Tasty Tuesday

Re: Tasty Tuesday

• benmel31 member

  

  October 2011

  I made roasted veggie bisque on Sunday.  It is a super easy soup.

  I cut up roasted peppers, onions, grape tomatoes, carrots, mushrooms, one potato, and some garlic cloves and put everything in a greased glass baking pan.  I poured a little olive oil on top, salt and pepper, and then mixed it all together.  I roasted it on 425 for about an hour.

  Once it cooled a bit, I dumped it all into the blender.  I slowly poured in 2 cups of chicken broth and pureed it till it was smooth.  

  Yum! 

      
  

  
  

  
  

  
  

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• newstart710 member

  

  October 2011

  Swiss Chicken-

  Place 4-6 breasts in a greased pan. Cover with slices of swiss cheese. Mix can of cream of mushrooms or chicken and 1/4 c milk and pour over chicken. Cover with dry stuffing mix, and drizzle 1/4 tsp of butter on top.  Cook 55 minutes at 350 degrees.
  

  

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• DaisyKD

  

  October 2011

  Made this for dinner tonight-it was DELICIOUS!

  Italian Sausage Soup with Tortellini:

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes - peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

  Directions

  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

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• CariJoR

  October 2011

  I made some mac n cheese muffins today it was so yummy

   

   

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

   

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

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• vmd87

  October 2011

  I made a version of Pho Ga which is Vietnamese chicken noodle soup...it turned out surprisingly well! Derek and I discovered pho ga when we moved to WA...it's very popular here!

  In a stock pot, pour approx 6 cups of chicken broth and 1 cup of water. To it, add a hunk of peeled ginger about 2 inches long, 1/2 cup of chopped green onion and a handful of fresh cilantro. Turn heat on med-low and let sit for about an hour (or longer to let everything infuse the broth!)

  Boil about 1lb of chicken and cube, set aside.

  Turn your broth up to med-high and when it begins to boil, add in 1-2 packs of rice noodles (they look like clear-ish spaghetti...you can find them in the ethnic food aisle at the grocery store). When the noodles begin to soften, add in chicken. Soup is ready to eat when the noodles are fully cooked to your liking!

  Normally, pho ga is served with hosin sauce (also in the ethnic foods aisle), jalepenos and bean sprouts on the side  

  

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• benmel31 member

  

  October 2011

  CariJoR:

  I made some mac n cheese muffins today it was so yummy

   

   

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

   

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

  Ooh, these sound fun!  I may have to try them.  I might use 2 different cheddar cheeses instead of mozzarella. 

      
  

  
  

  
  

  
  

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• CariJoR

  October 2011

  benmel31:

  CariJoR:

  I made some mac n cheese muffins today it was so yummy

   

   

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

   

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

  Ooh, these sound fun!  I may have to try them.  I might use 2 different cheddar cheeses instead of mozzarella. 

  it was very good and actually came out like a muffin...I used extra sharp and colby jack cheese

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• lburkey21

  October 2011

  Cari - those muffins sound yummy!!! I might have to make some soon
  

  
  
  
  
  

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• CariJoR

  October 2011

  lburkey21:

  Cari - those muffins sound yummy!!! I might have to make some soon
  

  they def are :-) I had them with tomato soup great comfort food

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• GracefulMeadow86

  October 2011

  Cari, I'm going to gluten-free-ize that recipe!!

  
  House Renovations
  Married Bio
  
  
  
  I am a gluten-free, gun-toting wife! :P
  
  I love you, Daddy...2/24/1953 to 2/13/2011

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