. If too thick add more broth to thin.



Serve in bowls.. Enjoy!

Refrigerate or freeze any leftovers.  Note: if soup contains noodles or rice I personally do not freeze. I think they tend to break down and the soup isn’t as enjoyable.

Red Lentils,Chicken, vegetables and **Udon Noodle Soup

I'm about to share with you a great new soup creation recipe using Fortune/Chef Yaki Udon noodles.



I was contacted about a month ago by a representative of JSL foods(Ethan Casucci) if I had interest in developing a soup recipe using one of JSL Foods clients products. The product would be Fortune/Chef Yaki Udon noodles. I was quick to respond because I love noodles and I make my own homemade noodles quite often so this would be the ultimate challenge for me to see if another product could compare to my own recipe as far as taste, texture and quality.

These noodles held to their promise. Convenient, easy to prepare and I especially liked the fact that they were ALA Omega-3 Fortified with No MSG which is important to me because I can not tolerate any product that has MSG.

This product was the best I have ever tried in the seasoning and package noodle line. The taste was natural with no overpowering flavor and the noodles were tender and very tasty. Just good old fashion chicken flavor. I liked that this product was refrigerated and fresh...That's important to me as a blogger, housewife and conscientious shopper. I go by the "Fresh is best" in my house and these Udon noodles taste just like freshly made noodles.

Here is the easy to follow recipe:

1 Tablespoon olive oil
1 medium carrot sliced thin
1 small onion diced
2 small mini size diced peppers (red, orange or yellow)
1 large stalk celery diced leaves too
1 cup red lentils washed and drained
1/4 tsp. salt
pinch pepper
1/4 tsp. paprika
1 medium boneless chicken breast cut into small pieces
3 cups water
**Oden noodle seasoning and noodles


For garnish:
2 chopped green onion aka scallion
fresh squeezed lemon 

Directions:

In a large dutch oven place olive oil, carrot, peppers,onion, celery, lentils,salt, pepper and diced chicken. Cook over medium heat until chicken is no longer pink. Add 3 cups water and cook on low heat for about twenty minutes or until vegetables are tender.

Instructions for Udon noodles:

While soup is cooking in another small pot place 1 1/3 cups water. Bring bring to a rapid boil. Add Udon seasoning packet and stir,  add Udon noodles and simmer about 2 minutes. Add all to dutch oven, stir to incorporate noodles and liquid into soup mixture and serve immediately.  Garnish with a few drops of fresh lemon juice and chopped green onion.

Delicious!


**Please make note that for your convenience JSL Food products can be purchased at Shop Rite, Von's, Pavilions and Safeway.

Website:  http://www.jslfoods.com/
Facebook:  https://www.facebook.com/JSLFoods
Twitter: https://twitter.com/JSL_Foods

Another nice appetizer for the holidays!

Couscous Pilaf with Roasted Pistachios and Cranberries

1 cup low-sodium chicken broth
1 1/4 cups water
2 T olive oil
1/2 cup chopped shallots
2 cups couscous
1/2 cup pistachio nuts, shelled and roasted
1/4 cup dried cranberries
salt and pepper

Bring broth and water to a boil in a small saucepan.  Heat olive oil in a medium saucepan over medium heat.  Add shallots and saute until soft, approx. 3 minutes.  Stir in couscous.  Add broth and water and cover.

Remove from heat and let stand for 5 minutes.  Add pistachios and cranberries and fluff with fork.  Add salt and pepper to taste.

Cheese dip

Print this Real Cheese Queso Dip:

1/2 pound Pepperjack cheese from the meat & cheese counter
1/2 pound American Cheese from the meat & cheese counter
1 cup whole milk
8 oz block of cream cheese ( I highly recommend the original vs low fat)
½ cup regular sour cream
1 can original Rotel tomatoes & green chilies
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

** Keep more milk on hand to thin the dip out as it fluctuates in temperature.

Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.

Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip “dipable” and enjoy!