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.

Mini Meatball Minestra

This is a recipe by, of course, Rachael Ray. We did have to use ground turkey instead of the meatloaf mix. I'm thinking about making my own meatloaf mix. I cannot find it in a store (especially since Stillwater is limited in grocery options). I found that it's equal parts beef, pork & veal. However, ground veal is hard to find too. If I find it, I will make my own mix, make extra and freeze it.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/4 pound pancetta, diced
• 1 medium-large onion, chopped
• 3 cloves garlic, grated or finely chopped
• 2 heads escarole, chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 1 (15-ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 pound ground beef, pork and veal, meat loaf mix
• 1 large egg
• 2 handfuls bread crumbs
• Splash milk
• A handful grated Parmigiano-Reggiano, plus some to pass at table
• 1 teaspoon fennel seeds
• 1/2 teaspoon allspice
• A handful fresh parsley leaves, finely chopped
• 1 cup mini penne or ditalini pasta
• 1 lemon, zested, for garnish

Directions

In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.

While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

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.

Bucatini a La Surf and Surf

This is a recipe from Guy Fieri. Jerome and I made this for my family and everyone loved it. We did not have to make any alterations for the picky eaters or my grandparents who have specific dietary restrictions. If your family likes seafood, this is for you guys!

P.S. Bucatini is a hollow spaghetti. We used regular spaghetti and it was perfectly fine.

Ingredients

• Salt
• 1 pound bucatini
• 1 cup pancetta, diced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 6 cloves garlic, sliced thin
• 1 shallot, diced
• 1 tablespoon red pepper flakes
• 16 Manila clams, scrubbed
• 1/2 bottle dry white wine
• 12 to 16 ounces tomato sauce
• 1 sprig thyme, leaves chopped
• 1 pound 16/20 shrimp, peeled and deveined, tail on
• 1/2 pound calamari, cleaned and cut into rings
• 1/2 pound large bay scallops, cleaned, patted dry
• Coarsely ground black pepper
• 2 tablespoons freshly chopped basil leaves
• 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.

Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.

Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.

Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.

Chicken Dumpling and Noodle Stoup

This is a Rachael Ray recipe that puts a twist on Chicken Noodle Soup. So good!

4 servings
Ingredients
Salt
1/2 lb short-cut pasta, such as ditalini or penne
2 tablespoons EVOO (extra-virgin olive oil)
1 large yellow onion, 3/4 of it thinly sliced, 1/4 of it grated
1/4 teaspoon red pepper flakes
3 garlic cloves, chopped
Black pepper
5 cups chicken stock
1 package ground chicken breast meat (we use ground turkey b/c there is no ground chicken in stillwater)
1 cup fresh basil, 20 leaves, chopped
1/4 cup fresh flat-leaf parsley, chopped
1 egg white
Zest of 1 lemon
1/2 cup grated Parmigiano-Reggiano (we used grated Parmesan cheese)
1 pint grape tomatoes
1 12-oz sack triple-washed baby spinach
1/4 cup store bought pesto

Directions
1. Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al dente - about 5 minutes (It will cook more later). Drain and reserve.
2. While the pasta works, preheat a large soup pot with the oil over medium-high heat. Add the sliced onions, red pepper flakes, garlic, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes, until the onions are tender and golden.
3. Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you make the chicken dumplings.
4. In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper. Mix well.
5. Using a serving spoon, scoop out a walnut-size spoonful of the chicken mixture of the chicken mixture. Then, use a second spoon to push the chicken mixture off the first spoon into the simmering stock.
6. Repeat this with the rest of the chicken mixture, working as quickly as you can to get all the dumplings into the stock. (I make all dumplings into their shapes separately. After they are all made, then I place them all in the stock one at a time. That way I don't rush making the dumplings.)
7. Shake the pan in order to settle the chicken dumplings into the stock. Cover and cook the dumplings for 5 minutes.
8. Add the tomatoes, pasta, and spinach to the soup and cook for 2 minutes more.
9. Ladle the soup into serving bowls and top each bowl with a dollop of the pesto (1 tablespoon per serving to use 1/4 cup total) and more grated cheese.

Tex-Mex Egg Rolls

When we made this recipe, we only made half of what it called for. Trust me, half is still a pound of meat plus other ingredients. Oh! A great thing to dip these egg rolls into is SALSA!!! Trust me. It's fabulous!

Ingredients:
2 lb lean ground chuck
2 medium chopped onions
2 minced garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon black pepper
3 (4 oz) cans diced green chilies
4 cups shredded longhorn cheese (we used cheddar)
1 package egg roll wrappers
2 tablespoons flour
2 tablespoons water
oil for deep frying (we just use our deep fryer =) )

Directions:
1. In a medium skillet, brown beef over medium heat. Drain off the fat and return to heat.
2. Add onions, garlic, salt, oregano, cumin, and black pepper to browned beef. Continue cooking over medium heat until onion is transparent. Remove from heat.
3. Stir in green chilies and shredded cheese, stirring until thoroughly combined and until cheese is completely melted. Set aside.
4. Mix together flour and water to make a paste for sealing the egg rolls. Set aside.
5. Wrap the egg rolls with 1/4 cup of filling mixture per egg roll. (see picture)
6. Use the flour paste to seal the egg roll's last flap.

Chewy Oatmeal Raisin Cookies

This recipe came from an episode of "Cook Yourself Thin." I have not tried the cookies with the raisins. However, they are some of the best oatmeal cookies I have made besides the recipe in the oatmeal canister. They are even healthier options!


Makes about 40 (2 1/2-inch) cookies
Calories per cookie: 116


Ingredients
2 tablespoons whiskey or rum
2/3 cup raisins
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)


Directions
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.


2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.


3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.


4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.


5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.


6. Let cool on a wire rack.