Leek and Potato Soup

Veggie Flatbreads with Hummus

#7, BB 3

So, I've never made anything at this high of a temperature in the oven before. I thought I was burning the flatbreads but it was really was just surface level. It wasn't even that crunchy except on the edges. This was really good.

INGREDIENTS

• 1 small bulb fennel, shaved


• 3 tbsp. EVOO


• 4 naan or pocketless pitas


• ¾ cup hummus


• 1 cup chopped Roasted Squash


• 1 cup chopped Roasted Peppers


• ¼ cup chopped oil-cured black olives


• 3 tbsp. chopped fresh parsley

DIRECTIONS
Place racks in upper and lower thirds of oven and preheat to 500°. In bowl, combine fennel and 1 tbsp. EVOO. Brush naan on both sides with remaining 2 tbsp. EVOO; place on 2 baking sheets. Spread 3 tbsp. hummus on each naan; divide fennel among naan. Bake until toasted, 10 minutes. Sprinkle with squash, peppers and olives and bake until crisp, 5 minutes. Top with parsley.

1 Day...20 Meals (Thanks to Rachael Ray)

Warning: Long post with 6 recipes.

Based on her new show Week in a Day, the September issue of Rachael Ray's magazine has a section called Twenty Dinners, One Day. You cook 5 "building-block" recipes that can be incorporated into 20 weekday meals to get you through a month. I highly recommend buying as much in bulk as possible and not start your cooking day at 4 o'clock in the afternoon. =) 

I started my day running errands with my mom & didn't get to start cooking until 4. I finished at 11:45 pm. Thanks to my wonderful husband for cooking the first meal, so I was able to eat dinner. I cooked the building blocks out of order which probably didn't help. 

My freezer after cooking and minus one meal.

I am going to post the building blocks in the order recommended. 

Building Block 1 - Pulled Pork

INGREDIENTS

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded


• 6 cloves garlic, finely chopped


• 2 lemons, zested


• Salt and pepper


• ½ cup white wine (optional)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1½ tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.


2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.


3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

FREEZE IT!
Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT! 

• Add some oregano or rosemary to the rub.


• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.


• Toss the pork with adobo sauce, orange juice and beer in Step 2.


• Toss the pork with some BBQ sauce in the last 10 minutes.

Building Block 2 - Tomato Sauce

INGREDIENTS

• ¼ cup EVOO


• 8 cloves garlic, smashed and peeled


• 6 oil-packed anchovy fillets, chopped (optional)


• ¼ tsp. crushed red pepper


• 1 cup red wine


• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes


• Salt

DIRECTIONS

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.


2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

FREEZE IT!
Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT!
Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT!

• Add minced carrots with the garlic to sweeten the sauce.


• Bump the red pepper to ¾ tbsp. for extra spice.


• Double the wine for a more intense flavor.


• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Building Block 3 - Roasted Veggies

INGREDIENTS

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips


• 2 large onions, halved and sliced ½ inch thick


• 3 cloves garlic, minced


• Salt and pepper


• 5 tbsp. EVOO


• 1 large butternut squash (4 to 4½ lbs.)—peeled, seeded and cut into ¾ -inch cubes (8 cups if you are buying precut squash)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and ½ tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.


2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with ½ tsp. salt and ¼ tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans.

FREEZE IT!
Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Brush the squash with maple syrup before roasting.


• Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.


• Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.


• Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Building Block 4 - Pulled Chicken

INGREDIENTS

• 4 lbs. skin-on, bone-in chicken breasts


• 4 lbs. skin-on, bone-in chicken thighs


• 2 tbsp. EVOO


• 2 lemons, cut into wedges


• 1 tsp. paprika


• 1 tsp. dried thyme


• Salt and pepper

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.


2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

FREEZE IT!
Divide into 1½ -cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Use hot or smoked paprika instead of regular.


• Add a little bit of sesame oil in addition to the EVOO.


• Substitute limes for the lemons.


• Swap in tarragon for the thyme.

Building Block 5 - Rice Pilaf

INGREDIENTS

• 3 tbsp. EVOO


• 3 onions, cut into ½ -inch pieces (about 4½ cups)


• Salt and pepper


• 3¼ cups long-grain rice


• 2¼ cups chicken broth


• 4 bay leaves


• 16 oz. frozen peas (I didn't use these. I don't like peas.)

DIRECTIONS

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, ½ tsp. salt and ¼ tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.


2. Add the rice and cook, stirring, for 1 minute. Add 2¼ cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

FREEZE IT!
Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Halve the amount of onions and add 3 minced jalapeños.


• Use corn instead of peas and add chopped cilantro.


• Swap in 1 cup white wine for 1 cup broth.


• Add thyme or rosemary when cooking the onions.


• Omit the peas and stir in chopped olives and toasted almonds.

After the chicken finished cooking, I made the bonus recipe of chicken stock. 

You can freeze the stock in ice cube trays. =)

INGREDIENTS

• Bones and half the chicken skin from Pulled Chicken


• 1 unpeeled onion, cut into eighths


• 5–6 unpeeled cloves garlic, halved


• 1 carrot, cut into 4 pieces


• Handful celery leaves (optional)


• Few black peppercorns


• 2 bay leaves

DIRECTIONS

1. Throw the chicken bones and skin into a 6-qt. pot.


2. Add the onion, garlic, carrot, celery leaves (if using), peppercorns and bay leaves. Add water to come to about 2 inches from the rim of the pan. Bring to a simmer and skim off any foam that rises to the surface. Let the broth simmer away for about 2 hours.


3. Strain the broth and discard the solids. Let the broth settle so that the fat rises to the surface, then skim the fat (or use a gravy separator to do it) and discard. Store in freezer containers, or reduce to bouillon strength and store in ice-cube trays (see photo above).

Side Dish: Elegant Five-Cheese Macaroni

This is another recipe that came from my mom's cookbook. It is so cheesy good and not good for you but who cares!

Ingredients:
6 tablespoons butter
1/2 cup flour
5 1/2 cups whole milk, warmed
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 pound elbow macaroni
4 1/2 cups sharp cheddar, parmesan, fontina and swiss cheese, all grated
1 1/2 cups (8 oz) grated gruyere cheese

Instructions:
Preheat oven to 350 degrees.
Melt butter. Add flour. Cook and whisk a few minutes to eliminate raw taste.
Gradually add warm milk and whisk until bubbly and thick.
Remove from heat and add seasonings. Set aside.
Cook macaroni and drain well.
Mix cheese mixture with macaroni and put into greased casserole dish.
Cover with sauce.
Bake for approximately 30 minutes.

**Note: Add 1 small can of green chilies for spicy taste. Also may add 1 cup lightly toasted bread crumbs sprinkled over top. (We don't use the bread crumbs.)

Santa Fe Caviar

This is a recipe in a cookbook that my mom has. This is a fabulous appetizer that works perfectly for Tostitos Scoops Tortilla Chips. The amount it makes is a ridiculous amount for one recipe. Don't make it unless you plan on eating it everyday for a week or two, or if you are having a lot of people get together. It's so stinkin' good though!! I'll add a picture the next time that I make it.

Ingredients:
1 avocado, chopped
3 tomatoes, chopped
1 purple (red) onion, minced
2 cups chopped bell peppers (I use 1 of each red, orange, yellow, & green)
1/4 cup cilantro, chopped
1-4 jalapeno peppers, chopped (I use 3 large)
1 (14-oz) can chick peas
2 (14-oz) cans black beans, drained
1 can (4 oz) black olives, chopped
1 (14-oz) can red kidney beans
1 (14-oz) can kernel corn, rinsed and drained
1 cup whole green olives, chop after measuring
1/2 cup lime juice (fresh or bottled)
Splash balsamic vinegar
1 teaspoon of salt
1 teaspoon cumin, ground
Splash olive oil, just before serving

Instructions:
Chop all fresh vegetables; you may remove seeds from peppers and tomatoes.
Add all canned ingredients, green olives, lime juice, vinegar and spices.
Toss until all ingredients are mixed. Serve with chips or crackers. (I told you my suggestion.)

Chocolate Peanut Butter Fudge Crunch

Want something rich and creamy with a little bit of crunch? And totally not good for you but makes you feel better? You have to try this. Rachael Ray is not a big baker so this dessert, like most of hers, is no actual bake time. Drop the diet at the door and eat really small portions of this. It says to cut into 16 pieces but that's for sizes like in the picture. Trust me, it's way too rich to eat that big of a piece. Also, a bigger pan might be a good idea. It would spread the layers out and not make it as thick in the final product. However, the layers are not too fond of being spread out so a 9x13 might be too big. We also use chocolate chips instead of bars.

INGREDIENTS:

6 ounces semisweet chocolate, chopped

2 sticks (8 ounces) plus 1 tablespoon unsalted butter

One 16-ounce jar creamy peanut butter

3 cups crispy rice cereal

1/4 teaspoon salt

3 cups confectioners' sugar

Stir in your favorite breakfast cereal or even dried fruit or nuts.

DIRECTIONS:

Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.

In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.

In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

Shiitake, Leek and Sesame Noodles

This is a fantastic and simple recipe. Rachael Ray created something simple but full of flavor. If you have never had edamame, get ready! haha It's in the freezer section and yes, we found it at Walmart. It is bigger and firmer than snow peas but you only eat the seeds. They are sometimes served as an appetizer in Asian food. It is one at Pei Wei if you want to try it first. For the sesame seeds, we have a large spice container of pre-toasted sesame seeds. We used those so we didn't have to worry about burning sesame seeds.

INGREDIENTS:

Salt and pepper

1 pound whole wheat linguine pasta or soba noodles

1/2 cup vegetable oil

3/4 pound shiitake mushrooms, thinly sliced

2 large or 3 medium leeks—halved lengthwise, cut into thin matchsticks and well-rinsed

One 1 1/2-inch piece fresh ginger, peeled and sliced into thin matchsticks or finely chopped

4 cloves garlic, thinly sliced

1 cup shelled edamame

1/2 cup sake or dry sherry

About 3 tablespooons black sesame seeds or sesame seeds, toasted

1 tablespoon toasted sesame oil

DIRECTIONS:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a large, deep skillet, heat the oil, 4 turns of the pan, over medium-high heat. Add the shiitakes and cook until browned, about 7 minutes. Add the leeks and wilt for 2 minutes, then stir in the ginger and garlic for 1 minute. Stir in the edamame to heat through. Stir in the sake and season liberally with salt and pepper.

Stir the pasta and reserved pasta cooking water into the skillet, then add the sesame seeds and sesame oil. Turn off the heat and toss for 1 full minute.

Caesar Salad and Fried Ravioli

This a fantastic meal with fried ravioli and homemade caesar dressing over romaine hearts by Rachael Ray. We made just the ravioli the other day along with a pre-made favorite marinara sauce. It was a great meal that could also be a great snack if just the leftovers. Leftovers are not bad either! We have used cheese ravioli (which makes it a vegetarian meal). I know the picture makes the ravioli look burnt. However, this is how you want them to look because you know they are fully cooked and fried. They are just really browned. Trust me! If you make both the ravioli and salad, have a bite of ravioli and salad together, without the marinara of course. They taste great together.

Ingredients

• 1 pound large ravioli, fresh or frozen
• 1 cup cornmeal
• 1/2 cup Parmigiano Reggiano for coating ravioli, plus a handful for salad dressing
• Salt and lots of freshly ground black pepper
• 1/2 cup extra-virgin olive oil (EVOO), divided
• Zest and juice of 1 lemon
• 1 clove garlic, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• A few shots of hot sauce, such as Tabasco
• 1 teaspoon Worcestershire sauce (eyeball it)
• 3 hearts of romaine, chopped

Preparation

Bring a large pot of water to a boil for ravioli. Salt water and
cook a minute less than package directions for either fresh
or frozen pasta, then drain thoroughly.

Heat about 3 tablespoons EVOO in a large, nonstick skillet
over medium heat. Combine cornmeal, 1/2 cup of Parmigiano
Reggiano and lots of black pepper on a plate. Coat the
 drained ravioli in the cornmeal and cheese mixture. Shake
off excess and fry the ravioli until golden on each side, 3-4
minutes total, 2 minutes on each side. Remove them to a
paper-towel lined plate and season with some salt.

For the salad, whisk together the lemon zest and juice,
grated garlic, mustard, anchovy paste, hot sauce and
Worcestershire then stream in the EVOO, about 5
tablespoons. Coat the romaine in dressing then season
with pepper and a handful of grated cheese. Top salad
with crispy ravioli and serve.

Creamy Pasta with Spinach and Fried Capers

Want a meal with virtually NO PREP?! This pasta is great as a meal or a side dish. You need to decide what you will use it as and modify the recipe accordingly. However, it's pretty good as leftovers too. The pasta is gemelli. You may not know about this pasta but it is fun! It's like rotini being in a spiral shape but it is skinny and hollow with fatter twists. Just find it and enjoy!

INGREDIENTS:

• Salt
• 1 pound gemelli, strozzapreti or other short pasta
• 1/2 cup extra-virgin olive oil (EVOO)
• 1/4 cup capers, drained
• 1 large clove garlic, smashed
• 2 packed cups spinach, stemmed and chopped
• 1 cup ricotta cheese
• 1/2 cup skim milk
• 2 tablespoons fresh thyme leaves
• Pepper
• 1 pinch nutmeg (optional)
• 
  

DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving the pot.

2. While the pasta is working, in a medium skillet, heat the EVOO, 8 turns of the pan, over medium heat. Add the capers and fry until they open, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes. Add the spinach and cook until wilted, 1 minute.

3. In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes. Season with the thyme, some pepper and the nutmeg, if using. Add the pasta and toss to coat. 

4. Discard the garlic and stir the spinach into the pasta. If desired, add some of the spinach oil from the skillet. Top with the fried capers.

Roasted-Potato Pennette

When the hubby and I were considering being vegetarian for a week, we found this Rachael Ray recipe. It is mostly pasta and potatoes so it is very filling. It was not as good as leftovers but that's just because it was so good freshly cooked.

INGREDIENTS:

• 3 large baking potatoes (aboout 1-1/2 pounds)
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1/2 pound small tube pasta, such as pennette rigate
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons butter, at room temperature
• 
  

DIRECTIONS:

1. Position a rack in the upper third of the oven and preheat to 450°. Cut the potatoes into 1/2-inch cubes. On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer. Roast until golden and crisp at the edges, 25 to 30 minutes

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl. Add the parsley, butter and remaining 1 tablespoon olive oil and toss. Season with salt and pepper; add the potatoes and toss again.

Vegetable-Noodle Stir-Fry

This recipe, surprise surprise, is from Rachael Ray. There will be an ingredient or two in the sauce that you may not own. Trust me, go buy it and make this recipe. You will be making it enough times to use that ingredient. I made this recipe for when Jerome came home from classes one day. He went back for multiple bowls. I love this recipe and want to make it again soon.

INGREDIENTS:

• 1 pound whole grain spaghetti or linguine pasta
• 3 tablespoons vegetable oil
• 2 large eggs, beaten
• 2 baby bok choy, thinly sliced
• 1 small red bell pepper, halved and thinly sliced
• 1 small bunch scallions, chopped into 3-inch lengths
• 1/2 cup shredded carrots
• A handful of snow peas, thinly sliced on an angle
• One 1-inch piece fresh ginger, grated
• 2 large cloves garlic, finely chopped
• 1/4 cup tamari or other soy sauce
• 3 tablespoons black bean sauce
• Juice of 1 lime
• 1 tablespoon hot pepper sauce or sambal olek sauce
• 1 tablespoon honey or sugar
• 1 tablespoon toasted sesame oil

DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta
   and cook until al dente. Drain.
2. While the pasta is working, in a large skillet or wok,
   heat 1 tablespoon vegetable oil, 1 turn of the pan,
   over high heat. Add the eggs and scramble until firm.
   Transfer to a plate.  Add the remaining 2 tablespoons
   vegetable oil, 2 turns of the pan, and heat until smoking.
   Add the bok choy, bell pepper, scallions, carrots and
   snow peas and stir-fry for 2 minutes. Add the ginger and
   garlic and stir-fry for 1 minute more.
3. In a small bowl, stir together the tamari, black bean sauce,
   lime juice, hot sauce, honey and sesame oil.
4. Toss the pasta with the sauce and vegetables. Top with the egg.

Two Bean Ranch Wrap

I found this recipe in high school with others that use the brand Ranch Style beans. One thing I do differently is the instant rice. We love jasmine rice so we use a rice cooker and jasmine rice for any recipe that needs rice. We also just discovered that Ranch Style Beans with Jalapenos adds a little extra heat. We just remove the jalapenos  once we put the can of beans in the mixture.

Ingredients
2 cans (10oz) ROTEL diced tomatoes & green chilies
2 cups instant rice
2/3 cup water
2 cups (8 oz) shredded cheddar cheese
1 can (15 oz) Ranch Style Beans, undrained
1 can (15 oz) Ranch Style (any brand is ok) Black Beans, undrained
1/2 cup chopped scallions
2 tablespoons chopped cilantro
12 10-inch flour tortillas
Salsa, if desired

Instructions
1. In a large saucepan, combine ROTEL, rice, and water.
2. Heat to boiling, reduce heat, cover, and simmer 1 minute. Remove from heat.
3. Let stand for 5 minutes or until liquid is absorbed.
4. Stir in cheese, beans, scallions, and cilantro.
5. Spread about 1/2 cup mixture over each tortilla to within 1/2 inch of edge. Roll to enclose.
6. Serve with salsa if desired.

Hash Brown Casserole

I was looking for a recipe that reminded me of the Hash Brown Casserole that Cracker Barrel makes. This is the one I tried. I honestly don't know how close it is because I am obsessed with this recipe. It is so good to me I don't even care if it's like Cracker Barrel's recipe or not.


Prep. Time: 0:45
Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Mac and Cheese Lorraine

This is a Rachael Ray recipe. Don't be scared of the Gruyere cheese. It makes a great made-from-scratch sauce. To make this vegetarian, just leave out the bacon.

Ingredients

• Salt
• 1 pound gemelli pasta or other short cut pasta
• 1 tablespoon extra-virgin olive oil
• 1/2 pound bacon, chopped
• 2 onions, quartered and thinly sliced
• 1/2 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk
• Freshly ground black pepper
• 2 cups shredded Gruyere
• Pinch freshly grated nutmeg, to taste
• 1 tablespoon Dijon mustard

Directions

Heat water for pasta, salt water and cook pasta to al dente.

While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.

While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.